Kathryn Yu:
Chickpea Bruschetta
Kathryn Yu:
Armandino’s Salumi – Hot Sopressata and Culatello
Kathryn Yu:
Grilled Octopus with "borlotti marinati" and spicy limoncello vi
Kathryn Yu:
Warm Lamb’s Tongue Vinaigrette with Chanterelles and a 3-Minute Egg
Kathryn Yu:
Testa with pickled pearls and thyme vinaigrette
Kathryn Yu:
Goose Liver Ravioli with balsamic vinegar and brown butter
Kathryn Yu:
Pumpkin "Lune" with sage and amaretti
Kathryn Yu:
Lamb's Brain "francobolli" with lemon and sage
Kathryn Yu:
Chianti Stained Pappardelle with wild boar ragu
Kathryn Yu:
Babbo
Kathryn Yu:
Babbo
Kathryn Yu:
Roasted Beet “Farrotto”
Kathryn Yu:
Fennel Dusted Sweetbreads with sweet and sour onions, duck bacon
Kathryn Yu:
Grilled Lamb Chops “Scottadita” with Sunchokes, Grilled Onio
Kathryn Yu:
Mmmm
Kathryn Yu:
Dessert Menu
Kathryn Yu:
"Schiacciata d'Uva" with Concord Grapes, Honey and Vanilla Gelato
Kathryn Yu:
Pistachio and Chocolate Semifreddo
Kathryn Yu:
Cookies