Ristorante Bartolotta

Field greens with fresh vegetables, olive oil, red wine vinegar

Cream of asparagus soup

Slow-cooked meatballs in tomato-basil sauce

Crisply fried calamari and shrimp with fresh lemon

Penne pasta with sautéed shrimp, zucchini, tomato, garlic, white wine

Seared filet of beef with scrambled eggs, roasted potatoes, red wine sauce

Caramelized vanilla bean french toast with berries and bacon

Creamy Carnaroli rice with Taleggio cheese and asparagus

Pan-roasted Atlantic salmon with spinach and a Ligurian olive tapenade

Chilled milk custard with berries

House-made vanilla bean gelato "drowned" in a shot of espresso

Molten chocolate cake with whipped cream

Field greens with fresh vegetables, olive oil, red wine vinegar

Cream of asparagus soup

Shaved smoked salmon with watercress salad and lemon

Penne pasta with sautéed shrimp, zucchini, tomato, garlic, white wine

House-made ribbon pasta with Bolognese meat ragu

Creamy Carnaroli rice with Taleggio cheese and asparagus

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes

Sautéed pink shrimp with garlic, cherry tomatoes, parsley, white wine

Seared filet of beef with roasted potatoes and red wine sauce

Chilled milk custard with berries

House-made vanilla bean gelato "drowned" in a shot of espresso

Molten chocolate cake with whipped cream

Fresh Fruit Cup

With marinara sauce

With Bacon and Toast

With French fries

Chocolate sauce

With fresh berries

Field greens with fresh vegetables, olive oil, red wine vinegar

Genova-style porcini mushroom ragù with Ligurian chickpea fritters

Warm artichoke flan with Ligurian sheep's milk cheese fonduta. The "Brigasca," is a native sheep breed that is well suited to its mountainous surroundings. This cheese is made from raw sheep milk and is a typical Ligurian product from the Triora region, near the meeting points of Liguria, Piedmont, and Provence, France. Gran Gessato is a recognized Slow Food Presidio

Classic Ligurian hand-twisted pasta with fresh basil pesto, Prescinsêua, pecorino. The origins of Ligurian trofie are very ancient, it is said that they were prepared for the first time on the eastern coast of Liguria in the town of Sori during the time of the crusades

Traditional Ligurian ravioli filled with ricotta and borage greens with walnut sauce

Squid ink linguine with red wine and tomato-braised baby octopus

Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, served with garlic-rosemary roasted potatoes ($7 supplemental)

Braised veal roll stuffed with breadcrumbs, pine nuts, mushrooms, eggs, marjoram and parmigiano. It is said that in the year 1800, when Genoa was suffering one of the harshest periods of famine in its history. The French invaders barricaded in the city, squeezed by the English on the sea and by the Austrians on land. A small group of Austrian officers taken prisoners were served "Tomaxelle" which left them stunned as it was unexpected. The strategy was aimed at discouraging the besieging enemy, to make them believe that Genova could still afford to give delicious meals even to those it captured despite being besieged and that the Genovese were far from starvation and therefore far from surrendering

Braised chicken morsels with artichokes, lemon juice and parsley

Fried milk custard with vanilla sauce

Flourless chocolate cake with vanilla bean crème anglaise

Signature dessert of layered whipped mascarpone cream, espresso soaked savoiardi cookies dusted with dark cocoa

Your small starter appetizer

Your main course