Restaurant Week at Barbuzzo! September 12-17 & 19-24

pacherri with sunday supper pork ragu, escarole, burrata & basil
 

It's our very first Restaurant Week at Barbuzzo!

Make your reservations for September 12-17 and 19-24

FIRST COURSE

CHICKEN LIVER CROSTINI 

lancaster chicken livers & foie gras mousse, peach-pepper jam, salted pistachio 

BOQUERONES MONTADITOS 

spanish white anchovies, heirloom tomato, shaved celery heart, bottarga

FAVA CROSTINI

fava beans, pecorino, mint & preserved meyer lemon

SECOND COURSE

SHEEP'S MILK RICOTTA

with fresh figs, extra virgin olive oil, vin cotto, herbs & sea salt

ROASTED BEETS

with goat cheese, orange, pistachio pesto, bright lights chard

PAN SEARED GNOCCHI

with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter

THIRD COURSE
 PACHERRI

with sunday supper pork ragu, escarole, burrata & basil

WOOD ROASTED MURRAY'S CHICKEN (BREAST & LEG)

with almond milk-taleggio polenta, salsa verde & oven dried tomatoes

GRILLED BRONZINO

with celery-pinenut pesto, wood roasted lancaster squash, oyster mushroom fregula & lemon

SALSICCIA PIZZETTA

8 inch pizza with san marzanos, house stretched fior di latte, fennel sausage,

taggiasca olives, pecorino & arugula 

FOURTH COURSE 

MEYER LEMON TIRAMISU

with 3 springs farm caramelized peaches, limoncello cream & creme fraiche whipped cream

SALTED CARAMEL BUDINO

with dark chocolate crust, vanilla bean caramel & sea salt

AFFOGATO

vanilla bean gelato, espresso, gianduja hazelnut crumble 

Marcie Turney Executive Chef

George Sabatino Chef di Cuisine | Nikki Hill Executive Sous Chef

we proudly support local artisanal farmers

20% gratuity will be added to parties of 5 or more