Provence Wine Dinner, Wednesday, August 31st!

SPRING IS IN!

Troegs Beer Dinner @ Barbuzzo!

Italian Wine Dinner Menu

Victory Beer Dinner @ Barbuzzo!

Feb 23rd Wine Dinner Menu!

Eagerly Awaited Valentine's Day Menu is Here!

Restaurant Week: Jan 16-21 & 23-28

UPDATED Call the restaurant @ 215 546 9300 for reservations

Sly Dog Beer Dinner, Wed Jan 12th!

We're looking forward to hosting a delicious Sly-Dog Beer Dinner next week! Get your reservations now...they're going like hot-cakes!

New Year's Eve Menu is up!

Delicious Fall Pasta Dishes...

New Goat Cheese Board!

We are excited to add a new goat cheese board to our menu! The board features five cheeses from both Europe and America, including Cabra la Mancha (Maryland), Hubbarsdon Blue (Massachusetts), Montcabrer (Spain), Verde Capra (Italy), and Pantaleo (Italy). The cheeses are accompanied by Meyer Lemon jam, Marcona Almonds, membrillo and baguette. They're all delicious, and look beautiful on the boards together!

Menu Updates on Barbuzzo.com

 

(roasted Japanese heirloom turnips)

A few additions & adjustments have been made to our menus since we opened last month, and our online menus are now updated to reflect these changes! It's hard to say when a menu-change will occur (sometimes we get inspired and just can't help but make a little change here, or a tweak there), but we'll do our best to make sure the menus online are as current as the menus in the restaurant! Check them out at barbuzzo.com!

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 

What's for Dinner?

Soon (as in just days from now) Barbuzzo will be open and serving up awesome Mediterranean-inspired dishes! You can check out what's on the menu by going to barbuzzo.com (the dinner menu is up and the rest will follow soon!) We can't wait for you to try it all--and you'll definitely want to try it all!