Chef Bartolotta Menu Vocabulary

A complete set of vocabulary flashcards covering the specialty dishes, descriptions, ingredients, pricing, and proper terminology from Chef Bartolotta's dinner menu.

Chef Bartolotta's Signature Filet Mignon

7oz Filet Mignon topped with Porcini Mushroom-Bone Marrow and herb crust with Barolo Wine Sauce, Potato Mousseline, Wilted Spinach (76)

Una Bella Firenze

A True Classic Florentine Bistecca featuring a 44 oz Porterhouse, Porcini Ragu with Napitella, Braised Tuscan Lacianto Kale, and Garlic-Rosemary Roasted Potatoes (165)

Blue Lobster En Croute

Imported Mediterranean Blue Lobster and Lobster Mousse with Winter Black Truffles, baked in Buttery Puff Pastry with Sauce Américane (180)

Risotto Del Giorno

Creamy Meracinque Carnaroli Classico Rice (aged 12 months), Seasonal Vegetables, Parmigiano-Reggiano, and Extra Virgin Olive Oil (32)

Osciètre Prestige Caviar

Kaviari Caviar (Acipenser gueldenstaedtii) featuring a delicate marine start, a creamy texture that melts on the tongue, and a long, refined hazelnut finish (50g for 325 / 195)

Kristal Caviar

Kaviari Caviar (Cross-breed Acipenser schrenckii & Huso dauricus) featuring a clean, buttery pop with rich, complex umami of fresh almond, subtle honey, and floral undertones (50g for 285 / 180)

Foie Gras Crème Brûlée

Silky Duck Foie Gras Custard with Quatre Épices-Port Wine or Cognac-Port Wine and a Caramelized Turbinado or Cassonade Sugar Crust (30)

Langoustines "En Papillote"

Crispy, Fried Langoustines wrapped in Basil, prepared as Mon Hommage a Chef Joël Robuchon (18 ea)

Steak Tartare "Tonnato"

Hand-Cut Beef Strip Loin with Classic Piemontese Creamy Olive Oil-Tuna-Caper Sauce and Lemon (28)

Alpine Cheese Soufflé

Three Cheese Soufflé made of Comté (FR), Gruyère (SUI), and Fontina Valdostana (IT) (19)

High Roller Seafood Tower

Chilled seafood tower recommended for 2-4 people containing Four Oysters, Four Shrimp, Red King Crab, Tuna Tartare, and 1/2 lb Lobster Tail (160)

Baller Seafood Tower

Chilled seafood tower recommended for 4-8 people containing Eight Oysters, Eight Shrimp, Red King Crab, Tuna Tartare, Two Langoustine, and 1 lb Lobster Tail (275)

Bartolotta's Caesar Salad

Salad inspired by Caesar Cardini's Classic in Tijuana, Mexico, made with Crisp Little Gem Lettuce, Creamy Anchovy-Romano Dressing, Garlic Croutons, and Parmigiano-Reggiano Cheese (16)

Gougère with Wagyu Beef

Three freshly baked Gougères filled with rich creamy Alpine Cheese fondue, topped with thinly sliced warmed Australian Wagyu, and crispy fried shallots (24)

Balik-Smoked Salmon Loin

Balik style salmon loin tracing back to the Imperial Czars of the Russian Aristocracy, served simply "nature" lightly brushed with lemon and extra virgin olive oil, chives, and toasted buttery brioche (22)

Jamón Bellota

Dry-cured Spanish Ham from Iberian Hogs fed sweet acorns (bellotas) in the wild Spanish Forest, artfully cured and aged 36-48 months (28)

Mortadella Di Bologna I.G.P.

Chef Bartolotta's favorite salumi; a creamy aromatic sausage made in Bologna, Italy (Indicazione Geografica Protetta) with pistachio nuts, simply cubed and served (22)

Roast Rack of Lamb

Roast Rack of Lamb served with White Wine Sauce with Sweet Roasted Garlic in the skin "En Chemise," and Provençal Vegetables (62)

Crispy Roasted Guinea Hen

Crispy Roasted Guinea Hen served with Marsala-Cream Sauce, Sautéed Mushrooms, and Tuscan Lacinato Kale (49)

Sea Scallop "In Black Tie"

Sea Scallop with Black Truffle Baked in Puff Pastry, served with Sauce Périgordine (28)