Barbaluc
135 East 65th St
(bet. Lex. & Park)

212-774-1999
www.barbaluc.com



Appetizers
Tartare di Tonno con Carpaccio di Centrioli Marinati, Emulsione allo Zenzero
Tuna Tartar with Carpaccio of Marinated Cucumbers, Sesame Crusted Tuna, Ginger Emulsion & Micro Greens

Affettati "Barbalùc"
"Prosciutto of Souris" & cold cuts
served with pickled vegetables & Montasio cheese

Acciughe Marinate Insalata di Sedano e Erbette
Marinated Anchovies, shaved Celery & Herb salad

First Course
Cjalzon Carnici Al Burro e Salvia
"Camia style" ravioli with Spinach & golden raisins in a butter & sage sauce

Tortelli d'Anatra con fagioli Canellini
Duck "Tortelli" with Canelini beans in Duck romsemary jus

Trifiette ai Gamberi Gradesi, Zucchini e Pomodonni
"Trofiette" pasta with "Grado" Shrimp, Zucchini & cherry tomatoes

Main Course
Branzino Mediterraneo Grigliato
con Tortino di Patate, Agreeto e olive Taggiashe
Grilled Mediterranean "Brazino" with potatoes tortino & "Agretto of Taggiashe" olives

Medaglione di Cernia con Carciofini,
Patate e Piselli alla Salsa di Timo
Grouper medallions with artichokes, potatoes & peas in a thyme sauce

Arrosto di Coniglio farcito, con Gnocchetti alle Ortiche e Asparagi al Prosciutto
Stuffed boneless roasted rabbit with Nettle gnocchi & Prosciutto wrapped Asparagus in a Rabbit sauce

Cuisine: Northern Italian, Friuli Inspired
Avg. Check: $30 - $35
Attire: Casual Neat

The Barbalùc, as legend has it, is an elfin spirit of wine that is said to warm the heart. Each family in Carnia is said to have it's own elf, who watches over them throughout the ages. This fable is brought to life at this Friulian-inspired Northern Italian eatery, open for just under a year.

Owner Emanuele Simeoni set out to create an atmosphere in which Italy meets Manhattan. At Barbalùc, he achieves just that. The upscale restaurant is devoted to all things Italian - food, design, wine and chefs - it attracts a sophisticated clientele. Barbalùc's homage to sexy elegance is one of New York's best kept dining secrets. The intimate and romantic decor consists of Botticino marble, Afromosia wood and soft Italian leather - courtesy of designer Luca Botto.

Executive Chef Christian Fantoni, formerly of Le Cirque and Le Bernardin, adds a new twist to traditional fare. Friulian Polenta with Wild Mushrooms or Foie Gras and the Venison Stew with Polenta, Apple, and Blueberry Compote are just a few creations to try. Pastry Chef Iacopo Falai, also a Le Cirque alum, has created many original and exquisite desserts, ranging from the "Bianco Mangiare" vanilla flavor with asparagus foam and raspberry tuille to the "Blueberry" soup.

Guests can enjoy a pre-dinner drink at the street level bar/lounge before heading downstairs to the main dining room. The bar offers over 20 special selection wines by the glass, with each choice accenting the Friuli regional cuisine. Barbalùc's wine cellar holds 175 brands, with a focus on Italian wines.

The businessmen, Hollywood producers, celebrities and East Side neighbors that have become regulars at this eatery are proof that Barbalùc is truly a first-class dining experience.

TASTING DINNERS; LIVE MUSIC (FRI-SUN); FIXED PRICE MENUS; WINE TASTINGS; TAKE OUT; PRIVATE PARTIES; PRIVATE ROOM; ON & OFF PREMISE CATERING; OUTDOOR DINING; HANDICAP ACCESSIBLE

RESERVATIONS
Suggested

CREDIT CARDS
Amex, Visa, Mastercard, Diner's Club, Discover

HOURS
Lunch
7 Days 12 - 3

Dinner
Mon. - Sun. 5:30 - 10
Tue. - Sat. 5:30 - 11

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