Battello Menu

whipped caesar, candied sunflower seed, parmigiano reggiano

charred eggplant puree, castlevetrano relish, fingerling potatoes, frisee, chive oi l

marinated oysters dressed with kaluga caviar, pickled fennel, dill

truffle-honey butter

candied hazelnuts, aged beemster gouda, quinoa, hazelnut dressing

chickpea panisse, calabrian bagnara aioli, peperonata, fennel pollen

sourdough bruschetta, black truffle, neonata, egg yolk

chef’s selection of 3 artisanal cheeses with seasonal accoutrements

sweet sausage ‘bolognese,’ pecorino romano, basil

butternut squash puree, smoked maitake mushrooms

fresh ground black pepper, pecorino romano

maine lobster, mascarpone cheese, tarragon

sunflower seed & quinoa salad, roasted carrots, harissa-dijon emulsion, herb puree

grilled savoy cabbage, winter brassica, preserved lemons, red chermoula

rutabaga puree, baby turnips, sarsaparilla pickled granny smith apples, yuzu gel

green circle farm, lancaster PA garlic potato mousse, maitake mushroom black tartufata-supreme sauce

marinated shishito & bell pepper, olive oil crushed potato, budding chives

celery root confit, melted leeks, smoked shiitake mushrooms, marsala jus

semi-sec tomatoes, scallion-mascarpone, lemon brodo

candied hazelnuts, aged beemster gouda, quinoa, hazelnut dressing

calabrian chili cocktail sauce

maple syrup butter

fresh herbs, tomato, fontina cheese, sweet fennel sausage, smashed fingerlings

grilled ciabatta, sambuca cured salmon, fried eggs

calabrian chili honey glaze, whipped butter

seasonal compote, whipped butter

eggs any style, smoked bacon, crispy herb fingerlings

fresh ground black pepper, pecorino romano, two sunny side up eggs on top

grilled shrimp, tomato-pancetta gravy, buttermilk polenta

sweet sausage bolognese, pecorino romano

(4 slices)

whipped caesar, candied sunflower seed, parmigiano reggiano

charred eggplant puree, castelvetrano olive relish, fingerling potatoes, frisée, chive oil

candied hazelnuts, aged beemster gouda, quinoa, hazelnut dressing

chickpea panisse, calabrian bagnara aioli, peperonata, fennel pollen

farro, shaved radishes, fennel, cucumbers, “italian dressing”

served over ice with lemon, cocktail sauce & hot sauce

octopus & lump crab gauzzetto, spicy pomodoro, citrus crumbs

fresh ground black pepper, pecorino romano

smoked yogurt, crispy lentils, tomato coulis, basil oil

grilled savoy cabbage, winter brassica, preserved lemons, red chermoula

prime hangar steak, herbed parmigiano fries & bearnaise