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Lunch / Dinner / Late Night / Catering

Assorted Italian Olives 6

Oysters “Casino” 12

Tuna Crudo 12

Schiacciata, burrata & prosciutto 12

Cibo Meatballs 9

Crispy Brussels 9

Wood Roasted Cauliflower 9

Calamari Fritti AgroDolce  12



SALUMI & FORMAGGI

Salumi Board 15
chef’s selection of assorted meats accompanied by roasted garlic spread
 
Formaggi Board 15
chef’s selection of assorted cheeses accompanied by fig mostarda


MINESTRA & INSALATA
 

Tuscan Bean & Kale Soup 7
 
Caprese 11
burrata, heirloom tomatoes, basil,evoo, balsamic, sea salt

Caesar Salad 9
baby kale, poached farm egg crouton, white anchovy, reggiano, croutons
 
Chopped Salad 9
romaine, tomato, pepperoncini, taggiasche olives, salame, fontina, onion, cucumber, creamy italian dressing


PASTA

Pici al Cinghiale 19
handmade tuscan pasta, wild boar ragu
 
Gnocchi 18

potato dumplings, brisket ragu
 
Mezzalune al pomodoro fresco 18

ricotta and spinach filled pasta with an organic fresh tomato sauce
 
Tonnarelli Cacio e Pepe 17

fresh tonnarelli, evoo, cracked black pepper and cacio di roma cheese
 
Lobster Spaghetti 26

maine lobster tail, spicy garlic wine sauce, tomato
 
Lasagna al forno 18

beef and veal ragu layered with italian cheeses and fresh pasta
 
Orecchiette cime di rapa  18

local sausage, broccoli rabe, calabrese chiles


 
PIZZA
 

 
Margherita 13

san marzano tomato, buffalo mozzarella, basil
 
Tartufo  17

black truffle & ricotta, wild mushrooms, mozzarella, white truffle oil
 
Il Diavolo 17

san marzano tomato, mozzarella, spicy soppresata, salame calabrese, reggiano
 
Gabagool 17

san marzano tomato, mozzarella, smoked bacon, jalapeno, pineapple, capacola ham


The Brooklyn 17
local italian sausage, caramelized onion, san marzano tomato, mozzarella




ENTREES

 
Vin Santo Roasted Chicken Breast 19

stuffed with prosciutto and fontina cheese
 
Balsamic Braised Short Rib 28

creamy corn polenta, broccoli rabe
 
Tagliata di Filetto di Manzo 34

beef tenderloin rubbed with aromatic salt, seared, sliced and served with seasonal vegetables and roasted potatoes
 
Osso Buco 35

braised veal shank, parmesan risotto
 
Veal Marsala 28

farm pastured milk fed veal, marsala mushroom jus, creamy corn polenta, spinach
 
Chicken Parmigiana 17
served over spaghetti al pomodoro
 

Branzino al Forno 32
broccoli rabe, roasted potatoes, roasted peach, rosemary butter
 

Gamberoni all’aglio 26
fregola sarda, corn, peas, oyster mushrooms, peppers
 

Salmon al Forno 26
vanilla cauliflower puree, baby spinach, parmesan risotto, fennel pollen, grapefruit honey


 

 
Tiramisu 7

savoiardi, mascarpone mousse, espresso, cocoa
 
Ricotta Donuts 7

nutella, berries
 
Homemade Gelato 7

pistachio chocolate basket, amarena cherries
 
Italian Cookies 7

served with local milk
 
Orange-chocolate cheesecake 7
 
Gelato Pie 7





Coffee 3

Cappuccino 5

Hot Tea 4

 

Executive Chef: Linda Harrell

Sous Chef: Matthew DeCamp
 

 


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