Cestino di Pane
A basket of Bella Bru bread and house made breadsticks with butter

Calamari Fritti
Crisp, deep-fried Monterey Bay squid with paprika served with a spicy tomato sauce

Piatto di Formaggi
A selection of three cheeses, seasonal fruit, honey, fig jam, Marcona almonds and toasted bread

Carpaccio di Vitello*
Raw marinated veal with lemon, capers, green onion, extra virgin olive oil and basil mayo sauce (Biba’s Northern Italian Cooking page 19)

Antipasti di Salami Misti
Salami of Sopressa, Finocchiona, Barollo, duck liver pâté, a spicy tomato pork spread and toasted bread

Granchio con Caviale*
A mix of crab, onion, parsley, creamy yogurt dressing on a bed of fennel purée and topped with caviar

Burrata con Prosciuto
Burrata with prosciutto, grilled pears, aged balsamic and extra virgin olive oil

Soup & Pasta

La Zuppa del Giorno
House made soup of the day

Lasagne Verdi alla Bolognese
Ten layers of house made pasta with Bolognese meat ragù and creamy Béchamel sauce (Wednesday – Saturday only)

La Pasta Ripiena del Giorno
House made stuffed pasta of the day

Gnocchi del Giorno
House made gnocchi of the day

Tagliatelle di Spinaci con Cinghiale
House made spinach tagliatelle with slowly simmered boar ragù and wild mushrooms

Penne all’ Amatriciana Rossa
Penne with tomato, smoked pancetta, onion, hot pepper flakes and pecorino cheese

Pizzoccheri con Cavolo e Fontina
House made buckwheat noodles with braised savoy cabbage, potatoes and sweet fontina cheese

Linguine con Granchio, Aglio, Olio, Peperoncino e Zafferano*
Linguine with Dungeness crab, garlic, saffron, arugula, extra virgin olive oil, chili peppers and herb breadcrumbs

Spaghetti alla Carbonara*
Spaghetti with crisp smoked pancetta, pasteurized eggs, Parmigiano-Reggiano and crushed black pepper (Trattoria page 120)


Brasato di Maiale
Slowly braised pork with minced vegetables, red wine, tomatoes and grilled polenta

Branzino grigliato con Burro*
Grilled sea bass, butter beans, tomatoes, carrots, celery and a thyme butter sauce

Bistecca alla Griglia*
Grilled New York steak, seasonal vegetables, roasted fingerling potatoes and a whole grain mustard sauce

Vitello al Marsala
Veal loin in a Marsala wine sauce, Swiss chard and Parmigiano mashed potatoes (Biba’s Northern Italian Cooking page 148)

Petto d’anatra alle Amarene*
Roasted breast of duck with tart black cherries in a port wine sauce, with Brussels sprouts leaves, king oyster mushrooms and trofie

La Scelta del Direttore
Chefs special of the day


Insalata di Barbabietole
Roasted beets, frisée, shaved sweet onions, Humboldt Fog goat cheese and a red wine vinaigrette

Insalata di Indivia Belga e Radicchio
Belgian endive, radicchio and extra virgin olive oil, Dijon mustard and balsamic (Modern Italian Cooking page 269)

Foglie di Lattuga Tenera
Little Gem lettuce, dried apples, pine nuts in a creamy Gorgonzola dressing

Arance e Finocchio Insalata
Fennel, arugula, oranges, pistachios, ricotta salata and lemon vinaigrette

Insalata di Sedano di Verona e Mele
Celery root, green apples, mustard seeds and a mustard-lemon dressing (Biba’s Italy page 222)