DINNER SPECIALS

'Calamari fritti' - Fried calamari is one of the most classic summer seafood dishes in Italy: Golden rings people eagerly squeeze lemon wedges over, and eat quickly for fear that they'll get less than their share of. ($15)

'Polenta con funghi' - Polenta, as cornmeal is known in Italy, came to popularity in Roman times when it was eaten as a basic porridge. Its origins as a peasant dish have now been displaced by its availability in many italian restaurants today. It is very versatile and can be served alongside a variety of other foods. We're serving our polenta with a mushroom ragu topped off with shaved parmesan. ($14)

'Rotolo di pasta ripieno' - This dish is one of Italy's less obvious pasta dishes, but it can be a real show-stopper. Hailing from the region of Emilia-Romagna, at the top of the Italian boot, the dish consists of a sheet of pasta covered with filling (pumpkin, spinach & ricotta), rolled up to form a roulade, then poached and served in slices with burnt butter & sage. ($26)

'Pork chops' - Pork is extremely popular in Italy and with winter approaching what better way to spend your evening dining with us at il baretto for our delicious Pork chop glazed in beer & honey and served with a sauteed spinach and crouton salad. It's finger licking good! ($28)

AMAZON-ING

We finally have a beautiful, lush GREEN garden!

Come on over and check it out..!

BOTTLES UP

il baretto is now licensed (and BYO)

Red - Cabernet/Merlot

White - Sauvignon Blanc/Chardonnay

$5 glass $20 bottle

Peroni - Pure Blonde

$6

CHEERS!

DINNER SPECIALS

'Tuna Crochettes' - Made with bread, milk, eggs, parmesan and lemon zest. Crumbed and deep fried. An old fashioned italian recipe and delicious way to start your meal. ($14)

'Scamorza' - Grilled smoked mozzarella cheese. Served with lightly pan fried raddicchio and fresh basil. In Italy, scamorza is commonly made in the south and is an Italian cow's milk cheese. ($15)

'Stracciafave' - Broad bean puree on the base and a rag pasta cooked in broad beans, guanciale (cured pork cheek), onion and fresh pecorino cheese. This is one of my grandmothers famous recipes and it truly is to die for. ($26)

'Agnello alla Cacciatore' - Lamb loin chops cooked in red wine vinegar, rosemary and garlic. Served with roasted potatoes. Agnello is lamb aged from 90 days to one year. Lamb is the most typical meat from this once-pastoral region(Lazio). There is no substitute for Roman baby lamb, which is milk-fed and tender. ($28)