Il Buco
Italian | NoHo Main Menuolives marinated in fennel pollen, rosemary, lemon zest
la quercia prosciutto americano, housemade coppa di testa, lardo, ciccioli
wild striped bass, celery root puree, shaved fennel, pickled peppers, smoked sea salt
cayuga mills polenta, charred tropea onions, aged balsamic
house cured salt cod, fingerling potatoes, kalamata olives, romesco
tuscan black kale, garlic-anchovy-lemon vinaigrette, filone croutons, reggiano
grilled rhode island squid, risina beans, saffron aioli
made with battenkill valley milk, black mission figs, purple mustard greens, fig-hazelnut crostino
house made vermont lamb sausage, shaved tri-color carrots, apples, currants, mint
brussels sprouts leaves, bartlett pears, toasted walnuts, shaved pecorino
charmoula marinated vermont quail, farro, grapes, yoghurt
thinly sliced venison, pomegranate, pine nuts, urfa pepper, lemon oil
pan-fired hawaiian king prawns in trapanese coarse sea salt
tuscan black kale, anchovy-lemon vinaigrette, filone croutons, reggiano
wild arugula in lemon olive oil with shaved reggiano
cauliflower puree, golden whitefish caviar, crispy cauliflower, creme fraiche
house made pasta ribbons, vermont veal sugo, green olives, parmesan, sage
house made pasta, francas green beans, artichokes, anchovy, lemon, breadcrumbs
artisan dried pasta, cockles, white wine, peperoncini, parsley
principato di lucedio carnaroli rice, oregon chanterelle mushrooms, parmesan, thyme
grilled carolina red snapper, heirloom eggplant, cipollini onions, capers, golden raisins
cast iron roasted half label rouge chicken, black mission figs, toasted walnuts, baby mustard greens
grilled niman ranch chuck flap steak, bi-color corn, serrano peppers, green onions
deep emerald, full bodied, spicy and nutty
light elegant oil, floral and fragrant
serrano ham with pecorino pienza
hi-land farm's fresh goat cheese and caramelized onions
bufala mozzarella with tomatoes and basil
house-cured tuna with fresh lemon, capers and oregano
gorgonzola, pancetta, arugula and balsamic
slow roasted flying pigs farm heritage pig with wild fennel pollen and rosemary on ciabatta
la quercia prosciutto americano, housemade coppa di testa, lardo, ciccioli
a selection of house cured meats and artisan cheeses
olives marinated in fennel pollen, rosemary, lemon zest
la quercia prosciutto americano, housemade coppa di testa, lardo, ciccioli
wild striped bass, celery root puree, shaved fennel, pickled peppers, smoked sea salt
cayuga mills polenta, charred tropea onions, aged balsamic
house cured salt cod, fingerling potatoes, kalamata olives, romesco
tuscan black kale, garlic-anchovy-lemon vinaigrette, filone croutons, reggiano
grilled rhode island squid, risina beans, saffron aioli
made with battenkill valley milk, black mission figs, purple mustard greens, fig-hazelnut crostino
house made vermont lamb sausage, shaved tri-color carrots, apples, currants, mint
brussels sprouts leaves, bartlett pears, toasted walnuts, shaved pecorino
charmoula marinated vermont quail, farro, grapes, yoghurt
thinly sliced venison, pomegranate, pine nuts, urfa pepper, lemon oil
pan-fired hawaiian king prawns in trapanese coarse sea salt
cauliflower puree, golden whitefish caviar, crispy cauliflower, creme fraiche
grilled greek sardines, cubanelle peppers, grilled lime
house made pasta ribbons, vermont veal sugo, castelvetrano olives, parmesan, sage
house made pasta, bill maxwells green beans, confit artichokes, anchovy, breadcrumbs
artisan dried pasta, rhode island squid, cockles, white wine, peperoncino, basil
principato di lucedio carnaroli rice, oregon chanterelles, thyme, parmesan
grilled red snapper, roasted heirloom eggplant, cipollini onions, capers, golden raisins
cast iron roasted half label rouge chicken, yellow romano beans, toasted walnuts, herb salad
flying pigs farm heritage pork, tri-color carrots, baby fennel, taggiasca olive tapenade
grilled niman ranch chuck flap steak, mirai corn, serrano peppers, green onions
deep emerald, full bodied, spicy and nutty
light elegant oil, floral and fragrant
bond street, ny (usa); 100% battenkill valley creamery cows milk, made daily here at il buco
lombardia (italia) pasteurized full-cream cow milk, salt, rennet, this has been one of ciresa's leading products since the company was established. soft cheese with a strong taste. pink rind with some green mould.
emilia romagna (italia) hard sheeps milk aged for 16 months in caves of roncofreddo this brittle cheese is dynamic and creamy, yet full of sweet grassiness
saint imier, jura (switzerland) raw cows milk with traditional rennet, rich, and nutty
emilia romagna (italia) soft blue made from pasteurized cows milk trebbiano and biancame grapes must from the montefeltro region of the marche are bound to the delicious happiness of renatos blue masterpiece
cooked cream drizzled with 10-year balsamic vinegar
flourless chocolate cake, espresso caramel mousse, candied walnuts
olive oil cake with roasted peaches
seasonal fruit tart
dried cherry-walnut and chocolate-pistachio biscotti served with a glass of sagrantino passito
housemade sorbet and ice cream
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