Calamari Fritti
Crisp, deep-fried small squid with paprika served with a calabrian chile tomato sauce
Mozzarella di Bufala con Pomodoro
Buffalo Mozzarella with slow roasted San Marzano tomatoes and olive oil braised artichokes
Asparagi con Prosciutto e Uova Sode
Green asparagus and Prosciutto di Parma with an Azolla Farms poached egg
Cape Sante con Asparagi, Piselli e Pane Abbrustolito
Grilled day boat scallops with a salad of asparagus, peas, grilled bread, extra virgin olive oil and preserved lemon
Animelle con Pancetta Affumicata, Funghi e Piselli
Sauteed sweetbreads with smoked pancetta, peas, mushrooms and piccata sauce
Primi Piatti 
La Zuppa del Giorno
Soup of the day
Lasagne Verdi alla Bolognese
Ten layers of housemade pasta laced with a Bolognese meat ragu and creamy bechamel sauce (Thursday and Friday only)
La Pasta Ripiena del Giorno
Housemade stuffed pasta of the day
Gnocchi del Giorno
Housemade ricotta gnocchi of the day
Fettuccine Primavera
Housemade fettuccine with green garlic, asparagus, fava beans, pancetta and hot pepper flakes
Garganelli con Ragu di Agnello
Garganelli with a slow simmered spring lamb and tomato ragu with a young Pecorino cheese
Linguine alla Puttanesca e Tonno
Linguine with imported tuna, capers, tomato, olives, anchovies and pepper flakes
Spaghetti Carbonara Primaverile
Spaghetti with smoked pancetta, fresh peas, pasteurized eggs and Parmigiano-Reggiano cheese
Rigatoni al Forno con Mozzarella Affumicata e Pomodori di San Marzano
Baked rigatoni with a San Marzano tomato sauce and smoked mozzarella cheese
Secondi Piatti 
Ossobuco alla Milanese
Slowly braised veal shank with aromatic vegetables, wine and tomatoes served with a saffron risotto cake
Brasiola di Maiale alla Griglia
Grilled, center cut Duroc pork chop served with potato gratin, green garlic, snap peas and carrots
Bistecca alla Griglia
Grilled, Rib-Eye steak with cracked black pepper served with grilled asparagus, sorrel salsa and roasted new potatoes
Fegato di Vitello alla Veneziana
Sauteed calf’s liver, Venetian style with caramelized onions, smoked pancetta served with fried polenta
Halibut in Padella con Capperi e Limone
Pan-roasted halibut with a caper, butter and lemon sauce, served with spring vegetabless
Il Pesce del Giorno
Fish of the day
Insalata Mista Primaverile
Spring mixed lettuces, shaved carrots and radishes with a red wine vinegar and extra virgin olive oil dressing and goat cheese
Insalata di Barbabietole, Cipolle e Balsamico
Multicolored roasted beet salad, with sweet onions, ricotta salata, extra virgin olive oil and red wine vinegar
Lattuga Romana al Gorgonzola
Romaine salad with pine nuts in a creamy gorgonzola dressing
Sources for Biba's produce, meat, fish and bread: River Dog, Del Rio Botanicals, Epicurean Farmer, Ports Seafood, Caggiano Sausage, Azolla Farm, Calivirgin Olive Oil, Full Belly and Soil Born Farms

Reserve a table at
Taste of Italy
Biba Caggiano is the award winning author of seven best selling cook books, the host of her own nationally syndicated cooking show and the owner of Biba's Restaurant. The restaurant was voted one of the 250 best restaurants in the country.