Calamari Fritti
Crisp, deep-fried small squid with paprika served with a spicy tomato sauce
Carpaccio di Manzo con Funghi
Beef carpaccio with wild mushrooms and shaved Parmigiano
Mozzarella di Bufala con Pomodoro al Forno
Mozzarella with slow roasted San Marzano tomatoes and arugula pesto
Prosciutto di Parma con Fichi
Parma prosciutto with figs, aged Balsamic vinegar and arugula
Cape Sante alla Griglia con Cavolfiore
Grilled scallops with celery root puree over roasted cauliflower
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
Garganelli con Ragu di Vitello, Maiale, Funghi Secchi e Pomodoro
Garganelli with a veal, pork, porcini mushroom and tomato ragu
Pizzoccheri con Cavolo e Fontina
Housemade buckwheat noodles with butter, garlic, braised cabbage, Fontina cheese and potatoes
Spaghetti alla Carbonara
Spaghetti with pancetta, pasteurized eggs, crushed black pepper and Parmigiano-Reggiano cheese
Linguine alla Puttanesca e Tonno
Linguine with imported tuna, capers, tomato, olives, anchovies and pepper flakes
Secondi Piatti 
Ossobuco d'Agnello e Pomodorini
Slowly braised lamb shank with aromatic vegetables, wine and tomatoes, served with grilled polenta
Petto d'Anatra al Portoo
Sauteed breast of duck with Port wine and Italian cherries, served with buttery, braised fennel and baby carrots
Filetto di Manzo
Grilled filet Mignon served with roasted root vegetables, rustic bread, marsala wine sauce
Cotoletta alla Milanese
Pan-roasted crispy veal cutlets, roasted Brussels sprouts with pancetta and lemon
Pollo al Mattone
Free range chicken, boned and grilled under a brick served with farro, winter squash, pancetta and chicorys
Storione alla Griglia
Grilled sturgeon wrapped in prosciutto, served with roasted vegetables and castelvetrano olive salsa
Il Pesce del Giorno
Fish of the day
Insalata di Finocchio, Arance e Caprino
Thinly sliced fennel, citrus with frisee and goat cheese with an extra virgin olive oil and lemon dressing
Insalata di Barbabietole
Roasted red beets with sweet onions, Pecorino cheese, extra virgin olive oil and red wine vinegar
Lattuga Romana con Pignoli e Gorgonzola
Romaine lettuce with pine nuts in a creamy gorgonzola cheese dressing
Gluten-free options available.
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

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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.