Calamari Fritti
Crisp, deep-fried small squid with paprika served with a spicy tomato sauce
Salmone Scottato con Capperi e Limone
Lightly seared, thinly sliced King Salmon with preserved lemon, shallots and capers
Mozzarella di Bufala con Pomodoro al Forno
Mozzarella with slow roasted San Marzano tomatoes and arugula pesto
Asparagi con Prosciutto e Uova Sode
Green asparagus and Prosciutto di Parma with an Azolla Farms poached egg
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 Pecorino Sardo 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 
Brasato di Coniglio
Oven-braised rabbit in a sauce of tomatoes, shallots, garlic and peas, served with fried polenta
Braciola di Maiale alla Griglia
Grilled, center cut Duroc pork chop in a Balsamic glaze 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 butterball potatoes
Cotoletta alla Milanese
Pan-roasted crispy veal cutlets, served with buttered green chard and lemon
Halibut in Padella con Capperi e Limone
Pan-roasted halibut with a caper, butter and lemon sauce, served with spring vegetables
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 Asiago chesse
Insalata di Barbabietole, Cipolle e Balsamico
Multicolored roasted beet salad, with sweet onions, young Pecorino, extra virgin olive oil and red wine vinegar
Lattuga Romana al Gorgonzola
Romaine salad with pine nuts in a creamy Gorgonzola 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

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.