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What to Eat at Bruno Gaudagnin’s Bina Osteria

Photo: Mimi Ritzen Crawford

Michelin-noted chef Bruno Gaudagnin has finally unveiled his menu for Bina Osteria and we’ve got a first look. First, the very good news: spaghetti carbonara, widely regarded as the best thing about Brian Konefal’s tenure at the restaurant, is back on the menu. The whole pasta selection, in fact, is beefed up, with selections like malfatti with lobster, grapefruit, and a cherry tomato sauce. While the lengthy stuzzicare list and the new pizzas are all exciting, here’s the best news: a six course chef’s tasting menu is now available for $45.

ANTIPASTI
CARNE CRUDA* beef tartar with truffle paste
and lemon mustard 14
SALUMI imported cured meats 12
RABBIT PATE and prosciutto with rosemary
grissini 12
CONFIT OF SHREDDED DUCK legs served
with balsamic vinegar reduction, fruit chutney and
carrot sauce 11
TUNA TARTAR served over roasted red pepper
sauce with crispy parmigiano 14
TUNA BOCCONCINI Sicilian-style (ricotta, red
onion, lemon, basil) with a small salad 14
SHRIMP TARTAR served with orange
marmalade and homemade herbed ricotta cheese
11
ROASTED RED PEPPERS and bagna cauda
(garlic and anchovy dip) 9
SELECTION OF ARTISAN CHEESES 17

STUZZICARE
MUSSELS sautéed mussels in marinara sauce 10
CLAMS empanada with white wine and garlic 14
SAUTEED SHRIMP served whole over lentils, onions
and homemade pancetta 9
MIXED MUSHROOMS sautéed with homemade
pancetta 9
EGGPLANT PARMIGIANA roasted eggplant, tomato
and parmigiana 12
CAZZOEULA stewed tripe, sausage, salami
and vegetables 14
PACCHERO PASTA filled with crabmeat & mascarpone
cheese served with pesto, black olives, and a tomato
confit 13
PIZZETTA:
radicchio, speck & gorgonzola 11
fresh tomatoes, oregano, garlic & arugula 9
black olives, arugula, prosciutto, cherry tomatoes
and spicy oil 11

INSALATE
RED ONION salad with gorgonzola cheese, cherry tomatoes & fresh raspberry vinaigrette 9
MESCLUN salad with pears, roasted pine nuts, taggiasche olives and red pepper vinaigrette 11
ARUGULA tomato and pecorino cheese with balsamic dressing 10
CUCUMBER tomato, onion salad 9
MOZZAREL LA di bufala, tomato and parsley 14

ZUPPE
PASTA E FAGIOL I white bean soup alla toscana 9
MUSHROOM pureé of mixed mushrooms and cream 10
MINESTRONE of slow braised beef tongue 11

PIZZA
MARGHERITA 13
PROSCIUTTO arugula and pecorino cheese 15
MUSHROOMS with vegetables 14

PRIMI PIATTI
SQUID INK SPAGHETTI “scoglio” with shellfish and fresh tomato 11/20
SPAGHETTI AL LA CARBONARA egg, pepper, pecorino, pancetta 18
MALFATTI (ill-shaped gnocchi) with lobster, grapefruit & cherry tomato sauce 13/23
RISOTTO with red radicchio, blue cheese & prosciutto 19
PAPPARDEL LE* tuna, red pepper cream, black olives and capers 12/19
RISOTTO DI MARE shellfish and asparagus risotto 21
SPAGHETTI tomatoes, black olives and fresh basil 9/16
ORECCHIETTE with mushrooms, ricotta cheese, spinach, pancetta, and rabbit ragout 12/21
RISOTTO WI TH DUCK and mushrooms with red wine reduction 21
MALTAGL IATI homemade chestnut pasta with chicken ragout and mushrooms 12/22
CAPUTI CLASSIC AMATRICIANA with tomato, onion, pancetta 9/16
RISOTTO AL LA PARMIGIANA 18

SECONDI
“BACCALA ALLA MERIDIONALE” salted cod in a black olive, tomatoes & garlic sauce 24
RED SNAPPER “CARTOCCIO” baked with potato, spinach, tomato, and capers in a paper pocket 27
LOIN OF LAMB “MILLEFOGLIE” layered chestnut tortilla, speck, portabella mushrooms and fontina cheese 29
GRILLED HANGER STEAK served with red onion filled with mashed potatoes and pancetta 28
BISTECCA FIORENTINA grilled 18oz porterhouse steak with roasted potato 36
CHICKEN BREAST served over grilled portabella mushrooms with herbed mascarpone
cheese and crispy pancetta 25
POLLASTRELLO flattened and marinated grilled Cornish hen 21
BRAISED MARINATED WI LD BOAR* over three cheese polenta 28

CONTORNI
MASHED POTATOES with onion and pancetta 6
PORCINI MUSHROOMS sautéed with garlic and parsley 9
SAUTEED SPINACH with garlic and olive oil 6
ASSORTED GRILLED VEGETABLES 6

CHEF’S SIX COURSE TASTING MENU 45

Earlier: Bina Osteria’s New Chef Comes Direct from Italy

What to Eat at Bruno Gaudagnin’s Bina Osteria