Barolo Cucina D’Autore Fort Lauderdale Menu & Prices

Thinly sliced sous-vide tenderloin topped with a creamy tuna sauce and caperberries

Traditional Italian hot dip from Piedmont, made from garlic, anchovies, and olive oil. Served with raw seasonal vegetables and toasted bread

Tuna loin dressed with extra virgin olive oil and lemon zest, finished with diced peach, black olives and capers

Grilled asparagus topped with two fried eggs, finished with age parmigiano reggiano and freshly shaved black truffle

House-made lamb meatballs, seasoned with herbs and spices, served with mint and garlic aioli

Portobello mushrooms stuffed with mixed herbs, roasted walnuts, artichokes, and sun-dried tomatoes, finished with a balsamic reduction

Prosciutto di Parma served with melon and creamy burrata cheese, finished with extra virgin olive oil and balsamic glaze

Thinly sliced raw beef topped with toasted hazelnuts, truffle oil, arugula salad and shaved parmesan cheese Add black truffle (4g) +10

Arugula, grape tomatoes, red onions, leccino olives, Castelmagno cheese, toasted hazelnuts, and dried apricots in a red wine vinegar reduction

Creamy mozzarella, roasted beets with a kale and pistachio pesto

Romaine lettuce, crostini, shaved Parmesan, and classic Caesar dressing

Vine-Ripened tomatoes, creamy burrata cheese, basil and extra virgin olive oil Add chicken +10, shrimp +16, or salmon +14

Hearty lentil soup simmered in a flavorful broth

Ask your server for today’s creation

Traditional Piedmontese pasta filled with braissed osso buco tossed in a brown butter and crispy sage sauce. Served with the bone marrow

House-made pappardelle tossed in a slow-braised short rib ragù with tomatoes, herbs, and red wine

Tagliolini pasta in a black truffle butter and parmesan cheese

Soft potato pasta finished in a cremy pistachio pesto sauce with sun-dried tomatoes and stracciatella cheese

Mushroom ravioli in a creamy mushroom sauce finished with truffle oil

Tender veal osso buco slow-braised in Roero Arneis white wine, over creamy saffron risotto, finished with gremolata

Veal scaloppine sautéed in Barolo wine and mushrooms, with mashed potatoes and rainbow carrots

12 oz bone-in grilled pork chop with creamy mushroom sauce, caramelized onions, sun-ripened tomatoes, and spinach

Tender veal scaloppine topped with prosciutto and mozzarella, finished with a white wine and demi-glace sauce and crispy sage

Pistachio-crusted salmon over spinach and rainbow carrots with creamy dill sauce

Francese-style cod and shrimp in a bright lemon butter sauce

Crispy breaded chicken with a lemony arugula tomato salad and shaved Parmigiano Reggiano

Thinly sliced sous-vide tenderloin topped with a creamy tuna sauce and caperberries.

Traditional Italian hot dip from Piedmont, made from garlic, anchovies, and olive oil. Served with raw seasonal vegetables and toasted bread.

Thinly sliced raw beef topped with toasted hazelnuts, sweet pepper drops, truffle oil, arugula salad and shaved parmesan cheese. Add black truffle (4g) + $10

Tuna loin dressed with extra virgin olive oil and lemon zest, finished with diced peach, black olives and capers.

Grilled asparagus topped with two fried eggs, finished with aged Parmigiano Reggiano and freshly shaved black truffle.

Portobello mushrooms stuffed with mixed herbs, roasted walnuts, artichokes, and sun-dried tomatoes, finished with a balsamic reduction.

House-made lamb meatballs, seasoned with herbs and spices, served with mint and garlic aioli.

Prosciutto di Parma served with melon and creamy burrata cheese, finished with extra virgin olive oil and balsamic glaze.

Arugula, grape tom atoes, red onions, leccino olives, castelm agno cheese, toasted hazelnuts and dry apricots in a red w ine vinegar reduction.

Cream y burrata cheese, roasted beets w ith a kale and pistacchio pesto.

Rom aine lettuce, crostini, shaved parm esan cheese and classic caesar dressing.

Vine-Ripened tom atoes, cream y burrata cheese, basil and extra virgin olive oil.

H earty lentil soup sim m ered in a flavorful broth.

Traditional Piedmontese pasta filled with braissed osso buco tossed in a brown butter and crispy sage sauce. Served with the bone marrow.

Pappardelle pasta tossed in a slow-braised short rib ragù, simmered with tomatoes, herbs, and red wine.

Tender veal osso buco, slow-braised in Roero Arneis white wine, served over creamy saffron risotto and finished with gremolata.

Tender veal scaloppine sautéed in Barolo wine and fresh mushrooms.

Tender veal scaloppine topped with prosciutto and mozzarella, finished with a white wine and demi-glace sauce and crispy sage.

12 oz bone grilled pork chop finished with a rich, creamy mushroom sauce, caramelized onions, sun-ripened tomatoes, and tender spinach.

Tagliolini pasta in a black truffle butter and parmesan cheese.

Soft potato pasta finished in a cremy pistachio pesto sauce with sun-dried tomatoes and stracciatella cheese.

Mushroom ravioli in a creamy mushroom sauce finished with truffle oil.

Crispy breaded chicken with a lemony arugula tomato salad and shaved Parmigiano Reggiano.

Pistachio crusted salmon in a creamy dill sauce.

Francese-style cod and shrimp in a bright lemon butter sauce.