STARTERS
Asparagus Salad Shaved asparagus, pine nuts, panna cotta, vinegar 15
Chopped Salad iceberg, cherry tomatoes, smoked bacon, toasted pecans, bleu cheese 14
Mussels shallots, lemon, white wine, butter, parsley 16
Lobster Bisque maine lobster, celery, white wine, cream 13
Duck Liver Mousse duck liver, milk, garlic, shallots, butter, crostini 14
Little Gems walnuts, salt, shallots, champagne vinegar, pecorino romano cheese 12
MAIN COURSE
Filet Mignon 8oz bordelaise, chives, butter 18
T Bone 18oz fresh herb sherry butter, chives 60
Rib Eye 20oz argentinian raised prime black angus, salt, pepper, garlic, butter 65
Porterhouse 26oz fire roasted, chive, butter, garlic 90
Bone-in New York 16oz shallot butter, cipollini onions, salt, pepper 75
Prime Rib 15oz or 20oz slow roasted, au jus, horseradish 55
Hokkaido A5 Wagyu chateau uenae, farmed in below freezing temperatures 125
DESSERT
Soufflé chocolate soufflè, tahini cookie 10
Cheesecake watsonville strawberries, graham cracker crust 11
Ice Cream black sesame, salted caramel, tcho chocolate 7
Warm Apple Crumb Pie
The restaurant Osteria i Birbi opened in a stone farmhouse at the doors of Perugia on 14 February 2004. On 1 January 2017. i Birbi moved to the center of Perugia to an outdoor context of great fascination and prestige, that of the 'scalette' di Sant' Ercolano and the church by the same name, inside a historic building on multiple levels, along the slreet leading from the church lo the minimetro Pincetto stop.
The owners, Umbrian Luca Ciabattini in the dining hall and Tuscan Amanda Masoni in the kitchen, firom the very first day, have extended their passion for all that revolves, around the world of food and wine and in general, hospitality through proposals that have a single common denominator: simplicity.
Inside, the Osteria is laid out on 3 levels with dining areas furnished in different styles. It is therefore possible to reserve a room to organize events with just the right atmosphere. Outside during the summer season, our guests can sit at tables looking onto the steps of Sant'Ercolano and enjoy the view of historic Perugia and those who are strolling up and down the steps of the city.
The dishes that we propose are inspired by the fruits of our lands of origin: Umbria and Tuscany.
Therefore, in both the choice of prime ingredients and their preparation, our philosophy is that of connecting us to the territory itself
That said, we also delight in proposing ingredients and recipes from other lands and traditions.
Consequently you can find, depending on the season, cured meats from Siena such as Cinta Senese, truf fles and mushrooms: you can taste a Tuscan 'ribollita' or 'una pappa al pomodoro' (a tomato bread porridge), a plate of ‘Pici' (a type of home-made Sienese pasta) with wild asparagus or pappardelle with white rabbit ragù.
Among our meats, many of which are cooked in an artisanal wood-burning fireplace, are: locally raised entrecote, fragrantly roasted rack of lamb, a sampling of livers, roast guinea fowl and fried rabbit.
Precious legumes such as Roveja from Cascia and the Pigna bean (Presidium Slow Food), sautéed chicory, fried artichoke and home-made deserts are just some examples of what we offer.
As for wines, we give ample space to labels that are prevalently Umbrian and Tuscan though it is also possible to find several French wines that have been personally selected and imported by Luca, our sommelier.
The owners, Umbrian Luca Ciabattini in the dining hall and Tuscan Amanda Masoni in the kitchen, firom the very first day, have extended their passion for all that revolves, around the world of food and wine and in general, hospitality through proposals that have a single common denominator: simplicity.
Inside, the Osteria is laid out on 3 levels with dining areas furnished in different styles. It is therefore possible to reserve a room to organize events with just the right atmosphere. Outside during the summer season, our guests can sit at tables looking onto the steps of Sant'Ercolano and enjoy the view of historic Perugia and those who are strolling up and down the steps of the city.
The dishes that we propose are inspired by the fruits of our lands of origin: Umbria and Tuscany.
Therefore, in both the choice of prime ingredients and their preparation, our philosophy is that of connecting us to the territory itself
That said, we also delight in proposing ingredients and recipes from other lands and traditions.
Consequently you can find, depending on the season, cured meats from Siena such as Cinta Senese, truf fles and mushrooms: you can taste a Tuscan 'ribollita' or 'una pappa al pomodoro' (a tomato bread porridge), a plate of ‘Pici' (a type of home-made Sienese pasta) with wild asparagus or pappardelle with white rabbit ragù.
Among our meats, many of which are cooked in an artisanal wood-burning fireplace, are: locally raised entrecote, fragrantly roasted rack of lamb, a sampling of livers, roast guinea fowl and fried rabbit.
Precious legumes such as Roveja from Cascia and the Pigna bean (Presidium Slow Food), sautéed chicory, fried artichoke and home-made deserts are just some examples of what we offer.
As for wines, we give ample space to labels that are prevalently Umbrian and Tuscan though it is also possible to find several French wines that have been personally selected and imported by Luca, our sommelier.
