(212) 528-0400
Print MenuMenu | |
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Primi Piatti
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Bibb Lettuce and Fiorelle Pear
with a citrus-mustard dressing, prosciutto di parma, ricotta salata and spinach almonds
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Mixed Baby Lettuce, Roasted Beets, Sun Dried Tomato and Goat Cheese
dressed with artichoke-pistachio vinaigrette
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Hamachi Yellowtail
with marinated fennel, avocado, grapefruit and provencal vinaigrette
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Seared Foie Gras and Roasted Apples
over braised spinach and toasted hazelnuts drizzled with port wine (supplemental)
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Maine Lobster and prince Edward Island
over roasted pepper and thinly sliced eggplant in an italian parsley, chili pepper and garlic sauce (supplemental)
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Roasted Corn Crepe Topped
with a spicy champagne, parsley and maine crabmeat brodetto.
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Risotto
with mushrooms and petit peas from provence topped with crispy zucchini
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Soft Egg Yolk Raviolo
with ricotta and spinach covered with truffle butter
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Penne
with italian sausage and wild mushrooms in a light tomato and basil sauce with toasted fennel seeds
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Pappardelle In a Game Sauce
with venison and hare finished with barolo wine and bitter chocolate
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Fettucine
with carmelized onions, smoked pancetta, chicken livers and wild mushrooms, light cream and veal jus
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Spaghettini Arrabiata
with mushrooms, black olives and minced spinach anchovy in a spicy tomato sauce
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Butternut Agnolotti
with a sage brown butter topped with amaretti and buffalo mozzarella
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Roasted Vegetable And Goat Cheese Ravioli In A Vodka And Roasted Beet Cream
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Rigatoni with Pancetta
onions and pepperoncini in a light tomato and basil sauce finished with mascarpone
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Piatti Di Mezzo $65
Per Person ( 7.00)
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Florida snapper over Lasagnette pesto
with mussels in a saffron tomato brodetto.
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Pancetta Wrapped Diver Sea Scallops
over wilted radicchio, endive and tomatoes in a lemon-caper sauce with fried cauliflower
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Grilled Marinated Swordfish
with ricotta gnocchi and asparagus in a pancetta and leek sauce.
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Wild Striped Bass
with a sicilian olive tomato jus and caponata with currants
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King Salmon Filet Topped
with a light oreganata breading surrounded by manila clams and spring vegetables.
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Roasted Veal Chop
with orange and fennel dusted sweetbreads in a porcini-dijon and green peppercorn sauce
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Prime 16 Oz Ny Strip Steak Served
with two potato sides, broccoli di rapa and dolce gorgonzola cream sauce
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Prime 16oz Ny Strip Steak Served
(supplemental)
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Slow Roasted Rack Of Pork Over Sauteed Swiss Chard And Parmigiano Glazed Fennel In A Natural Pork Ju
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Pan Roasted Chicken Breast
with italian sausage in a rosemary garlic sauce, finished with a hint of balsamic vinegar, served over escarole and orecchiette pasta.
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Braised Short Ribs Of Beef
with a cherry pepper and natural glaze, fennel apple puree.
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Orange And Thyme Marinated
grilled lamb chops over spinach pappardelle primavera
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Regional Tasting $90
Per Person. Not available Saturdays before 9:30 p.m.
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Porcini Mushroom Ravioli
piemonte
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Gently Seared Hamachi
sicilia
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Foie Gras
lazio
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King Salmon
veneto
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Braised Short Ribs Of Beef
toscana
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Mascarpone Sorbet
dessert choice
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Dolci
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Panino of Crisp Pistachio and Hazelnut Caramel Wafers
filled with hazelnut gelato
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Warm Caramelized Apple Tart In a Black Fillo Crust
served with brown sugar crumble and cinnamon gelato
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Warm Doughnuts Made
with ricotta cheese and served with four sauce
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Mascarpone Cheesecake On a Gingersnap Crust
with tangerine sorbetto and blood orange sauce
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Caramelized Banana Tart
caramel gelato and dark rum butter sauce
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Sorbetti E Gelati
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Peach
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Tangerine
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Coconut
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Strawberry
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Pistachio
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Caramel
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Vanilla
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Cinnamon
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Hazelnut
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Cappuccino
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Cioccolati
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Praline and Tiramisu Tart
with cappuccino gelato and chocolate painted phyllo
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Chocolate Souffle Tart
with vanilla gelato and caramelized orange peel
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Very Dense Bittersweet Chocolate Truffle Cake
with pistachio gelato and amarena cherries.
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Rice Chocolate Mousse
glazed with dark chocolate and pistachio anglaise
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Formaggio
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Our Selection Of Cheese Served
with mustard fruit and toasted tuscan bread
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Our Selection Of Cheeses
(supplemental)
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