Felidia Ristorante

(212) 758-1479 · 243 E 58TH ST · NEW YORK, NY 10022

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Felidia is located in a converted Brownstone on 58th Street between 2nd and 3rd Avenues. Opened in 1981 by Lidia Bastianich, Felidia offers a warm atmosphere where you can still find Lidia greeting gu... read more.

Appetizers

Insalata di Asparagi E Burrata: asparagus salad with burrata cheese, 4e farm poached organic egg and american sturgeon caviar

$16.00

II Carpaccio Di Manzo con Tartufo: four story hill farm dry-aged prime beef carpaccio with artichoke, celery, vacca rossa parmigiano and scorzone truffle

$30.00

I Fegatini Di Pollo: chicken liver; trifolato, with crostini and terrine with foie gras

$18.00

II Polipo Alla Griglia: grilled, tenderized octopus with fagiolini, cherry tomatoes and green onion salad

$18.00

La Caprese Di Astice: slow-poached maine lobster with heirloom tomatoes, buffalo mozzarella and basil

$21.00

I Gamberi Al Limone: creamy lemon-garlic sauteed rock shrimp with sea beans and cherry tomato

$18.00

La Lonza Di Maiala Con Bruschetta Di Fichi: house-cured niman ranch pork loin with dried black mission fig bruschetta

$15.00

II Crudo del Mercato: daily market choice of three different crudi

$18.00

Solo Olio Olive oil sampling: not all olive oils are created 'equal'. Experience the difference in texture and flavor of three different oils from the three different regions

$7.00 per table

'Primi Piatti'

I Paccheri Di Gragnano Al Brucio: paccheri pasta from gragnano with spicy tomato, rosemary and buffalo ricotta (half portions not available) pasta made with no eggs

$22.00

I Ravioli Di Ricotta E Ortiche: ravioli filled with roman sheep milk ricotta and nettles, sauteed with pesto, cheery tomatoes and fagiolini

$25.00

I Krafi Della Cerimonia: three-cheese istrian 'wedding pillows' filled with citrus rind and rum, 'macchiati' with veal sugo di arrosto

$20.00

La Chitarra Con Speck E Cannolicchi: maccheroni chitarra with speck, razor clams, green onion, olive pesto and lemon oil pasta made with eggs

$25.00

I BiancoNeri Con Moleche: black and white fettucine with oven-dried tomatoes, almond pesto, calamari and crispy soft shell crab (half portions not available)

$28.00

I Festoni Al Balsamico: fresh balsamic-semolina ribbon pasta with red cow parmigiano and butter, finished with 25-year traditional balsamic

$25.00

I Ravioli con il Cacio e Pere: pear and fresh pecorino-filled ravioli with aged pecorino and crushed black pepper

$22.00

Tajarin con L'Anitra: 30-yolk spaghetti with braised, shredded hudwon valley moulard duck

$23.00

Gli Stringozzi ai Porcini Con Lombata di Coniglio e Scorzone: porcini stringozzi with chanterelle mushrooms, rabbit loin and scorzone black truffle

$30.00

II Risotto con Barbabietole, Caprino e Balsamico Tradizionale: one-year aged carnaroli rice with red beets, humboldt fog goat cheese and 25-year aged traditional balsamic (half portions not available)

$30.00

Felidia Soup

II Pappa Al Pomodoro Con Baccala: tomato and bread soup with whipped salt cod

$14.00

La Zuppa Di Finocchietti E Grancho: wild fennel and ramps soup with broken capellini and alaskan king crab

$16.00

Felidia Fish

II Branzino Alla Griglia: whole grilled mediterranean bass with steamed yukon gold potatoes, green onions and fagiolini olio verde e.v.o.o (sicily)

$32.00

La Passera Di Mare: long island fluke with summer bean guazzetto

$30.00

Le Capesante Con Patate, Porri e Cannolicchi: baja dry sea scallops with soft potatoes and leek puree, sauteed potatoes, leeks, bacon and rozor clams

$32.00

La Zuppa Di Pesce Con Cous-Cous: scallops, lobster, calamari, shrimp and mussels cooked 'alla piastra' with spicy fish-tomato soup and cous cous ceppo antico e.v.o.o. (liguria)

$34.00

La Spigola Striata Con Funghi: poached striped bass in mushroom-tomato broth, served with royal trumpet mushrooms and sunchokes capezzana-e.v.o.o. (tuscany)

$32.00

Meat and Poultry

La Trippa Con Crostini Di Polenta: braised calf tripe 'parmigiana' with polenta crostini

$24.00

Le Quaglie Saltimbocca Con Pastinaca: vermont semi-boneless quail saltimbocca with marsala wine served with carrots trifolate and pureed parsnips

$32.00

La Bistecca Di Fegato: seared calf's liver steak with polenta and farro, shallot gratin and lidia's vin cotto villa franci e.v.o.o. (tuscany)

$25.00

II Guanciale E La Tagliata Di Manzo: red wine braised beef cheeks and beef fagliata served with grilled green onions and borage paparot

$34.00

La Lombatina Di Cervo Con Mais E Fagiolini: pan-roasted cervena venison loin with corn and leeks, runner beans and horseradish-mustard sauce

$34.00

Le Costolette Di Agnello Scottadito: lamb chop scottadito with sauteed celery al parmigiano with lidia's cherry-orange aromatic vinegar and sicilian pistachios

$36.00

II Filetto Di Vitello Con Fonduta Di Parmigiano: pan-roasted veal tenderloin with parmigiano vacca rossa fonduta, pencil asparagus and morel mushrooms

$35.00

II Bollito Di Manzo: flat iron wagyu beef bollito with pickled vegetable salad, served with salsa verde, salsa rossa, coffee and horseradish mustard sauce

$34.00

Chef's Tasting Menu

Chef's Tasting Menu: chef nicotra will create a personalized tasting menu of the day's finest selections for your table, also a perfect choice for vegetarians. Participation of the entrire table is required, prices begin at $75 person