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pan roasted mussels in a tomato and basil broth
baby arugula, lola rossa, shaved asiago with roasted garlic vinaigrette
with figs and balsamic vinegar, topped with arugula and parmigiano
wood oven roasted artichoke heart with white bean puree and cremini mushrooms
with parmesan fonduto and oyster mushrooms
with fresh lemon juice, xvoo, chives and pepperoncini
with parsnip puree and crisp pancetta
roasted wild mushrooms, fontina and white truffle oil
with corona beans, broccoli rabe and rosemary jus
served flambee with sauteed spinach and grape tomato relish
With roasted portabello mushrooms, baby artichokes and a green olive vinaigrette
Over tomato cous cous in a black olive vinaigrette with julienned, marinated cucumbers
With braised swiss chard, bacon, borlotti beans and pickled red onions
with fingerling potatoes, string beans, herb dried tomatoes and salsa verde
With toasted garlic and rustic tomato sauce
With sweet fennel and spicy sausage, peas and tomato cream
With braised rabbit, fresh thyme and moroccan olives
in parmesan cream and fresh mint



