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243 E 58th St New York, NY 10022
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asparagus salad with burrata cheese, 4e farm poached organic egg and american sturgeon caviar
four story hill farm dry-aged prime beef carpaccio with artichoke, celery, vacca rossa parmigiano and scorzone truffle
chicken liver; trifolato, with crostini and terrine with foie gras
grilled, tenderized octopus with fagiolini, cherry tomatoes and green onion salad
slow-poached maine lobster with heirloom tomatoes, buffalo mozzarella and basil
creamy lemon-garlic sauteed rock shrimp with sea beans and cherry tomato
house-cured niman ranch pork loin with dried black mission fig bruschetta
daily market choice of three different crudi
not all olive oils are created 'equal'. Experience the difference in texture and flavor of three different oils from the three different regions
pear and fresh pecorino-filled ravioli with aged pecorino and crushed black pepper
30-yolk spaghetti with braised, shredded hudwon valley moulard duck
porcini stringozzi with chanterelle mushrooms, rabbit loin and scorzone black truffle
one-year aged carnaroli rice with red beets, humboldt fog goat cheese and 25-year aged traditional balsamic (half portions not available)
paccheri pasta from gragnano with spicy tomato, rosemary and buffalo ricotta (half portions not available) pasta made with no eggs
ravioli filled with roman sheep milk ricotta and nettles, sauteed with pesto, cheery tomatoes and fagiolini
three-cheese istrian 'wedding pillows' filled with citrus rind and rum, 'macchiati' with veal sugo di arrosto
maccheroni chitarra with speck, razor clams, green onion, olive pesto and lemon oil pasta made with eggs
black and white fettucine with oven-dried tomatoes, almond pesto, calamari and crispy soft shell crab (half portions not available)
fresh balsamic-semolina ribbon pasta with red cow parmigiano and butter, finished with 25-year traditional balsamic
tomato and bread soup with whipped salt cod
wild fennel and ramps soup with broken capellini and alaskan king crab
whole grilled mediterranean bass with steamed yukon gold potatoes, green onions and fagiolini olio verde e.v.o.o (sicily)
long island fluke with summer bean guazzetto
baja dry sea scallops with soft potatoes and leek puree, sauteed potatoes, leeks, bacon and rozor clams
scallops, lobster, calamari, shrimp and mussels cooked 'alla piastra' with spicy fish-tomato soup and cous cous ceppo antico e.v.o.o. (liguria)
poached striped bass in mushroom-tomato broth, served with royal trumpet mushrooms and sunchokes capezzana-e.v.o.o. (tuscany)
braised calf tripe 'parmigiana' with polenta crostini
vermont semi-boneless quail saltimbocca with marsala wine served with carrots trifolate and pureed parsnips
seared calf's liver steak with polenta and farro, shallot gratin and lidia's vin cotto villa franci e.v.o.o. (tuscany)
red wine braised beef cheeks and beef fagliata served with grilled green onions and borage paparot
pan-roasted cervena venison loin with corn and leeks, runner beans and horseradish-mustard sauce
lamb chop scottadito with sauteed celery al parmigiano with lidia's cherry-orange aromatic vinegar and sicilian pistachios
pan-roasted veal tenderloin with parmigiano vacca rossa fonduta, pencil asparagus and morel mushrooms
flat iron wagyu beef bollito with pickled vegetable salad, served with salsa verde, salsa rossa, coffee and horseradish mustard sauce
