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1494 2nd Ave New York, NY 10075
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endive, fennel, mushrooms, artichokes and hearts of palm, with shaved parmigiano cheese and lemon dressing
chopped mesclun, romaine, rugola, endive, tomatoes, mushrooms, asparagus in a light balsamic dressing
field greens, red beet, corn, tomato and shave ricotta
traditional Italian style vegetable soup
eggplant canelloni filled with ricotta cheese and spinach
red beet carpaccio in truffle dressing garnished with mache and shaved truffle cacciotta
lobster salad dressed in a light lemon and chive mayonnaise
pepper crusted sushi quality tuna, dressing with virgin oil, lemon and flor de sel served with a cucumber and heirloom tomato salad
field greens, fresh pear, walnuts, truffle oil, lemon and truffle cheese
sea scallops sauteed with oyster mushrooms and baby spinach, in a creamy white wine and chive sauce
Italian sausage, served sliced with broccoli rabe and mustard vinaigrette
buffalo mozzarella, fresh tomato and roasted pepper with basil oil and balsamic glaze
seared polenta topped with melted gorgonzola cheese
smoked scottish salmon with mache, hard boiled eggs, caper and chives
cured beef julienne sliced, with porcini mushrooms and parmigiano cheese in lemon dressing served over baby arugola
grilled artichokes in olive oil, garlic and rosemary
home made ravioli filled with buffalo ricotta and chives in a light confetti tomato sauce
homemade gnocchi sauteed in meat sauce with a touch of cream
home made whole wheat tagliatelle with extra virgin oil chili pepper, garlic and fresh tomato
jumbo rigatoni with baby eggplant, plum tomato and smoked mozzarella
pasta shells in fresh nettle pesto sauce, topped with aged ricotta
rigatoni with ground sweet sausages, prosciutto and a touch of cream
spaghetti in white manila clam sauce
white fettuccine in a slowly cooked ragout of veal flavored with sage
large homemade ravioli with a delicate veal filling in a ragout of wild mushrooms and montasio cheese
homemade ravioli filled with mild mushrooms, spinach and fontina cheese, in a light truffle sauce
bouillabaisse Italian style
wild king salmon horse radish crusted, served over spinach with yellow and red pepper sauce
fillets of Mediterranean sea bass cooked in white wine with grape tomatoes, baby artichokes, pearl onions and olives
almond crusted fillet of john dory in a martini sauce, over spinach
jumbo shrimp sauteed in lemon-ginger sauce, served with a warm couscous and vegetable salad
rosemary scented fillet of halibut in lemon and roasted garlic sauce, with baby zucchini and sweet bell peppers
chicken livers sauteed in balsamic sauce with baby carrots and onions
roasted bread of duck, in a walnut sauce with cipollini onions and fingerling potatoes
butterfly Cornish hen baked under a brick, served with mashed potatoes
breast of chicken, stuffed with montasio cheese and fresh herbs, with green beans, fresh polenta and wild mushrooms sauce
veal t bone broiled with fresh sage and rosemary potatoes
calf's liver sauteed with onions and white wine, served in a nest of fresh polenta
veal kidney in mustard sauce served in a nest of mashed potatoes with asparagus and baby carrots
chicken (on the bone) sauteed with white wine, rosemary and garlic
chunks of boneless chicken, sauteed with garlic, rosemary, artichokes, mushrooms and peppers
roast rack of lamb in thyme sauce with baby vegetables and basil whipped potatoes
veal encrusted in parmigiano cheese, sauteed with white wine and lemon
prime strip steak in balsamic sauce with roasted parisienne potato
veal tenderloin wrapped in prosciutto, served sliced with wine sauce over sauteed spinach, fingerling potato and oyster mushrooms
