Primola
1226 2nd Ave, New York, NY 10065 (212) 758-1775Main
Appetizers
with fresh anchovies raisins pine nuts
cucumbers and tomatoes
with cherry tomato hearts of palma and canelini beans
with mix mushrooms and brown sauce
Main Course
with artichokes and fresh fava beans
with wild rise and black truffle sauce
with roasted potatoes
with roasted garlic rosemary
with asparagus and cherry tomatoes
with boil potatoes
with broccoli rape
Home Made Dessert Sorbet Ice Cream
Antipasti
slivers of cured beef with arugula, oil and lemon
mozzarella caprese with pepper or tomato
littleneck clams and mussels in a light aromatic broth
artichokes
a selection from the chefs buffet of seasonal vegetables
thin slices of raw filet beef with a simple garnish
mushroom salad with shaved parmigiano and fennel
thinly sliced veal with mustard sauce and radicchio
grilled mozzarella, prosciutto and endive
baby string beans with mixed peppers and mushrooms
prosciutto with fruits of the season
Zuppe
country minestrone
soup of the day
Insalate E Verdure
Pasta
broccoli and fresh tomato and olives
olives, capers and fresh tomato
a sauce of fresh vegetables
a sauce of clams and mussels
spinach dumplings
a pulia pasta speciality
a mixed cheese sauce with slivers of cured beef
mixed fresh seafood
a mushroom, tomato, meat sauce
rice and mixed fresh seafood
with shrimp, fresh tomato and seppia
fresh tomato and basil
a blend of basil, pine nuts, garlic and parmesan cheese
rice blended with fresh spinach and asparagus
Pesci
a seafood combination grilled or steamed in a light tomato broth
filet of sole
fried in virgin olive oil
grilled shrimp with fresh herbs
the chef's selection from the daily market
Entrees
veal chop with black truffles and puric of wild mushrooms
sirloin sliced with rosemary, garlic and spinach
with aged gorgonzola and barolo sauce
chicken with mixed wild mushrooms
veal with mushrooms
ask your waiter
boneless half chicken with prosciutto and herbs
breast of chicken with truffles and fontina cheese
pieces of chicken with balsamic vinegar, fresh rosemary and garlic
veal chop with sage and artichoke
with fresh herbs
veal with lemon and capers
breaded veal chop with tomato mozzarella and arugula
veal medallions sauteed with imported mushrooms
calf's liver or sweet bread
veal kidney with sausage
veal with sliced prosciutto, peas and sage
