(212) 206-0594(212) 206-0594
422 Hudson St, New York, NY 10014
Raw cow's milk- earthy medium sharp clothbound cheddar.
Goat's milk-Soft, fresh and mild with a lemony finish.
Goat's milk-exceptionally creamy and buttery with a clean mineral tang.
Cow's milk-salty and creamy with a powerful rich flavor.
Cow's milk- gooey, creamy-mushroomy and earthy with a bloomy rind.
Cow's milk-Intense flavors of sweet-salty butterscotch with an assertive crunch.
Sheep's milk-creamy and tangy with custard texture.
Raw cow's milk- alpine cheese, traditionally made. Beefy, nutty and fruity.
Blue - cow's milk- exceptionally creamy and buttery in texture with a clean mineral tang.
Cow's, sheep's &goat's milk- runny, cakey and dense, the flavor is earthy and full.
Raw goat's milk-semi-firm goodness. Sweet yet goaty, earthy and bright.
Buffalo's milk- essentially a buffalo milk taleggio, it has a soft, ivory pink rind with a creamy paste
Cow's milk- gentle, milky and herbaceous with the slightest hint of a tangy finish.
Sheep's milk- sheepy and funky with a luscious, oozing texture.
Winter salami, dotted with wonderful fat. rich, meaty, and savory.
Rustic salami with red paprika.
Romanian hardwood smoked mild salami with a fine texture.
Hot smoked with a garlic and cayenne rub
Classic fennel spiced salami from emilia romagna.
Air dried smoked beef tenderloin.
Air cured pork shoulder with cayenne pepper.
Harder salami, made with red wine, garlic and whole black peppercorn.
This cured pork loin has a delicate sweetness, with a rich and meaty finish.
A rustic, earthy chorizo. Spicy with a silky texture.
Produced in friuli-venezia giulia from the legs of hogs raised over 9 months.
Goose liver mousse with greens and baguette.
Dry cured sausage warmed in a skillet and served with lemon marinated fennel.
The dark coral meat is nutty and sweet, with an unexpected depth and is meltingly tender.
Sauteed red bell pepper, red onion and eggplant.
Thin prosciutto, melted fontina and lemon gremolata.
Manchego, gruyere and fontina with white truffle oil.
Buck and a half each wednesday and saturday only.
Lemon, bay, oregano and thyme.
Toasted baguette sliced thin and covered with black truffles, truffle oil and grated ricotta salata.
House made sweet corn polenta with white truffle oil and shaved black truffles.
Fresh thinly sliced beet with crushed salted pistachios, lemon and sea salt.
Thinly sliced fennel marinated in a caramelized citrus sauce with fennel seeds, garlic, shallots, ginger, olive oil and sea salt.
Salt cured sardinian flathead Mullet roe- a mediterranean delicacy served thinly shaved with scallion and extra virgin olive oil.
Marinated with extra virgin olive oil, lemon, spicy and sweet smoked spanish paprika, tossed with celery with parsley.
Served with a chunk of vermont butter and fresh scallions.
A refreshing salad of green grapes with green bell pepper and garlic.
Cherry tomatoes, basil and toast points
Served with a drizzle of caramel
Menu for Lelabar provided by Allmenus.com
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