PICCOLI PIATTIMOZZARELLA e Acciughe Marinate | 16 Housemade Mozzarella, Marinated Anchovies,
frantoio schinosa Extra Virgin Olive OiL
COZZE | 17 Moosabec Mussels, Celery root, Saffron,
Fennel, red onion, white wine
FRITTO MISTO alla Ligure | 24 Assorted Fried Seafood Ligurian Style
ZUPPA di Pesce | 21 amalfi-style Fish Soup with Gulf Shrimp,
market fish and Spicy mutti Tomato
sauce Crostino
BURRATA | 17 Liuzzi Burrata, Extra Virgin Olive Oil,
Grilled Housemade Bread
SARDE al Forno | 17 Roasted Sardines, Extra Virgin Olive Oil,
Lemon, Oregano, Thyme
PIATTIPOLPO alla Griglia | 28 grilled octopus, Marinated Peppers, Potatoes,
Mixed Herbs
BRANZINO alla Griglia | 31 Grilled Branzino, green market escarole,
golden raisins, chili
TAGLIATA di Manzo | 27 Grilled hanger steak, salsa verde, potatoes
CODA di Rospo alla Piastra | 26 Seared monkfish, cannellini bean purée,
mushrooms ragÙ
SALMONE alla Griglia | 24 Crispy skin Skuna salmon, lentils, Bagnara
sauce
PLATESSA alla Piastra | MP Local Flounder, Mixed Nuts, Tarragon, Lemon
CRUDO BARSo fresh, we literally just finished writing our oysters, pesce marinato, and crudo selection of the day. Ask your server for details!
Executive Chef, Michael Nogera
*The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. | Please inform your server of any allergies or dietary restrictions. | La mancia negli Stati Uniti è necessaria, bisogna lasciare dal 15% al 20% del totale, a meno che non siate stati
trattati male, in questo caso vi preghiamo di dircelo. | In the US, leaving a tip is customary, typically, 15 to 20% is sufficient. In the case where service is less than stellar, we ask that you please let us know.
CONTORNIPATATE | 8 Crispy Fingerling Potato, Rosemary
PASTINACA ARROSTITA | 8 Roasted parsnip, thyme, lemon, Parmigiano
Reggiano® dop
CAVOLETTI FRITTI | 8 Fried Brussels Sprouts, Red Wine Vinegar,
Honey, Pine Nuts, Garlic, Chili
CAVOLO BRASATO | 8 Braised cabbage, speck, apple, red onion,
white wine
PASTALASAGNA di Fagiolini | 18Housemade Lasagna with Basil and Haricot Verts
Pesto, Bechamel, Parmigiano Reggiano® dop
FREGOLA con Sugo di Mare | 25Fregola, Calamari, Mussels, Shrimp, Clam Broth,
Mutti Tomatoes, Chili
TAGLIATELLE | 18HOUSEMADE TAGLIATELLE, BEEF, PROSCIUTTO
TRENETTE | 21housemade trenette, gulf shrimp, Pesto
genovese, grana padano dop 18 months
TAJARIN con tartufo bianco | 55Ferrarini Butter, Parmigiano Reggiano® DOP,
4 grams of freshly shaved Urbani White Truffle
INSALATETRICOLORE | 15ARUGULA, RADICCHIO, ENDIVE, Parmigiano
Reggiano® DOP, ACETO TRADIZIONALE
MISTA | 16mixed greens with quinoa and seasonal
vegetables
CESARE | 17 grilled greens, anchovy, parmigiano Reggiano®
DOP, egg, lemon, breadcrumbs
PERA E NOCI | 14 Bosc Pears, Bartlett Pears, Prosecco-Braised
Fennel, Gorgonzola, Walnuts, Lemon
IL PESCELE C U C I N E di E A T A L Y
Meant for sharing
WHITE TRUFFLE SUPPLEMENT | 49/4g
black winter TRUFFLE SUPPLEMENT | 21/4g
Urbani truffles shaved tableside, available to add to any dish
Found only a few months out of the year in the woodlands of Piemonte, white and burgundy truffles offer deep aromas and an unforgettable taste. The hunt is over, so what are you waiting for?
PANINO con Pescato del Giorno | 17market fish, housemade classic baguette, Calabrian
Chile Aioli, radish, arugula
Calabria
TA KE A QUICK TRI P TOSOUT HERN ITA LY & DISCOVE R
CALABRIALocated at the tip of the peninsula, Calabria is an ancient Italian region that ranges from sunny beaches to mountain peaks. This rich landscape creates a vibrant cuisine based on simple but bold ingredients. Find a selected Calabrian wine on the back!
TAJARIN con Tartufo Bianco | 55Ferrarini Butter, Parmigiano Reggiano® DOP,
4 grams of freshly shaved Urbani
White Truffle
Add truffles to any dish!
ANTIPASTIOSTRICHE
3 oysters on the half shell
or
INSALATA di Cesaregrilled greens, anchovy, parmigiano
Reggiano® DOP, egg, lemon, breadcrumbs
or
PESCE CRUDOITALIAN-STYLE SASHIMI FINISHED
WITH LIGURIAN EXTRA VIRGIN OLIVE OIL
PIATTICOZZE
Moosabec Mussels, Celery root,
Saffron, Fennel, red onion, white wine
or
PANINO con Pescato del Giornomarket fish, housemade classic
baguette, Calabrian Chili aioli,
radish, arugula
or
PESCE AZZURRO con CavolfioreCauliflower, red onion, caperS, raisinS
PRIX FIXE LUNCH | 2611AM–4:30PM
Choose 1 Antipasto & 1 Piatto
SALAD ADD-ONS:add market fish | 8
add GUlf Shrimp | 9
add tagliata di manzo | 9
Rosati | roses gl bTL
Cirò Rosé "Pescanera" 2017 (Gaglioppo) 12 42Ippolito 1845 | Calabria
"Rosa Vittoria" 2016 (Nebbiolo) 14 49 Castello di Santa Vittoria | Piemonte
rossI | reds gl bTL
Sangiovese “I Perazzi” 2016 12 42 La Mozza | Toscana
Frappato 2015 13 46Portelli | Sicilia
Dolcetto d'Alba 2016 15 53 Borgogno | Piemonte
Chianti 2016 (Sangiovese, Canaiolo) 16 56 Fattoria Sammontana | Toscana
Teroldego 2015 17 60 Foradori | Trentino
grandi rossI | big reds gL bTL
“Vespa” Rosso 2013 20 70(Merlot, Refosco, Cabernet Sauvignon, Cabernet Franc)Bastianich | Friuli
Barolo 2013 24 84Mirafiore | Piemonte
vinI | wineS BY THE GLASS
SPUMANTI | sparkling gL bTL 1.5L
Moscato d’Asti 2015 11 39 —Brandini | Piemonte
Prosecco NV 12 42 —Flor | Veneto
“Bollicine Rose” NV 13 46 — (Chardonnay, Pinot Nero)Serafini & Vidotto | Veneto
Trento DOC Brut NV 16 56 90Cantine Ferrari | Trentino-Alto Adige
bianchI | whites gL bTL 1.5L
Langhe Arneis 2014 13 46 —Briccotondo Fontanafredda | Piemonte
Etna Bianco 2017 (Carricante) 14 49 — Tornatore | Sicilia
Collio Sauvignon 15 53 — "Ronco del Cero" 2017 Venica | Friuli
Verdicchio 2017 15 53 —La Staffa | Le Marche
“Vespa” Bianco 2015 18 63 — (Chardonnay, Sauvignon Blanc, Picolit) Bastianich | Friuli
ARANCIo | ORANGE gl bTL"Pithos Bianco" 2016 (Grecanico) 18 63 —Azienda Agricola COS | Sicilia
SPUMANTI | SPARKLING BOTTLE
29054 Trento DOC “Perlè” 2011 90 Cantine Ferrari | Trentino-Alto Adige
29012 Franciacorta Brut “Cabochon” 2005 150 Monte Rossa | Lombardia
29037 Trento DOC “Perlè Rose” 2008 161 Cantine Ferrari | Trentino-Alto Adige
I VOLUMI BOLLATI 500ML | 1 LFONTANAFREDDA 10915 Barbera “Briccotondo” 2010 28 — Piemonte 10922 Barolo “Serralunga” 2007 57 108 Piemonte (2011)
Aperol Spritz | Aperol, Flor Prosecco, Splash of Club Soda
CANELLA COCKTAILS12/glass | 42/bottle
PeaCH BELLINI | Peach Purée and Prosecco
BLOOD ORANGE MIMOSA | Blood Orange Juice and Prosecco
ROSSI | REDS
Casale del Giglio “Mater Matuta” 2013 (Syrah, Petit Verdot)
17/2.5oz | 35/5oz | 123/25.4oz
Allegrini “La Poja” 2010 (Corvina) 23/2.5oz | 46/5oz | 231/25.4oz
Frescobaldi "Castelgiocondo" Brunello 2012
30/2.5oz | 60/5oz | 210/25.4oz
Niasca Portofino Festivo 5.80 8.75 fl oz
Small Lurisia Classic Water (Sparkling or Still) 4.00 16.9 fl oz
Large Lurisia Classic Water (Sparkling or Still) 6.00 33.8 fl oz
Achillea Fruit Juice (Apricot, Pear, Pineapple) 3.80 6.7 fl oz
Small Plain-T Iced Black Tea 3.80 8 fl oz
Large Plain-T Iced Black Tea 12.80 33.8 fl oz
Birra | BEERAlla Spina | On TapNastro Azzurro, Peroni 5.1̊ ABV (Pilsner) 7 12 fl ozPunkin Ale, Dogfish Head 7.0˚ ABV (Ale) 10 12 fl oz
In Bottiglia | BottledBionda, Menabrea 5.0˚ ABV (Golden Lager) 7 12 fl oz
Ambrata, Menabrea 5.0˚ ABV (Amber Lager) 8 11 fl oz
Isaac, Baladin 5.0˚ ABV (Italian Blanche) 12 11.2 fl oz
Sidro, Baladin 4.5˚ ABV (Cider) 12 8.45 fl oz
La Rossa, Moretti 7.2˚ ABV (Doppelbock) 7 11.2 fl oz
60 Minute IPA, Dogfish Head 6.0˚ ABV 9 12 fl oz
90 Minute, Dogfish Head 9.0˚ ABV (IPA) 9 12 fl oz
Mixed Media, Dogfish Head 10 12 fl oz7.5˚ ABV (Beer-Wine Hybrid)
Duchessa, Birra del Borgo 5.8˚ ABV (Saison) 12 11.2 fl oz
Maledetta, Birra del Borgo 6.2˚ ABV 10 11.2 fl oz (Belgian Ale)
Lurisia Sodas (Aranciata, Acqua Tonica di Chinotto, Chinotto, or Gazzosa) 4.80 9.3 fl oz
Baladin (Spuma Nera, Cola, Ginger, Cedrata) 5.80 8.3 fl oz
GUS Sodas (Dry Cola, Dry Blackberry, Dry Ginger Ale) 3.80 12 fl oz
Molecola Soda (Italian Cola) 4.20 11.15 fl oz
San Pellegrino Sodas (Grapefruit or Blood Orange) 5.80 11.15 fl oz
Niasca Portofino Sparkling Limonata 5.80 8.75 fl oz
Niasca Portofino Mandarinata 5.80 8.75 fl oz
Bibite tuttE naturali | all natural drinks
12.03.2018
CORAVINCoravin uses cutting-edge technolog y to access and pour wine without pulling the cork of the bottle.
Vino Libero wines are made without herbicides, chemical fertilizers and with a minimal amount of added sulfites. For
more info, visit our wine shop on 23rd Street.
GRANDI VINI | WINES BY THE BOTTLE ONLY
ROSSI | REDS BOTTLE
11511 Chianti Classico Riserva 105 “Marchese Antinori” 2015 Antinori | Toscana
14006 Sforzato di Valtellina 2015 108 Nino Negri | Lombardia
10032 Barolo “Cascina Nuova” 2013 140 Elvio Cogno | Piemonte
28014 Schioppettino 2006 140 Ronchi di Cialla | Friuli
11282 “Dedicato a Walter” 2012 (Cabernet Franc) 150 Poggio al Tesoro | Toscana
10328 Barbaresco “Rabaja” 2011 160 Bruno Rocca | Piemonte
27004 Amarone 2013 175 Allegrini | Veneto
10330 Barbaresco 2005 438 Gaja | Piemonte
15009 Montepulciano d’Abruzzo 2001 524 Emidio Pepe | Abruzzo
ROSSI | REDS (CONTINUED) BOTTLE
19013 Primitivo “17” 2013 94 Polvanera | Puglia
24011 Sagrantino di Montefalco 116 “Collepiano” 2009 Arnaldo Capari | Umbria
18011 “Ripe del Falco” Cirò Classico 2007 135 (Gaglioppo) Ippolito | Calabria
23027 “Mille e una Notte” 2009 (Nero d’Avola) 178 Donnafugata | Sicilia
112031 Tignanello 2014 273 Antinori | Toscana
BIANCHI | WHITES BOTTLE
28836 Friulano “Plus” 2011 105 Bastianich | Friuli
24801 “Cervaro della Sala” 2015 116 (Chardonnay, Grechetto) Castello della Sala | Umbria
28814 “Terre Alte” 2013 150 Friulano, Pinot Bianco, Sauvignon Livio Felluga | Friuli
10828 “Rossj-Bass” 2015 (Chardonnay, Sauvignon) 158 Gaja | Piemonte
HOUSEMADE COCKTAIL | 16
TA KE A QUICK TRI P TOSOUT HERN ITA LY & DISCOVE R
CALABRIA
Located at the tip of the peninsula, Calabria is an ancient Italian region that ranges from sunny beaches to mountain peaks. This rich landscape creates a vibrant cuisine based on simple but bold ingredients.
Calabria