RESTAURANT WEEK

2 courses Lunch Menu $30

First course

Tonnarelli cacio & pepe

Fresh tonnarelli pasta with pecorino cheese and black pepper

Mozzarella di bufala

Bufala milk mozzarella, vine tomato & basil

Gamberetti con pancetta

seared shrimp wrapped in italian bacon over cannellini beans

Calamari con zucchine

Sautéed calamari over julienned zucchini & extra virgin olive oil

Parmigiana di melanzane

Eggplant layered with mozzarella and parmigiano in tomato sauce

Riccia, pere pecorino Toscano

Frisee lettuce, aged Tuscan pecorino cheese, seasonal pear, crispy pancetta and pine nuts tossed in lemon and olive oil dressing

Burrata con prosciutto & tartufo nero

Burrata cheese with prosciutto di Parma and black truffle

Impepata di cozze

peppered mussels with lemon and cracked black pepper in its own juice

Main Course

Salmone capperi e limone

Pan seared salmon filet in a lemon & capers sauce with a side of roasted potatoes and wilted spinach

Chicken Milanese

Served with arugula and tomato salade

Saltimbocca alla romana

Sautéed veal scaloppine over spinach & topped with fresh mozzarella and Prosciutto di Parma

Spaghetti alla carbonara

Spaghetti in egg & pancetta (guanciale) sauce

Stinco di agnello brasato

Braised lamb shank over mushroom risotto

Tagliolini al tartufo nero

Tagliolini with parmesan cheese & black truffle

Brasato di bue con risotto

Braised short rib in red wine with truffle oil risotto

Branzino alla mediterannea

Sautéed mediterranean sea bass filet, black olives, berry capers and cherry tomatoes

3 courses Dinner Menu $45

First course

Insalata mista con gorgonzola, pere e noci caramellate

Mesclun salad with gorgonzola cheese, pears, caramelized walnuts & balsamic dressing

Tonnarelli cacio & pepe

Fresh tonnarelli pasta with pecorino cheese and black pepper

Mozzarella di bufala

Bufala milk mozzarella, vine tomato & basil

Burrata con prosciutto & tartufo nero

Burrata cheese with prosciutto di Parma and black truffle

Fusilli con burrata

Fresh fusilli pasta with almond pesto and burrata cheese

Parmigiana di melanzane

Eggplant layered with mozzarella and parmigiano in tomato sauce

Polpette alla barese

small veal meatballs in tomato sauce over polenta

Riccia, pere pecorino Toscano

Frisee lettuce, aged Tuscan pecorino cheese, seasonal pear, crispy pancetta and pine nuts tossed in lemon and olive oil dressing

Second Course

Salmone capperi e limone

Panseared salmon filet in a lemon & capers sauce with a side of roasted potatoes and wilted spinach

Pollo alla Bolognese

Breaded chicken breast with Prosciutto di Parma, melted parmigiano, topped with Bolognese sauce

Tagliolini al tartufo nero

Tagliolini with parmesan cheese & black truffle

Stinco di agnello brasato

Braised lamb shank over mushroom risotto

Saltimbocca alla romana

Sautéed veal scaloppine over spinach & topped with fresh mozzarella and Prosciutto di Parma

Brasato di bue con risotto

Braised short rib in red wine with truffle oil risotto

Branzino alla mediterannea

Sautéed mediterranean sea bass filet, black olives, berry capers and cherry tomatoes

Scaloppine di vitello al gorgonzola

Sautéed veal scaloppine with porcini mushroom and gorgonzola sauce

Pappardelle al ragu’ di carne

Pappardelle pasta with short ribs ragout

Sweet course

Tiramisu della nonna/trifle of ladyfingersmascarpone cheese and espresso

Chocolate mousse/with whipped cream & toasted sliced almond

Panna cotta/custard with balsamic reduction

         NYC Restaurant Week Summer 2022    July 18–August 21