The menu is curated by Antonio Sinesi together with the Italian Executive Chef Antonio Savino to offer an authentic Italian experience to the New York clientele.

The selection of Italian wine is based on Antonio’s motto of “high quality, at a rational price.”


Discover our menus


LUNCH PREFIXE
(From Monday to Saturday)

DINNER PREFIXE
(From Sunday to Thursday)

Menu

Starters

Bufala mozzarella with prosciutto di Parma aged 30 months served with warm caponata
22
Traditional Parmigiana of eggplant
22
Octopus carpaccio marinated with orange and fennel
27
Sauteed clams in garlic olive oil and crostini bread
25
Salty cannolo stuffed with beef tartar served with ricotta mousse, anchovies, and lemon zest
23
Marinated salmon with dried figs and goat cheese
26
Burrata, butternut squash, walnuts, honey truffle
23
Warm Lobster with stracciatella and cherry tomato confit
26
Guazzetto di mare
30

Salads

Frisee with oranges, grapefruit segment, fennel, and taggiasca olives
18
Radicchio endive, pears, hazelnut, and taleggio cheese
18
Arugula, eggplant, cherry tomatoes, roasted peppers, caciocavallo, and sundried tomato dressing
18

Soups

Soup of the day chef’s choice
15

Pasta and Risotto

Fusilli with imported piennolo Vesuvian tomato sauce finished with pecorino cheese
25
Agnolotti stuffed with lobster, stracciatela served yellow cherry tomatoes sauce
30
Scialatielli with mussels, roasted peppers and caciocavallo
30
Linguine with manila clams and bottarga
34
Gnocchi ai frutti di mare
34
Malloreddus with ‘nduja sausage ragout and shaved pecorino Toscano
28
Traditional lasagna Bolognese
27
Fresh Orecchiette with broccoli floret, crumbled almond tarallo, and anchovies
28

Fish and Meats

Codfish with tomato broth, swiss chard and black olives
40
Wild striped bass, steamed seasonal vegetables served with limoncello sauce
48
Pan seared wild Scottish salmon served with salmoriglio, chick peas puree, and sautéed spinach
40
Rack of lamb with rainbow roasted potatoes, served with mint pistachio pesto
55
Risotto Milanese with Veal ossobuco and gremolata sauce
45
Tuna breaded with polenta served with julienne vegetables
48
Pan seared octopus with fava beans puree, crispy hot sopressata
35
Duck breast with wild cherry sauce, cremini and oyster mushrooms
40
Rack of veal with broccoli rabe, spice chili peppers, served with light brown sauce
64
NY Strip with caramelized cipollini and rosemary fries
48

Cheese plate

Selection of four Italian cheese served with our marmalade, spices bread
28

Side dishes

Garlic spinach
15
Veggie caponata
14
Rosemary fries
16
Brocoli rabe
15

Our Dessert Menu

Mille foglie with Bavieran cream
16
Vanilla panna cotta with mix berries
16
Pastiera di grano
16
Warm dark chocolate with pistacchio gelato
18
Mascarpone mousse with strawberry
16
Cannolo “Massimino”
16
Selection of our three artisanal gelato and sorbetti
15

Executive chef Antonio Savino