Dear customers and friends,

Just as some other restaurants have chosen to do, we at Il Divo will be closing for a minimum of two weeks starting Monday March 16th.
We believe this is the best way to ensure the safety of our staff and our guests.

We hope for you and your loved ones to stay safe.
We will make updates as the situation progresses and look forward to welcoming you soon.

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 roasted peppers
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

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, stracciatella served yellow cherry tomatoes sauce
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 eggplant, capers, black olives, and cherry tomato sauce
42
Wild striped bass and steamed seasonal vegetables
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
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
Roasted rainbow cauliflower
15
Rosemary fries
16
Brocoli rabe
15
Asparagus al gratin
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