We can receive our guests at the outdoor tables!
Discover our MENU

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

Menu

Starters

Prosciutto Di Parma with confit figs and burrata
27
Traditional eggplant Parmigiana  
23
Warm Lobster with stracciatella cheese and confit tomatoes  
26
Octopus Carpaccio with fennel, orange, and grapefruit segment
24
Imported bufala mozzarella with cherry tomatoes and shishito peppers
24
Hamachi fish with caviar and edible gold 
28
Baccala Vicentina style with  slow cooked polenta 
25

Salads

Radicchio, endive, and pear with taleggio, balsamic reduction crumble hazelnut 
18
Tuscan  kale, fennel, orange, grapefruit with roasted chickpeas and prosecco dressing 
18
Arugula with asparagus, oven dried cherry tomatoes, ginger, and shaved grana Padano  
18

Soups

Lobster Potage
18
Veal tortellini  in broth
18

Primi piatti

Garganelli  with wild boar ragout finished with Toma cheese and hazelnuts 
33
Agnolotti stuffed with lobster black truffle served in light butter sauce 
35
Mezza luna stuffed with pork Neapolitan ragout and buffala ricotta fondue
32
Fettucine with porcini and mix mushroom and shaved grana Padano
33
Black squid ink Orechiette with Manila clams and rapini
34
Traditional lasagna Bolognese
30
Gnocchi with octopus and Nduja sauce
34

Fish and Meats

Braised  beef cheek Washugyu served with vegetable puree  
42
Duck leg confit with rainbow potatoes, fig confit, and Recioto wine reduction
52
Baccala with shishito pepper in light cherry tomatoes broth with clams
48
Pan seared scallops with rapini sauce, crumble almond tarallo, and egg quail
55
Risotto Milano style with veal ossobuco in gremolata 
45
Gulash of monkfish  served with slow cooked polenta
40
Pan seared wild Scottish salmon with roasted leeks and lentil
44
NY strip loin served with mix mushroom, sishito peppers  and fries
58

Cheese plate

Chef assortment of Italian cheese served with dried fruits
22

Side dishes

Sautéed mix mushroom in porcini broth
12
Roasted rainbow potatoes with cacio e pepe
12
Sautéed Spinach with butter and cheese
12
Truffle fries
12

Our Dessert Menu

Italian apple tart
15
Chocolate sponge cake “Affogato” and vanilla gelato
15
Italian Ricotta cheesecake
15
Pear cooked in red wine served with cinnamon gelato 
15
Lemon almond caprese with lemon sorbet
16
Assortement of artisanal gelati and sorbet 
15

Executive chef Antonio Savino