Dear Customers,

We apologize for the inconvenience caused last night at dinner due to the impossibility of opening to the public.
For security reasons inherent in a kitchen fault we had to close for dinner service.
We hope to be able to count on your understanding.

Cordial greeting.
Thanks again.

Divo Restaurant.

The menu is curated by Antonio Sinesi 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

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 robiola cheese
25
Burrata, butternut squash, walnuts, honey truffle
23

Salads

Frisee with oranges, grapefruit segment, fennel, and taggiasca olives
18
Kale with craisins and pine nuts served with gorgonzola dressing
18
Arugula, marinated eggplant, oven dried cherry tomatoes, shaved Parmigiano, balsamic reduction
18

Soups

Soup of the day chef’s choice
17

Pasta and Risotto

Linguine alle vongole with garlic olive oil and parsley
30
Spaghetti chitarra cacio and buffala “fonduta” finished with fresh black peppers
26
Agnolotti stuffed with veal Genovese ragout, brown light sauce
28
Gnocchi with octopus and spicy ‘nduja sausage
30
Buckwheat lasagna stuffed with wild mushrooms, butternut squash, and light bechamel
28
Fusilli with imported piennolo Vesuvian tomato sauce finished with pecorino cheese
25
Risotto Milanese with ossobuco ragout, gremolata sauce
35

Fish and Meats

Sesame crusted codfish, escarole, pine nuts, raisins with prosciutto crudo broth
40
Wild striped bass “al cartoccio” with seafood, capers, black olives, and cherry tomatoes served with spinach
52
Pan seared wild Scottish salmon served with cauliflower, oven dried tomatoes and capers sauce
40
Braised lamb shank with a wine reduction and polenta
42
12 oz prime bone rib-eye served with salsa verde, and truffle fries
58
Veal chop Milanese , roasted peppers, and gorgonzola sauce on the side
62
Pan seared octopus with butternut squash cream and crumble amaretti
32
Duck breast with wild cherry sauce, cremini and oyster mushrooms
40

Side dishes

Spinach garlic Parmigiano
14
Veggie caponata
14
Truffle fries
16
Polenta with taleggio cheese
14

Our Dessert Menu

Selection of four Italian cheese served with our marmalade, spices bread
28
Mille foglie with wild cherry and Bavieran cream
18
Basil panna cotta with mix berries
17
Tiramisú di latte
15
Warm dark chocolate with pistacchio gelato
17
Ricotta mousse with pears and hazelnuts
17
Selection of our three artisanal gelato and sorbetti
15