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


PIATTO DEL GIORNO
30$ – Italian meal
(12PM – 3PM)

SET AFTER DINNER
50$ first course, main course and dessert
(From 9PM)

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
Mussels with shallots and brandy sauce
22

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

Fusilli with imported piennolo Vesuvian tomato sauce finished with pecorino cheese
25
Agnolotti stuffed with veal Genovese ragout, brown light sauce
29
Scialatielli with octopus and spicy ‘nduja sausage
30
Linguine with manila clams and bottarga
34
Risotto Milanese with ossobuco ragout, gremolata sauce
35
Baked gnocchi with smoked mozzarella and tomato sauce finished with basil
26
Traditional lasagna Bolognese
27

Fish and Meats

Sesame crusted codfish, escarole, pine nuts, raisins with prosciutto crudo broth
40
Wild striped bass in crosta with mix seafood, capers, black olives, cherry tomatoes served with spinach
52
Pan seared wild Scottish salmon served with cauliflower, oven dried tomatoes, and mustard cream sauce
40
Braised lamb shank with a red wine reduction and polenta
42
Ribeye “alla Partenopea” with fresh oregano and black olives served with fingerling potatoes
58
Pan seared veal chop served with celery root puree and crispy salad
65
Pan seared octopus with arugula, red onions, castelvetrano olives, and cannellini beans
34
Duck breast with wild cherry sauce, cremini and oyster mushrooms
40
Herb crusted venison loin with potato croquette and caponata
55

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
Polenta with taleggio cheese
14
Roasted fingerling potatoes
15

Our Dessert Menu

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
Cannolo “Massimino”
18
Selection of our three artisanal gelato and sorbetti
15

Executive chef Anotnio Savino