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Summer Lunch Menu
Co-Executive Chefs:
James Barry, Joseph Pagano
Appetizers
Baby spinach salad, warm bacon vinaigrette, italian gorgonzola cheese 12.
Braised short rib and wild mushroom strudel, creamed horseradish potatoes and leeks 14.
Vine ripened smoked tomato soup with mozzarella di bufala, fresh basil oil 13.
In house smoked salmon tartare, avocado creme fraiche, black caviar 14.
Chopped salad of romaine and grilled vegetables, rustic parmesan crouton, creamy caesar dressing 12.
Chef's homemade pasta offering 13.
Soup of sweet pea and asparagus, maryland jumbo lump crab, pancetta and asparagus crouton 15.
Organic baby mesclun mix, spring herb and caramelized onion vinaigrette 11.
Imported burrata mozzarella with italian salamis, tomato confit and herb roasted olives 15.
Prince edward island mussels steamed in pernod, chopped red and yellow tomatoes, basil bread crumbs 16.
Maine lobster and smoked corn tart, sliced mango and papaya, lemon frisee salad 19.
Salads
Lemon scented grilled shrimp and braised octopus, cannellini beans and arugula salad 29.
Olive oil braised yellowfin tuna salad nicoise, red onion poppy seed vinaigrette 28.
Smoked salmon cake wild baby greens, sour cream and chive potato salad 26.
Roast chicken breast with chopped grilled vegetables and cous cous, italian gorgonzola vinaigrette 27.
Sandwiches
Seared yellowfin tuna challah roll, sesame cucumber salad sliced avocado, basil mayonnaise 22.
Sliced breast of chicken, crisp pancetta, grilled sweet onions, garlic roasted tomatoes 18.
Cornmeal encrusted soft shell crab sandwich, homemade tartar sauce, sliced red onions and arugula 20.
Cibo turkey club sandwich with sliced avocado, basil mayonaise 18.
8-oz grilled bacon cheese burger with raw vidalia onions, vine-ripened tomatoes 17.
Barbecue meat loaf sandwich, melted cheddar, caramelized onions and peppers 19.
*all sandwiches are accompanied by crispy french fries, and homemade coleslaw
Pasta & Risotto
Homemade fiore pasta with braised rabbit, fava bean and sundried tomato ragout 27.
Whole wheat rigatoni with autumnal vegetables, fresh red and yellow tomato sauce, roasted olives 25.
Penne bolognese, robust tomato sauce and warm ricotta cheese, fresh basil 26.
Homemade linguini with mixed seafood and fresh shellfish, fra diavolo sauce 26.
Bucattini with tuscan white beans, bacon lardons, basil pesto 25.
Capellini pasta with yellowfin tuna, artichoke hearts, capers, white wine and roasted garlic 26.
Entrees
Oven roasted tilapia with humus mashed potatoes, sauteed spring vegetables, lemon zest 29.
Free range breast of chicken with roasted garlic mashed potatoes, quick wilted spinach 27.
Crisp skinned long island duck breast, peach wild rice sourdough stuffing, sauteed escarole 30.
Marinated veal tenderloin, carrot spaetzle and short rib ragout, garlic tossed broccoli rabe 32.
Spiced rub swordfish steak, coconut jasmine rice, fresh tomato lemongrass broth 31.
Barbecue short ribs, robiola and corn polenta, calvados veal reduction 28.
100% maryland jumbo lump crab cakes, roasted vegetable and fingerling potato terrine, cipollini onions and broccolini 36.
16-oz ny strip steak with roasted garlic and herb butter, crispy french fries and belgian dipping sauce 33.
Fennel crusted north atlantic salmon, salmon scallion and celery root mashed potatoes, warmed grapes and caperberries 28.
Day boat sea scallops with spring pea risotto, heirloom carrots, melted brown butter and bacon 32.
Sauteed yellowfin tuna,, baby pea and potato turnover, white asparaus veloute 31.
Line caught wild striped bass, basil pesto mashed potatos, sicilian eggplant caponata 34.
Pan fried chesapeake bay soft shell crabs, creamed corn stew, cilantro oil 34.
New zealand baby lamb rack, homemade tomato chutney, sheeps's milk and caramelized shallot dumplings 37.
Cibo Lunch Special
$32.00 prix fixe (Plus tax and gratuities)
Appetizers
Your choice of:
Baby spinach salad, warm bacon vinaigrette, english stilton blue cheese
Homemade goat cheese and herb gnocchi, autumnal mushroom, fava beans, white truffle essence
Prince edward island mussels steamed in pinot gris, rosted garlic, thyme butter
Golden and red tomatoes, mozzarella di bufala with garlic marinated roasted peppers
Braised lentil and short rib soup with fall mushrooms
Chopped salad of romaine and grilled vegetables rustic parmesan crouton, creamy caesar dressing
Organic baby mesclun mix, roasted squash and pumpkin seed oil vinaigrette
Soup of butternut squash, hazelnut, apple and roasted seckel pear
Entrees
Your choice of:
8-oz. grilled cheese burger with raw vidallia onions, vine-ripened tomatoes, french fries
Penne bolognese, robust tomato sauce and warm riccota cheese, fresh basil
Braised shank of pork, sweet potato and pepper hash wilted collard greens and bacon
Free range breast of chicken with roasted garlic mashed potatoes, quick wilted spinach
Whole wheat rigatoni with fall vegetable fresh red and yellow tomato sauce, roasted olives
Seared yellowfin tuna hoagie, spicy red cabbage slaw, slice avocado wasabi mayo
Grilled marinated ny strip steak with crispy french fries and belgian dipping sauce
North atlantic salmon basil pesto crumb, mashed purple potatoes, slow cooked tomatoes and fennel ragout
Day boat sea scallops, porcini and asparagus risotto, chervil chive oil
Desserts
Your choice of:
Apple cinnamon raisin cobbler with vanilla ice cream
Macadamia nut tart with vanilla bean ice cream and chocolate coulis
flourless valrhona chocolate souffle with vanilla bean ice cream
Granny smith apple sorbet with toasted coconut
Dried cherry and golden raisin bread puddin creme anglaise
A gratuity of 20% will be added to parties of five or more.
For reservations, please call (212) 681-1616
Email: Ciboat42nd@aol.com
767 2nd Avenue, New York, NY, 10017
Tel: (212) 681-6773
Fax: (212) 681-9179
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(212) 681-1616
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