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Summer Dinner 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.
Chopped salad of romaine and grilled vegetables, rustic parmesn crouton, creamy caesar dressing 12.
Maine lobster and smoked corn tart, sliced mango and papaya, lemon frisee salad 19.
Vine ripened smoked tomato soup with mozzarella di bufala, fresh basil oil 13.
Chef's homemade pasta offering 13.
Soup of sweet pea and asparagus, maryland jumbo lump crab, pancetta and asparagus crouton 13
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.
In house smoked salmon tartare, avocado creme fraiche, black caviar 16.
Cibo cheese board, marcona almonds, dried and fresh fruits, assorted toasts 18.
Salads
Lemon scented grilled shrimp and braised octupus, 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 25.
Pasta and Risotto
Homemade fiore pasta with braised rabbit, fava bean and sundried tomato ragout 27.
Whole wheat rigatoni with summer vegetables, fresh red and yellow tomato sauce, roasted olives 25.
Bucattini with white tuscan white beans, bacon lardons, basil pesto 25.
Capellini pasta with yellowfin tuna, artichoke hearts, capers, white wine and capers 26.
Penne bolognese, robust tomato sauce and warm homemade ricotta cheese, fresh basil 26.
Homemade linguini with mixed seafood and fresh shelfish, fra diavolo sauce 27.
Entrees
Fennel crusted north atlantic salmon, scallion and celery root mashed potatoes, warmed grapes and caperberries 28.
Marinated veal tenderloin carrot spaetzle and short rib ragout, garlic tossed broccoli rabe 32.
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.
Sauteed yellowfin tuna baby pea and potato turnover, white asparagus veloute 31.
Spiced rub swordfish steak, coconut jasmin rice, fresh tomato lemon grass broth 28.
New zealand baby lamb rack homemade tomato chutney, sheep's milk and caramelized shallot dumplings 37.
100% maryland jumbo lump crab cakes, roasted vegetable and fingerling potato terrine, cipollini onions and broccolini 36.
Crisp skinned long island duck breast, peach wild rice sourdough stuffing, sauteed escarole 30.
Barbecue short ribs, robiola and corn polenta, calvados veal reduction 28.
Day boat sea scallops with spring pea risotto heirlloom carrots, melted brown butter and bacon 32.
Line caught wild stripped bass, basil pesto mashed potatoes, sicilian eggplant caponata 34.
16-oz ny strip steak with roasted garlic butter, white cauliflower potato puree 33.
Pan fried chesapeake bay soft shell crabs, creamed corn stew, cilantro oil 34.
A gratuity of 20% will be added to parties of five or more.
For reservations call (212) 681-1616
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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