APPETIZERS bbb “PRIMI PIATTI” MEAT

SOLO OLIO: OLIVE OIL SAMPLING
NOT ALL OLIVE OILS ARE CREATED “EQUAL.” EXPERIENCE THE
DIFFERENCE IN TEXTURE AND FLAVOR OF THREE
DIFFERENT OLIVE OILS 7.
PLEASE ALERT YOUR SERVER
TO ANY ALLERGIES YOU MAY HAVE
PLEASE NOTE MENU ITEMS ARE SUBJECT TO CHANGE
APPETIZERS

I CRUDI DI MANZO
WAGYU BEEF CARPACCIO, BEEF SIRLOIN TARTARE, HAZELNUT, GRANA PADANO (15 MONTHS DOP),
MUSHROOMS, HEARTS OF PALM 26.
BROCCOLI RAPE E ZUCCA
BROCCOLI RABE AND BUTTERNUT SQUASH, HOUSEMADE RICOTTA, PUMPKIN SEEDS, SABA 23.
CAVOLO NERO “CARBONARA”
SPAGHETTI SQUASH, KALE, SUNNY SIDE UP BLUE EGG, CRISPY BACON, PECORINO 24.
“PRIMI PIATTI”

WE ALSO OFFER GLUTEN-FREE
CORN, RICE, AND HOMEMADE PASTAS
CACIO E PERE
PEAR AND FRESH PECORINO-FILLED RAVIOLI,
AGED PECORINO AND CRUSHED BLACK PEPPER 20/27.
PACCHERI
AMALFI COAST PASTA WITH WILD BOAR RAGU AND N’DUJA 30.
PAPPARDELLE
SPINACH PAPPARDELLE WITH BRAISED, SHREDDED
HUDSON VALLEY MOULARD DUCK AND MUSHROOMS 22/29.
MEAT

TRIPPA
SPICY BRAISED CALF TRIPE “PARMIGIANA,”
SOFT AND CRISP ARTISINAL POLENTA 29.
CERVO
RACK OF VENISON, ROASTED ROOT VEGETABLES, BEET-LIQUORICE SAUCE,
VENISON RAGU, WHIPPED CHESTNUT 49.
ANATRA
DUCK: SLOW ROASTED LEG, BREAST TAGLIATA, RED CABBAGE, BROCCOLI RABE,
ORANGE AGRODOLCE SAUCE 45.
VITELLO
VEAL TENDERLOIN AND BRAISED CHEEKS, SUNCHOKE PUREE, CARDOONS,
CASTELMAGNO CHEESE FONDUTA 49.
MANZO
BRAISED BEEF FLAT IRON,
STEAK TAGLIATA, WITH BEANS AND KALE FARROTTO 45.
FEAST OF THE FISHES MENU
3 FISH SERVED IN 3 COURSES & DESSERT 95
5 FISH SERVED IN 3 COURSES & DESSERT 115
7 FISH SERVED IN 5 COURSES & DESSERT 145
YOUR MENU WILL BE SELECTED ACCORDING TO YOUR PREFERENCES AND DIETARY RESTRICTIONS.
ANTIPASTI
GAMBERI
GRILLED MEDITERANEAN SHRIMP 26.
SALMONE AFFUMICATO
SMOKED SALMON PASTRAMI WITH BAGEL CROSTINI, BOILED
EGG AND BLUE POTATO SALAD AND SALMON CAVIAR 28.
CRUDO DI PESCE
SHAVED RAW SEAFOOD SALAD AND VEGETABLES 25.
BACCALA MANTECATO
LIDIA’S BACCALA MANTECATO WITH CROSTINI 21.
POLIPO
OCTOPUS, GRILLED AND MOSAIC, CORONA BEANS, CELERY 26
CAPESANTE CON CARCIOFI
DRY SEA SCALLOPS WITH ARTICHOKES, SUNCHOKES AND CARDOONS 28.
PRIMI
MINESTRA DI PESCE
LOBSTER BROTH WITH SEAFOOD
AND ALMAFI COAST “PASTA MISTA” 30.
CHITARRA PALERMITANA
CHITARRA WITH GARLIC, OIL, ANCHOVIES, COLATURA DI ALICI, WILD FENNEL
PESTO, TOMATO AND “BRICIOLE DI PANETTONE” 28.
ORECCHIETTE DI GRANO ARSO CON BROCCOLI RAPE E GAMBERI
BURNT WHEAT CAVATELLI, BROCCOLI RABE, SHRIMP, LEMON 30.
BIANCONERI ALLA TRAPANESE
BLACK AND WHITE BAVETTE WITH CALAMARI AND TRAPANESE PESTO 30.
SECONDI

BRANZINO
BAKED WHOLE MEDITERRANEAN BASS WITH
ACQUA PAZZA, FENNEL, ONION AND BLACK OLIVES 45.
TONNO*
YELLOW FIN TUNA “PALERMITANA” GRILLED
ON ONE SIDE WITH LATE HARVEST RADICCHIO AND BEET BALSAMIC VINAIGRETTE 42.
ASTICE “ARRABBIATA” CON PAPAROT
LOBSTER POACHED IN SPICY SHELLFISH BROTH, WINTER VEGETABLES AND SOFT WHITE POLENTA 52.
CORVINA
BLACK SEABASS FILET WITH CELERY ROOT PUREE, MUSHROOM BROTH
AND CELERY GRATIN 45.
* FELIDIA HAS REMOVED BLUEFIN TUNA FROM ITS MENU IN AN EFFORT TO SUPPORT THE WWF AND THEIR CAMPAIGN TO REPOPULATE
THIS CRITICALLY ENDANGERED SPECIES
CONSUMING RAW OR UNDERCOOKED FOOD INCREASES THE RISK OF FOODBORNE ILLNESS.
EXECUTIVE CHEF
FORTUNATO NICOTRA

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