Lunch - Casa Lever

PR ANZO
Our PRIX FIXE menu starts at $49 with a choice of one appetizer dish and one entree dish
ANTIPA STI CL A SSICI
INSAL ATE
I CRUDI (Raw Bar)
M E L A NZAN E AL LA PARMIGIANA CASA LEVER organic misticanza, mozzarella
di bufala, castelvetrano olives, avocado
A M B E R JAC K lightly torched, sea salt crystals
baked eggplant, tomato, melted mozzarella di
bufala
VITELLO TONNATO thinly sliced & slow
roasted veal, tuna caper sauce (add 4)
SA N DAN I E LE prosciutto aged 18 months,
mozzarella di bufala (add 4)
CARCIOFI thinly sliced artichoke, shaved
parmesan, baby arugula
mushrooms, 36 month aged parmigiano
reggiano (add 4)
WINTERIZED CAPRESE 12 hour slow
H A M AC H I burrata, oyster leaf, american
hackleback caviar, parsley (add 4)
roasted tomato , 4,387 mile buffalo mozzarella,
fresh basil (add 4)
INSALATE DI BARBABIETOLE rainbow beet
POLPO roasted potato, celery root, squid ink,
salad, goat cheese foam japanese peppergrass
CURED SALMON CARPACCIO roasted
kabocha squash, crème fraîche, salmon roe,
spicy sauce (add 4)
TA RTA R E DI TO N N O white bean soup,
santa barbara sea urchin, peperoncino (add 4)
smoked paprika (add 4)
PA STE E RISOT TI
BEEF CARPACCIO mostarda di cremona,
CONTORNI
SECONDI DI PESCE
(10 each)
SEARED SCOT T I SH SA L M O N beluga
PA P PA RD EL LE wild boar ragù, porcini
lentils, leek sugo, salmon roe (add 8)
mushrooms
SEAFOO D ST E W composition of scallops,
SAUTÉED SWISS CHARD WITH
clams, shrimp, squid, red snapper, tomato broth
(add 4)
R I SOT TO acquerello carnaroli aged rice,
artichoke purée, smoked eel
CHERRY TOMATO YUKON GOLD POTATOES B ACCA L A potato crusted cod, black olives,
pine nuts, capers
M A I N E LO BS T E R homemade squid ink
oven baked, chanterelles, porcini cappucino
(add 25)
O C TO PUS PAP PAR D ELLE taggiasca
SAUTÉ ED BABY SPINACH
B RA NZ I N O whole european sea bass,
olives, red wine reduction (add 4)
seared or grilled, citronelle sauce ( add 8)
B O LO G N ES E tagliatelle, veal ragù
C ARNI
SAUTÉ ED BRUSSELS SPROUTS
WITH BACON
ROAST G R E E N C I RC L E C H I C K E N S T R ACCI braised porcini mushrooms,
sunchokes, pearl onions, kabocha squash
butternut squash, pickled carrots, autumn seeds,
peperoncino glaze
R I COT TA C AP P EL LACCI tomato battuta,
SLOW COOKED LONG ISLAND DUCK seared
foie gras, blackberries, radicchio trevigiano
sautéed swiss chard, liquid mozzarella
GRILLED ASPARAGUS
SOGLI O L A wild dover sole, seasoned &
pasta, zucchini, saffron sauce (add 4)
CUTEL E TA A L L A M I L A N E SE traditional
A R R A B BI ATA cav. cocco spaghetti, spicy
breaded veal, arugula & cherry tomato salad
(add 15)
tomato sauce, garlic chips
CONTRO F I L L E TO DI M A N ZO roasted
ZUPPA
DEL
GIORNO
soup of the day
15
sirloin, forest mushrooms, garlic flowers (add 8)
BIANCHI AL BICCHIERE
ROSSI AL BICCHIERE
Lighea, Donnafugata (2012) Moscato Giallo ___________________________________________________ 12
Valpolicella Classico Ripasso “Seccal” Nicolis (2011) _____________________________________13
Vermentino delle Colline Lucchesi Sardi Giustiniani (2013) _______________________ 15
“Felice Rosso” Sant Ambroeus (2011) Sangiovese, Merlot ______________________________ 16
“Felice” Sant Ambroeus (2013) Chardonnay, Grechetto _________________________________ 16
Savigny Les Beaune “La Bataillere”1 e r C r u ’ (2011) Burgundy________________________ 19
Arneis, Bruno Giacosa (2013) Piemonte_____________________________________________________________18
“Sebastiano” Sardi Giustiniani (2011) Merlot, Cabernet Sauvignon, Sangiov._____ 22
Chablis Vincent Mothe (2013) Burgundy__________________________________________________________19
Cerasuolo Di Vittoria C.O.S. (2011) Nero d’Avola, Frappato _____________________________24
Fiano D’Avellino “Radici” Mastroberardino (2013) Campania______________________ 21
Chateau Poujeaux (2008) Bordeaux _________________________________________________________________26
Vouvray Sec “Le Mont” Domaine Huet (2013) Loire______________________________________23
Gattinara Antoniolo (2010) Nebbiolo _______________________________________________________________28
“Villa Bucci” Verdicchio dei Castelli di Jesi (2009) Marche____________________________ 29
Brunello Di Montalcino Collemattoni (2009) Sangiovese ____________________________31
C H EF D I C U C I N A A L E S S A N D RO C A P O R A L E
Consuming raw or under cooked meats, seafood and/or shellfish may increase your risk of food bourne illness,
especially if you have certain medical conditions. Please let us know if you have any food allergies or dietary restrictions
A gratuity of 20% is suggested for parties of eight or more

Download Report