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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu Alto Address: 520 Madison Ave, 53rd St btwn Madison & 5th Ave New York, NY 10022 212-308-1099 Lunch   Appetizers             Herbed Meslun Green and Radicchio Salad : shaved parmigiano and spumante vinaigrette         12.00   Puree of Cauliflower Soup : Hog Island oysters, fried capers, and tuna bottarga         15.00   Smoked Ocean Trout : horseradish and trout roe         14.00   Fricassee of Seasonal Mushrooms : creamy polenta and truffle reduction         16.00   "susci " of Yellow Tail : caramelized watermelon and pickled radish         18.00   Warm mixed Asparagus : goat cheese "sformato," arugula pesto and lentil vinaigrete         14.00   Sliced Raw Diver Scallops : olive oil, .baked sea salt and razor clam salad         17.00   Herbed Spaetzle with Slow Braised Rabbit : carmelized carrots, mint and parmigiano         16.00   Pasta             House Made Spaghetti : fresh tomato and basil         23.00   Black Fettuccine : mixed seafood and sea urchin         26.00   Imported Rigatoni and Sausage : goat cheese, cherry tomatoes and spinach         24.00   Ricotta di Bufala Raviolini : baby tomatoes and shaved parmigiano         23.00   Veal and Fontina Agnolotti : organic carrots, baby mushrooms and parmigiano emulsion         25.00   House Made Tagliatelle : English peas, prosciutto and parmigiano         22.00   Imported Burrata Cannelloni : stewed baby tomatoes         24.00   Entrees             Pan Seared Halibut : spring peas, mint, morel and chive panzanella         29.00   Seared Paci.c Bass : warm summer vegetables, red wine reduction spicy potato-onion salad         27.00   Semolina Crusted So. Shell Crab : asparagus and razor clam guazze.         38.00   Roasted Day Boat Cod : artichoke and black olive groestle, baccala emulsion         32.00   Roasted Free-range Chicken : farro and spring vegetables         29.00   Grilled Colorado Loin of Lamb : braised shank pastilla and fresh fava beans         38.00   Roast Sirloin of Beef : sirloin, mustard spaetzle and pickled onions         36.00   Espresso Lunch             Herbed Mesclun Green and Radicchio Salad : shaved parmigiano and spumante vinaigrette         30.00   Herbed Spaetzle : with Slow Braised Rabbit carmelized carrots, mint and parmigiano         30.00   Fricassee of Seasonal Mushrooms : creamy polenta and truffle reduction         30.00   House made Spaghetti : shaved parmigiano and spumante vinaigrette         30.00   Pan Seared Halibut : spring peas, morel and chive panzanella         30.00   Roasted Free-range Chicken : farro and spring vegetables         30.00   Espresso : cookies & biscotti         30.00   Dinner   Appetizers             "Susci" of Yellow Tail : caramelized watermelon and pickled radish           Glazed Veal Sweetbreads : truffled reduction, creamy polenta and roasted green onions           Herbed Spaetzle with Slow Braised Rabbit : caramelized carrots, mint and parmigiano           Puree of Cauliflower Soup : kumomoto oysters, caper salmoriglio and tuna bottarga           Warm mixed Asparagus : goat cheese "sformato," arugula pesto and lentil vinaigrette           Sliced Raw Diver Scallops : olive oil, flaked sea salt and clam salad (Italian osetra caviar 15 grams prix fixe supplement)           Smoked Ocean Trout : horseradish and trout roe           Pasta             Black Fettuccine : stewed mediterranean octopus and fennel salad           Imported Burrata Cannelloni : stewed baby tomatoes           Mushroom and Escarole Mezzaluna : braised oxtail daube           Veal and Fontina Agnolotti : organic carrots, baby mushrooms, and parmigiano emulsion           House Made Tajarin : roasted trumpet royale mushrooms, chives and parmigiano           Goat Cheese Tortelli : asparagus, prosciutto and tarragon           Fava Bean Risotto : morel mushrooms, pecorino and aged balsamico           Entrees             Pan Seared Halibut : spring peas, mint, morel and chive panzanella           Semolina Crusted Soft Shell Crab : asparagus, spring garlic and clam guazzetto ( prix fixe supplement)           Roasted Day Boat Cod : artichoke and black olive groestle, baccala emulsion           Seared Wild Striped Bass : warm summer vegetables, red wine reduction spicy potato-onion salad           Poached and Stuffed Baby Chicken : foie gras emulsion and fresh fava beans           Moist Roasted Baby Lamb : fingerling potatoes, sunchokes and goat cheese streusel           Local Raised Suckling Pig : smoked corn, chanterelles and black pepper agrodolce