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Address:
447 3rd Ave, Btwn 30th & 31st St
New York, NY 10016
212-679-2551
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: Country style mixed green salad in a red wine vinegar dressing topped with shavings of goat cheese |
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: Slices of homemade mozzarella and tomatoes with basil and olive oil |
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: Chopped endive with walnuts, scallions and pears in a white balsamic vinaigrette dressing topped with shavings of Imported Pecorino Romano |
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: Pan-fried baby calamari and zucchini |
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: The classic Caesar salad garnished with toasted crostini and grilled chicken |
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: Thinly sliced raw beef with capers, onions and grated Parmesan |
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: Raw salmon with peppercorns, capers, onions and Dijon Mustard |
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: Seasonal vegetables and plum tomatoes |
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: Italian imported broiled ham, mozzarella cheese and potatoes |
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: Plum tomatoes, fresh basil and fresh mozzarella |
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: Fresh homemade mozzarella, tomatoes and basil drizzle with extra virgin olive oil |
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: Oven roasted portobello mushroom with sundried tomatoes, fresh mozzarella and pesto sauce |
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: Imported Italian broiled ham, fresh mozzarella and baby arugula with a fresh herb spread |
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: Chicken cutlet with romaine lettuce, beefsteak tomato and red onion paired with fresh herb mayonnaise |
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: Chicken cutlet with mozzarella cheese, fresh greens with a spicy mayonnaise
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: Veal Scallopine breaded topped with tomato sauce, mozzarella and Parmesan cheese |
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: Chopped tomatoes, red onions, pine nuts, pesto and mozzarella |
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: Chopped tomatoes, red onions and fresh basil |
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: juliennes of tomato and mozzarella |
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: Italian imported boiled ham |
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: Fresh vegetables in a light garlic sauce with a touch of fresh tomato sauce |
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: Homemade ravioli stuffed with spinach and cheese served in a light tomato sauce topped with fresh mozzarella cheese |
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: A Combination of three homemade ravioli: shiitake mushroom, spinach with ricotta, braised veal, all in a light pink sauce |
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: Our homemade meat lasagna served with baby meatballs in a veal ragu |
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: Artisan fork shaped whole-wheat pasta sautéed with garlic, olive oil, and cubes of chicken, shiitake mushrooms, fresh spinach and Dijon mustard in a light cream sauce |
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: Traditional Italian Arborio rice sauteed with garlic, extra virgin olive oil, scallions, porcini, shiitake and domestic mushrooms |
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: Breaded eggplant pan-fried topped with tomato sauce and mozzarella cheese |
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: Boneless breast of chicken sauteed with garlic, olive oil, capers and lemon zest in a white wine sauce |
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: Veal scallopine breaded, pan-fried paired with fresh mozzarella and prosciutto cotto served in a mushroom Madeira wine sauce |
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: Shell steak, grilled topped with extra virgin olive oil, oregano and fresh squeezed lemon juice |
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: Filet of sole sauteed in wine with lemon, garlic and capers |
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: Filet of salmon, pounded, grilled, topped with endives, radicchio and arugula in vinaigrette dressiing |
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: Catch of the day topped with fresh herbs, broiled with garlic-flavored oil, fresh squeezed lemon juice and white wine |
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: with the freshest ingredients from the traditional peasant recipes brought to the King's table. |
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: Our seasonal cold antipasto with fresh mozzarella and basil |
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: Baked homemade mozzarella and prosciutto di Parma in a delicate white wine sauce |
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: A selection of our chef's hot appetizer specialties |
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: Pan-fried baby calamari with zucchini |
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: Little necks in a half shell stuffed with season breadcrumbs,baked in a lemon wine sauce |
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: Grilled portobello mushroom served in a barolo red wine sauce |
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: Nantucket scallops in a stuffed with seasoned breadcrumbs, broiled with lemon and white wine |
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: Baby mussels sautéed in a light tomato sauce served with crostini |
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: Thinly sliced raw beef with capers, onions and grated Parmesan |
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: Raw salmon with peppercorns, capers, onions and Dijon Mustard |
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: Mixed green salad with red wine vinaigrette and shavings of sheep cheese |
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