Category Archives: Upper East Side

CASIMIR EXPANDS TO UPPER EAST

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Casimir    &     Co  (1022a Lexington    Avenue,     corner     of     73rd Street,   
212-879-6190,    Click Here For Website

Casimir    &    Co    Uptown   is open    7    Days    a    week    for    lunch   
11am-4pm and     dinner    4pm-Midnight. The     trendy  wine     bar  is also  open    late night and   offers     take     out    and     delivery.   

 

casimir int use

With     a     built in     neighborhood    clientele    and    a    recent    spotlight    on    the    73rd Street    block    thanks    to    the    opening    of    Arlington    Club    last    year,   the  team   of     Mario     Carta  and fellow     French    restaurateur    Patrick    Laurent have turned    the     space     formerly     occupied     by Le     Magnifique     on   
Lexington    Avenue into    Casimir    &     Co.

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Similar    to    the    original    conceptin    the    East    Village,the    uptown    location    of Casimir    &    Co    offers     patrons     a     two     story     French     bistro dining     experience     with     a     relaxed,     hip     vibe     and    traditional     menu     offerings.    In     order     to     convey the     authentic     French     experience,     the    duo   
pulled     together     memories     from     their     time     in France,     having     both     grown     up     in    Lorraine, which    contributed    to    the    menu and    décor. As    diners    walk into Casimir     &     Co they    are welcomed     by a    (full     service)    wine     bar     and    an    open     kitchen     with    a     charcuterie     counter.   

Rustic    wood     finishing    and    long    communal    high-top    tables      occupy the    main     floor    with    25    seats,    a    perfect    option    for    family-style    dining.    The    quaint    L-shaped    upstairs    dining    room  seats     55 with     large     windows     overlooking     Lexington     Avenue,     and     their 28-seat     outside    dining     offering    is     not     to    missed,   and   a     perfect     option     for     warm     summer     dinners     and     relaxed    weekend    brunch. Casimir    &    Co  boasts   a    wine and    mixology bar on    the    main    floor    also    serving    wine    à     la    ficelle,     giving     guests     the     option     to     sample     wines     ‘by     the     glass’     list     and     pay     based     on   
consumption     by     the     restaurant’s     standard     measurements.          An     ancient practice     on     the    streets    of    France,    but    something    Casimir    &     Co is    debuting    in    New    York    City- a    smart    and    cost    effective    way    to    taste a variety of wines. The list is well chosen and affordably priced.

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The    kitchen    aims     for dishes    rooted    in simple, yet    heart    warming    French    bistro fare.     The     approachable     menu     consists     of     classic     French     cuisine     with     all     the    trappings     of     an     authentic     bistro.    Menu offerings,     depicted     on     personal     chalkboards,    rotate    daily for    lunch    and    dinner,    including    chef    inspired    specials    as    well.   

For    lunch,    diners    can    begin    with    a    rustic Charcuterie Board ($16     for    choice    of    3,    $6    per    additional    choice)    with     selections     ranging     from delicious Saucisson     Sec to     homemade     duck     rillettes     and    succulent    pâtés. A     steamed    Whole     Artichoke ($8) with    a    meaty     heart is    most     enjoyable   when    dipped    into     the     flavorful    Dijon    and    lemon     thyme     vinaigrette, as    well    as    a     bountiful    Crudité ($16) basket big    enough    for    the    table, blooming    with    market    fresh    vegetables    and    a    light     dill     yogurt     dipping     sauce or     classic     French     anchoïade.     Lunch     entrée     options    include    a    perfectly       crusty    Croque    Monsieur  or    Madame,    and    a    juicy    Le    French    Burger  served    with    frites.    (All sandwiches   are available    with    the    option     of     gluten     free     bread).     Briny and     meaty     Les     Moules     Marinières     are     a    delectable option    served    in    a    classic    and    aromatic    broth    of    shallots,    garlic    and    white    wine,    served    classically    with    pommes    frites    for    lapping    up    the    irresistible    broth.

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While     many     of     the     lunch     items     carry     over     come     nightfall,     other       options     for    dinner    include the     traditional    French     delicacy  Escargots     au     Beurre     d’Ail     Persillé ($11),    imported     Burgundy     snails    swimming in     a     rich     roasted     garlic     butter     and    lightly     sprinkled    with    parsley,    as    well    as    a refreshing    and    delicate    Pacific Salmon    Carpaccio     whose    flavors    are brightened    with    a    drizzle    of    lemon, olive    oil    and     fresh    dill.        A    signature    house    entrée    will    be    L’Entrecote done    the    “Casimir    &    Co    way.” A    grass    fed    New    York    strip    steak    is     grilled     to     your    liking     and    served     on     a     wooden     board    accompanied     by their bold    secret sauce and    homemade    frites.    Other    rotating    dinner entrées  range    from a    flavorful    and    moist    Half Roasted Organic    Chicken    served    with    a    side    of    buttery    homemade mashed     potatoes,     to     a     moist     Whole     Branzino     Roasted     in     Sea     Salt     Crust    with    haricots     vert,     reminiscent     of     outdoor    dinners    in     the     South     of     France.    Diners    will     revel    in  Duck     Leg     Confit    accompanied     by     crispy     oven     roasted     potatoes     and     a     refreshing    frisée    salad,    and    the restaurant’s    guilt     free    indulgence    is     the    uniquely    prepared    signature “fettuccine” dish    made    wholly    from fresh    Hearts    of    Palm  served    with    a    sauce    choice    of    fresh    tomato    basil    or    creamy    carbonara.   

Skipping     dessert     would     be     a     crime.    Sweet    tooth    charmers   include plump Profiteroles,    light     as     air     choux     pastry filled     with     whipped     cream; delicious    Îles Flottantes,     or     floating     island     of     fluffy    meringue    and    vanilla    custard; a    classic Crème    Caramel,    as    well    as a    seasonal selection    of ice    Creams and Sorbets,   and    classic    French    Cheeses.   

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For an instant trip to France, without having to leave the city, Casimir     &     Co is the perfect choice. A real charmer.

Click Here To Reserve Online
 
Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

Casimir&Co Menu Dinner - 7.8.13 lo

Casimir&Co Menu Lunch - 7.813lo

Casimir&Co Menu Brunch - 7.8.13 lo

Casimir     &     Co is     also     a     must     for     brunch, with     a     delicious     and     cost     effective     prix     fixe     for    $19.95.    This     option    includes     one     brunch     cocktail,     one    entrée    and    a     cup     of     brewed     coffee.    Weekend     highlights include     French     Toast,     L’Omelette with     a     choice     of     three     fresh   
ingredients,     a    Kale     Caesar     Salad with     shaved     parmesan,     and     Poached     Eggs with     the    option     of     three     different     styles- Benedict,     Florentine,     or     Scandinavian- all     slathered     in     a    velvety    and    lemony    homemade    Hollandaise    sauce.       


Filed under: French, Restaurants, upper eastside Tagged: French, Restaurant, Upper East Side

BRASSERIE COGNAC EAST: A Quintessentially French Brasserie on Manhattan’s Upper East Side

 

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congac int1
Brasserie Cognac East

(963 Lexington Avenue, at 70th Street, New York, NY 10021;

212.249.5100;

www.CognacEast.com

 

Situated on a quaint corner, Brasserie Cognac East’s stunning two-story space is as inviting and charming, as it is elegant and sophisticated. The main level is divided by a central winding stair case that  leads to the upstairs dining room, which can serve as a private dining room.

Neutral gray walls, burgundy banquettes and vintage mirrors create a relaxed, upscale brasserie feel, enhanced by a long brass bar, perfect for sipping wines and aperitifs. Upstairs, a shimmery ceiling and vibrant purple walls give life to the intimate room lined with windows and decorated with vintage chandeliers. Two working
fireplaces (one on each level) are added bonuses. Brasserie Cognac East also provides a delightful outdoor café for fantastic alfresco dining, weather permitting.

New York’s most rewarding restaurants have always been the small, charming finds and Cognac East avoids clichés, overly-trendy  shockers and global-molecular fusion, instead presenting contemporary  plays on classics at affordable prices with friendly service, looked over by the charming GM Bernard DuPont. There is also an outstanding wine list that extends to great cocktails and wines by the glass, such as the delicious VILLA BEL AIR, JM Cazes (FROM Lynch Bages)..

Here is an authentic French brasserie from Executive Chef/Partner Florian V. Hugo (Brasserie Cognac, Theater District NYC), an Alain Ducasse veteran and direct descendant of Victor Hugo; and Serafina Restaurant Group owners Vittorio Assaf and Fabio Granato.

cognac tartar

Chef Hugo listened to the loyal Upper East Side residing patrons of his five-year old Midtown West Brasserie Cognac (www.cognacrestaurant.com), by bringing a taste of France to their uptown neighborhood. Hugo, a native of Provence, is known for his traditional French fare with a sophisticated,contemporary twist.

Hugo’s culinary versatility shows in his modern creations, such as Goat Cheese and Tomato Tart on a warm puff pastry, and an amazing Tuna Tart, a thin tart flambé crust with wasabi cream and pickled ginger. Honoring the timeless classics, Hugo offers the best renditions of Cheese Soufflé, Niçoise Salad, an aromatic Lobster Bisque, classic Blanquette de Veau and daily special like a homey pot au feu.Guests can enjoy his signature Filet au Poivre, flambéed tableside with – of course – Cognac, or a singular roast chicken preparation as well as the outstanding COTE DE BOEUF, PRIME RIB COOKED ON THE GRILL,WITH GRATIN DAUPHINOIS, CREAMED SPINACH AND TRUFFLE BEEF JUS (for 1 or 2Pers).

Desserts range from: wonderful housemade cookies, a light and delicate FLOATING ISLAND (POACHED MERINGUE WITH CARAMEL AND VANILLA CRÈME ANGLAISE)  and lovely rendition of PROFITEROLES,  to a formidable Chocolate Soufflé, to name but a few.

Brasserie Cognac East, also named for the region in France known for its Cognac production, has an extensive Cognac selection with up to 50 labels, as well as three distinctive French beers on draft, as any reputable brasserie is known to offer. The restaurant also presents an interesting, predominantly French wine list, offering a combination of renowned labels and delicious affordable finds from little-known regions. Hugo personally curates the beverage program. Click Here For The List

cognac chicken

At Brasserie Cognac East, guests can begin their day with house-made Mini-Croissants, Fresh Ricotta & Raspberry Pancakes, and Orange & Espresso French Toast. Hugo offers popular ‘Œufs’ selections, such as Eggs in Brioche and ethereal Egg White Vegetable Frittata.

cognac soufflee

Unique to Brasserie Cognac East is “Le Goûter”- refined French afternoon snack including tea service  (2:30pm-5pm), available every day with a fine selection of tea sandwiches, scones and house-made pastries, sure to please grown-ups as well as children.

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Brasserie Cognac East is open every day for breakfast, brunch, lunch, Le Goûter (afternoon tea/snacks) and dinner

Absolutely one of the five best upscale bistros in New York, BCE is packed with happy customers, so reserve.  For more information, go to Click Here for Website.

or here to make RESERVATIONS Click Here.

But by all means go. You’re going to like this one.

 

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

 


SAMPLE DINNER MENU

APPETIZERS
9 | 15CHEESE PUFFS “GOUGERES”

BASKET OF 8 WARM CHEESE PUFFS

12BASKET OF CALAMARI

DEEP FRIED WITH TARTARE AND COCKTAIL SAUCE, FRESH LEMON

14CHICKEN LIVER & FOIE GRAS TERRINE

CHICKEN LIVER AND DUCK FOIE GRAS TERRINE, COUNTRY TOAST

15GOAT CHEESE AND TOMATO TART

ROASTED TOMATO, FRESH GOAT CHEESE, THYME AND E.V. OLIVE OIL ON WARM PUFF PASTRY

15CROQUE MONSIEUR

FRENCH HAM, EMMENTHAL CHEESE, SOURDOUGH BREAD AND TRUFFLE BECHAMEL

16 (MAIN COURSE ADD 7)OCTOPUS SALAD

GRILLED MARINATED OCTOPUS, TOMATO FONDUE, OLIVE TAPANADE, ARUGULA AND LIGHT PESTO

16CRAB AND AVOCADO COCKTAIL

MARINATED JUMBO LUMP CRAB, AVOCADO AND SHALLOT PUREE, HERBS SALAD AND CROSTINI

16 (MAIN COURSE ADD 7)“COGNAC” SALMON CEVICHE

MARINATED SCOTTISH SALMON, FRISEE, ENDIVES AND LIGHT DILL SAUCE

17 (MAIN COURSE ADD 8)YELLOW FIN TUNA TARTARE

CILANTRO, LIME, CUCUMBER AND WAFER POTATOES

17 (MAIN COURSE ADD 8)CLASSIC FILET MIGNON TARTARE

HANDCUT BEEF FILET TARTARE, CONDIMENTS, TOASTS, MIXED GREENS AND MATCHSTICK FRIES

18OUR FABULOUS TUNA TART

ON A THIN TART FLAMBÉ CRUST WITH HOT MUSTARD CREAM, PICKLED GINGER AND SCALLIONS

21SAUTÉED FOIE GRAS

PORT MARINATED GRANNY SMITH APPLE, CANDIED WALNUTS, MACHE SALAD AND PASSION FRUIT SAUCE

SOUPS & PASTAS
12SOUPE Á L’OIGON

WITH GRUYERE CHEESE GRATINÉ ON CROUTONS

12CHILLED TOMATO SOUP

WATERMELON, CANTALOUPE, BALSAMIC VINEGAR, E.V. OLIVE OIL AND CROSTINI

15LOBSTER BISQUE

SAUTÉED MUSHROOM, LIGHT WHIPPED CREAM AND BUTTERED CROUTON

22MACARONI AND CHEESE

FRENCH HAM, SWISS CHEESE, PARMESAN AND WHITE TRUFFLE BECHAMEL

(HALF 20) 32LOBSTER “BOLOGNESE”

WHOLE MAINE LOBSTER, IMPORTED LINGUINE, ZUCCHINI RIBBONS, RED TOMATO FONDUE, BASIL AND LOBSTER JUS

SALADS
12SALADE VERTE

MESCLUN SALAD, BOSTON BIBB, CHERRY TOMATOES, CUCUMBER AND SHALLOT VINAIGRETTE

12ARUGULA AND FENNEL

BABY ARUGULA, SHAVED FENNEL, ORANGE SEGMENTS AND HONEY VINAIGRETTE

14SPINACH AND AVOCADO

BABY SPINACH, HAAS AVOCADO, ROASTED PINE NUTS, AGED PARMESAN AND WHITE BALSAMIC VINAIGRETTE

15GREEK SALAD

WATERMELON, FETA CHEESE, CUCUMBER, MINT, BASIL, OLIVES, BIBB LETTUCE AND LEMON VINAIGRETTE ……WITH GRILLED SHRIMP……ADD 7

15BEET SALAD

ROASTED BEETS WITH FRISEE, BIBB LETTUCE, CREAM OF GOAT CHEESE, PICKLED SHALLOTS CROSTINI AND SHERRY/RASPBERRY VINAIGRETTE

15FRISEE AUX LARDONS

SOFT POACHED EGG, BRIOCHE TOAST, FRISEE SALAD, LARDONS AND SHALLOT VINAIGRETTE

17“COGNAC” NICOISE SALAD

ITALIAN TUNA FISH, HARICOTS VERTS, ROASTED PEPPERS, HARD BOILED EGGS, OLIVES, TOMATOES AND MUSTARD VINAIGRETTE…WITH FRESH SEARED TUNA…ADD 8

18OUR SIGNATURE CHICKEN SALAD

GRILLED CHICKEN BREAST, ROMAINE, CARROTS, NAPA CABBAGE, GREEN APPLE, CRANBERRIES AND BASIL VINAIGRETTE

22LOBSTER SALAD

HALF STEAMED MAINE LOBSTER, BABY BIBB LETTUCE, HARICOTS VERTS, ALMONDS, TARRAGON, LEMON-SOUR CREAM AND LOBSTER VINAIGRETTE

18 | 25CLASSIC CHEESE SOUFFLE

MADE WITH EMMENTHAL, GRUYERE AND PARMESAN, MIXED GREENS

2 EACHBEAUSOLEIL OYSTERS

FROM NEW BRUNSWICK, CANADA

FISH
23MUSSELS “MARINIÈRE”

COOKED WITH WHITE WINE, SHALLOT, CREAM, PARSLEY, SERVED WITH HANDCUT FRENCH FRIES

25SCOTTISH SALMON “PROVENÇAL”

BROILED, WITH VEGETABLE GRATIN, RED ONION SOUBISE AND PORT REDUCTION

27GRILLED BRANZINO

MARINATED WITH HERBS AND OLIVE OIL, WITH GREEN ZUCCHINI, TOMATO CONFIT, SAUTÉED POTATOES AND LIGHT PASTIS SAUCE

27SEA SCALLOPS

GENTLY SEARED, SQUASH PUREE, WILD MUSHROOMS, WATERCRESS, CHARDONNAY SAUCE AND AMARETTO REDUCTION

29NOVA SCOTIA HALIBUT

COOKED "A LA PLANCHA" WITH SHITAKE MUSHROOMS, BABY SPINACH, RED BLISS POTATOES AND CHAMPAGNE SAUCE

32SEAFOOD VOL-AU-VENT

WARM PUFF PASTRY FILLED WITH SCALLOP, SHRIMP, MUSSELS AND CRAB, WILD MUSHROOMS, ASPARAGUS AND LOBSTER SAUCE

MEAT & POULTRY
19FILET MIGNON HAMBURGER

SERVED WITH LETTUCE, ONION CONFIT, TOMATO, TARTARE SAUCE AND HANDCUT FRENCH FRIES…ADD SALAD, CHEESE OR BACON…EACH 2…ADD SAUTÉED FOIE GRAS…10

23FARM RAISED CHICKEN PAILLARD

ANTIBIOTIC-FREE GRILLED CHICKEN BREAST, SHALLOT PUREE, TOMATO CONFIT AND FRISEE/WATERCRESS SALAD

26STEAK FRITES

GRILLED HANGAR STEAK, HANDCUT FRENCH FRIES, WATERCRESS AND RED WINE SHALLOT SAUCE

27“COGNAC” ROASTED CHICKEN

ROASTED BREAST, FOIE GRAS-STUFFED LEG, BABY YUKON POTATOES, VEGETABLE "JARDINIÈRE" AND TARRAGON CHICKEN JUS

28BEEF BOURGUIGNON

SHORT RIBS BRAISED IN RED WINE SAUCE WITH CARROT, PEARL ONIONS AND POMME PUREE

28BERKSHIRE PORK CHOP

SLOWLY ROASTED, WITH POTATO "BOULANGER", SAUTÉED ESCAROLE AND CALVADOS PORK JUS

28BLANQUETTE DE VEAU

TRADITIONAL FRENCH VEAL STEW WITH VEGETABLES AND RICE PILAF

30LAMB CHOP

CRISPY EGGPLANT NAPOLEON, RATATOUILLE, TOMATO FONDUE AND OLIVE SCENTED LAMB JUS

33FILET MIGNON FLAMBÉ

FLAMBÉ WIT V.S COGNAC, "DAUPHIN" POTATOES, LEMON CREAM ROMAINE HEARTS AND GREEN PEPPERCORN SAUCE

37ppCOTE DE BOEUF

PRIME RIB COOKED ON THE GRILL, GRATIN DAUPHINOIS, CREAMED SPINACH AND TRUFFLE BEEF JUS (for 1 or 2Pers – please allow 15min wait)

SIDE DISHES
7.95HAND CUT FRENCH FRIES
7.95SAUTEED SPINACH
7.95BRAISED SEASONAL VEGETABLES
7.95YUKON GOLD MASHED POTATOES
ADD 2HARICOTS VERTS AND SHALLOTS

BRUNCH PRIX FIXE ($32.95)

AVAILABLE 10AM TO 4PM

DRINKS
MIMOSA

sparkling and orange juice

BELLINI

sparkling and peach nectar

TROPICAL FIZZ

sparkling -cranberry and passion fruit

BLOODY MARY

spicy tomato juice and vodka

SODAS

sprite, coca-cola, ginger ale…

APPETIZERS
GOUGERES

warm cheese puffs

SOUP DU JOUR

soup of the day

GREEN SALAD

mix greens, cucumber, cherry tomato, shallot vinaigrette

CHICKEN LIVER TARTINE

house made chicken and duck liver mousse on toast

MAIN COURSES
CROQUE MONSIEUR

IMPORTED HAM, SWISS CHEESE AND WHITE TRUFFLE BECHAMEL SAUCE

EGGS IN BRIOCHE

Poached eggs, tomato fondue, homemade brioche

EGGS BENEDICT

on English muffins with Canadian bacon and Hollandaise sauce

EGG WHITE FRITTATA

sautéed greens, fines herbs

OMELETS ANY STYLE

three egg omelets, choice of cheese, ham, herbs, tomato, peppers and onion

QUICHE & GREENS

freshly baked quiche of the day with mixed greens

LEMON RICOTTA PANCAKE

fresh raspberries, pure maple syrup and candied lemon

MUSSELS MARINIERE

white wine, parsley, shallots, light cream and hand cut French fries

HAMBURGER

filet migon hamburger with tartare sauce and hand cut French fries

PRIX FIXE ($29.95)

COGNAC BURGERS & SANDWICHES

AVAILABLE 11:30AM TO 4:30PM. ALL BURGERS AND SANDWICHES SERVED WITH MIXED GREENS AND HANDCUT FRIES

17“COGNAC” TURKEY CLUB

HOMEMADE BRIOCHE, SMOKED TURKEY, GREEN LEAF LETTUCE, BACON, TOMATO AND COGNAC COCKTAIL SAUCE

18SALMON BURGER

WITH AVOCADO, SPICY TOMATO & KETCHUP REMOULADE

18FREE RANGE CHICKEN BREAST BURGER

ORGANIC CHICKEN ON BRIOCHE BUN, TOMATO AND LETTUCE AND SPICY MUSHROOMS SAUCE

19FILET MIGNON HAMBURGER

SERVED WITH BUTTER LETTUCE, ONION CONFIT, TOMATO, TARTARE SAUCE

19LAMB BURGER

MERGUEZ MEAT, LAMB NAVARIN, PICKLED CUCUMBER CREAM AND SIDE OF TABOULE SALAD

EACH 2ADD SALAD, CHEESE OR BACON
4ADD FOIE GRAS
SPECIALS
27MONDAY

COQ AU VIN

29TUESDAY

NAVARIN D AGNEAU

29WEDNESDAY

CANARD A L’ORANGE

29THURSDAY

POT-AU-FEU

30FRIDAY

BOUILLABAISSE

29SATURDAY

PAELLA

32SUNDAY

COUSCOUS ROYAL

APPETIZERS
SALADE VERTE

MIXED GREENS, TOMATOES, CUCUMBERS AND SHALLOT VINAIGRETTE

BASKET OF GOUGERES

WARM CHEESE PUFFS

SOUPE A L’OIGNON

GRUYERE CHEESE GRATIN ON COUNTRY TOAST

MAIN COURSES
CROQUE MONSIEUR

IMPORTED HAM, SWISS CHEESE AND WHITE TRUFFLE BECHAMEL SAUCE

CHICKEN PAILLARD

FREE RANGE BREAST OF CHICKEN, SHALLOT PUREE, FRISEE AND WATERCRESS SALAD AND LIGHT PESTO

FILET MIGNON HAMBURGER

GRILLED, WITH ONION PUREE, HANDCUT FRIES, TOMATO, LETTUCE AND TARTARE SAUCE

MACARONI AND CHEESE

IMPORTED HAM, SWISS CHEESE AND WHITE TRUFFLE BECHAMEL SAUCE

DRINKS
COFFEE

cappuccino, espresso, latte

TEA and INFUSIONS

DESSERTS

ALL SELECTIONS 9. MADE IN HOUSE

ROSE MACARON

LITCHIS, FRESH RASPBERRIES, ROSE CREAM AND BERRY SAUCE

CHOCOLATE MOUSSE

WITH A TOUCH OF WHIPPED CREAM

FLOATING ISLAND

POACHED MERINGUE WITH CARAMEL AND VANILLA CRÈME ANGLAISE

CITRUS COMPOSITION

ORANGE AND GRAPEFRUIT SEGMENTS, LEMON CURD, LIME MERINGUE SHORTBREAD CRUS AND CITRUS-BERRY SAUCE

COCONUT SHELL

BITTER CHOCOLATE, COCONUT SORBET, EXOTIC FRUIT SALAD, AND PASSION FRUIT SAUCE

TARTE TATIN

UPSIDE DOWN CARAMELIZED APPLE TART IN A CRISP PHYLLO DOUGH WITH VANILLA SAUCE

CREME BRULÉE

THE WAY MY GRANDMA USED TO MAKE IT…

VANILLA NAPOLEON

CARAMELIZED PUFF PASTRY LAYERED WITH LIGHT VANILLA CREAM, RASPBERRY SAUCE

DARK AND WHITE CHOCOLATE SOUFFLÉ

(20 MIN. WAIT) ADD 2.

ICE CREAM & SORBETS

SEASONAL SORBET AND ICE CREAM

COOKIE PLATE

HOME BAKED ASSORTED COOKIES & PETITS FOURS

“POUSSE CAFÉ”

YOUR CHOICE OF COFFEE WITH A 1oz GLASS OF V.S.O.P COGNAC AND 2 MINI MACARONS OR CHOCOLATE FEUILLANTINE

DESSERT WINES
12…45JURANCON “UROULAT”

CHARLES HOURS -08

12…45MUSCADET BAUME DE VENISE
13…52SAUTERNES

BORDEAUX, FRANCE

14…75RATAFIA DE CHAMPAGNE

GIRAUD

14…75RIVESALTES

M. CHAPOUTIER

14…85PORT – 10 YEARS OLD

CHURCHILL’S

CAFÉ
4COFFEE
4DECAF COFFEE
3.75ESPRESSO
3.75ESPRESSO MACCHIATO
4.75DOUBLE ESPRESSO
4.75CAPPUCCINO
3.50CAFE’ AU LAIT
3.50AMERICANO
3.75SOY MILK CAPPUCCINO
3.95TEA

Filed under: French, Restaurants, upper eastside Tagged: French, Restaurant, Upper East Side

Switfy’s Combines East Side Swank, With Surprisingly Good Food.

Swifty Back Dining Room

The Charming Back Dining Room (Above)

Swifty’s

1007 Lexington Ave., New York, NY; (212) 535-6000

Hours of Operation: Open for Lunch & Dinner.

Location: Upper East Side


There are three reasons to check out this long, narrow restaurant, peppered with pictures of Swifty, celebrated restaurateur Glenn Bernbaum’s perky pug. The most obvious is if you live in the neighborhood. The second is if you’re an in-the-light socialite (or wanna get a glimpse of some notable examples). The last is for some unexpectedly good food by executive-chef Stephen Attoe.Even the Melba Toast is house-made and delicious.

Truth be told, I have always had a place in my heart for this watering-hole-for the-rich with its cozy English manor-house back room with wood-beamed ceilings, bright laminated photos, skylight and windows sporting bamboo shades. (The warm atmosphere, enhanced by seasonal flowers, was created by renowned decorator Mario Buatta.)

Appetizers are just stylish enough to be fashionable — just familiar enough not to offend: Corn Fritters with Alaskan Salmon Roe and Crème Fraiche was as downtown-a-dish as Jumbo Lump Crabmeat on Tomato Aspic was fancied-up steak house. East/West Coast Oysters were beautifully fresh and a perfect compromise, between old and new. 

swiftys dinner group

Entree fare includes the signature "twin burgers" with delicious slaw, and fries, the noteworthy Crab Cakes; a beautifully grilled Angus Strip Steak with Béarnaise sauce and fabulous Fries; and summer specials such as Chilled Poached Salmon, Boston Lettuce, Cucumbers and Basil Sauce.

Swifty’s Is Also Doing A Sunday Evening Lobster Dinner For Two With Choice Of Field Green Salad Or Corn Chowder, Homemade Ice Cream, Sorbet Or Cookies And A Bottle Of Either Pinot Grigio, Or Greyson Cellars Merlot Wine For Just $90. Now that’s a real deal and the lobster is tender and juicy.

swifty -Salad_IMG_8874--
Desserts are all homemade American adaptations and some are extraordinary, such as Classic Vanilla Meringue Cake that is light and luscious,  Granny Smith Apple Galette, with Creme Fraiche and Lemon Pound Cake with whipped cream. Inquire if the Chocolate Soufflé is available, if so, go for it.

swifty Dessert-ginger_IMG_9039--

The wine list is small and offers some good values under $60, like  Chateau-Fuisse, Pouilly Fuisse, Tete de Cru, 2009 for $58: a best buy.

Service is very friendly and accommodating. On our visit, the Maître d’ Romana was wonderful. Since chef Stephen Attoe is part owner, he is hands on and in the kitchen, which explains the carefully prepared food. Swifty’s may be a club, but first timers get a warm welcome. For an extraordinary treat, observe the regulars and order a sometimes-on-the-menu Cheese Soufflé with Mustard Sauce. It is arguably the best in town.

swifty chefChef Stephen Attoe

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure


Sample Dinner Menu (Prices and Content Subject To Change)

First Course

Celery Remoulade, Prosciutto di Parma 16
Warm Frisee Salad, Sautéed Octopus, Yukon Gold Potatoes, Lemon Dressing 16
Artichoke, Vinaigrette or Hollandaise 19.50
Grilled Jumbo Shrimp, Fried Calamari, Chipotle Tomato Sauce 19
Soup du Jour  10.50
Corn Fritters, Alaskan Salmon Roe, Creme Fraiche  19
Half Dozen East Coast Oysters, Cocktail or Mignonette Sauce  19
Endive and Watercress Salad, Walnuts, Stilton  15
Gravlax of Salmon, English Cucumber, Mustard Dill Sauce  19
Iceberg Lettuce, Tomatoes, Red Onion, Blue Cheese Dressing  16
Jumbo Asparagus, Mustard Vinaigrette, Chopped Egg 19
Jumbo Lump Crabmeat Salad, Tomato Aspic  23
Caesar Salad, Shaved Parmesan  14

Salads & Sides

Field Greens, Mustard Dressing  11
Baby Arugula Salad, Pecans 15
Haricot Verts  10
Creamed Spinach  10
Leaf Spinach 10
French Fries  9
French Fried Onions  9
Mashed Potatoes  9
Swifty’s Slaw  9.50

Dinner Entrees

Blackened Mahi Mahi, Stir Fried Vegetables, Pineapple Mango Salsa 29

Home Made Three Cheese Ravioli, Light Tomato Sauce 26

Curried Chicken Salad, Banana, Avocado, Almonds, Mango Chutney 24

Swifty’s Baked Meatloaf, Mashed Potatoes, Haricot Verts 27

Penne with Spring Vegetables, Virgin Olive Oil, Parmesan Reggiano 26

Roast Chicken, Mashed Potatoes, Carrots, Haricot Verts 29

Calves Liver, Sautéed Onions, Smoked Bacon 29

Chilled Poached Salmon, Boston Lettuce, Cucumbers, Basil Sauce 28

Chicken Curry, Basmati Rice, Pappadum, Mango Chutney 28

Risotto with Maine Lobster and Asparagus 27

Swifty’s Jumbo Lump Crab Cakes, Creamed Spinach 34

Tuna Carpaccio, Ginger, Green Onion 32

From the Grill

Branzino, Mediterranean Style 32

Lamb Chops, Straw Potatoes, Chopped Vegetable Salad 35

Pasture Raised Greyledge Farm Black Angus Hamburger, Aged Cheddar Cheese, Chili Fries, Chipotle Ketchup 28

Twin Burgers, Swifty’s Slaw, French Fries 27

Black Angus Strip Steak, French Fries, Béarnaise Sauce 39

Grilled Mahi Mahi, Stir Fried Vegetables, Pineapple Mango Salsa 29

 


Desserts

Granny Smith Apple Galette, Creme Fraiche

Bananas Foster Baked Alaska, Butter Pecan Ice Cream

Classic Vanilla Meringue Cake

Gene’s Lemon Pound Cake, Whipped Cream

Homemade Ice Cream and Sorbet

Swifty’s Chocolate Mousse, Fresh Whipped Cream

Tahitian Vanilla Bean Crème Brulee

Assorted Homemade Cookies

Carrot Cake, Molasses Cream Cheese Frosting, Fresh Whipped Cream

Chocolate Molten Cake, Vanilla Bean Ice Cream

Fresh Berries Available

12

All Desserts Made on Premises

For Swifty’s Full Service Catering Please call (212) 861-5350

Come Join us for Sunday Dinner

SUMMER WEEKEND DEALS

FRIDAY NIGHT

Gourmet Burger Bar Includes:

Greyledge Farm Pasture Raised Black Angus Burger,

Chili Fries, Chipotle Ketchup, Brioche $28

Twin Burgers, Swifty’s Slaw, French Fries $27

Veggie Burger,

Sweet Potato Fries, Onion Ketchup, Whole Wheat Bun $19

Salmon Burger,

Avocado, Watercress & Radish Salad, Sesame Seed Bun $24

Includes One Bottle of Sam Adams Summer Ale

or

One Glass Red or White Wine

SATURDAY NIGHT

Dine with Wine

All Bottles of Wine are 50% Off

SUNDAY NIGHT

Three Course Lobster Dinner for Two $90

(Two 1 ¼ lb. Lobsters)

With a Bottle of Red or White Wine


Filed under: American, New York, Restaurants, upper eastside Tagged: American, New York, Restaurant, Upper East Side

Le Périgord Reins as NY’s Grand Dame of Luxury French Restaurants

Le Périgord

405 East  52nd Street

(212) 755-6244

Website: Click Here

Reserve Now: http://www.opentable.com/le-perigord

perigord

Le Périgord , the unpretentiously pedigreed Sutton Place dining institution,may be over 45 years old, but a spiffy refurbishing and the always wonderful food keeps celebrities, U.N. delegates and loyal regulars returning year in and year out, to make this Grand Dame NY’s most satisfying luxury French restaurant.

The remarkable $65 fixed price dinner ($32 at lunch) makes Le Périgord  a dining bargain as well. The Appetizer display is fresh and beautiful, with tempting choices of smoked salmon, steamed asparagus and an array of salads and cold dishes.

perigord appetizers

Entrees like daily seafood and game specials. a stunning Roasted free range chicken in wine sauce with morrels and potato gratin or the best rack of lamb or seasonal soft shell crabs in town will make you swoon.

perigord chicken

The dessert cart is decadently tempting with a luscious chocolate mousse, fresh fruit tart of the day or floating island., and a small surcharge delivers a noteworthy soufflé. ,

Le Périgord remains a bastion of high-powered Gallic gastronomy and classically refined service.  And thanks to its charming owner/host, Georges Briguet, even first time visitors feel a warm welcome. One of Manhattan’s restaurant gems. Rating: A Major.

perigord George & wife

Disclosure

Copyright 2012 By Punch In International. All Rights Reserved

Dinner Menu

Click Here To See Current Menu On Website

Please note: menu and prices are subject to change.
Appetizers
Buffet froid

Select your assortment of cold hors d’oeuvres

Asperges ou artichaut vinaigrette
asparagus or artichoke vinaigrette
Salade verte
mixed green salad
Salade d’endives aux betteraves et cerneaux de noix, vinaigrette au Porto
Endive salad with beets and walnut Port vinaigrette
Saumon fumé Maison et madeleine de maïs, crème aigre et caviar de saumon
homemade smoked salmon and corn muffin with sour cream and salmon caviar
Clams ou huîtres, sauce mignonette
clams or oysters with vinegar and shallot
  Gravlax et sa salade de fenouil
        dill gravlax with fennel salad    
Foie gras Maison et sa gelée au Sauternes
cold house foie gras with Sauternes aspic ($8.00)
  Fricassée d’escargots au beurre de noisette et
champignons desbois
Foie gras chaud aux  fruits de Saison
warm foie gras with seasonal fruits ($15.00)
  Salade de ris de veau panés à l’harissa, émulsion aux poivrons doux
sweetbreads dusted with harissa, sweet red bell pepper emulsion
Tarte aux légumes au beurre acidulé
vegetable tart with tangy butter sauce
Les petoncles au rizotto
Sea scallops with rizzotto   
Lobster bisque
Soupe du jour
soup of the day

Entrées

Le saumon roti sauce Aurore au safran, garniture provençale aux herbes fraiches

Roasted salmon with lemon saffron sauce, provencal style vegetables and fresh herbs

Le filet de « loup de Mer » a la Dijonaise
Filet of bass with creamy country mustard sauce

Le homard a la nage de coriandre
Lobster with coriander broth
Sole Anglaise meunière, ou grillée avec sauce moutarde
Dover sole, with lemon butter meuniere sauce, or grilled with mustard sauce ($ 15.00)
Filet de turbot à la croûte de Comté sauce Champagne
turbot with Comté crust and Champagne sauce
Filet d’agneau a la barigoule
Loin filet of lamb "au jus " with artichoke hearts and carrots    
Carré d’agneau rôti á la croûte de thym frais
roasted rack of lamb with a fresh thyme crust ($10.00) 
Médaillons de veau, sauce aux morilles
medallions of veal with morrel sauce($10.00)

Canard rôti aux fruits de Saison
Roasted duck with seasonal fruits  
Filet de boeuf grillé ou Wellington sauce Périgourdine
grilled filet mignon or Wellington  with black truffle sauce
Poulet de grain rôti au vin jaune du Jura morilles,et gratin Dauphinois  
  Roasted free range chicken in wine sauce with morrels and potato gratin
La bisque de homard
Traditional beef "Bourguignon"
Foie de veau meunière
Calf  liver with lemon butter
  Rognons de veau à la moutarde
veal kidneys with mustard sauce

Desserts

Dessert wagon

assortment of cheese $8.00 raspberries $5.00
soufflés tout parfums $6.00
espresso $3.00  cappuccino$ 4.00
Prix du Dîner $65.00
Private rooms available for parties

_____________________________________________________________

Prix Fixe Lunch Menu

Please note: menu is subject to change.

Lunch Prix Fixe $32.00

Appetizers

  Little necks, sauce mignonette
little neck clams with shallot and  vinegar

Little necks au vin blanc et persil 
Baked little necks with white wine and parsley
Pâté maison et celeri remoulade  
house paté with shredded celeri root in mustard mayonnaise
Salade mélangée
mixed green salad
Artichaut vinaigrette
artichoke vinaigrette
Soupe de moules “bouchot” au fenouil et saffran
“bouchot” mussel soup with roasted fennel and saffron
Quenelles de brochet sauce homardine
pike mousse dumplings with lobster Sauce 
   Tarte aux légumes au beurre acidulé
vegetable tart with tangy butter sauce
Les petoncles au rizoto
Sea scallops with rizzoto

   Main Course

Le filet de « loup de Mer » a la Dijonaise 
Filet of bass with creamy country mustard sauce
Le saumon roti sauce Aurore au saffran, garniture provençale aux herbes fraiches
roasted salmon with lemon saffron sauce, provencal style vegetables
  Poulet de grain roti au vin jaune du Jura morilles,et gratin Dauphinois
roasted free range chicken in  wine sauce with morrels and  potato gratin
Pâtes aux truffes
fettuccine with black truffle Sauce
Rognons á la moutarde
veal kidneys with mustard sauce
Foie de veau, meuniere
calf liver with lemon butter sauce
Le boeuf Bourguignon   
Traditional beef Bourguignon
Filet d’agneau Barigoule
loin of lamb Barigoule
   Canard rôti aux fruits de saison
roast duck with seasonal fruits
Votre choix d’omelette
Selection of omelettes

Dessert

Pastry trolley (included)

soufflés ($6.00)
coffee, tea ($2.00)
espresso ($3.00)   capuccino ($4.00)
Private Room available for Parties

________________________________________________________________

menu is subject to change.

LUNCH A LA CARTE

APPETIZER

La bisque de homard
Lobster bisque  ($12.00)

Salade verte
mixed green salad ($10.00)
La salade d’endives aux betteraves et cerneaux de noix, vinaigrette au Porto
Endive salad with beets and walnut Port vinaigrette($10.00) 
  Asperges or artichaut vinaigrette ($12.00)
Le buffet froid  
Cold hors d’œuvres selection ($15.00)
Saumon fumé Maison, madeleine au maïs, crème aigre et caviar de saumon
House smoked salmon, corn muffin and sour cream with salmon caviar ($15.00)
  Clams ou huîtres, sauce mignonette
clams or oysters with vinegar and shallot ($12.00)
  Foie gras froid et sa gelée au Sauternois
cold house foie gras with sauterne aspic ($18.00)
Fricassée d’escargots au beurre de noisette et champignons des bois
escargots in hazelnut butter with wild mushrooms ($14.00)  
  Foie gras chaud  aux fruits de Saison
warm foie gras with seasonal fruits ($25.00)
Salade de ris de veau panés á l’harissa, émulsion au poivrons doux
sweetbreads dusted with morroccan harissa, sweet red bell pepper emulsion ($13.00)
  Les petoncles au rizotto  Sea scallops with rizotto ($15.00)

MAIN COURSE

  Le filet de « loup de Mer » a la dijonaise
Filet of bass with country mustard sauce ($30.00)

  Sole anglaise, meunière, ou grillée avec sauce moutarde
Dover sole, meuniere, or grilled with mustard sauce ($45.00)
  Turbot á la croûte de Comté, sauce champagne
Filet of turbot with Comté crust and Champagne sauce ($32.00)
  Carré d’agneau rôti á la croute de thym frais
roasted rack of lamb with a fresh thyme crust ($35.00)
Filet de bœuf grillé ou Wellington sauce Périgourdine
grilled filet mignon or Wellington with black truffle sauce($35.00)
    Poulet rôti au vin jaune du Jura morilles et, gratin Dauphinois
roasted free range chicken with wine, morrels and potato gratin ($28.00)
   Canard rôti aux fruits de Saison
Roasted duck with seasonal fruits ($30.00)
  Médaillons de veau, sauce aux morilles
Medallions of veal with morrel sauce ($34.00)

Le homard a la nage de coriandre 
Lobster with coriander broth ($34.00)

DESSERT

Pastry trolley ($10.00)   soufflés ($8.00)

coffee or tea($2.00)  espresso ($3.00)  capuccino ($4.00)


Filed under: French, Restaurants, upper eastside Tagged: French, Restaurant, Upper East Side

IL Tesoro Holds Court In An Iconic New York Space

IL Tesoro

IL Tesoro’s Beguiling Main Dining Room

IL Tesoro is located at 1578 First Ave. and 82nd St., New York, NY 10028. Open Sunday-Thursday 5-10pm, Friday-Saturday 5-11pm. For reservations, call (212) 861-9620 and visit www.iltesoro.net. The wine cellar room is available for private events and live music. At the start of warm weather, expect al fresco dining on the restaurant’s outdoor patio.


The Upper East Side. New York’s Newest Old-Dining Destination

il tesoro downstairs

Downstairs Wine and Event Room

Seasoned restaurateur and esteemed chef A.J. Black has taken over the Yorkville space that housed the legendary Primavera Ristorante, breathing new life into it with IL Tesoro, an innovative “new classic” Italian restaurant. Recognizing the eternal mark Primavera left on the neighborhood, Black took great strides to preserve its memory by restoring its original decor and revamping its bloodline, the kitchen. These changes have revived the space and recaptured the well-heeled Upper East Side crowd.

Black grew up in the family restaurant business and becoming a chef and restaurateur came naturally to him. He attended the Italian Culinary Institute and then took an internship at Rome’s Grand Hotel before later honing his skills at Le Cordon Bleu, where he trained under Paul Bocuse. At the age of 19 Black opened his first eatery, Café Roma, in the Laterno District of Rome, before coming to the United States and opening several restaurant ventures in New York and Florida. Today, Black’s restaurant group encompasses IL Tesoro Bistro and cafe Dolce Tesoro in Florida’s Sanibel Island, and IL Tesoro at the Terrace in Martha’s Vineyard, which was featured in Relais & Chateaux’s 85 Inspirational Chefs, among other prestigious toques, like Thomas Keller and Jean Georges Vongerichten.

Now with IL Tesoro on the Upper East Side, the bones of Primavera shine anew. Rich wooden panels and chic black and white French tapestry, lining the walls, adorn the interior. The space also sports elegant marble columns that match the intimate marble-topped bar in the front room. To add rustic warmth, Black illuminates the restaurant with delicate lights in antique sconces and urns bursting with exquisite flowers. In the basement you can see the centuries-old iron gates covering racks of wine bottles, a clever design that gives the space a wine cellar vibe, which, combined with a piano for live music, makes it perfect to host private parties.

Il Tesoro 2

As Good As It Looks: Carpaccio di Salmone e Tonno

Turning to the cuisine, Black—inspired by his gastronomic culinary background and childhood in Sicily—incorporates his “new classic” style of Italian cuisine to the menu, taking classic dishes and ingredients and using them in modern ways. With that concept the dishes pull you in, starting with appetizers like the thinly sliced Carpaccio di Salmone e Tonno, a fresh dish with sushi grade tuna atop North Atlantic salmon drizzled with a light champagne vinaigrette. A hearty Antipasto del Giorno consists of traditional antipasto nibbles like grilled eggplant and roasted red peppers, alongside artichokes and rotating cheeses, including a superbly creamy Gorgonzola and Parmigiano. On the hot appetizer side, the giant Scallops Antica stun with a dark, blood orange laden sauce, a perfect marriage to the shellfish’s sweet meat. Showing a bit of his modern side, Black deep-fries lobster tail and shrimp in the Agrodolce (Pictured Below), which melds lovingly with a sweet and sour sauce.

Il Tesoro 3

Lobster Agrodolce

Black also features tender Risotto Milanese along with the umami bursting Risotto con Porcini. Pastas include the decadent Paglia Fieno Trevisana, which whets the palate with a combination of white and green capellini in a lush truffle cream sauce with mushrooms, sweat peas, prosciutto and cheese baked on top. IL Tesoro’s Rigatoni Bolognese reaches the height of classic Italian and delivers it well using pulled, braised beef, a succulent tomato sauce, and perfectly cooked noodles.

If you seek the traditional Italian experience it won’t just be the white linen tablecloths that give it to you, main dishes including a braised Lamb Osso Buco with spicy eggplant sauce over risotto (Pictured Below) and the Scaloppini Favola, a veal dish with white truffle cream, will satisfy your craving. Black also serves sizeable plates of Duck Braciole, a roasted duck breast stuffed with spinach and smoky Scamorza cheese, with a Barolo wine and wild mushroom sauce..

il tesoro lamb osso bucco

For something really special, call in advance and order a Whole Animal Tasting or a seafood tasting dinner. We were delighted with Suckling Pig, as a pivotal ingredient for the four course feast. First Course offered Suckling Pig Confit Crostini  with Crispy pork belly topped with melted Scamorza cheese. This was followed by a Second Course of Wild Mushroom Ravioli, filled with Suckling pork tenderloin and chanterelle mushrooms in a heady white truffle cream sauce. The Third Course was the Roasted Suckling Pig in all its glory . . . moist within and topped with a crackling skin that melted in your mouth. It was served over risotto and finished with a blood orange and Cognac sauce .

For dessert, confections include Black’s Tiramisu, a variation on the classic dish that incorporates his own special liquor blend. Equally decadent is the silky white chocolate Crème Brûlée was as good, if not better than Le Cirque’s iconic version.

il tesoro dessert1

A Chocolate Fantasy

IL Tesoro’s wine program features an extensive list of reserve bottles, housed within the cellar, and include a Bruno Giacosa 2004 Barberesco and a Gaja 2006 Rennina. For the regular drink menu Black organizes his widespread bottle selection based on grape varietals and serves an ever-changing list of wines by the glass. Some you may encounter include reds like the prestigious Ruffino 2006 Chianti C. Riserva Gold L. and a woodsy Zenato 2008 Valpolicella Ripasso. Off the white menu, IL Tesoro offers a smooth and fruity Bertani 2010 Pinot Grigio and Sauvignon Blanc blend, a superb Bruno Giacosa 2010 Arneis ($70) and the crisp Cake Bread Cellars 2010 Chardonnay. There are lots of good bottles in the $40 to $70 range and a fine Perrier Jouet by the glass.

Add to this, some of the best martinis in town, lovely table and glassware and guiding, well-informed and nurturing service and you will realize that you needn’t travel below 23rd street to be rewarded with an exhilarating restaurant experience. The Upper East side, once a mecca of fine dining venues, is making a comeback. Try IL Tesoro and you’ll see what we mean.

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

NEW YORK MENU

                                                  

Antipasto Freddo

Cold Appetizer

Carpaccio Toscana thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved parmigiano
14.00

Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

.

Caprese fresh heirloom tomatoes, buffalo mozzarella, roasted red peppers, and baby greens with basil oil
15.00

Bruschetta Trio marinated artichoke confit, roasted eggplant, heirloom tomatoes and basil finished with Italian parsley served on a bed of mix baby greens
13.00

Pears Con Prosciutto red wine roasted pears with thinly sliced cured prosciutto finished with shaved grana padano
14.00

Antipasto Del Giorno grilled marinated vegetables, mixed cheeses, artichokes and cured meats
15.00

Frutti Di Mare mix marinated seafood served inside a chilled fresh tomato
16.00

Antipasto Caldo

Hot Appetizer

Scallops Antica seared scallops finished in a blood orange balsamic reduction over grilled radicchio
15.00

Vongole Cozze In Bianco clams and mussels sautéed with white wine, lemon and garlic
14.00

Lobster Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh dill tomato salad
16.00

Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce
14.00

Braised Oxtail served with creamy polenta finished with white truffle oil
17.00

Calamari Fritti fried calamari served with a spicy cherry tomato sauce
14.00

Bruschetta Quattro Formaggi parmigiano, Romano, gorgonzola and goat cheese over grilled crostini
14.00

Grilled Octopus marinated in a spicy vinaigrette served over fresh baby greens
13.00

Polenta E Gorgonzola sautéed mushrooms, finished with gorgonzola and white truffle oil
13.00

Insalate

Salad

Caesar fresh grilled bread, baby romaine heart and shaved parmigiano
11.00

Mista baby greens, roasted peppers, fresh tomatoes, and black olives topped with gorgonzola
10.00

Romana crispy pork belly and oven roasted artichoke hearts over fresh baby spinach and radicchio finished with a warm blood orange balsamic reduction
12.00

Rughetta wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved parmigiano
9.00

Fresh Fish Of The Day

Risotto

Risotto Con Porcini sautéed with fresh imported porcini mushrooms, white wine and parmigiano with a touch of white truffle oil
24.00

Risotto Alla Pescatora sautéed with fresh seafood, lobster, clams, mussels, shrimp, calamari, scallops, in a white wine and fresh tomato sauce
29.00

Primi Piatti

Our Pasta

Spaghetti Frutti Di Mare fresh clams,mussels, calamari, scallops, and shrimp sautéed with garlic, olive oil, white wine, and fresh tomato
25.00

Pappardelle Con Porcini porcini mushrooms, garlic, olive oil, and finished with parmigiano and white truffle oil
23.00

Linguine Vongole fresh clams sautéed with white wine, garlic, olive oil, and crushed red pepper
22.00

Pasta Due fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil
20.00

Bucatini All’ Amatriciana new classic sauce of crispy guanciale, shallots, tomato sauce, & Romano
18.00

Spaghetti Bolognese classic bolognese meat sauce
17.00

Penne Arrabiata spicy roman tomato sauce
16.00

Tagliatelle Primavera vodka tomato cream sauce with fresh seasonal vegetables
18.00

Rigatoni Norma roasted eggplant, fresh tomato and basil
15.00

Fettucine Mare E Monti sautéed with Italian sausage, fresh scallops and sweet peas in a porcini mushroom, white truffle cream sauce
24.00

Cavatelli Pomodoro garden basil, garlic, and cherry tomato sauce
15.00

Linguine Scampi shrimp sautéed with garlic and olive oil in a pinot grigio wine sauce
21.00

Gnocchi Genovese fresh basil tomato pesto sauce with a touch of cream
17.00

Linguine Puttanesca black olives, capers, anchovies, oregano in a spicy tomato sauce
16.00

Entrées

Duck Braciola stuffed roasted duck breast with spinach and scamorza cheese served in a barolo wine, wild mushroom sauce served over risotto confit
29.00

Pollo Milanese Or Paillard breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and heirloom tomatoes in an aged balsamic dressing
23.00

Involtini Di Pollo sautéed chicken breast rolled with spinach, pancetta and ricotta in a white wine mushroom sauce
25.00

Filetto Al Pepe Verde fillet mignon sautéed with a cognac and green peppercorn sauce finished with white truffle oil
32.00

Steak Toscana 22 oz dry-aged ny strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter
39.00

Lamb Osso Buco braised lamb shank in a spicy eggplant sauce over risotto milanese
35.00

Braised Short Ribs served with fresh gnocchi in a lightly caramelized leek sauce
32.00

Scaloppine Favola veal medallions sautéed with porcini mushrooms, white wine, a touch of cream, and white truffle oil
27.00

Scaloppine Saltimbocca veal medallions with prosciutto and fresh sage in a white wine sauce
26.00

Scaloppine Marsala veal medallions sautéed with sweet marsala, shallots & wild mushrooms
25.00

Contorni

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.

Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.

Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . . . . . . . . 9.

Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.

Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more


IL Tesoro NYC / ‘Whole Animal Tasting’ Sample Menus

‘Baby Goat- Tasting’

Goat pate Ravioli

Brown butter, fresh sage & chanterelle

White Kidney Truffle

Cannellini kidney beans, truffle, goat sausage

Braised baby goat with garlic butternut squash

Crispy sweet bread Frisee with fresh baby spinach & lemon champagne vinaigrette

4 course ‘Whole Animal-Carni’ (call for availability and price)

*All free-range or wild animals per availability: Goat, Wild Rabbit, Goose, Baby Lamb, Pheasant, Duck, Rooster, Baby Suckling Pig, Bovine, Venison

‘Whole Fish-Tasting ’

Blue Point Oysters ‘Agro-Dolce-Fritto’

Sea Scallops ‘Antica’ seared in blood orange with grilled radicchio& Black ‘Squid-Ink’ risotto

Sea Urchin, Butter lettuce Frisee

Whole ‘fish-of the-day’ sautéed in white wine, fresh lemon & butter

4 course ‘Whole Fish’ (call for availability and price)

*Whole fresh Fish per availability: Lobster, Branzino, Dover Sole, Stripped Bass, Swordfish, Sea Bass, Scallops, Sea Urchin


Whole Animal Tasting
Suckling Pig
First Course
Suckling Pig Confit Crostini
Crispy pork belly topped with melted Scamorza cheese
Second Course
Wild Mushroom Ravioli
Suckling pork tenderloin and chanterelle mushrooms in
a white truffle cream sauce
Third Course
Roasted Suckling Pig
Over risotto finished with a blood orange Cognac sauce


il tosororeserve wine list

ANTIPASTO FREDDO 

Cold Appetizer

Carpaccio Toscana Thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved Parmigiano. . .14.
Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
.
Caprese Fresh Heirloom tomatoes, Buffalo Mozzarella, roasted red peppers, and baby greens with basil oil . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . .15.
Bruschetta della Casa Choice of heirloom tomatoes & basil, quattro formaggi, or mixed vegetables on top of crostini  served on a bed of mix baby greens . . . . . . . . . . . . . . . .13.
Pere e Prosciutto  Red wine roasted pears with thinly sliced cured prosciutto finished with shaved Grana Padano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.
Antipasto del Giorno Grilled marinated vegetables, mixed cheeses, artichokes and cured meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

ANTIPASTO CALDO

Hot Appetizer

Scallops Antica Seared scallops finished in a blood orange balsamic reduction over
grilled oranges, radicchio & endives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.
Vongole Cozze Saffron Clams & mussels sautéed with white wine, lemon, onion, saffron, finished with a  touch of cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
Lobster or Shrimp Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh tomato salad. . . . . . . . . . 17.
Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce. . . . . . . . 14.
Braised Oxtail Served with creamy polenta finished with white truffle oil. . . . . . . . . . . . . .16.
Soft Shell Crab al Limone Crispy soft shell crab finished with white wine, lemon, and capers. . . . . . . 16.
Calamari Fritti Fried calamari served with a spicy garlic parsley aioli . . . . . . . . . . . . . . . . .14.
Calamari alla Griglia Grilled and marinated in a spicy vinaigrette served over baby greens. . . . . 13.
Sausage & Broccoli Rabe Sautéed with garlic, extra virgin olive oil, & a touch of red pepper . . . . . . 14.
Carciofi alla Griglia Grilled Roman artichoke hearts sautéed with butter, lemon, & pancetta…..13.

INSALATE

Salad

Caesar Fresh grilled bread, baby Romaine Heart and shaved Parmigiano. . . . . . . 11.
Mista Baby greens, roasted peppers, fresh tomatoes, and black olives topped
with Gorgonzola. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.
Spinaci Fresh baby spinach, sautéed mushrooms, pancetta, & radicchio finished with a olive oil & balsamic reduction. . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . .12.
Rughetta Wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved Parmigiano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
Bianco Endives, fresh mushrooms, lemon, & olive oil finished with shaved Parmigiano & pine nuts in a walnut, champagne vinegar dressing. . . . . . . 11.

RISOTTO

Risotto con Porcini                          Risotto Milanese                     Risotto alla Pescatora
   Porcini mushrooms with truffle oil. . . 24.               Saffron. . . .19.                   Lobster and mix seafood . . .29.

***Before placing an order, please inform your server if a person in your party has a food allergy***

PRIMI PIATTI

Our Pasta

Spaghetti Frutti di Mare Fresh mix seafood sautéed with garlic, olive oil, white wine, & tomato. . . . 25.  
Pappardelle con Porcini Porcini mushrooms, garlic, olive oil, and finished with white truffle oil. . . .23.
Linguine alle Vongole Fresh clams with white wine, garlic, olive oil, & crushed red pepper. . . . . . 22.
Pasta Due Fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil…20.
Bucatini all’ Amatriciana New classic sauce of crispy guanciale, shallots, tomato sauce, & Romano…18.
Penne Arrabiata or Vodka Spicy Roman tomato sauce or a vodka cream sauce. . . . . . . . . . . . . . . . . . 16.
Farfalle Primavera Tomato cream sauce with fresh seasonal vegetables . . . . . . . . . . . . . . . . . . 18.
Rigatoni Bolognese or Norma Classic meat sauce or roasted eggplant, fresh tomato, basil, & ricotta. . . . .17.
Fettucine Mare e Monti Italian sausage, scallops & peas in a Porcini white truffle cream sauce . . . . 24.
Linguine Puttenesca Black olives, capers, anchovies, & oregano in a spicy tomato sauce . . . .  . .17.
Paglia Fieno Trevisana White & green capellini in a truffle cream sauce with mushrooms, peas, prosciutto, & radicchio oven baked topped with Parmigiano. . . . . . . . . . . .19.
Spaghetti Scampi Shrimp sautéed with garlic and olive oil in a Pinot Grigio wine sauce. . . . .21.
Lasagna Piemontese Wild mushroom meat sauce & fresh Mozzarella. .  . . . . . . . . . . . . . . . . . . .24.
Pappardelle con Vitello Slow braised veal tenderloin, white wine, garlic, & cherry tomato. . . . . . . .24.  
Mezze Penne Pomodoro Fresh cherry tomatoes & basil, olive oil, & garlic. . . . . . . . . . . . .  . . . . . . . .15.

ENTRÉES

Duck Braciole Stuffed roasted duck breast with spinach and Scamorza cheese served in a Barolo wine, wild mushroom sauce served over risotto confit. . . . . . . . . . . 29.
Braised Short Ribs Served with fresh gnocchi in a lightly caramelized leek sauce . . . . . . . . . . .32.
Steak Toscana 18 oz dry-aged NY Strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter. . . . . . . . . . . . . . . . . . . . . . 37.
Filetto al Pepe Verde Filet mignon in Cognac & green peppercorn sauce with white truffle oil. . 32.
Lamb Osso Buco Braised lamb shank in a spicy eggplant sauce over risotto Milanese.. . . . . .35.
Spiedini di Carne Mix grilled marinated meats of the day over grilled radicchio & asparagus served with a side of cognac sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34.
Pollo Contadina Sautéed chicken breast with seasonal vegetables & roasted red peppers, finished in a Tuscan mushroom sauce topped with fresh Mozzarella. . . . . .25.
Pollo Milanese or Paillard Breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and Heirloom tomatoes in an aged balsamic dressing. . . . . . 23.
Scaloppine Teatro Veal medallions sautéed with olives & capers in a light tomato sauce. . . . . 25.
Scaloppine Favola Veal medallions sautéed with a white truffle cream sauce. . . . . . . . . . . . . . 27.
Scaloppine Saltimbocca Veal medallions with prosciutto and fresh sage in a white wine sauce . . . . .26.
Grigliata di Pesce Mix grilled fresh fish & seafood over arugula & tomatoes served with a side
of Dijonese sauce. . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . .32.

CONTORNI

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.
Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.
Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . .  . . . . . . 9.
Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.
Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more


Filed under: Italian, Restaurants, upper eastside Tagged: Italian, Restaurant, Upper East Side

Fiorini Combines Old World Charm And Carefully Prepared Classic Italian Cuisine

Fiorini Restaurant

ADDRESS:209 East 56th Street

(Between Second Avenue and Third Avenue)

New York, NY 10022

WEB SITE:www.fiorinirestaurantnyc.com

TELEPHONE:(212) 308-0830

FAX:(212) 308-9399

HOURS:Dinner:               5:00 PM  -  10:00 PM, Mon.-Sat.

(Closed Sunday)

Lunch:                  12:00 Noon – 3:00 PM, Mon.-Fri.

CUISINE:Regional Italian

CREDIT CARDS:All major cards accepted

PRICE RANGE:Lunch (entrees):  $16.00 – $28.00

Dinner (entrees): $18.00 – $45.00

DRESS:Smart Casual

RESERVATIONS:Recommended

SEATING CAPACITY:Dining Room:           120

Private Dining Room:                   50

NUMBER OF ROOMS:1

(Private Party Room seats 50)

PARTY FACILITIES:With semi-private and private dining areas available,

as well as the whole restaurant if required, Fiorini

can cater parties large and small for both daytime

and evening events and is highly recommended as a party and event venue.

EXECUTIVE CHEF:Xavier Quispilema

PASTRY CHEF:Xavier Quispilema

WINE DIRECTOR:Stefano Conenna

OWNER:Lello Arpaia

OPENING DATE:August, 2006

.

Fiorini

The Elegant Main Dining Room (Above)

“Little flower” Fiorini is a smartly simple, nonchalantly elegant Italian restaurant designed for midtown Manhattan neighborhood and New York City destination dining at moderate prices. Fiorini showcases regional Italian food traditions, rooted in the freshest, highest quality ingredients available – a reflection of owner Lello Arpaia’s passionate commitment to authentic cuisine. He is equally dedicated to fostering a warmly welcoming atmosphere, one built on the firm foundation of knowledgeable, gracious service from a staff of hospitality professionals. Indeed you will find no better service in any NY Italian restaurant and Mr. Arpaia is a consummate professional, walking from table to table making each guest feel pampered. 

Mr. Arpaia, whose previous restaurants include Lello, Scarlatti, Cellini and Bellini,  is also a chef and along with his Executive, Chef Xavier Quispilema, collaborates to craft a menu featuring an eclectic selection of classic, regional Italian dishes, refining and updating them with a modern flair.The easy to negotiate menu is enhanced with numerous daily specials, which are thankfully listed on the menu with prices.

Firorini offers a handsome 20-foot long custom-made marble and oak bar, located at the front of the restaurant, and features a specially curated, predominantly Italian wine list, with some good bottles in the $50 to $70 range and a variety of wines are available by the glass. In addition, specialty cocktails such as Fiorini (Prosecco and Fresh Strawberry Puree), Melograno (Absolut Citron, Reduced Blackberry Puree, Hint of Triple Sec, Fresh Mint), and L’Amore (Southern Comfort, Muddled Pomegranate and Apple Compote, Fresh Lime Juice) are also available. The Dinner, Lunch, and Bar Menus can be enjoyed at the bar as well.

With our beautifully made cocktails we enjoyed a crispy fritto misto, combining bay scallops, shrimp, calamari and zucchini. Even better, was a fork-tender Mediterranean grilled octopus with tomato, caper-berries, olives, arugula and red onions. With it we chose a 2009 Pio Cesare Langhe Arneis, from Piedmont, Italy ($52). It was fresh, sprightly and full bodied enough to enjoy throughout the meal.

 

We followed with 2 pastas:  Fresh PAPPARDELLE CON GRANCHIO or Jumbo Lump Crab Meat, Garden Peas, Garlic, Olive Oil Cherry Tomatoes and Lobster Broth, a house specialty,  and LINGUINE ALLE VONGOLE, Little neck clams, garlic, olive oil, white wine and fresh parsley. The linguini was “Italian” al dente, a bit more to the bite than most Italian restaurants in America serve it and just to our taste. Neither dish was smothered with sauce, another commonly found error in many NY Italian restaurants.
 
 
 Linguini and White Clam Sauce (Above)

 

Our entrees consisted of a huge Grilled Ribeye in Brandy and Green Peppercorn Sauce (a special)  and a honey of a Grilled Veal chop with sautéed caramelized pearl onions. Both were beautifully grilled, tender and juicy.

What A Chop (Above)

Fiorini is not the place to skip dessert. Along with fine cappuccino, don’t miss the amazing Baba, a feathery sponge cake filled with Marsala and Mascarpone cheese and served with a shot of rum to douse as you please. The Chocolate Soufflé was more like a molten chocolate cake, but delicious nonetheless.

 

Desserts of Distinction (Above)

Fiorini’s stylish, sophisticated dining room is enhanced by an 8-foot high ceiling, fabric-upholstered banquettes and chairs, mahogany tables with white tablecloths, woven fabric walls, hanging fabric light fixtures and sconces, rich varnished wood floors, and  there is a charming Private Dining Room, located in the back of the restaurant.

As one of the last remaining luxury Italian restaurants in Manhattan, Fiorini is highly recommended. And wonder of wonders, having a good experience, even for first-timers, is a no brainer.

 

LELLO ARPAIA -- PHOTO

OWNER/DESIGNER:Lello Arpaia (Above)

Book A Reservation Online By Clicking Here

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

Sample Dinner Menu, Subject To Change

PASTA FRESCA

RAVIOLI DI VERDURA
$19
Hand crafted ravioli filled with roasted vegetables, porcini mushroom ragu
GNOCCHI AL GORGONZOLA
$19
Potato gnocchi, imported gorgonzola dolce cheese sauce
PAPPARDELLE CON GRANCHIO
$22
Jumbo lump crab meat, garden peas, garlic, olive oil, marinated cherry tomatoes, lobster broth
TAGLIOLINI AL CAFFE
$23
Rock shrimp, porcini mushrooms, oven roasted tomatoes, tarragon, white wine sauce

PASTA TRADIZIONALE

BUCATINI ALLA MATRICIANA
$18
San Marzano tomato sauce, imported pancetta and onions
LINGUINE ALLE VONGOLE
$20
Little neck clams, garlic, olive oil, white wine, fresh parsley
SPAGHETTINI CARBONARA
$18
Pancetta, organic egg, pecorino Romano, cracked black pepper
RIGATONI ALLA BOLOGNESE
$18
Home style beef and veal tomato meat sauce

RISOTTO

RISOTTO AI FRUTTI DI MARE
$25
Carnaroli rice, jumbo lump crabmeat, diver scallops, ocean shrimp, calamari, seafood broth

PESCE

PESCE SPADA LIVORNESE
$29
Grilled swordfish, imported olives, onions, capers, tomato sauce
SALMONE ALLA MOSTARDA
$25
Broiled wild Salmon, honey Dijon mustard sauce
GAMBERI FIORINI
$29
Ocean shrimp, baked mozzarella, white wine, hint of tomato sauce
CAPPESANTE
$30
Pan seared Diver scallops, caper berries, lemon, white wine, fresh parsley

CARNE

POLLO BELVEDERE
$24
Grilled chicken paillard, arugula, Balsamic tomato, avocado, pine nuts, sliced pecorino Romano
POUSSIN
$25
Grilled baby chicken, roasted lemon sauce
POLLO ALLA ROMANA
$18
Chicken breast, sweet sausages, artichokes, lemon, oven roasted tomatoes
VITELLO ALLA MILANESE
$28
Lightly breaded veal cutlet, arugula, tomato, sliced Parmigiano cheese
SCALOPPINE ALLA BOSCAIOLA
$28
Veal scaloppine, mushrooms, white wine, veal stock, truffle oil, fresh thyme
VITELLO ALLA PARMIGIANA
$26
Veal cutlet, oven baked mozzarella, fresh tomato sauce
NODINO DI VITELLO
$38
Veal medallion, wild mixed exotic mushrooms
COSTATA DI VITELLO
$45
Grilled Veal chop with sautéed caramelized pearl onions

ANTIPASTI

CAPRESE CON PEPERONI
$12
Buffalo mozzarella, roasted peppers, and yellow pear tomatoes
BROCCOLI RAPE
$10
Broccoli rabe, roasted garlic, olive oil, chilies
PUNTE DI ASPARAGI
$11
Grilled Mediterranean octopus, tomato, caper berries, olives, arugula, red onions
CALAMARI ALLA GRIGLIA
$13
Grilled Atlantic calamari, mesclun salad, lemon vinaigrette
GAMBERI E FAGIOLI
$14
Grilled shrimp, cannellini beans, oven roasted tomato, scallions
VONGOLE GRATINATE
$12
Baked little neck clams, with bread crumbs, fresh herbs
CARPACCIO DI MANZO
$13
Raw beef tenderloin, arugula, hearts of palm, Parmigiano shavings
PROSCIUTTO DI PARMA E FRUTTA
$12
Prosciutto, market fruit

INSALATE

MISTICANZA
$8
Organic field greens, cherry tomatoes, cucumbers, radishes, roasted shallot vinaigrette
BIANCA
$9
Thinly sliced raw artichokes, white mushrooms, endives, hearts of palm, Parmigiano, lemon vinaigrette
DELIZIA
$10
Baby beets, asparagus, goat cheese, balsamic reduction, orange segments
CESARE
$9
Romaine topped with minced egg, anchovies, croutons, sliced Parmigiano
CONTADINA
$10
Baby arugula, roasted peppers, Portobello, grilled onions, honey mustard and balsamic vinaigrette



Sample Bar Menu Subject To Change

CHEESE PLATE ASSORTMENT
$17
Served with fresh pear and honey truffle oil
ANTIPASTO DI AFFETTATI
$18
Prosciutto, Bresaola, Siena Coppa, hot Sopressata, aged balsamic vinaigrette drizzle, crispy spiced walnuts
SHRIMP & MOZZARELLA IN PASTELLA
$16
Served with lemon scented white cannellini bean sauce
CALAMARI
$14
Broiled calamari, stuffed with crab meat and artichokes, green pea vinaigrette
ZUCCHINI & OLIVES
$13
Fried zucchini and stuffed olive platter, anchovies sauce
7/50 POTATOES
$10
Crispy fried potatoes, toasted in truffle oil, tartar and yogurt sauce

Summer Drinks

Ginger
$8
Beefeater gin, homemade lemon-ginger simple syrup, garnished with fresh candied ginger
MELOGRANO
$8
Absolute citron, reduced blackberry puree, hint of triple sec, fresh mint
L’AMORE
$8
Southern Comfort, muddled pomegranate and apple compote, fresh lime juice
FIORINI
$8
Prosecco sparkling wine and fresh strawberry puree

Filed under: Italian, New York, Restaurants, upper eastside Tagged: Italian, New York, Restaurant, Upper East Side

Fiorini Combines Old World Charm And Carefully Prepared Classic Italian Cuisine

Fiorini Restaurant

ADDRESS:209 East 56th Street

(Between Second Avenue and Third Avenue)

New York, NY 10022

WEB SITE:www.fiorinirestaurantnyc.com

TELEPHONE:(212) 308-0830

FAX:(212) 308-9399

HOURS:Dinner:               5:00 PM  -  10:00 PM, Mon.-Sat.

(Closed Sunday)

Lunch:                  12:00 Noon – 3:00 PM, Mon.-Fri.

CUISINE:Regional Italian

CREDIT CARDS:All major cards accepted

PRICE RANGE:Lunch (entrees):  $16.00 – $28.00

Dinner (entrees): $18.00 – $45.00

DRESS:Smart Casual

RESERVATIONS:Recommended

SEATING CAPACITY:Dining Room:           120

Private Dining Room:                   50

NUMBER OF ROOMS:1

(Private Party Room seats 50)

PARTY FACILITIES:With semi-private and private dining areas available,

as well as the whole restaurant if required, Fiorini

can cater parties large and small for both daytime

and evening events and is highly recommended as a party and event venue.

EXECUTIVE CHEF:Xavier Quispilema

PASTRY CHEF:Xavier Quispilema

WINE DIRECTOR:Stefano Conenna

OWNER:Lello Arpaia

OPENING DATE:August, 2006

.

Fiorini

The Elegant Main Dining Room (Above)

“Little flower” Fiorini is a smartly simple, nonchalantly elegant Italian restaurant designed for midtown Manhattan neighborhood and New York City destination dining at moderate prices. Fiorini showcases regional Italian food traditions, rooted in the freshest, highest quality ingredients available – a reflection of owner Lello Arpaia’s passionate commitment to authentic cuisine. He is equally dedicated to fostering a warmly welcoming atmosphere, one built on the firm foundation of knowledgeable, gracious service from a staff of hospitality professionals. Indeed you will find no better service in any NY Italian restaurant and Mr. Arpaia is a consummate professional, walking from table to table making each guest feel pampered. 

Mr. Arpaia, whose previous restaurants include Lello, Scarlatti, Cellini and Bellini,  is also a chef and along with his Executive, Chef Xavier Quispilema, collaborates to craft a menu featuring an eclectic selection of classic, regional Italian dishes, refining and updating them with a modern flair.The easy to negotiate menu is enhanced with numerous daily specials, which are thankfully listed on the menu with prices.

Firorini offers a handsome 20-foot long custom-made marble and oak bar, located at the front of the restaurant, and features a specially curated, predominantly Italian wine list, with some good bottles in the $50 to $70 range and a variety of wines are available by the glass. In addition, specialty cocktails such as Fiorini (Prosecco and Fresh Strawberry Puree), Melograno (Absolut Citron, Reduced Blackberry Puree, Hint of Triple Sec, Fresh Mint), and L’Amore (Southern Comfort, Muddled Pomegranate and Apple Compote, Fresh Lime Juice) are also available. The Dinner, Lunch, and Bar Menus can be enjoyed at the bar as well.

With our beautifully made cocktails we enjoyed a crispy fritto misto, combining bay scallops, shrimp, calamari and zucchini. Even better, was a fork-tender Mediterranean grilled octopus with tomato, caper-berries, olives, arugula and red onions. With it we chose a 2009 Pio Cesare Langhe Arneis, from Piedmont, Italy ($52). It was fresh, sprightly and full bodied enough to enjoy throughout the meal.

 

We followed with 2 pastas:  Fresh PAPPARDELLE CON GRANCHIO or Jumbo Lump Crab Meat, Garden Peas, Garlic, Olive Oil Cherry Tomatoes and Lobster Broth, a house specialty,  and LINGUINE ALLE VONGOLE, Little neck clams, garlic, olive oil, white wine and fresh parsley. The linguini was “Italian” al dente, a bit more to the bite than most Italian restaurants in America serve it and just to our taste. Neither dish was smothered with sauce, another commonly found error in many NY Italian restaurants.
 
 
 Linguini and White Clam Sauce (Above)

 

Our entrees consisted of a huge Grilled Ribeye in Brandy and Green Peppercorn Sauce (a special)  and a honey of a Grilled Veal chop with sautéed caramelized pearl onions. Both were beautifully grilled, tender and juicy.

What A Chop (Above)

Fiorini is not the place to skip dessert. Along with fine cappuccino, don’t miss the amazing Baba, a feathery sponge cake filled with Marsala and Mascarpone cheese and served with a shot of rum to douse as you please. The Chocolate Soufflé was more like a molten chocolate cake, but delicious nonetheless.

 

Desserts of Distinction (Above)

Fiorini’s stylish, sophisticated dining room is enhanced by an 8-foot high ceiling, fabric-upholstered banquettes and chairs, mahogany tables with white tablecloths, woven fabric walls, hanging fabric light fixtures and sconces, rich varnished wood floors, and  there is a charming Private Dining Room, located in the back of the restaurant.

As one of the last remaining luxury Italian restaurants in Manhattan, Fiorini is highly recommended. And wonder of wonders, having a good experience, even for first-timers, is a no brainer.

 

LELLO ARPAIA -- PHOTO

OWNER/DESIGNER:Lello Arpaia (Above)

Book A Reservation Online By Clicking Here

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

Sample Dinner Menu, Subject To Change

PASTA FRESCA

RAVIOLI DI VERDURA
$19
Hand crafted ravioli filled with roasted vegetables, porcini mushroom ragu
GNOCCHI AL GORGONZOLA
$19
Potato gnocchi, imported gorgonzola dolce cheese sauce
PAPPARDELLE CON GRANCHIO
$22
Jumbo lump crab meat, garden peas, garlic, olive oil, marinated cherry tomatoes, lobster broth
TAGLIOLINI AL CAFFE
$23
Rock shrimp, porcini mushrooms, oven roasted tomatoes, tarragon, white wine sauce

PASTA TRADIZIONALE

BUCATINI ALLA MATRICIANA
$18
San Marzano tomato sauce, imported pancetta and onions
LINGUINE ALLE VONGOLE
$20
Little neck clams, garlic, olive oil, white wine, fresh parsley
SPAGHETTINI CARBONARA
$18
Pancetta, organic egg, pecorino Romano, cracked black pepper
RIGATONI ALLA BOLOGNESE
$18
Home style beef and veal tomato meat sauce

RISOTTO

RISOTTO AI FRUTTI DI MARE
$25
Carnaroli rice, jumbo lump crabmeat, diver scallops, ocean shrimp, calamari, seafood broth

PESCE

PESCE SPADA LIVORNESE
$29
Grilled swordfish, imported olives, onions, capers, tomato sauce
SALMONE ALLA MOSTARDA
$25
Broiled wild Salmon, honey Dijon mustard sauce
GAMBERI FIORINI
$29
Ocean shrimp, baked mozzarella, white wine, hint of tomato sauce
CAPPESANTE
$30
Pan seared Diver scallops, caper berries, lemon, white wine, fresh parsley

CARNE

POLLO BELVEDERE
$24
Grilled chicken paillard, arugula, Balsamic tomato, avocado, pine nuts, sliced pecorino Romano
POUSSIN
$25
Grilled baby chicken, roasted lemon sauce
POLLO ALLA ROMANA
$18
Chicken breast, sweet sausages, artichokes, lemon, oven roasted tomatoes
VITELLO ALLA MILANESE
$28
Lightly breaded veal cutlet, arugula, tomato, sliced Parmigiano cheese
SCALOPPINE ALLA BOSCAIOLA
$28
Veal scaloppine, mushrooms, white wine, veal stock, truffle oil, fresh thyme
VITELLO ALLA PARMIGIANA
$26
Veal cutlet, oven baked mozzarella, fresh tomato sauce
NODINO DI VITELLO
$38
Veal medallion, wild mixed exotic mushrooms
COSTATA DI VITELLO
$45
Grilled Veal chop with sautéed caramelized pearl onions

ANTIPASTI

CAPRESE CON PEPERONI
$12
Buffalo mozzarella, roasted peppers, and yellow pear tomatoes
BROCCOLI RAPE
$10
Broccoli rabe, roasted garlic, olive oil, chilies
PUNTE DI ASPARAGI
$11
Grilled Mediterranean octopus, tomato, caper berries, olives, arugula, red onions
CALAMARI ALLA GRIGLIA
$13
Grilled Atlantic calamari, mesclun salad, lemon vinaigrette
GAMBERI E FAGIOLI
$14
Grilled shrimp, cannellini beans, oven roasted tomato, scallions
VONGOLE GRATINATE
$12
Baked little neck clams, with bread crumbs, fresh herbs
CARPACCIO DI MANZO
$13
Raw beef tenderloin, arugula, hearts of palm, Parmigiano shavings
PROSCIUTTO DI PARMA E FRUTTA
$12
Prosciutto, market fruit

INSALATE

MISTICANZA
$8
Organic field greens, cherry tomatoes, cucumbers, radishes, roasted shallot vinaigrette
BIANCA
$9
Thinly sliced raw artichokes, white mushrooms, endives, hearts of palm, Parmigiano, lemon vinaigrette
DELIZIA
$10
Baby beets, asparagus, goat cheese, balsamic reduction, orange segments
CESARE
$9
Romaine topped with minced egg, anchovies, croutons, sliced Parmigiano
CONTADINA
$10
Baby arugula, roasted peppers, Portobello, grilled onions, honey mustard and balsamic vinaigrette



Sample Bar Menu Subject To Change

CHEESE PLATE ASSORTMENT
$17
Served with fresh pear and honey truffle oil
ANTIPASTO DI AFFETTATI
$18
Prosciutto, Bresaola, Siena Coppa, hot Sopressata, aged balsamic vinaigrette drizzle, crispy spiced walnuts
SHRIMP & MOZZARELLA IN PASTELLA
$16
Served with lemon scented white cannellini bean sauce
CALAMARI
$14
Broiled calamari, stuffed with crab meat and artichokes, green pea vinaigrette
ZUCCHINI & OLIVES
$13
Fried zucchini and stuffed olive platter, anchovies sauce
7/50 POTATOES
$10
Crispy fried potatoes, toasted in truffle oil, tartar and yogurt sauce

Summer Drinks

Ginger
$8
Beefeater gin, homemade lemon-ginger simple syrup, garnished with fresh candied ginger
MELOGRANO
$8
Absolute citron, reduced blackberry puree, hint of triple sec, fresh mint
L’AMORE
$8
Southern Comfort, muddled pomegranate and apple compote, fresh lime juice
FIORINI
$8
Prosecco sparkling wine and fresh strawberry puree

Filed under: Italian, New York, Restaurants, upper eastside Tagged: Italian, New York, Restaurant, Upper East Side

Morso Brings Bite Size Portions Of Great Italian Food To Sutton Place

MORSO -- PHOTO1

:Morso

ADDRESS:420 East 59th Street

(Between First Avenue and York Avenue)

New York, NY 10022

WEB SITE:www.morso-nyc.com

TELEPHONE:(212) 759-2706

FAX:(212) 759-2709

HOURS:Dinner: 5:00 PM – 11:00 PM, Mon.-Sat.

5:00 PM – 10:00 PM, Sun.

Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.

Lunch/Brunch: 12:00 Noon – 3:00 PM, Sat.

11:30 AM – 3:30 PM, Sun.

CUISINE:Modern Italian with Mediterranean influences


MORSO -- PHOTO5

Taking little bites of inspiration from all over Italy and the mediterranean, Morso represents authentic, contemporary cooking under the masterful direction of acclaimed restaurateur/celebrity-chef  Pino Luongo.Executive chef Jim Ryan, has crafted a menu featuring a unique combination of classic Italian and mediterranean dishes,with a modern flair at Morso, which means morsels or  small bites in Italian

. The design of the restaurant evokes a mid-century modern feel, featuring vibrant poster art, contrasting wood and steel elements, and a light, airy ambiance for an elegantly informal setting in which to eat and entertain. The restaurant also features 16-foot high ceilings, custom-made tables, Italian leather chairs, Chilewich fabric banquettes, slate floors, soft and flattering modern lighting, and colorful wall graphics, all creating a welcoming environment much like a hybrid of a modern trattoria and a more formal ristorante.

There is an impressive 8 foot by 12-foot long custom-made L-shaped bronze bar, located at the front of the restaurant, features a specially curated, predominantly Italian wine list. A variety of wines are available by the glass. In addition, a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported and draft beers, and specialty cocktails such as Morso (Prosecco, Salerno, April, Blood Orange Juice, and a Splash of Gin) are also available. (The Dinner and Lunch/Brunch Menus are available at the bar, too).

The menu offers dishes available as morso (smaller servings), or tutto (full size). It is cleverly organized by ingredients, so pastas, for example, may be found under salads, eggs, beef and other unexpected areas of the menu. The result is incredible food, cooked with care and precisely seasoned. Start with sensational gorgonzola fritters that literally float right off the plate (below) or the “egg of the day,” in our case, soft boiled with a runny center, breaded in Panko and deep fried, served on a bed of frisse and parchment-crisp bacon.MORSO_--_GORGONZOLA_FRITTERS_PHOTO

While spaghetti carbonara that will blow you away and Penne farro flour pasta is lovely,MORSO_--_PENNE_FARRO_FLOUR_PASTA_PHOTO two other pastas are noteworthy for their originality:: Bucatini Pasta with pecorino cheese and black pepper sauce, which may be the best pasta we’ve had in years and a terrific version of Pappardelle, homemade pasta with brisket pot roast, and porcini sauce.

A crackling-skin. moist roast suckling pig, which is a Thursday special, was singularly superb and worth a visit to Morso on its own merits.MORSO_--_OSSO_BUCO_PHOTO

Osso buco (above)  that is classically prepared and vies for the best rendition of this Italian masterpiece in town, Don’t miss heavenly spinach dumplings in rabbit and chicken sauce, grilled lamb chops, with eggplant and lamb roll, fresh whole roasted fish of the day and homemade meat lasagna that will make your Italian grandmother swoon. Steak lovers will adore the huge, succulent Bistecca Fiorentina grilled sliced rib eye steak, creamed spinach and mashed potatoes: Absolutely as good as any NY Steak House.

The wine list is short, well select and priced and interesting. A standout is the Super Tuscan Sondraia, 2007 Poggio al Tesoro ($80). Service is warm and professional and don’t miss desserts, which change daily. I can vouch for an incredible flourless chocolate nut cake and the most creamy, delicious Neapolitan cheesecake imaginable.

The vibrant, relaxed space features a semi-private dining area for events and parties as well as an inviting communal table . Morso 420 east 59th street [between first avenue and york avenue] is destined to become one of NY’s hottest restaurant tickets.

 

MORSO -- PHOTO4

Acclaimed Restaurateur/Chef Pino Luongo  collaborates with Executive Chef Tim Ryan, formerly at Picholine and Bouley, to craft a menu featuring a unique combination of classic Italian and Mediterranean dishes, including Pino’s finest signature dishes with a modern flair.

Book your table online. Here is a pace you are going to want to return to again and again. Fortunately we live nearby and could happily dine here on a regular basis. But if you don’t live in the Sutton Place Area, Morso is a worthy destination. Affordable, excellent and run with style and panache by a hands on Pino Luongo, who after all, is a legend in his own right. 


.Acclaimed Restaurateur/Chef Pino Luongo  (Below)

-PINO LUONGO -- PHOTO

Click Here To Make A Reservation Now:

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

DINING ROOM:

PRIVATE DINING ROOM/

COMMUNAL TABLE:A stylish Private Dining Room, located to the side of the

Main Dining Room, features a unique, hand-painted

communal table that seats 14.

OUTDOOR CAFÉ:A 70 seat outdoor dining terrace with spectacular views

of the Queensborough Bridge and the Roosevelt Island

Cable Cars will be open April 2012 through November

each year.

DESIGNER:Restaurant Design Arts

EXECUTIVE CHEF:Tim Ryan

SOUS CHEF :Scott Burnett

WINE DIRECTOR:Alessandro Bandini

OWNER:Pino Luongo

OPENING DATE:October 2, 2011

 

TAKE-OUT SERVICE:Yes

CREDIT CARDS:All major cards accepted

PRICE RANGE:Morso (Small Main Dish): $14.00 – $16.00

Tutto (Large Main Dish): $24.00 – $30.00

(Most dishes, categorized by food group, are

available as a morso or tutto.)

DRESS:Casual Elegant

RESERVATIONS:Recommended

SEATING CAPACITY:Dining Room:86

Bar: 8

Private Dining Room/ Communal Table: 14

Outdoor Café: (Will seat 70)

NUMBER OF ROOMS:2

PARTY FACILITIES:With semi-private and private dining areas available,

as well as the whole restaurant if required, Morso

can cater parties large and small for both daytime

and evening events.


MORSO_--_STEAMED_MUSSELS_PHOTO

MORSO_--_ROASTED_SALMON_PHOTO

MORSO_--_ROASTED_CHICKEN_PHOTO

Menu & Prices Subject To Change

morso menu

Current Wine List

morso wine list


Filed under: Italian, New York, Restaurants Tagged: Italian, New York, Restaurant, Upper East Side