Category Archives: upper eastside

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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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

True To Its Name, “Mint” Offers One Of NY’s Most Refreshing Indian Dining Experiences

MINT_--_BAR_LOUNGE_PHOTO1

Mint

ADDRESS: 150 East 50th Street

(Between Lexington Avenue & Third Avenue)

New York, NY 10022

WEB SITE: Click Here

TELEPHONE: (212) 644-8888

FAX: (212) 644-2019

HOURS: Lunch: 11:30 AM – 4:00 PM, Mon.-Sun.

Dinner: 4:00 PM – 11:00 PM, Sun.-Thurs.

4:00 PM – 12:00 Midnight, Fri.-Sat.

Happy Hour: 4:00 PM – 7:00 PM, Mon.-Sun.

CUISINE: Regional Indian

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $10.00 – $30.00

4-Course Prix Fixe Lunch: $17.00

Dinner (entrees): $10.00 – $30.00

3-Course Prix Fixe Dinner

with wine/beer: $40.00

DRESS: Smart Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 75

Private Dining Room: 10

Bar/Lounge: 25

NUMBER OF ROOMS: 2

(Private Party Room seats 10)

EXECUTIVE CHEF: Gary Sikka

PASTRY CHEF: Gary Sikka

WINE DIRECTOR: Nawid Sahebzada

OWNER: Gary Sikka

OPENING DATE: December, 2005


MINT_--_DINING_ROOM_PHOTO1

Returning for an update, after our rave review in 2005, we were delighted that Mint, the charming Indian restaurant in the San Caros Hotel,  has retained all its elegance, color and expertise. The stylish BAR/LOUNGE offers an exotic ambiance,  enhanced by a handsome 15-foot long L-shaped granite and mahogany bar, mint-colored leather and fabric-upholstered banquettes, mahogany candle-lit tables, exotic ottomans, rich wood floors, vibrant red, orange, and fuchsia hanging drum lamps, and a serene waterfall. (Semi-private and private dining areas available, as well as the whole restaurant if required),

The impressive 15-foot long custom-made, L-shaped granite and mahogany bar, located in the front of the restaurant, features a fine selection of global wines. A variety of wines are available sophisticated by the glass. In addition, a premier choice of spirits, liquors, after-dinner drinks, dessert wines, Indian beers, and specialty cocktails such as Indian Sunset (Ketel One Orange Vodka, Triple Sec, Pineapple Juice, and Cranberry Juice), Bollywoodtini (Absolut Ruby Red Vodka, Peach Schnapps, Mango Puree, and Cranberry Juice), Pomegranate Martini (Grey Goose Vodka, Pama Liqueur, and Pomegranate Juice), and Elderflower Fizz (St. Germain and Champagne) are also available. The Lunch and Dinner Menus are available at the bar.

MINT_--_DINING_ROOM_PHOTO3

The Main DINING ROOM: offers an  exotic, romantic ambiance for sophisticated dining, enhanced by a 12-foot high ceiling, mint-colored leather and fabric-upholstered banquettes and chairs, mahogany candle-lit tables, handsome columns, hanging red, orange, and fuchsia silk drum lamps, rich wood floors, framed Indian paintings, and colored mood lighting to create a very warm and welcoming atmosphere..

mint_lamb

Where Mint really excels in in the exquisite food and attentive service. Start with one of those expertly mixed cocktails and go easy on the extraordinary cylinders of parchment poppadoms. Don’t neglect the chutney sampler, which includes such offbeat offerings as eggplant and garlic chutney and mango, ginger, mustard seeds and chilies, as well as the soothing min raita.

While here is a bargain Prix Fixe menu, we suggest you take the a la carte route and sample such divine  appetizers as the outrageously delicious Chilly Fish, Spicy fish tossed in bell pepper, herbs and spices, along with a beautifully fresh  Corn Salad:
Corn, chopped onions, cucumber and tomatoes with lemon dressing.  Add some Chicken Seekh Kebab: Tandoori skewers of Ground chicken seasoned with herbs and spices and perhaps some of the fabulous rosemary nan bread.

By now, you are probably ready to add a bottle of white wine, beer or any thing with bubbles from the short and well priced beverage list. You must try a variety of the superb curries, each uniquely distinguished and delicious. If in doubt, ask the charming manager Nawid Sahebzada for direction. We enjoyed flavorful Goat Rogan Josh: Goat meat marinated with yogurt and cooked in a onion sauce; a delicate  Goan Fish: Seabass cooked with coconut coriander and cumin and  two versions of lentils: one with black lentils and kidney beans — the other, yellow lentils and spinach, infused with Indian herbs and spices.

We wanted to sample one dish from the Tandoor and chose the masterful Lamb Chops: Rack of lamb served with mashed potatoes, mix greens and
mint chutney . Terrific!

Even though you are probably satiated, don’t miss the light and elegant Indian sweets. Order from the Indian side of the menu (Western options are also available for chocolate lovers). Try Gulab Jamun: Warm cottage cheese and milk balls, served in sweet syrup and the refreshing Kheer, a creamy Indian rice pudding.

We love Mint and think you will be equally impressed. There is a second restaurant that opened last year in Garden City that we hope to review in the near future. The Manhattan store remains one of New York’s top and rates A Major.

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Dinner Menu

Prices & Content Subject To Change

Appetizers
Shuruwath
Bombay Masala Pao $7
A special blend of tomato, herbs and spices served on bread
Vegetable Samosa $7
Crispy turnover filled with potatoes and peas
Bhel Poori $7
Rice puffs, cubed potatoes and spices in a tangy tamarind
sauce
Lasooni Gobi $8
Cauliflower prepared in a flavorful tomato-garlic sauce
Papri Chat $8
Crispy fried dough wafers and potatoes topped with
chutney and spices
Aloo Methi Tikki $9
Spicy potato fenugreek cakes, served with
chickpeas, tamarind and mint chutney
Sabzi Mewa Seekh $10
Tandoori skewers of mixed ground vegetables
and dried fruits
Paneer Pakora $10
Deep fried Indian cottage cheese served mint chutney
Chicken Samosa $10
Crispy turnovers filled with seasoned ground
chicken
Chicken Malai Kabab $12
Cubes of chicken marinated with herbs and spices
Chicken Seekh Kabab $12
Tandoori skewers of Ground chicken seasoned
with herbs and spices
Lamb Seekh Kabab $14
Tandoori skewers of Ground lamb seasoned
with herbs and spices
Jhinga Balchao $12
A Goan Specialty, Shrimps in a spicy pickled sauce
Grilled Scallops $14
Scallops served on a bed of tomato chutney and Indian
spices
Chilly Fish $14
Spicy fish tossed in bell pepper, herbs and spices
Crab Cake $14
Prepared with crab meat, milk, eggs and spices
Soups
Shorba
Tomato Soup $6
Black peppercorn and garlic flavored tomato soup
Mulligatawny Soup $6
Traditional Indian lentil soup
Mushroom / Broccoli Soup $8
Soup cream of Broccoli or Mushroom
Chicken Yakhni Soup $10
A Kashmiri aromatic & flavorful clear soup
Shrimp Tomato Soup $10
Shrimp in Black peppercorn and garlic flavored tomato
soup
Salads
Subjiiyo Ke Bagh Se
Organic Green Salad $7
Assorted field greens and sweet peppers tossed in balsamic
and olive oil
Corn Salad $7
Corn, chopped onions, cucumber and tomatoes with lemon
dressing
Aloo Chat Salad $7
Potatoes tossed in Indian spices & herbs
Chicken Tikka Salad $10
Chicken tikka and romaine lettuce dressed with honey
mustard sauce
Lamb & Goat
Gosht
Lamb Shahi Pasanda $22
Lamb cooked in a mild cashew sauce,
a Kashmir specialty
Lamb Dahiwala $22
Lamb cooked in a rich yogurt based curry, with a touch of
onions and dried fenugreek seeds
Lamb Vindaloo $22
A Goan specialty, lamb cooked in a fiery sauce of whole
red chili paste, and malt vinegar
Lamb Saag $22
Lamb cooked with healthy spinach, fenugreek and Indian
spices
Lamb Nilgiri $24
Lamb cooked in mint and coconut, served with lemon rice
Chili Lamb $24
Lamb cooked with peppers and chilies in onion and tomato
sauce, served with basmati rice
Saag Ghosht $22
Goat cooked with healthy spinach, fenugreek and Indian
spices
Goat Rogan Josh $22
Goat meat marinated with yogurt and cooked in a onion
sauce
Seafood
Samudra Pakad
Fish Tikka Masala $26
Cubes of fish cooked in a fenugreek flavored tomato sauce
Goan Fish $28
Seabass cooked with coconut coriander and cumin
Malabar Shrimp $28
Shrimp cooked with coconut milk and spices
Saffron Shrimp $29
Wine soaked tiger prawns cooked in saffron curry, served
with basmati rice
Lobster Masala $36
Lobster tail cooked in a spicy tomato sauce, served with
mint rice
Chicken
Murghi
Chicken Curry $19
Traditional Indian chicken curry cooked in a rich onion
and tomato base
Chicken Tikka Masala $19
Cubes of tandoori chicken cooked in a fenugreek flavored
tomato sauce
Pepper Chicken $20
Chicken curry tempered with black pepper, curry leaves &
mustard seeds
Chicken Korma $20
Chicken is simmered in a creamy fragrant sauce with onion,
garlic, ginger and cashews
Kashmiri Chicken Kofta $20
Chicken meatballs cooked in a blend of tomato and onion
based curry
Chicken Saag $20
Chicken cooked with healthy spinach, fenugreek and Indian
spices
Balti Chicken $20
Bone in chicken cooked in onion, tomato, ginger and
flavored Indian spices
Chicken Jalfrezi $23
Cubes of chicken cooked in a delightful spiced onion and
tomato curry, combined with pieces of fresh tomatoes,
onions and bell peppers, served with lemon rice
Chicken Xacutti $23
A Goan specialty, cooked in coconut, herbs, spices and
served with mint rice
Tandoor simply means “oven” – tradionally a clay shell, fired in early days with wood and now with
charcoal. Tandoori cuisine is almost exclusively North Indian and it started as a way of cooking
breads: but it developed as an ideal way of cooking meats and even vegetables, on long metal
skewers that stood inside the Tandoor.
The Tandoor grills and bakes at the same time. Unlike, barbecue, the moisture released from the food
is retained inside the shell. The result is meat that is meltingly tender yet thoroughly cooked,
beautifully flavored with an enticing combination of spices with the lingering hint of charcoal.
Tandoor Specialties
Mint Chicken Tikka $20
Slivers of mint flavored chicken, served with mixed greens
Tandoori Chicken $22
Chicken marinated with yogurt, herbs and spices
Lamb Chops $28
Rack of lamb served with mashed potatoes, mix greens and
mint chutney
Tandoori Jhinga $28
Jumbo prawns, marinated with spices and yogurt
Wild Salmon $30
Salmon marinated in yogurt and spices, served with
mixed greens and vegetables
Wild Sea Bass $30
Fillet of sea bass coated with cilantro and mint, served with
grilled vegetables
Tandoori Fish Tikka $26
Cubes of basa fish marinated in yougurt and spices with a
subtle flavor of carom seeds
Tandoori Lobster $36
Lobster tail marinated with mild spices and royal cumio,
served with grilled vegetables
Paneer Shashlik $18
Chunks of delicately seasoned paneer skewered along with
bell pepper and perfectly seared
Tandoori Vegetables $18
Indian cottage cheese and assorted vegetables cooked to
perfection in the clayoven
Vegetarian
Subjian
Diwan-e-Handi $16
Assorted vegetables, paneer, baby eggplant, cooked in
coconut, herbs, spices
Dum Aloo Gobi Mattar $16
Potatoes, Peas and cauliflower simmered in an onion
tomato sauce
Baingan Bharta $16
Roasted eggplant cooked in a delicious onion and tomato
sauce
Bhindi Do Pyaza $16
Okra sautéed with onion, tomato and mango powder
Ringna Bataka Nu Shak $16
Eggplant, potato and spinach prepared in a western Indian
style
Navratan Korma $16
Nine types of assorted vegetables cooked in a mild cashew
sauce
Saag with Chana/Paneer/Corn $16
Healthy spinach base sauteed with a choice of chickpea,
home made Indian cheese or corn
Mint Paneer $18
Indian home made cheese cooked in a mint based sauce
Paneer Makhni $18
Paneer cooked in a rich fenugreek flavored tomato sauce
Malai Kofta $18
Paneer dumplings in a rich cashew sauce
Channa Masala $14
A Punjabi specialty, chickpea cooked in tomato and onion
sauce
Yellow Tadka Dal $12
Yellow lentils and cooked with herbs and spices
Dal Makhni $14
A traditional Punjabi preparation of black lentil simmered
overnight on a slow fire with onion and garlic
Breads
Naan/Bread is a leavened, oven-baked flatbread. It is
one of the most popular varieties of South Asian
breads and it is considered the staple food
Roti $4
Whole wheat bread
Naan $4
White flour bread
Poori $5
Puffy whole wheat bread
Garlic Naan $5
Garlic flavored white flour bread
Rosemary Naan $5
Rosemary flavored white flour bread
Peshawari Naan $5
White flour bread stuffed with coconut, almonds,
raisins and cranberries
Keema Naan $8
White flour bread stuffed with minced lamb
Plain Paratha / Mint Paratha / Lacha Parantha $6
Plain or mint induced whole wheat bread
Ajwani Parantha $6
Carom seeds flavored whole wheat bread
Aaloo Paratha $6
Potato flavored whole wheat bread
Onion & Black Pepper Kulcha $6
White flour bread stuffed with onion and black pepper
Chicken Tikka & Cheddar Cheese Kulcha $7
White flour bread stuffed with shredded chicken
tikka and mild cheddar cheese
Biryani
Biryani is a set of rice-based foods made with spices,
rice (usually basmati) and meat, fish, eggs or
vegetables. The name is derived from the Persian word
beryā(n) which means "fried" or "roasted"
Biryani was brought to the Indian Subcontinent by
Muslim travelers and merchants. Local variants of this
dish are not only popular in South Asia but also in
Arabia and within various Indian communities in
Western countries.
Vegetable Biryani $16
Lucknow Chicken Biryani $18
Hyderabadi Lamb Biryani $22
Amritsari Goat Biryani $22
Shrimp Biryani $28
Sides
Papadum $4
Mashed Potato $5
Cucumber Raita $5
Mint Raita $5
Rice
Chaaval
Plain Basmati Rice $6
Mint Rice $8
Lemon Rice $8
Tamarind Rice $8
Tomato Rice $8
Jeera Peas Pulao $8
Chutneys
Chutney is an Anglo-Indian loan word derived from
caṭnī, a term for a class of spicy preparations used as
an accompaniment for a main dish. Chutneys usually
contain an idiosyncratic but complementary spice and
vegetable mix.
Tomato Chutney $3
Eggplant Chutney $3
Mango Chutney $3
Combination Chutney Platter $6


Pre – Fix Chef Special $40 (Excludes Tax & Gratuity)
Choice of One Glass of Red / White Wine or Beer
First Course – ( Choice Of One )
Soup of the Day
House Salad
Second Course – ( Choice of One )
Masala Pao
Vegetable Samosa
Lasooni Gobi
Chili Chicken
Mint Chicken
Lamb Seekh Kebab
Jhinga Balchao
Third Course – ( Choice of One, Pre Plated )
Tandoori Vegetables ( served w. Rice, Daal & Naan )
Paneer Tikka Masala ( served w. Rice, Daal & Naan )
Chicken Xacutti ( served w. Assorted Vegetables, Rice & Naan )
Chicken Jalfrezi ( served w. Assorted Vegetables, Rice & Naan )
Chili Lamb ( served w. Assorted Vegetables, Rice & Naan )
Shrimp Tikka Masala (served w. Assorted Vegetables, Rice & Naan)
Chicken/Lamb/Goat/Shrimp Biryani (served w. Cucumber Raita & Daal)


PRIVATE DINING ROOM: An intimate Private Dining Room, located in the back of

the restaurant and separated by a colorful chiffon

curtain, features leather and fabric-upholstered banquettes

and chairs, candle-lit mahogany tables, and mood

lighting to create a stylish, intimate setting for customized

private parties and special events. It seats 10.

 

Mint can cater parties large and small for both daytime

and evening events. In addition, there are two 2nd floor

conference rooms in the San Carlos Hotel, where Mint

is located, for customized, corporate events.

BAR


Filed under: Indian, Restaurants, upper eastside Tagged: east side, Indian, New York, Restaurant

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

Olivia Charms The Upper East Side

eastrivercafe flowerOlivia

1111 First Avenue
New York, NY 10065

Email

Website

212.980.3144

FAX: (212) 980-3171

Hours
Lunch
Monday-Friday: 12:00pm-4:00pm

Brunch
Saturday-Sunday: 11:30am-4:00pm

Dinner
Sunday-Tuesday: 4:00pm-10:00pm
Wednesday-Thursday: 4:00pm-11:00pm
Friday-Saturday

CUISINE: Mediterranean
(Contemporary and classic Mediterranean
dishes. In addition, a unique variety of
thin-crusted pizzas and homemade gnocchi
are available from the oven.)

CREDIT CARDS: All major

DRESS: Elegant Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Bi-level dining room seats 100
(Wraparound Outdoor Café seats 24

NUMBER OF ROOMS: 1
(Wraparound Outdoor Café seats 24)

PARTY FACILITIES: Available upon request
(Upper level of dining room or entire restaurant is
available for private parties and special events.)

________________________________________________________

eastrivercafe sam

EXECUTIVE CHEF, OWNER: Sam Marcos

The delightful Olivia offers a tinkling piano, packed-bar-scene, and the area’s best value in first rate dining, with an outstanding Italian-Mediterranean kitchen. Inside, there are three attractive rooms with high back country-style chairs, bare wood floors, tables set with double-white cloths and crisp white linen, and walls hung with framed photos depicting scene from films. Prices are midrange with many entrees priced under $25. Steak Sinatra is a terrific hunk of grilled prime-aged Rib eye, sautéed with porcini mushrooms, served with broccoli rabe and mashed potatoes. One of the most expensive dishes on the menu ($28), it is still a bargain. Also loved an elegant Pollo alla Vecchia Maniera, Sautéed Chicken Breast with White Wine Lemon Capers Sauce. Served with Spinach and Mashed Potatoes and a sassy Costoletto, Grilled Pork Chop.with Cherry Peppers, Broccoli Rabe and Roasted Potatoes .

You won’t find a lighter lasagna or gnocchi anywhere and what meatballs on the perfectly cooked spaghetti. All pizzas are recommend, especially the four -cheese or prosciutto-truffle-oil versions.. A recent dinner started with generous cocktails (fabulous martinis) and a crisp Sauvignon Blanc from a short well-selected and amazingly inexpensive wine list. Wines by the glass average $9 and there is value between $30 and $40 (go for the Italian whites and a robust Argentinean Malbec).

Besides the fabulous pizzas, pasta and entrees, there were such  lovely desserts as a fluffy house-made tiramisu and crispy cannoli. Service is highly efficient and accommodating and owner Sam Marcos is a warm and charming host. Now if every neighborhood could have a restaurant as pleasant as Olivia, what a wonderful world this would be

 

.eastrivercafe tunadinner

eastrivercafe tiramisu eastrivercafe pizza

 

Copyright 2011 By Punch In International. All Rights Reserved

Disclosure

The Menu Print this page

Lunch and Brunch
  • L’Originale

    Mixed Green Salad with Cherry Tomatoes

    • $6.00
  • Insalata di Cesar

    Classic Caesar Salad

    • $8.00
  • Insalata TriColore

    Arugula, Endive, Radicchio in Balsamic Vinaigrette

    • $8.00
  • Insalata di Nizarda

    Tuna, Mix Greens, String Beans, Potatoes, Eggs, Roasted Peppers in Lemon Vinaigrette

    • $8.00
  • Insalata Ai Lamponi

    Feta Cheese, Arugula, Fresh Raspberries & Vinaigrette

    • $8.00
  • Insalata di Spinaci

    Spinach, Crispy Bacon, Potato, Artichoke Hearts & Goat Cheese

    • $8.00
  • Margherita Pizza

    Mozzarella, Basil and Tomato

    • $12.00
  • Bianco Quattro Formaggi Pizza

    Brie, Pecorino Romano, Gorgonzola and Fresh Mozzarella

    • $14.00
  • Veggie Pizza

    Anchovies, Mushroom, Black Olives and Onion

    • $14.00
  • San Gennaro Pizza

    Fresh Italian Sweet Sausage, Peppers and Onion

    • $14.00
  • Olivia’s Burger

    Beef, Mozzarella Cheese, Crispy Bacon, Oyster Mushroom, Tomato, Onion. Served with Green Salad & French Fries

    • $14.00
  • Fantastico

    Turkey Breast, Avocado, Dijon Mustards, Lettuce, Tomato on Whole-Wheat Bread. Served with Potato Chips

    • $12.00
  • Magnifico

    Grilled Chicken Breast, Brie Cheese, Roasted Pepper, Arugula on a Hero. Served with Potatoes & Green Salad

    • $14.00
  • Delizioso

    Smoked Salmon, Crispy Bacon, Arugula, Tomato, Dill Spread on Toasted Club. Served with Potatoes Chips & Mix Green Salad

    • $15.00
  • Spaghetti al Pomodoro Fresco

    Whole Wheat Spaghetti in Fresh Tomato Basil Sauce

    • $13.00
  • Orecchiette Barese

    Italian Sausage, Broccoli Rabe in Garlic White Wine Sauce

    • $15.00
  • Linguine alla Vongole

    Clams in White Wine Garlic or Tomato Sauce

    • $17.00
  • Spaghetti Meat Balls

    Grandma’s Recipe. Meat Balls in Fresh Tomato Basil Sauce

    • $15.00
  • BRUNCH

    Saturday & Sunday Noon – 3:30 pm, Includes a Bloody Mary, Momosa, Coffee, or Tea

    • $14.95
  • French Toast

    Raisin Toast. Served with Fresh Fruit Salad

  • Uova Benedette

    Scramble Eggs, Steak (add $3.00) or Bacon. Served with Salad & Potato

  • Uova Della Principessa

    Smoked Salmon Omelette. Served with Mix Green Salad & Potato

  • Frittata Di Verdure

    Eggs Frittata Omelette, Asparagus & Wild Mushroom. Served with Salad & Roasted Potato

  • Omlette Alla Valdostana

    Ham, Fontina Cheese Omelette. Served with Salad & Potato

  • Uova Purgatorys

    Sunny Side Eggs Cooked in Tomato Sauce. Served with Salad & Roasted Potato

Dinner

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Background Material

OLIVIA: MIDTOWN MANHATTAN RESTAURANT
CELEBRATES CHEF SAM MARCOS’ MEDITERRANEAN COOKING

Olivia, the exotic, romantic Midtown Manhattan Mediterranean restaurant features the contemporary and classic Mediterranean menus of executive chef Sam Marcos. The restaurant, which opened in July 1994, as East River Cafe, is owned by chef/restaurateur Sam Marcos.

The exotic, stylish atmosphere recreates the charming ambiance of a contemporary Mediterranean restaurant. The ambiance reveals itself through a 20-foot long custom-made copper bar, a bi-level dining room with a 14-foot high ceiling, candlelit round tables, handsome mahogany and fabric-upholstered chairs, hard wood and Mediterranean tiled floors, pale pink walls, antique copper lanterns on the walls, recessed mood lighting, and French doors opening onto a wraparound outdoor café. On Wednesday through Saturday nights, accomplished pianist Alberto Aprigliano plays classical and popular music in the bar alongside the front dining room.

The seasonal Mediterranean menus are sophisticated and creative, yet simple and earthy. Chef Sam Marcos’ menus represent the authentic cooking style of the Mediterranean. His Mediterranean dishes and sauces are enhanced by an impressive selection of fresh, flavorful Mediterranean herbs, imported Italian buffalo mozzarella, homemade pastas and gnocchi, seasonal Mediterranean ingredients, an exciting choice of authentic Mediterranean appetizers, and a unique selection of fresh fish and meat dishes. Marcos has also created a separate Pizza Menu featuring a unique selection of thin-crusted pizzas. His use of fresh fruits, seasonal vegetables as well as a variety of Mediterranean flavors is the foundation of the restaurant’s culinary style.

Executive chef Sam Marcos celebrates authentic Mediterranean cooking at Olivia with a particular emphasis on classic and contemporary Mediterranean dishes. A native of Cairo, Egypt, Marcos learned to cook from his mother and grandmother along with dining out often with his family in local Cairo restaurants. After completing his educational studies in Egypt, Marcos moved to New York City in 1981. He worked at a wide variety of New York City restaurants in all areas of the business from the front of the house to the kitchen. However, his ongoing passion for authentic Mediterranean recipes and cuisine inspired him to open Olivia, FKA East River Café, in 1994, a modern Mediterranean restaurant in Midtown Manhattan.

Marcos continues: “The cooking of the Mediterranean in general is simple and earthy. I grew up in Cairo so that a lot of my culinary roots are based in that wonderful city. Later on, I learned and enjoyed Mediterranean cooking and presentation. I wanted to combine the influences of my native city and the surrounding regions in my menus at Olivia Cafe. However, I remain inspired by my constant discovery of old Mediterranean recipes and the creation of new ones so that my dishes evolve along with the menus. My philosophy with food is to keep the flavors simple and let the ingredients shine. If you over-complicate the food, the flavors become muddled.”

Restaurateur Sam Marcos oversees the areas of food, wine, service, and ambiance. He provides personalized, individual service and attention to all diners to ensure a memorable dining experience.

Marcos explains: “I have attempted to create a sophisticated, yet comfortable, environment with friendly and attentive service – professional and unobtrusive yet warm and welcoming – treating each diner as an individual. I want my customers to come and relax as though they were dining in my own home. Most people like simplicity, consistency, and warm, comfortable surroundings. It is my pleasure providing this special hospitality which is a part of my cultural heritage.”

Olivia features a superior selection of global wines. The international wine list, created by Sam Marcos, changes seasonally and is continually evolving. An impressive number of wines by the glass are also available. In addition, there is an impressive wine cellar downstairs.

Marcos explains his philosophy of this seasonal global wine list: “My international wine list offers an impressive selection of first-class wines. I work closely with both small and large-estate vineyards to create a unique selection of wines to complement my Mediterranean menus. It is also my belief that by removing an intimidating edge to the presentation, selection, and service of wine, my guests can relax, have fun, and become more familiar with the exciting variety of global wines.”

Olivia has already become so popular that many customers have rented the restaurant for private parties, business events, and even weddings. Marcos works closely with his customers in creating customized special event menus and accommodations.

Marcos concludes: “Olivia, first and foremost, celebrates the union of fine international wine, food, service, and ambiance. Although I have created a sophisticated, yet romantic, dining experience. I want my customers to feel comfortable and enjoy themselves as though they were dining in a local Mediterranean restaurant. There is no attitude or pretense here.”

Olivia, with its authentic Mediterranean menus created by Executive Chef Sam Marcos, superior global wine list, exotic romantic setting, first-class service, and personalized proprietorship, offers a refined dining experience for all to enjoy.

BAR: Full-service sit-down bar. The handsome
20-foot long custom-made copper bar features
stylish barstools, hanging Tiffany lamps, and
a striking 100-year old antique mirror. The bar
features an impressive selection of global wines.
A variety of wines are available by the glass. In
addition, a premier selection of spirits, liquors,
after-dinner drinks, dessert wines, and specialty
cocktails such as Pomegranate Martini (Level
Vodka with a Splash of DeKuyper Pomegranate),
Key Lime Martini (Tommy Bahama Rum, Orange
Liqueur, Fresh Key Lime Juice, and a Splash of Kajmir
Vanilla Liqueur), and Tatanaka (Bison Grass Vodka,
Apple Juice, a Splash of Lime Juice, and a Hint of
Vanilla) are also available. The Lunch/Brunch and
Dinner Menus are available at the bar. On Wednesday
through Saturday from 7:00 PM until 12:00 Midnight,
accomplished pianist Alberto Aprigliano plays classical
and popular music in the bar alongside the front dining room.

ATMOSPHERE: Exotic, romantic ambiance. The stylish bi-level dining
room is enhanced by a 14-foot high ceiling, candlelit
round tables, exotic custom-made mahogany and
fabric-upholstered chairs, pale pink walls, antique
hand-carved mirrors, recessed mood lighting,
black-and-white vintage photos of classic movie stars,
antique copper lanterns on the walls, hard wood and
Mediterranean tiled floors, and French doors opening
onto a charming outdoor café to create a contemporary
Mediterranean setting.

OUTDOOR CAFÉ: A charming wraparound outdoor café on a
quiet East Side street seats 24 people. It is
enhanced by potted plants and by wood
flower boxes. It is open March through
December.

DESIGNER: Sam Marcos

EXECUTIVE CHEF: Sam Marcos

WINE DIRECTOR: Sam Marcos

OWNER: Sam Marcos

OPENING DATE: July, 1994

Wine List short: well selected and amazingly inexpensive, with many choices under $30. 10 Wines By The Glass: $7-$9. Bottles $25-$85


Filed under: Italian, New York, Restaurants, upper eastside

Pizza By The Inch: Golosi Paninoteca, Pizzeria & Gelateria

A family-friendly paninoteca with a Calabrian twist opens on the Upper East Side

Golosi Paninoteca, Pizzeria & Gelateria

ADDRESS: 1304 Second Avenue, between 68th and 69th Streets

PHONE: 212-772-1169

http://www.golosi.com/

OWNERS: Pino and Lucia Manica

BACKGROUND: Previous projects include Xie Xie, Mercato 55, Zanzibar, and Trattoria Dopo Teatro, Cascina

PRICE POINT:

            Pizzas: $9.50 – $12.50 (12”); $13.50 – $17.50 (16”); $21.50 – $29.50 (24”)

            Salads: $6.50 – $10.50

            Guastedra e Panini: $12

            Dolci e Gelati: $4-5

INTERIOR DESIGNER: Roy Nakum (1Oak, Five Napkin Burger, Southern Hospitality and others)

AVAILABILITY FOR PRIVATE PARTIES: Golosi features a full catering menu for private events.

TAKEOUT AND DELIVERY: Both are available, with family-style delivery that caters to their specific neighborhood and picnic baskets to come in the spring.

HOURS: Sunday through Thursday: 10 AM – 10 PM; Friday & Saturday: 10am – 12am

TOTAL CAPACITY:  26 seated

CREDIT CARDS ACCEPTED: All major credit cards accepted. A “Golosi Card” that will offer special prices and promotions will come soon.

golosi Front%20of%20Golosi

For this, the second branch of their family-friendly paninoteca e gelateria, Golosi, husband and wife team Pino and Lucia Manica have envisioned a Calabrian-inspired, casual eatery that’s as good for Italian-style lingering as it is for a NYC-style “in and out” quick bite. Calabrian stuffed bread called Guastedra, a slang name for the scrap loaves made in Italian small-town community ovens, form a cornerstone of the menu, filled with such things as pickled eggplant and mortadella or pepperoni and fontina. Traditional paninis and thin-crust pizzas round out the menu of Italian specialties—all to be enjoyed with imported sodas like spuma nera, cedrata and chinotto. As with the flagship location at 125 Park Avenue, Golosi also features a central gelato station whose contents are made fresh each day.

Golosi’s bi-level space consists of a sleek, modern white interior with green mosaic tile, wood finishes, and aluminum pendant lamps over the gelato and salumi case. Upstairs, a minimalist terrace provides additional seating and views to the main area below—along with a vintage Vespa that’s subtly perched in a hidden nook above the doorway. The space is outfitted with a public wifi connection for those who wish to use it.golosi Table%20and%20Menu%20Golosi 

In addition to a full selection of beers, Golosi offers ten selections of wine on tap, priced between $5 and 15 a glass.We tasted crispy pizza, (classic Margherita tomato sauce, fresh mozzarella and basil is recommended),  as well as fresh salads, a chicken cutlet panini and tilapia filet over romaine.,End with an assortment of smooth gelati (chocolate was the star) and you will be pleased.

A pleasant addition to the neighborhood, Golosion deserves your consideration. To celebrate the recent opening of Golosion 2nd Ave, the restaurant is planning a “Free Small Gelato Friday” on November 19 for lunch and dinner service. This offer is only available at the 2nd Ave. location

 

golosi From%20Above%20Golosi

Copyright 2010 By Punchin International.

Disclosure


PIZZE
Round
Round
Rectangular
12"
16"
24"
Margherita tomato, fresh mozzarella, basil
9.50
14.00
22.50
Marinara tomato, garlic, oregano
9.00
13.50
21.50
Funghi tomato, mozzarella, mushrooms
11.50
15.50
24.50
Diavola tomato, mozzarella, spicy pepperoni
10.50
14.50
23.50
Salsiccia mozzarella, Italian sweet sausage
11.50
15.50
24.50
Parma tomato, mozzarella, prosciutto, arugula
14.50
17.50
29.50
4 Stagioni mushrooms, artich, olives, ham
12.50
16.50
25.50
Patate mozzarella, sliced baked potatoes
10.50
14.50
23.50
Vegetale mozzarella, tomato, vegetables
12.50
16.50
25.50
Formaggi Mozz., Gorgon., Fontina, Parmigiano
12.50
16.50
25.50
Siciliana tomato, mozzarella, capers, olives
10.50
14.50
23.50
Calzone tomato, mozzarella, ham, mushrooms
13.50
Pizza Nutella Hazelnut chocolate cream
10.50
Pizza Slice
2.50
Slice with one topping
3.00
Slice Special
3.75
Additional topping
0.75

______________________________________________________________________

Salads & Appetizers
Hot Dishes
Cesare
6.50
Lasagna Timballo
9.00
Traditional ceasar salad
Meat Lasagna over round ciabatta
Cobb
7.50
Crespelle di ricotta
8.50
Romaine, chicken, avocado, bacon, cheese
Crepes filled with ricotta and spinach
Golosi
7.00
Penne alla Vodka
10.50
Romaine, broccoli, asparagus, peas
Penne pasta in creamy pink sauce
Pollo
7.50
Rigatoni al Pomodoro
9.50
Romaine lettuce, grilled chicken breast
Rigatoni in fresh tomato and basil sauce
Spinaci
7.50
Main Courses
Baby spinach, bacon, hard boiled eggs, onions
Rucola e Pollo
9.50
Arugula salad topped with chicken cutlet
Mediterranea
6.50
Mesclun, gorgonzola cheese, olives, tomatoes
Melanzane alla Parmigiana
9.50
Baked eggplant on tuscan flat bread
Insalata fredda di pasta
7.50
Bow tie pasta, mozzarella, tomato, basil
Romana e Tilapia
11.50
Tilapia filet over lettuce
Burrata
10.50
Fresh home made mozzarella
Arrosto di Manzo
12.50
Roasted Beef with brown sauce
Arancini di Riso
4.50
Rice ball with mozzarella and veal ragout
Gamberi e Fagioli
12.50
Sauteed shrimp and fava beans
Panini
Schiacciata Caprese
8.25
Soups
4.50
Mozzarella, sliced tomatoes, romaine
Zuppa del Giorno
Soup of the day
Schiacciata Vegetale
7.50
Roasted vegetables & Provolone cheese
Schiacciata Golosi
8.75
Prosciutto, Taleggio, arugula, tomatoes
Panino Rustico
8.50
Mortadella, artichokes, Parmigiano

__________________________________________________________________

Desserts
$4.50
Crepes con Nutella
Crepes with Italian hazelnut chocolate cream
Crepes con frutta
Crepes with your choice of fresh fruit
Croccantino alla Romana
Almond, walnuts and mascarpone flan
Souffle` al Cioccolato
Chocolate souffle with vanilla gelato
Panna Cotta
Traditional Italian custard
Mandorlata
Chocolate and almond cake
Torta di Ricotta
Cheese cake
Tiramisu`
Traditional Tiramisu`
Crème Caramel
Frozen Yogurt
Small $ 4.00, large $ 5.00, Topping $ 0.75
Italian Gelato & Sorbet
$ 3.50 one scoop, $ 4.50 two scoops, three scoops $ 5.50

 

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