a t t h e N e w -Yo r k Historical Society �ew York State �otto : Ever Upward A N T I PA S T I PASTICCERIA Cornetto Cioccolato 3.5 Pane Brioche preserves & butter 4.5 Bomboloni lemon, nutella & fruit 8 B u r r a ta & A utum n S q ua s h . . . . . . . 16 brown butter-chestnut vinaigrette M i n e s t r o n e. . . . . . . . . . . . . . . . . 8.5 borlotti beans, croutons & pesto M i s ti c a n z a S a l a d . . . . . . . . . . . . . 1 3 mixed herbs, cherry tomatoes & ricotta salata C a e s a r S a l a d. . . . . . . . . . . . . . . . . 1 3 marinated anchovies S m o k e d S a l m o n . . . . . . . . . . . . . . . 1 4 potato rosti, crème fraîche & capers S a l u m i B o a r d. . . . . . . . . . . . . . . . . 1 9 fruit mostarda & grilled crostini C O N T O R N I Toast 2 Apple Wood Smoked Bacon 4 Roast Potatoes 5 Seasonal Fruit 5 M A T T I NA B a k e d E g g s & S p i c y T o m a t o . . . . . 1 3 crisp pancetta S p i n a c h F r i t t a t a. . . . . . . . . . . . . . 1 2 mozzarella P o l e n t a & E g g s. . . . . . . . . . . . . . . 1 3 taleggio & mushroom ragù N Y S t r i p S t e a k & E g g s. . . . . . . . . 1 9 roast potato & mixed greens T w o E g g s a n y s ty l e . . . . . . . . . . . 1 2 roast potato & mixed greens E g g s B e n e d i c t. . . . . . . . . . . . . . . . 1 6 prosciutto cotto & truffled hollandaise F r i t t a t a d e l G i o r n o. . . . . . . . . . . 13 I t a l i a n T o a s t . . . . . . . . . . . . . . . . 1 4 ricotta cheesecake -filled brioche & macerated berries C A F F È P� S T� C A F F È . . . . . . . . 3 . 5 E S P R E S S O . . . . . . 3 . 5 C A P P U C C I N O. . . . . 4 . 5 M A C C H I AT O . . . . . . 4 L AT T E . . . . . . . . . 5 C A F F È C O R R E T T O �� 7. 5 S pa g h e tti C a r b o n a r a . . . . . . . . . . 1 6 pancetta & sunny side egg L i n g u i n e F r a - D i av o l o. . . . . . . . . . 18 jumbo lump crab & Calabrian chili P a p p a r d e l l e w i t h D u c k R a g u. . . . 19 shaved chocolate & orange P r o s c i u t t o P a n z o t t i. . . . . . . . . . . 1 9 robiola crema, gooseberries, baby arugula & sherry reduction R i c o t t a C ava t e l l i. . . . . . . . . . . . . . . 22 lobster, brussels sprout leaves & chervil PA N IN I G r i l l e d C h i c k e n P a n i n i . . . . . . . . 1 4 broccolini, onion mostarda & fontina C a p r e s e P a n i n i . . . . . . . . . . . . . . . 1 2 vine-ripened tomato, buffalo mozzarella & P r o s c i u t t o S a n D a n i e l e . . . . . . . . 1 4 buffalo mozzarella & extra virgin olive oil C a f f È S t o r i c o B u r g e r. . . . . . . . . . 1 6 stracciatella, vine ripened tomatoes & arugula 10.1.14 basil aioli Executive Chef Matthew Oetting Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfish may increase your chances of foodborne illness.
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