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The Menù

to start

Appetizers

FREE HAND STARTER
23.00

3 Cooked Tastings and 3 Raw Fish Tastings

Octopus
18.00

80 ° 10h, Soy, Culaccia Branchi Selection, A.c.e. Sauce And Mayonnaise (1,3,6,14)

SUMMER EGGPLANT
16.00

Grilled Eggplant in Sour, Scampo, Semi Dry Tomato, Basil, Ricotta (5,7)

TARTARE OF GARRONA VENETA
18.00

Foie Grass, Seasonal Herbs, Veal Fund (7)

FRIED PIZZA
12.00

San Marzano tomato, pepper, stringy provola (1,5,7)

ROAST SCALP
20.00

Cream of Lettuce, Hazelnuts, Caviar (8,14)

BLUEFIN TUNA AND ITS PREY
20.00

Tuna Tartare, Herring Roe, Anchovies from the Cantabrian Sea, Wasabi (3,4)

MARINATED WILD SALMON
17.00

Strong Paprika, Soy, Peanuts, Hazelnut Mayonnaise (3,4,6,8)

raw

Compose your Raw

Scampo
4.50

(2)

RED SHRIMP
4.00

(2)

Mazzancolla
4.00

(2)

Scallop
3.00

(14)

GILLARDEAU OYSTER
4.00

(14)

KRYSTALE OYSTER
4.50

(14)

PINK OYSTER TARBOURIECH
5.00

(14)

``GOLDEN`` ROYAL FOOD CAVIAR
30.00

(Siberian) 10 grams (3)

Royal Food ``Royal`` Caviar
40.00

(Oscietra) 10 grams (3)

ROYAL FOOD CAVIAR ``PERLA``
50.00

(Beluga) 10 grams (3)

Amberjack in carpaccio
7.00

(4)

BLUEFIN TUNA IN CARPACCIO
8.00

(4)

WILD SALMON IN CARPACCIO
6.00

(4)

The first

First dishes

Spaghetti A.o.p.
18.00

Parmigiano Reggiano cream, ginger, red prawns (1,2,7)

Linguine
20.00

Cheese, Pepper And Sea Urchins (1,3,7,14)

Rigatoni
18.00

N’Duja cream, duck carpaccio, mozzarella cheese (1,7)

UMAMI FUSILLONI
20.00

Black Shallot, UP STREAM Smoked Salmon, Lime, Herring (1,4,7)

ACQUERELLO RICE
18.00

Chamomile, Snails, Parmesan (7)

Risotto with scampi and scampi
22.00

Acquerello rice creamed with scampi cream and scampi tartare

PENNONI TONNATO CALFSKIN
18.00

Piedmontese Sauce, Red Tuna Tartare, Capers, Anchovies (1,4,7)

POTATO GNOCCHI
16.00

Anchovy sauce, Sardines, Datterini marmalade, Licorice powder (1,4,7)

Seconds

Second Courses

Pork
20.00

Sake reduction, sauteed baby spinach (7)

CRUSTACEANS
24.00

Steam 2 Min. 100 ° C, Sour Cream, Parsley (2,7,9)

LOBSTER
24.00

With Vegetables Sautéed in French Butter, Dressind Sauce (2.7)

MORONE FISH
22.00

Cooked at Low Temperature in Cartoccio 2.0, Stewed Endives, Mangalica Lard (4)

FRYING
16.00

Squid, Sweet and Sour Red Onion, Citrus Mayonnaise (1,3,5,14)

GRILLED SEPIA
18.00

Potatoes, Bloody Mary Sauce, Liquid Parsley (7,14)

Duck, sea urchins, potatoes and escarole
20.00

Seared duck breast, potato cream, sea urchins, sweet and sour escarole (3,7,14)

Sweetbreads
25.00

Garronese Veneta Sartori selection, carrots in saor, red prawn tartare, hazelnut mayonnaise (2,3)

La Pizzeria

Le Pizze Gourmet

Pizza 1
24.00

Impasto ai Cereali, Pomodoro San Marzano, Acciughe del Cantabrico, Stracciatella Pugliese, Origano, Aglio (1,4,7)

Pizza 2
24.00

Impasto ai Cereali, Fior di Latte di Agerola , Datterino giallo, Mortadella la Favola, Pistacchio (1,7,8)

Pizza 3
28.00

Impasto Petra 5063 e Petra 9, Mozzarella di Bufala, Basilico, Pepe, Gamberi Rossi di Mazara (1,2,7)

Pizza 4
26.00

Impasto Petra 5063 e Petra 9, Fior di Latte di Agerola, Cacio, Pepe, Tartare di Manzo (1,7)

Crunch Pizza
26.00

Mozzarella di Bufala, Datterino, Misticanza, Crudo di Sauris (1,7)

menù

Menù Business

Business Lunch
18.00

From Tuesday to Friday for lunch we offer the menu of the day which includes a first and second course, cover charge, water and coffee.

First Course
13.00

First course including cover charge, water and coffee.

Second Dish
14.00

Second course including cover charge, water and coffee.

Any changes to the menu will be counted separately.

Menù

Our Paths

Pollicino
35.00 per person

4-course course including dessert, created by the chef. Contains seafood and land dishes. Due to its complexity and workmanship, the menu is available for the entire table. The menu includes cover charge.

BRAVE CAPTAINS
55.00 per person

6-course course including dessert, created by the chef. Contains seafood dishes. Due to its complexity and workmanship, the menu is available for the entire table. The menu includes cover charge.

Alice in Wonderland
85.00 per person

8-course course including dessert, created by the chef. Contains seafood and land dishes. Due to its complexity and workmanship, the menu is available for the entire table. The menu includes cover charge.

IN QUESTO ESERCIZIO VENGONO UTILIZZATI I SEGUENTI ALLERGENI:

  1. Cereali contenenti glutine: grano, segale, orzo, avena, farro, kamut
  2. Crostacei e prodotti a base di crostacei
  3. Uova e prodotti a base di uova
  4. Pesce e prodotti a base di pesce
  5. Arachidi e prodotti a base di arachidi
  6. Soia e prodotti a base di soia
  7. Latte e prodotti a base di latte (incluso lattosio)
  8. Frutta a guscio: mandorle, nocciole, noci, pistacchi
  9. Sedano e prodotti a base di sedano
  10. Senape e prodotti a base di senape
  11. Semi di sesamo e prodotti a base di semi di sesamo
  12. Anidride solforosa e solfiti superiori a 10 mg/kg
  13. Lupini e prodotti a base di lupini
  14. Molluschi e prodotti a base di molluschi

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