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Felidia

  • $$$$$
  • Italian
  • 243 E 58th St, New York NY10022 40.760338 -73.965435
  • (Btwn 2nd & 3rd Ave)
  • click map to interact google maps
  • (212) 758-1479
  • 0

Lunch Prix Fixe $29.50

Three-Course. Please Choose: 1 First Course, 1 Second Course And 1 Dessert

First Course

Capesante roasted maine diver scallops with beans and kale farrotto   
Tutto Crudo shaved raw seafood salad and shaved vegetables  supp 5.00
Burrata E Uova "Alla Carbonara" burrata cheese, new hampshire farms blue egg, crisp bacon, spaghetti squash and broccoli rabe   
Salmone Affumicato smoked salmon pastrami with bagel crostini, boiled eggs and blue potato salad   
Polipo grilled octopus, corona beans, celery and "octopus water vinaigrette"  supp 8.00
Barbabietole slow roasted baby beets, pickled cranberry, housemade ricotta, pistachio and mustard seeds   
Fegatini chicken liver: grilled spiedini and pate al vin santo with caramelized shallots   
Salumi salumi plate   
Minestra Di Pesce lobster broth with seafood and almafi coast "pasta mista"  supp 5.00
Bianconeri Alla Trapanese black and white bavette with calamari and trapanese pesto   
Cacio E Pere pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper   
Orecchiette whole wheat orecchiette with broccoli rabe and pesto   
Maccheroncini maccheroncini with smoked pancetta, spring onion and spicy tomato sauce   
Tagliatelle tagliatelle with veal, beef and pork ragu   
Pappardelle spinach pappardelle with braised, shredded hudson valley moulard duck and mushrooms  supp 5.00

Second Course

Branzino baked whole mediterranean bass with acqua pazza, potato, fennel, onion and black olives  supp 10.00
Tonno yellow fin tuna "palermitana" grilled on one side with yellow pepper agrodolce and caponata  supp 8.00
Grigliata Di Pesce scallops, lobster, calamari, shrimp and razor clams cooked "alla piastra," swiss chard salad, lemon and oil  supp 15.00
Salmone pan-seared salmon, mustard-tomato vinaigrette, swiss chard, potato and leeks   
Vitello Tonnato felidia’s version of a traditional veal tonnato   
Quaglie Saltimbocca bacon wrapped quail breast, braised legs, salsify puree and brussel sprouts  supp 5.00
Vitello veal tenderloin, grana padano cheese fonduta, red wine braised cheeks with shiitake mushrooms, sweet potato and cabbage  supp 10.00
Pollo sautéed chicken breast, with tomato, mozzarella, spinach, garlic and oil   
Fegato roasted calf’s liver, polenta, farro, shallot gratin, balsamic   
Trippa spicy, braised calf tripe "parmigiana," buckwheat polenta   
Inquire About Our Bastianich/La Mozza Wine Flights. Introductory Flight $15, Reserve Flight $25

Desserts

Tiramisu Alle Pesche peach, mascarpone cream and amaretti tiramisu   
pavese ermes, ninive m.v   12.00
Crostata Di Mirtilli blueberry "frangipane" tart with honey almond this dessert is gluten-free   
bussola recioto della valpolicella, 2005   19.00
Palacinke palacinke, raspberry jam, crème fraiche and blueberry sauce   
malvasia nera 2011 cascina gilli   12.50
Bicerin felidia’s version of a traditional hot drink from torino, made with coffee ice cream, hot chocolate and whipped cream   
moscato di pantelleria "sangue doro" c.bouquet, 2009   21.00
Gelati tasting of homemade gelato served with chocolate sauce   
malvasia nera 2011 cascina gilli   12.50
Sorbetti tasting of housemade sorbetti   
brandini moscato d'asti 2010   12.00
Each Additional Course $12. Supplement For Main Courses Will Apply. We Also Offer A Chef’s Tasting Of Three Signature Pastas And One Dessert $29.50. Chef’s Market Tasting: Chef Nicotra Will Create A Tasting Menu Of The Seasons Finest Selections. Tasting Menus Are Also A Perfect Choice For Vegetarians. Participation Of The Entire Table Is Required. Prices Begin At $35 Per Person For 4 Courses

 

Dinner

Solo Olio olive oil sampling not all olive oils are created "equal." experience the difference in texture and flavor of three different olive oils   7.00

Appetizers

Tutto Crudo shaved raw seafood salad and shaved vegetables   21.00
I Crudi Di Manzo creekstone farm filet mignon carpaccio and wagyu beef tartare with hazelnut, artichoke, grana padano, celery and arugula   24.00
Polipo grilled octopus, corona beans, celery and "octopus water vinaigrette"   24.00
Fegatini chicken liver: grilled spiedini and pate al vin santo with caramelized shallots   15.00
Barbabietole slow roasted baby beets, pickled cranberry, housemade ricotta, pistachio and mustard seeds   16.00
Burrata E Uova "Alla Carbonara" burrata cheese, new hampshire farms blue egg, crisp bacon, spaghetti squash and broccoli rabe   18.00
Salmone Affumicato smoked salmon pastrami with bagel crostini, boiled egg and blue potato salad   24.00

"Primi Piatti"

We Also Offer Gluten-Free Corn, Rice, And Homemade Pastas

Minestra Di Pesce lobster broth with seafood and almafi coast "pasta mista"   28.00
Bianconeri Alla Trapanese black and white bavette with calamari and trapanese pesto   28.00
Orecchiette whole wheat orecchiette with broccoli rabe and cetara anchovies   26.00
Cacio E Pere pear and fresh pecorino-filled ravioli, aged pecorino and crushed black pepper  20.00 25.00
Candele candele with rosemary, spicy tomato and fresh ricotta   25.00
Pappardelle spinach pappardelle with braised, shredded hudson valley moulard duck and mushrooms  22.00 27.00
Risotto Con Zucca acquerello rice with golden hubbard squash, bacon and pecorino cheese   30.00

Fish

Branzino baked whole mediterranean bass with acqua pazza, potato, fennel, onion and black olives   36.00
Tonno yellow fin tuna "palermitana" grilled on one side with yellow pepper agrodolce and caponata   36.00
Grigliata Di Pesce scallops, lobster, calamari, shrimp and razor clams cooked "alla piastra," swiss chard salad, lemon and oil   39.00

Meat

Trippa spicy braised calf tripe "parmigiana," soft and crisp buckwheat polenta   26.00
Quaglie Saltimbocca bacon wrapped quail breast, braised legs, salsify puree and brussel sprouts   34.00
Agnello lamb chops scottadito with roasted fennel and balsamic olive vinaigrette   39.00
Fegato roasted calf’s liver, polenta, farro, shallot gratin   28.00
Vitello veal tenderloin battutina with mushroom "trifolati," roasted rainbow baby carrots, whipped potato, leeks and fig vincotto   39.00
Manzo braised beef flat iron, steak tagliata, with beans and kale farrotto   36.00

Chef’s Tasting Menus

Chef Nicotra Will Create A Personalized Tasting Menu Of The Day’s Finest Selections For Your Table. Tasting Menus Are Also A Perfect Choice For Vegetarians. Participation Of The Entire Table Is Required.

4 Course Pasta Tasting Plus Dessert available monday through thursday   65.00
4 Course Felidia Signature Dishes Tasting Menu    70.00
5 Course Vegetarian Tasting Menu    75.00
Chef’s Tasting Menu And Up    90.00

Dessert

Tiramisu Alle Pesche peach, mascarpone cream and amaretti tiramisu   10.00
pavese ermes, ninive m.v   12.00
Crostata Di Mirtilli blueberry "frangipane" tart with honey almond ice cream this dessert is gluten-free   12.00
bussola recioto della valpolicella, 2005   19.00
Palacinke palacinke, raspberry jam, crème fraiche and blueberry sauce   10.00
malvasia nera 2011 cascina gilli   12.50
Cannolo Aperto open cannolo with housemade ricotta, raspberry sauce   10.00
franz haas moscato rosa, 2009   16.00
Bicerin felidia’s version of a traditional hot drink from torino, made with coffee ice cream, hot chocolate and whipped cream   12.00
moscato di pantelleria "sangue doro" c.bouquet, 2009   21.00
Tortino Di Carote E Pistacchi carrot and pistachio cake with mascarpone pistachio ice cream   12.00
ca’ rugate"la perlara" recioto di soave, 2008   14.00
Panna Cotta Con Mango panna cotta, with passion fruit sauce, meringue and mango, this dessert is gluten-free   12.00
brandini moscato d'asti, 2010   12.00
Sorbetti E Gelati tasting of homemade sorbet or homemade ice cream with chocolate sauce   10.00
recommended wine for sorbet: brandini moscato d'asti 2010   12.00
recommended pairing for gelato: malvasia nera 2011 cascina gilli   12.50
Inquire With One Of Our Sommeliers For A Bottle Of Dessert Wine

 

Pre-Theater $45

Menu Available Between 4:30 And 6:15 And After 9:30 Monday-Thursday By Reservation Only

Appetizer

Please Choose One

Capesante roasted maine diver scallop with beans and kale farrotto   
Barbabietole slow roasted baby beets, pickled cranberry, housemade ricotta, pistachio and mustard seeds   
Salumi salumi plate   
Cacio E Pere pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper   
Fegatini chicken liver: grilled spiedini and pate al vin santo with caramelized shallots   
Pappardelle spinach pappardelle with braised, shredded hudson valley moulard duck and mushrooms   

Main Course

Please Choose One

Candele candele with rosemary, spicy tomato and fresh ricotta   
Tagliatelle tagliatelle with veal, beef and pork ragu   
Salmone pan-seared salmon, mustard vinaigrette, swiss chard, potato and leeks   
Pollo sautéed chicken breast, with tomato, mozzarella, spinach, garlic and oil   
Vitello veal tenderloin, grana padano cheese fonduta, red wine braised cheeks with shiitake mushrooms, sweet potato and cabbage   
Trippa spicy braised calf tripe "parmigiana," soft and crisp buckwheat polenta   
Fegato roasted calf’s liver, polenta, farro and shallot gratin   

Dessert

Please Choose One:

Palacinke crepes, raspberry jam, crème fraiche and blueberry sauce   
Tiramisu Alla Nutella nutella and mascarpone cream tiramisu   
Sorbetti E Gelati tasting of homemade sorbet or homemade ice cream   

 

Gluten Free

Polipo octopus: grilled and mosaic with shelled beans, tomato mustard vinaigrette   
Insalata Di Carciofi E Asparagi spring salad: asparagus, artichoke, grana padano and arugula   
Fusilli Con L’Anatra corn fusilli with braised, shredded moulard duck   
Linguini gluten free linguini with mussels, clams and zucchini   
Tonno yellow fin tuna "palermitana" grilled on one side with vegetable agrodolce and balsamic beet sauce   
Crostata Di Pecan pecan tarte with bourbon-maple syrup ice cream, apricot sauce   

Group Dining Tasting Menu

Chef Fortunato Nicotra Will Create A Personalized Six-Course Tasting Menu For Your Table To Enjoy. Participation From The Entire Table Is Required.

Antipasti

Choice Of:

Barbabietole slow roasted baby beets, pickled cranberry, housemade ricotta, pistachio and mustard seeds   
Tutto Crudo shaved raw seafood salad and shaved vegetables   
Carne Cruda Al Coltello prime filet mignon beef tartare with hazelnut, artichoke, grana padano, arugula   

Primi

Sampling Of Both:

Cacio E Pere pear and fresh pecorino-filled ravioli with aged pecorino and crushed black pepper   
Pappardelle spinach pappardelle with braised, shredded hudson valley moulard duck and mushrooms   

Secondi

Choice Of:

Il Pescato Del Giorno chef’s market selection   
Polenta stone ground polenta with mushroom ragu   
Vitello veal tenderloin with grana padano cheese fonduta and red wine braised cheeks with shiitake mushrooms sweet potato and cabbage   
Quaglie Saltimbocca bacon wrapped quail breast, braised legs, salsify puree and brussel sprouts   

Dolci

Choice Of:

Palacinke crepes, raspberry jam, crème fraiche and blueberry sauce   
Tiramisu Alla Nutella nutella and mascarpone cream tiramisu   
Gelato tasting of house-made ice creams with chocolate sauce   

 

Felidia
243 E 58th St
Btwn 2nd & 3rd Ave
(212) 758-1479
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