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Nino's

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Italian
  • 1354 1st Ave, New York NY10021 40.768115 -73.955328
  • (Btwn 72nd & 73rd St)
  • click map to interact
  • (212) 988-0002
  • 0

Appetizers

The Chef's Soup spontanée du jour.   10.00
Fresh Mozzarella breaded and sauteed in anchovy sauce.   13.00
Grilled Balsamic Marinated Portobello topped with roasted peppers, zucchini and melted fontina.   14.00
Little Neck Clams steamed in a light tomato and fresh basil broth.   14.00
Sauteed Jumbo Shrimp with a tomato white bean ragout.   17.00
Smoked Salmon And Fresh Asparagus in a warm puff pasty shell, sprinkled with vegetable burnoise and lemon sauce.   17.00
Nino's Homemade Meatballs with pine nuts, raisins, roasted tomato sauce and grated parmigiano-reggiano.   13.00
Carpaccio Of Beef And Bresaola Wrapped Arugula rubbed with extra virgin olive oil and shaved parmesan.   17.00
Imported Buffalo Mozzarella roasted peppers, fresh tomatoes and basil   16.00

Salads

Caesar Salad For 2 with croutons and fresh-grated parmesan.   22.00
Mesculin Greens baby lettuce with balsamic vinaigrette.   10.00
Arugula, Endive And Radicchio in a lemon dressing.   11.00

Homemade Pasta

Homemade Potato Gnocchi in tomato sauce topped with fresh mozzarella.   17.00
Homemade Sun-Dried Tomato Ravioli napped with fresh tomato purree.   19.00
Homemade Spinach Ricotta Ravioli tossed in a basil pesto.   19.00
Homemade Cavatelli with broccoli rabe, sweet sausage, garlic and extra virgin olive oil.   21.00

Imported Pasta

Spaghetti Carbonara pancetta, onions, percorino and egg yolk.   19.00
Capellini Primavera with an array of vegetables.   19.00
Penne With Braised Veal roasted peppers, scallions, olive oil and garlic.   21.00
Linguine With Fresh Clams sauteed in garlic, olive oil and parsley.   21.00
Fedelini And Baby Shrimp sauteed with garlic, fresh tomato and basil.   23.00
Rigatoni And Vodka in a pink tomato sauce finished with parmesan cheese.   19.00
Duck Risotto cooked in sage-scented duck broth, plum tomato and finished with parmesan cheese.   25.00
Gluten-Free Pasta penne or linguine.   24.00

Main Course

Grilled Red Snapper with vegetable ratatouille and napped in garlic and olive oil.   29.00
Herb Mustard Glazed Salmon served over king crab, horseradish, green onion cake and cucumber and caper vinaigrette.   29.00
Char-Grilled Yellow Fin Tuna served with a cabbage slaw, balsamic onion stew and pickled ginger.   35.00
Sauteed Jumbo Shrimp surrounding risotto mantecato topped with mango relish in a flat parsley puree.   36.00
Roasted Chicken Breast with grilled vegetables, goat cheese napoleon and an artichoke with white wine sauce.   27.00
Parmesan Crusted Chicken with lemon white wine butter sauce.   25.00
Quail Stuffed With Shredded Duck corn-crusted polenta cake and black currant sauce.   29.00
Veal Scaloppini with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage.   30.00
Veal Loin Medallions with seasonal vegetables, garlic-whipped potatoes and a tarragon mustard sauce.   34.00
Rack Of Veal on steak-fried potatoes, spinach, topped with crispy leeks.   39.00
Grilled Filet Mignon finished with barolo wine sauce and seasonal vegetables.   38.00
Rack Of Lamb In Two Sauces served with broccoli rabe, white beans and baby carrots.   39.00
Grilled Vegetable Napoleon with portobello, red peppers, polenta and herb pesto sauce.   20.00

Lunch

Appetizers

"Spontanee Du Jour"    8.00
Fresh Mozzarella breaded and sautéed in anchovy sauce   10.00
Grilled Balsamic Marinated Portobello topped with roasted peppers, zucchini, and melted fontina   11.00
Little Neck Clams steamed in a light tomato, fresh basil broth   11.00
Sautéed Jumbo Shrimp with a tomato white bean ragout   14.00
Smoked Salmon And Fresh Asparagus in warm puff pastry shell, sprinkled with vegetable burnoise & lemon sauce   14.00
Nino’s Homemade Meatballs with pine nuts, raisins, roasted tomato sauce and grated parmigiano reggiano   11.00
Carpaccio Of Beef And Bresaola Wrapped Arugula rubbed with extra virgin olive oil and shaved parmesan   14.00
Imported Buffalo Mozzarella roasted peppers, fresh tomatoes and basil   13.00

Homemade Pasta

Homemade Potato Gnocchi in tomato sauce topped with mozzarella   15.00
Homemade Sundried Tomato Ravioli napped with fresh tomato puree   16.00
Homemade Spinach Ricotta Ravioli tossed in a basil pesto   16.00
Homemade Cavatelli with broccoli rabe, sweet sausage, garlic and e.v. olive oil   18.00

Imported Pasta

Spaghetti Carbonara Pancetta onions, pecorino and egg yolk   16.00
Capellini Primavera with an array of vegetables   16.00
Penne With Braised Veal roasted peppers, scallions, olives oil and garlic   18.00
Linguine With Fresh Clams sautéed in garlic, olive oil and parsley   18.00
Fedelini And Baby Shrimp sautéed with garlic, fresh tomato & basil   19.00
Rigatoni And Vodka in a pink tomato sauce finished with parmesan cheese   16.00
Duck Risotto cooked in sage scented duck broth, plum tomato and finished with parmesan cheese   22.00
Gluten Free Pasta Penne Or Linguini    22.00
Split Pasta Add $2 Per Person

Main Course

Grilled Red Snapper with vegetable ratatouille and napped in garlic and olive oil   24.00
Herb Mustard Glazed Salmon over king crab, horseradish, green onion cake & cucumber, caper vinaigrette   24.00
Char-Grilled Yellow Fin Tuna served with a cabbage slaw, balsamic onion stew and pickled ginger   29.00
Sautéed Jumbo Shrimp surrounding risotto mantecato topped with mango relish in a flat parsley puree   29.00
Roasted Chicken Breast with grilled vegetables, goat cheese napoleon and an artichoke, white wine sauce   23.00
Parmesan Crusted Chicken with lemon white wine butter sauce   19.00
Quail Stuffed With Shredded Duck corn-crusted polenta cake and black currant sauce   24.00
Veal Scaloppini with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage   24.00
Veal Loin Medallions with seasonal, vegetables, garlic whipped potatoes and a tarragon mustard sauce   29.00
Rack Of Veal on steak fried potatoes, spinach, topped with crispy leeks   34.00
Grilled Filet Mignon finished with barolo wine sauce and seasonal vegetables   34.00
Rack Of Lamb In Two Sauces served with broccoli rabe, white beans and baby carrots   35.00
Grilled Vegetable Napoleon With Portobello red peppers, polenta and herb pesto sauce   18.00
Pick Your Own Live Lobster From Our Tank served fradiavolo style over linguine (recommended for two)   

Salads

Caesar Salad with croutons and fresh grated parmesan  (for 2) 19.00
Mesculin Greens baby lettuce with balsamic vinaigrette   8.00
Arugula endive, radicchio in a lemon dressing   9.00

 

Price Fix Lunch $25 Per Person

Appetizers

Chef’s Soup Of The Day    
Mescaline Green Baby Lettuce with balsamic vinaigrette   
Fresh Mozzarella breaded and sautéed in anchovy sauce   

Entrées

Grilled Salmon with roasted tomatoes, capers, black & green olives in white wine sauce   
Mezzi Rigatoni with vodka in a pink tomato sauce finished with parmesan cheese   
Chicken Martini parmesan crusted chicken with lemon and white wine butter sauce   
Braised Lamb shank with roasted potatoes in barolo sauce   
Fedellini And Baby Shrimp sautéed with garlic, fresh tomato and basil   

Dessert

Cheesecake    
Chocolate Mousse    
Tiramisu    
Choice Of Coffee Or Tea    

 

Price Fix Dinner $38 Per Person

Appetizers

Chef’s Soup Of The Day    
Imported Buffalo Mozzarella with roasted peppers, tomatoes and basil   
Mescaline Green baby lettuce with balsamic vinaigrette   
Nino’s Famous Homemade Meatballs made with veal, beef and pork served with fresh chopped tomato sauce and parmesan cheese   

Entrées

Grilled Salmon with roasted tomatoes, capers, black & green olives in white wine sauce   
Zuppa De Pesce seafood combination served in a light tomato broth sauce   
Over Linguini    
Mezzi Rigatoni with vodka in a pink tomato sauce finished with parmesan cheese   
Chicken Martini parmesan crusted chicken with lemon and white wine butter sauce   
Veal Scallopini with prosciutto and melted fontina cheese, leeks, mushrooms, fingerling potatoes and lemon sage   
Braised Lamb shank with roasted potatoes in barolo sauce   

Dessert

Cheesecake    
Chocolate Mousse    
Tiramisu    
Choice Of Coffee Or Tea    

 

Nino's
1354 1st Ave
Btwn 72nd & 73rd St
(212) 988-0002
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