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Regional

  • $
  • Italian
  • 2607 Broadway Ave, New York 10025 40.796321 -73.970687
  • (Btwn 98th & 99th St)
  • click map to interact
  • (212) 666-1915
  • 0

Appetizers

Polpette Infilzate (Sicilia) Skewered veal meatballs in parsley and oregano sauce.    12.00
Parmigiana di Melanzane (Basilcata) Baked eggplant layered with mozzarella and Parmigiano cheese in tomato sauce.    12.00
Fritto Misto (Liguria) Assortment of fried shrimp and calamari.    11.00
Carpaccio di Manzo (Piemonte) Grass-fed thin-sliced beef, baby arugula and 36-month old Parmigiano cheese.    11.00
Mozzarella di Bufala e Pomodoro (Campania) Buffalo milk mozzarella cheese, vine tomato and basil.    13.00
Prosciutto, Melone e Carciofi Fritti (Veneto) Prosciutto di Parma, ripe melon and fried artichokes.    13.00

Salumi e Formaggi

Prosciutto Crudo di Parma 1/4 lb.    12.00
Mortadella D.O.P. 1/4 lb.    12.00
Speck D.O.P. 1/4 lb.    12.00
Cacciatorini 1/4 lb.    12.00
Bresaola D.O.P. 1/4 lb.    12.00
All Salumi Plate Proscuitto crudo di Parma, mortadella D.O.P., speck D.O.P., cacciatorini and bresaola D.O.P.    36.00
3 Cheeses All of our cheeses our D.O.P. from Italy.    15.00
5 Cheeses All of our cheeses our D.O.P. from Italy.    20.00
Piatto Misto Your choice of two salumi and two cheeses.    18.00

Salads

Formaggio di Capra, Mele e Spinaci Salad Spinach, red apple, endive and goat cheese with a drizzle of extra virgin olive oil.    11.00
Rapa Rosse e Gorgonzola Salad Red beets, mesclun greens, Gorgonzola cheese and toasted walnuts.    11.00
Pomodoro sulla Rughetta Salad Ripe tomato and wild arugula in balsamic vinaigrette.    9.00
Riccia, Pere e Pecorino Salad Frisee, aged Tuscan Pecorino cheese, seasonal pear, crispy pancetta bits and pine nuts tossed in lemon and olive oil dressing.    12.00
Cavolo Nero Toscano Salad Raw Tuscan kale salad with grated Pecorino cheese, tossed in lemon vinaigrette with slices of speck.    12.00

Pasta

Strozzapreti al Ragu di Vitello (Emilia Romagna) Twisted fresh pasta in creamy veal ragu.    16.00
Tonnarelli Cacio e Pepe (Lazio) Fresh tonnarelli pasta with Pecorino cheese and black pepper.    14.00
Maccheroni con Salsa di Melanzane e Pomodori (Sicilia) Wide rigatoni with eggplant, tomato and dry ricotta cheese.    15.00
Pappardelle al Ragu di Carne (Umbria) Wide ribbon pasta in short rib ragu.    17.00
Vincisgrassi (Marche) Lasagna of bechamel, Bolognese and Parmigiano cheese.    15.00
Tagliatelle alla Bolognese (Emilia Romagna) Tagliatelle with beef ragu Bolognese sauce.    16.00
Gnocchi alla Sorrentina (Campania) Potato dumplings in tomato sauce with basil and fresh mozzarella cheese.    15.00
Orecchiette Rapini e Salsicce (Puglia) Ear-shaped pasta, Italian sausage and broccoli di rapa tossed in garlic and olive oil.    15.00
Bavette al Limone con Gamberi e Zucchine (Liguria) Lemon linguine with shrimp, zucchini, garlic and olive oil.    17.00
Cappellacci allo Stracchino (Lombardia) Spinach and ricotta ravioli in stracchino cheese sauce over prosciutto di Parma.    17.00
Filei 'Nduja e Caprino (Calabria) Thick spaghetti in a creamy sauce made of hot Calabrian sausage and goat cheese.    16.00
Spaghetti Neri ai Frutti di Mare (Sicilia) Squid ink spaghetti with assorted seafood in garlicky tomato sauce.    17.00
Penne alla Vodka Penne with tomato sauce, a touch of cream and a pinch of red crushed pepper.    14.00
Rigatoni all'Arrabiata Rigatoni with spicy tomato sauce.    14.00
Penne alla Puttanesca Penne with capers and black olives in marinara sauce.    14.00
Rigatoni alla Caprese Rigatoni with cherry tomato and Buffalo mozzarella.    14.50

Secondi

Filetto del Macellaio (Tuscany) Grilled hanger steak, arugula and shaved Tuscan Pecorino cheese.    20.00
Pollo all' Emiliana (Emilia Romagna) Chicken breast with prosciutto di Parma and Parmigiano Reggiano cheese in brown butter with zucchini.    18.00
Brasato di Bue con Risotto (Piemonte) Short rib braised in red wine. Served with truffle oil risotto.    20.00
Branzino al Cartoccio (Sardegna) Branzino, black olives, diced potatoes and cherry tomatoes oven-baked in parchment paper.    21.00
Scottadito alla Romana (Lazio) Roman-style herbed lamb chops. Served with roasted potatoes.    22.00
Chicken Piccata Chicken breast cutlet with capers in a lemon and butter sauce, served with roasted potato.    18.50
Chicken Milanese Breaded chicken breast cutlet served with tomato and arugula salad.    18.50
Chicken Parmigiana Breaded chicken breast topped with tomato sauce and mozzarella cheese served with roasted potato.    19.50

Sides

Patate al Rosmarino Rosemary roasted potatoes.    8.00
Broccoli al Salto Sauteed broccoli di rapa in garlic and olive oil.    8.00
Spinaci al Salto Wilted spinach in garlic and olive oil.    8.00

Dolci

Caprese (Campania) Chocolate and almond flourless cake.    8.00
Torta della Nonna (Toscana) Classic Florentine vanilla custard and pine nut tart.    8.00
Tortino al Cioccolato (Piemonte) Warm chocolate souffle.    8.00
Tiramisu (Veneto) Trifle of ladyfingers, mascarpone cheese and espresso.    8.00

 

Regional
2607 Broadway Ave
Btwn 98th & 99th St
(212) 666-1915
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