Advertising

Overcast 49° » 5-day

You are not logged in

New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Centolire

Menus provided by Menupages

Centolire Menu

  • Takeout Available

beginnings
Insalata di Cesare the classic, prepared tableside       14.50
Carciofi Alla Romana artichoke prepared roman-jewish style with fresh fennel       14.50
Insalata di Carciofini baby artichokes and arugula salad with shaved parmigiano       14.50
Insalata della Garfagnana a medley of fresh cranberry beans, chickpeas, sweet peas, beets with frisee, rugola and cheese served with house vinaigrette       15.50
Insalata Madison Avenue seven vegetables, greens and legumes, finely chopped in a red wine vinaigrette       13
Insalata Tricolore arugula, endive, radicchio with shaved parmigiano cheese       10.50
Fritto Misto Vegetali E Funghi a medley of fall vegetables, lightly dusted and flash fried, served with aioli dip      
Cibreo chicken livers sauteed with shallots and white wine, over thinly sliced fennel       13.50
Melanzane Alla Parmigiana eggplant parmesan with mozzarella, basil and tomato sauce       15.95
Salsiccia di Cinghiale grilled wild boar sausage, served with sauteed broccoli rape       14.50
Calamari al Forno dusted with italian breadcrumbs, seasoned and baked       15
Fritto Misto di Calamari E Zucchine fried calamari and zucchini       15
Sarde Alla Griglia fresh sardines grilled and served with roasted onions and cauliflower       14
Zuppa del Giorno preparation changes daily      
pasta
Ravioli con Pere E Gorgonzola home made dumpling with roasted pears, gorgonzola cheese served with speck cured pork and porcini mushroom sauce       20.50
Orecchiette ear shaped artisanal pasta served in a sauteed broccoli rabe with garlic and red pepper       19.50
Strozzapreti con Pollo in Fricassea spinach and ricotta dumplings, with a chicken-vegetable fricassee       19.50
Spaghetti Alla Rustica served with thinly sliced onions, tomato sauce and parmigiano       18.50
Tagliolini Chitarra homemade pasta with meatballs, peas and mushrooms       20.50
Fettuccine Alla Bolognese homemade pasta tossed in a traditional meat sauce       20.50
Fettuccine Alla Carbonara black truffles, bacon and pecorino, prepared tableside       19
Rigatoni Buttera sweet & hot sausage with peas, tomatoes and a touch of cream       19.50
Penne di Farro Alle Verdure di Casa farro pasta with fall beets and wild mushrooms       21.50
entrees
Chilean Sea Bass oven roasted and served with artichokes in guazzetto       30.50
Livornese Style With capers, Anchovies and Tomato sauce, With Broccoli Rape       29.50
Shrimp Scampi with spaghetti in olive oil, garlic and a touch of tomato sauce       27.50
Salmone al Forno baked wild salmon, served over braised cabbage and black truffle pate       29
Cacciucco Alla Toscana tuscan fish and shellfish stew with a garlic and tomato sauce       29.50
Pesce del Giorno (fish of the day) selection and preparation changes daily      
Pollo Centolire sea slat-cured 3-pound organic chicken, roasted and carved tableside, served with pan-roasted potatoes and spinach       (serves two) 42
Pollo Alla Parmigiana breaded breast of chicken, encrusted with parmesan in a lemon-white wine sauce, served with baby carrots and haricot vert       28
Tagliata di Manzo hanger steak, sliced served with double fried yukon potatoes, sauteed spinach       29
Vitello Milanese veal top round, pounded and breaded, served with wild arugula, thinly sliced red onions, tomatoes      
Ossobuco braised veal shank with a porcini and tomato ragout served over risotto with fresh herbs       34
Coniglio Alla Cacciatora con Olive di Gaeta organic farm raised rabbit, braised in white wine rosemary and sage, serve with gaeta olives and broccoli rape       25.50
La grande, Grilled Aged Ribeye served with shallot mashed potatoes and creamy spinach gratin       52

Menus provided by Menupages

Advertising

Advertise on this Site