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Home > Restaurants > Esca
| antipasti | ||||
|---|---|---|---|---|
| Ostriche del Giorno oysters by the half dozen | 16 | |||
| Crudo three unique tastes of our raw seafood | 15 | |||
| Fritti crispy rainbow smelts with meyer lemon jam | 16 | |||
| Moscardino grilled baby octopus with bitter greens and cipolline | 15 | |||
| Vongole al Forno long island littleneck clams baked with prosciutto san danielle and pepperoncino | 15 | |||
| Insalata di Puntarelle bitter winter chicory with anchovy vinaigrette | 16 | |||
| Insalatina Amara salad of winter bitter greens, butternut squash and apple cider vinaigrette | 15 | |||
| Caprese bufala mozzarella with wild arugula and oven dried tomato | 14 | |||
| Insalata Mista salad of fall greens and herbs with pistachio pressed olive oil | 10 | |||
| Zuppa di Pesce Amalfitana fish soup in the style of amalfi with tomato chili bruschetta | 11 | |||
| primi | ||||
| Spaghetti with chilis, mint and a one pound lobster | 30 | |||
| Bigoli house made whole wheat spaghetti with sardines, walnuts and fennel compote | 21 | |||
| Linguine with briny mahogany clams, hot red pepper and pancetta | 24 | |||
| Maccheroni Alla Chittara house made guitar cut spaghetti with sea urchin and crabmeat | 24 | |||
| Spaghetti Neri house made squid ink spaghetti with cuttlefish, green chilis and scallion | 23 | |||
| secondi | ||||
| Orata Americana Per uno o Due whole grilled local porgy for one or two with salsa verde | pp 26 | |||
| Triglia whole pan roasted red mullets with pinenuts, peanuts and pumpkin seeds | 25 | |||
| Tonno seared bigeye tuna with brussel sprouts roasted with pancetta | 26 | |||
| Razza crispy skate with braised red cabbage, rose hips and caramelized sickle pear | 25 | |||
| Ricciola grilled hamachi with greens and beans | 25 | |||
| Salmerino Alpino icelandic arctic char with roasted root vegetables and chestnuts | 25 | |||
| Cuore seared nantucket bay scallops with early florida citrus | 30 | |||
| Zuppa di Pesce sicilian style fish stew | 22 | |||
| Polipo grilled octopus with giant corona beans and preserved sorrento lemon | 23 | |||
| Fritto Misto crispy mixed seafood | 23 | |||
| Pollo organic four story hills farm chicken with fregula, calabrese olives and lemon | 24 | |||
| ostriche $3 | ||||
|---|---|---|---|---|
| Minimum 6 Oysters Per Order | ||||
| Permaquid Oysters (me) | ||||
| St. Simone Oysters (nb) | ||||
| crudo | ||||
| Wild Portuguese Orata with sea salt from trapani | 17 | |||
| Mediterranean Snapper with portuguese sea salt | 17 | |||
| Pink Snapper with red clay salt | 17 | |||
| Fluke with radish | 17 | |||
| Geo Duck lightly marinated giant clam with pomegranate | 17 | |||
| Sea Trout with fiddlehead pickle | 17 | |||
| Striped Bass with toasted squash seeds | 17 | |||
| Salmon Roe with sardinian oil and lemon | 17 | |||
| Bigeye Tuna carpaccio with olio verde and chives | 18 | |||
| Hamachi with gaeta olive aioli | 17 | |||
| Spanish Mackerel with caperberries | 17 | |||
| Horse Mackerel with spoonbill caviar | 19 | |||
| Red Albacore with oven dried tomato | 17 | |||
| Razor Clam two minute ceviche with chilis, mint and scallion | 17 | |||
| Main Sea Urchin with cappezzana olive oil | 18 | |||
| Crudo Tasting six unique tastes of our raw seafood in two flights | 30 | |||
| altro | ||||
| Bianchetti "french fries of the sea" | 16 | |||
| Puntarelle salad of bitter winter italian chicory with anchovy vinaigrette | 16 | |||
| Fritti crispy blowfish tails with lemon jam | 18 | |||
| Vongole al Forno long island littleneck clams baked with prosciutto san daniele and pepperoncino | 17 | |||
| Grigliata grilled portuguese anchovies with a thyme and shallot vinaigrette | 15 | |||
| Moscardino grilled baby octopus with bitter greens and cipolline | 17 | |||
| Cuore seared nantucket bay scallops with a salad of celery root and apple | 18 | |||
| Gamberetti crispy ruby red shrimp with just dug horseradish | 17 | |||
| Brodetto mussels, clams and scallops stewed in a spicy tomato broth | 18 | |||
| Calamari grilled local squid with hot red pepper, lemon and parsley | 17 | |||
| Funghi salad of raw matsutake mushrooms with parmigiano vinaigrette | 20 | |||
| Insalatina Amara salad of winter bitter greens, butternut squash and apple cider vinaigrette | 17 | |||
| Polipo grilled octopus with giant corona beans and preserved sorrento lemon | 16 | |||
| Zuppa di Pesce Amalfitana fish soup in the style of amalfi with tomato chili bruschetta | 12 | |||
| Pesci Azzurri marinated sardines with peperonata grilled sardines with capers, raisins and pinenuts marinated anchovies with preserved blood orange | ea 11 | (any 2) 14 | (all 3) 16 | |
| primi | ||||
| Spaghetti with chilis, mint and a one pound lobster | 30 | |||
| Bigoli house made whole wheat spaghetti with sardines, walnuts and fennel compote | 23 | |||
| Spaghetti Neri house made squid ink spaghetti with cuttlefish, green chilis and scallion | 24 | |||
| Maccheroni Alla Chittara house made guitar cut spaghetti with sea urchin and crabmeat | 24 | |||
| Ravioli di Gamberoni shrimp filled ravioli with roasted acorn squash sauce | 25 | |||
| Linguine with mahogany clams, hot red pepper and pancetta | 23 | |||
| Gnocchi di Ricotta sheep’s milk ricotta gnocchi with tomato, eggplant and bufala mozzarella | 22 | |||
| secondi | ||||
| Pesce Intero | ||||
| Branzino Per Due whole mediterranean sea bass for two cooked in a sea salt crust | 64 | |||
| Orata American Per uno o Due whole grilled local porgy for one or two with salsa verde | pp 34 | |||
| Triglia whole pan roasted red mullets with pinenuts, hazelnuts, almonds and winter savory | 35 | |||
| Scorfano Rosso whole crispy scorpion fish with capers, lemon and rosemary | 34 | |||
| Ricciola grilled local red albacore with red cabbage braised with rosehips | 35 | |||
| Pesce Mattonella roasted grey tilefish with butternut squash, lobster mushrooms and vanilla | 34 | |||
| Salmone wild rainforest king salmon with roasted root vegetables, chestnuts and caramelized sickle pear | 36 | |||
| Capesante local sea scallops with california and florida citrus | 35 | |||
| Tonno local long fin tuna with brussel sprouts roasted with pancetta | 35 | |||
| Squalo Alla Siciliana sicilian style mako shark with yellow cauliflower stewed with capers, raisins and pinenuts | 36 | |||
| Zuppa di Pesce sicilian style fish stew | 29 | |||
| Fritto Misto Amalfitano crispy mixed seafood | 30 | |||
| Pollo organic four story hills farm chicken with calabrese olives, fregula and lemon | 30 | |||
| Contorni selection of italian style vegetables | one 9 | three 15 | five 19 | |
| tasting menu $75 per person | ||||
| $120 Per Person With Selected wines. Tasting Menu Is Available For the Entire Table Only | ||||
| Crudo del Mercato a selection from today’s raw seafood. prosecco, carpene malvolti | ||||
| Grigliata grilled portuguese anchovies with thyme and shallot vinaigrette. veltliner, cantina valle isarco 2006 alto adige | ||||
| Maccheroni Alla Chittara house made guitar cut spaghetti with crabmeat and sea urchin. insolia "erice", fazio 2006 sicilia | ||||
| Tonno local longfin tuna with brussel sprouts roasted with pancetta. rosato, bastianich 2007 friuli | ||||
| Squalo Alla Siciliana sicilian style mako shark with yellow cauliflower stewed with capers, raisins and pinenuts. barbaresco "cichin", ada nada 2001 piemonte | ||||
| Dolci a tasting of our favorite desserts. moscato d’asti, la spinetta, 2007, piemonte | ||||
| dessert menu - dolci $11 | ||||
| Crespelle buckwheat crepes with pumpkin butter, orange crusted pecans and pomegranate | ||||
| Fruitiera baked apple with vanilla gelato | ||||
| Affogato di Cafe caramel gelato drowned in espresso | ||||
| Crostata chocolate velvet tart | ||||
| Torta di Espresso chocolate espresso cake with cappuccino gelato | ||||
| Gelati house made traditional flavors | ||||
| Sorbetti house made seasonal flavors | ||||
| Formaggi ricotta di bufala, taleggio, piave, blue del moncenisio and seasonal fruit confettura | 13 | |||
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