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Home > Restaurants > Falai
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| antipasti | ||||
|---|---|---|---|---|
| Bufala Ricotta Flan pine-nut crumble, cauliflower, candied apple, frisée salad | 15 | |||
| Polenta Bianca chicken liver, dried dates, hedge-hog mushroom "vellutata" | 13 | |||
| Misticanza mixed greens and aromatic herbs, dried vegetables, lemon-thyme | 12 | |||
| Lingua thinly sliced braised veal tongue, salsa verde, soufflé quinoa, horseradish froth | 14 | |||
| Polipo baby octopus, granny smith apples, piemonte black rice, curry emulsion, squid ink sauce | 16 | |||
| pasta | ||||
| Thyme Pappardelle crimini mushroom ragu, ricotta and fig purée | 16 | |||
| Stracci di Pasta spring herb pasta, green asparagus, pioppini mushrooms, asiago cheese and summer truffle fondue | 19 | |||
| Pici hand-rolled egg-less pasta, italian cinnamon sausage, braised chiogga, pecorino cheese | 18 | |||
| Gnudi ricotta cheese, baby spinach, brown butter, crema di latte, crispy sage | 16 | |||
| Caramelle mussel-stuffed whole wheat pasta, cranberry bean cream, dry tomato, rosemary garlic oil | 17 | |||
| Basil Tortelli riccotta and seafood-filled pasta, creme fraiche, english peas, caviar, seafood consomme | 18 | |||
| Burrata E Prosciutto | 13 | |||
| pesce | ||||
| Coda di Rospo monkfish two ways, seared and fried, cherry tomatoes,aioli, red beet vinaigrette, grilled eggplant | 26 | |||
| Branzino zucchini-wrapped sea bass, lemon zest, spring garlic, zucchini cream | 26 | |||
| Cacciucco seared monkfish, scallops, red mullet, tomatoes, lobster broth | 25 | |||
| carne | ||||
| Choice of | ||||
| Coniglio roasted rabbit loin and ribs, white wine braised leg, raspberry red radish, carrots | 26 | |||
| Manzo seared petite filet, celery root, bergamot compote, collard greens, parsnip chips | 26 | |||
| Anatra peking duck breast, salsify purée, purple potato chips, kumquats, star anise infused sauce | 27 | |||
$50 Per person. For the Table only. Choice of
| Polenta Bianca chicken liver, dried dates and wild mushrooms "vellutata" | ||||
|---|---|---|---|---|
| Polipo baby octopus, granny smith apples, piemonte black rice, curry emulsion, squid ink sauce | ||||
| Gnudi ricotta cheese, baby spinach, brown butter, crema di latte, sage | ||||
| Caramelle mussel-stuffed whole wheat pasta, cranberry bean cream, dry tomato, and rosemary garlic oil | ||||
| Coda di Rospo monkfish two ways, seared and fried, cherry tomatoes, aioli, red beet vinaigrette, grilled eggplant | ||||
| Anatra peking duck breast, salsify pureé, purple potato chips, kumquats, star anise infused sauce | ||||
| Passion Fruit Souffle | ||||
| classici $10 | ||||
|---|---|---|---|---|
| Chocolate Brioche chocolate and passion fruit pâté à choux, crème brûlée | ||||
| Profiterol typical marsala mousse with valrhona bitter chocolate sauce | ||||
| Baba citrus syrup, rum, pineapple | ||||
| non classici | ||||
| Meringata roasted pineapple, milk cream and gelato | 10 | |||
| Passion Fruit Souffle 10 min. wait | 10 | |||
| Raspberry Souffle black truffle gelato, torrone crème brûlée (10 min. wait) | 10 | |||
| Sorbetti gelato of the day (one scoop) | 4 | |||
| vino dolce | ||||
| Piemonte ca' du sindic - moscato d'asti | 12 | 40 | ||
| Toscana mola - aleatico dell' elba 2006 | 18 | 80 | ||
| Toscana- castello sonnino - vin santo del chianti 2001 | 20 | 90 | ||
| Toscana nanerone - aleatico di toscana 2006 | 18 | 80 | ||
| formaggi | ||||
| Taleggio (valtaleggio) cow’s milk, semi-soft, washed-rind cheese characteristically aromatic yet mild in flavor. the texture is moist-to-oozy with a pleasant melt in your mouth feel, finishing with a fruity note. served with cherry purée, poached cherries, and candied almond | ||||
| Piave (veneto) cow’s milk, hard, full-bodied flavor, intensifying with age, making this cheese highly unique. the texture is firm and sharp, but very pleasing. served with balsamic reduction, and poached figs | ||||
| Pecorino Toscano (toscana) sheep’s milk, semi-hard, fragrant, savory and distinctive. the texture is firm, but crumbly, creating a creamy mouth feel. served with red wine reduction, candied walnuts, and poached apricot | ||||
| Robiola Rocchetta (langhe) cow and sheep milk, creamy, silky and smooth. the texture is luxurious, finishing with a mild sweetness and a slight mushroom flavor. served with candied pine nuts, poached dates, and raspberry sauce | ||||
| Blu del Moncenisio (piemonte) cow’s milk, full flavored, firm and moist. the texture is smooth and dense, speckled with pungent and peppery bluing, creating a luscious flavor. served with citrus honey, honey poached pears, and walnut date bar | ||||
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