Menus provided by Menupages

three-course prix fixe lunch $29.50

Please choose: 1 First Course, 1 Second course and 1 Dessert

Chef's Market Tasting Menu chef nicotra will create a tasting menu of the season's finest selections. tasting menus are also a perfect choice for vegetarians. participations of the the entire table is required. prices begin at $35 per person for (4) courses
first course
Capesante roasted maine diver scallop with jerusalem artichokes
Tutto Crudo shaved raw seafood salad and shaved vegetables				supp 5
Burrata E Uova burrata cheese, broccoli di rape, spaghetti squash "carbonara"
Polipo octopus: grilled and mosaic with leeks, blue potato, lemon and oil				supp 8
Barbabietole satur farms baby beet salad, cranberry agrodolce, mustard seeds and local cheeses
Fegatini chicken liver: trifolato with onion and pate crostino
Salumi salumi plate
Minestra di Pesce lobster broth with seafood and broken lidia’s capellini				supp 5
Bianconeri Alla Trapanese black and white bavette with baccala and trapanese pesto				supp 5
Cacio E Pere pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper
Orecchiette whole wheat orecchiette with broccoli di rape pesto
Maccheroncini maccheroncini with pancetta, sweet onion, spicy cherry tomato sauce
Tagliatelle tagliatelle with veal, beef and pork ragu
Pappardelle porcini pappardelle with braised, shredded hudson valley moulard duck and mushrooms				supp 5
second course
Branzino whole-baked mediterranean bass with acqua pazza and poached vegetables				supp 5
Tonno* yellow fin tuna "palermitana" grilled on one side with grilled radicchio and balsamic beet sauce				supp 8
Grigliata di Pesce scallops, lobster, calamari, shrimp and razor clams cooked "alla piastra," swiss chard salad, lemon and oil				supp 10
Salmone pan-seared salmon, mustard-tomato vinaigrette, swiss chard, potato and leeks
Quaglie bacon and cheese stuffed quail: parsnip puree, roasted savoy cabbage and pear chutney				supp 5
Vitello veal tenderloin with mushroom "trifolati," castelmagno cheese and spinach				supp 10
Pollo slow-poached chicken breast, with lemon, garlic, white wine sauce and spinach
Fegato roasted calf’s liver, polenta, farro, shallot gratin, balsamic
Trippa spicy, braised calf tripe "parmigiana," buckwheat polenta
bastianich & la mozza wine flights
Inquire About Our Bastianich/la Mozza Wine Flights
Introductory Flight				15
Reserve Flight				25
desserts
Tiramisu di Panettone panettone tiramisu with warm chocolate coffee sauce and mascarpone ice cream recommended wine: abbazia novacella moscato rosa, 2007
Recommended wine: Abbazia Novacella Moscato rosa, 2007				16
Crostata di Mele Cotogne apple cider poached quince frangipane tart, with bourbon-maple syrup ice cream recommended wine: felsina vin santo, 2001
Recommended wine: Felsina Vin santo, 2001				17
Palacinke palacinke, rosehip jam, pistachio brittle, crème fraiche
Recommended wine: "framboise" Lambic				12.50
Pere al Moscato moscato-poached bosc pear with dried cranberry and vanilla ice cream this dessert is gluten-free
Recommended wine: Pavese ermes, Ninive M.v				12
Gelati tasting of homemade gelato served with chocolate sauce
Recommended Pairing For gelato: malvira’, Brachetto birbet, M.v				13
Sorbetti tasting of housemade sorbetti
Recommended Wine For sorbet: Brandini Moscato D'asti 2010				12

we also offer gluten-free corn and rice pasta

dinner

Solo Olio Olive Oil Sampling not all olive oils are created "equal." experience the difference in texture and flavor of three different olive oils				7
appetizers
Tutto Crudo shaved raw seafood salad and shaved vegetables				21
I Crudi di Manzo creekstone farm filet mignon carpaccio and wagyu beef tartare with hazelnut, artichoke, grana padano, celery, and arugula				24
Polipo octopus: grilled and mosaic with leeks, blue potato, lemon and oil				24
Fegatini chicken liver: trifolato with mushrooms, onion and pate				15
Barbabietole satur farms baby beet salad, dried cherry agrodolce, mustard seeds and local cheeses				16
Burrata E Uova "alla carbonara" burrata cheese, crisp bacon, asparagus and spring onion				18
Salmone Affumicato smoked salmon pastrami with toasted bagel, boiled egg, white asparagus and scallion salad				24
zuppa
Zuppa di Ricotta Asparagi E Ortiche spring soup with red quinoa nettles and ricotta				15
"primi piatti"
We Also Offer Gluten-free corn, rice, and Homemade Tagliatelle Pastas
Minestra di Pesce lobster broth with seafood and almafi coast "pasta mista"				28
Bianconeri Alla Trapanese black and white bavette with baccala and trapanese pesto				25
Orecchiette whole wheat orecchiette with mussels, clams, zucchini and three minute tomato sauce				28
Cacio E Pere pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper			20	25
Candele candele with rosemary, spicy tomato, and fresh ricotta				25
Pappardelle porcini pappardelle with braised, shredded hudson valley moulard duck and mushrooms			22	27
Risi E Bisi spring acquerello rice with green peas and lobster				36
fish
Branzino baked whole mediterranean bass with acqua pazza, potato, artichoke, onion and black olives				36
Tonno* yellow fin tuna "palermitana" grilled on one side with vegetable agrodolce and balsamic beet sauce				36
Grigliata di Pesce scallops, lobster, calamari, shrimp and razor clams cooked "alla piastra," swiss chard salad, lemon and oil				39
meat
Trippa spicy braised calf tripe "parmigiana," soft and crisp buckwheat polenta				26
Quaglie Saltimbocca bacon wrapped quail breast, legs "scarpariello," green pea puree and asparagus parmigiana				34
Agnello lamb chops scottadito with scafata				39
Fegato roasted calf’s liver, polenta, farro, shallot gratin				28
Vitello veal tenderloin battutina with mushroom "trifolati," roasted rainbow baby carrots, whipped potato, leeks, and 25-year aged traditional balsamic				42
Manzo braised beef flat iron, steak tagliata, with spring bean farrotto
chef’s tasting menus
Chef Nicotra Will Create a Personalized Tasting Menu of the Day’s Finest Selections For Your Table. Tasting Menus Are Also a Perfect Choice For vegetarians. Participation of the Entire table Is Required
4 Course Pasta Tasting Plus Dessert available monday-thursday				65
4 Course Felidia Signature Dishes Tasting Menu				70
5 Course Vegetarian Tasting Menu				75
Chef’s Tasting Menu				(and up) 90
wine pairings
For the Signature Menu a pairing featuring bastianich/la mozza				45
For the Chef’s Tasting Menu				(per person) 55
For Reserve				(per person) 85
at the table
Sundays At Felidia please ask your server about our seasonal sunday family menu. including family style antipasti, pastas, main courses and desserts				(per person) 65
Lunch At Felidia join us for lunch and indulge in a selection of antipasti or pastas, main courses and desserts. lunch is served monday through friday from noon to 3pm				29.50
desserts
Tiramisu di Panettone panettone tiramisu: with warm chocolate coffee sauce and mascarpone ice cream				10
Recommended wine: Abbazia Novacella Moscato rosa, 2007				16
Crostata di Mele Cotogne apple cider poached quince frangipane tart, with bourbon maple syrup ice cream				12
Recommended wine: Felsina Vin santo, 2001				17
Palacinke palacinke, rosehip jam, pistachio brittle, crème fraiche				10
Recommended wine: Recommended wine: Lindenmans "framboise" Lambic				12.50
Cannolo Aperto open cannolo with housemade ricotta, dried cherry sauce				10
Recommended wine: bussola, Recioto della V alpolicella, 2005				19
Pere al Moscato moscato-poached bosc pear with dried cranberry and vanilla ice cream				12
Recommended wine: Pavese ermes, Ninive M.v				12
Tortino di Mele E zucca, Sorbetto di Sidro squash-apple cake with apple cider sorbet, caramelized apple and orange sauce				12
Recommended wine: Brandini Moscato d'asti, 2010				12
Panna Cotta con "spaghetti di castagne" panna cotta, "chestnut spaghetti," persimmon sauce, and vin brulee				12
Recommended wine: Bussola Recioto della valpolicella, 2005				19
Sorbetti E Gelati tasting of homemade sorbet or homemade ice cream with chocolate sauce				10
Recommended Wine For sorbet: Brandini Moscato D'asti 2010				12
Commended Pairing For gelato: malvira’, Brachetto birbet, M.v				13

pre theatre

Menu Available Between 4:30 and 6:15 and After 9:30 Monday-thursday by Reservation Only

appetizer
Capesante roasted maine diver scallops and jerusalem artichoke
Barbabietole beet salad with cranberry agrodolce, mustard seeds and local cheeses
Salumi salumi plate
Cacio E Pere pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper
Fegatini chicken liver: trifolato with mushrooms, onion and pate
main course
Please Choose One
Candele candele with rosemary, spicy tomato and fresh ricotta
Tagliatelle tagliatelle with veal, beef and pork ragu
Salmone pan-seared salmon, mustard vinaigrette, swiss chard, potato and leeks
Pollo slow-poached chicken breast, with lemon, garlic, white wine sauce and spinach
Trippa spicy braised calf tripe "parmigiana," soft and crisp buckwheat polenta
Fegato roasted calf’s liver, polenta, farro, shallot gratin
dessert
Please Choose One
Palacinke palacinke, rosehip jam, pistachio brittle, crème fraiche
Tiramisu di Limoncello limoncello tiramisu: limoncello soaked pavesini, lemon mascarpone cream and candied orange
Sorbetti E Gelati tasting of homemade sorbet or homemade ice cream				45

tasting

Chef Fortunato Nicotra Will Create a Personalized Six-course Tasting Menu For Your Table to enjoy. Participation From the Entire Table Is Required

antipasti
Choice of
Barbabietole satur farms baby beet salad, dried cherry agrodolce, mustard seeds and local cheeses
Tutto Crudo shaved raw seafood salad and shaved vegetables
Carne Cruda al Coltello prime filet mignon beef tartare with hazelnut, artichoke, grana padano, arugula
primi
Sampling of Both
Cacio E Pere pear and fresh pecorino-filled ravioli with aged pecorino and crushed black pepper
Pappardelle porcini pappardelle with braised, shredded hudson valley moulard duck and mushrooms
secondi
Choice of
Il Pescato del Giorno chef’s market selection
Polenta stone ground polenta with mushroom ragu
Vitello veal tenderloin battutina with mushroom "trifolati," roasted rainbow baby carrots, whipped potato, leeks, and 25-year aged traditional balsamic
Quaglie Saltimbocca bacon wrapped quail breast, legs "scarpariello," green pea puree and asparagus parmigiana
dolci
Choice of
Palacinke palacinke, raspberry jam, crème fraiche and blueberry sauce
Tiramisu al Limoncello limoncello tiramisu: limoncello soaked pavesini, lemon mascarpone cream and candied orange
Gelato tasting of house-made ice creams with chocolate sauce
gluten free
Polipo octopus: grilled and mosaic with shelled beans, tomato mustard vinaigrette
Insalata di Carciofi E Asparagi spring salad: asparagus, artichoke, grana padano and arugula
Fusilli con L'anatra corn fusilli with braised, shredded moulard duck
Linguini gluten free linguini with mussels, clams and zucchini
Tonno yellow fin tuna "palermitana" grilled on one side with tomato cucumber "panzanella", tomato agrodolce sauce
Crostata di Pecan pecan tarte with bourbon-maple syrup ice cream, apricot sauce

Menus provided by Menupages