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Home > Restaurants > Lavagna

Lavagna Menu

  • Takeout Available

lunch

Lunch Prix Fixe $15 Served From 12-3:30 Insalata Mista and a Choice of Any Pasta

omelette $9
Three Egg Omelet with spinach, mushrooms and fontina      
Pancetta roasted red peppers and asiago      
panini
Radicchio and Fontina       9
Prosciutto di San Danielle arugula and asiago       10
Grilled Portabello Mushrooms roasted red peppers, basil with pecorino tartufo       8
Lavagna Blt with pancetta and asiago       8
Grilled Eggplant with goat cheese, black olive tapenade and evoo       9
antipasti e insalate
Insalata Mista baby arugula, lola rossa, shaved asiago with roasted garlic vinaigrette       7
Insalata Tricolore radicchio, endive, arugula, goat cheese ,apples, walnuts , sherry vinaigrette       9
Fresh Spinach Salad with radicchio, toasted pinenuts and goat cheese       9
Pizzetta Margherita       10
Pan Seared Scallops "agrodolce" with parsnip puree and crispy pancetta       11
Carciofo al Forno wood oven roasted artichoke heart with white bean puree and cremini mushrooms       9
Prosciutto di San Daniele with figs, and balsamic vinegar topped with arugula and parmigiano       10
Zuppa di Cozze pan roasted mussels in a tomato and basil broth       9
Grilled Asparagi with oyster mushrooms and parmesan fondutto       9
pastas
Fedelini Fini with toasted garlic and rustic tomato sauce       11
Rigatoni with sweet fennel and spicy sausage, peas and tomato cream       13
Fresh Pappardelle with braised rabbit, fresh thyme and moroccan olives       14
Homemade Spinach and Ricotta Ravioli in a porcini cream sauce       14
secondi
Grilled Yellow Fin Tuna Salad with radicchio,, mache greens, new potatoes and black olives       17
Pan Seared Monkfish with roasted portabello mushrooms, baby artichokes and a green olive vinaigrette       18
Roast Pork Chop with braised swiss chard, bacon, borlotti beans and pickled red onions       17
Grilled Shell Steak with fingerling potatoes, string beans, herb dried tomatoes and salsa verde       23
Whole Wood Oven Roasted Fish For 2 with sauteed spinach and grape tomato relish      
contorni $6
Broccoli Rabe      
Sauteed Spinach      

dinner

antipasti e insalate
Seared Scallops "agrodolce" with parsnip puree and crisp pancetta       11
Octopus Carpaccio with fresh lemon juice, xevoo, chives and pepperoncini       11
Grilled Asparagus with parmesan fonduta and oyster mushrooms       9
Carciofo al Forno wood oven roasted artichoke heart with white bean puree and cremini mushrooms       9
Prosciutto di San Daniele with figs and balsamic vinegar, topped with arugula and parmigiano       11
Insalata Mista Baby arugula, Lola rossa, Shaved Asiago baby arugula, lola rossa, shaved asiago, with roasted garlic vinaigrette       7
Zuppa di Cozze pan roasted mussels in a tomato and basil broth       9
pizzette
From the Wood Burning Oven
Pizzetta del Giorno      
Pizzetta del Bosco roasted wild mushrooms, fontina and white truffle oil       13
pasta
Fedelini Fini with toasted garlic and rustic tomato sauce       14
Rigatoni with sweet fennel and spicy sausage, peas and tomato cream       16
Fresh Pappardelle with braised rabbit, fresh thyme and moroccan olives       18
Homemade Spinach and Ricotta Ravioli in a porcini cream sauce       18
secondi
Roasted Baby Rack of Lamb with corona beans, broccoli rabe and rosemary jus       25
Whole Wood Oven Roasted Fish For 2 served flambée with sauteed spinach and grape tomato relish      
Pan Seared Monkfish with roasted portabello mushrooms, baby artichokes and a green olive vinaigrette       20
Black Pepper Crusted Yellowfin Tuna with lentils and fennel celery green olive salad       22
Roast Pork Chop with braised swiss chard, bacon, borlotti beans and pickled red onions       19
Grilled Shell Steak with fingerling potatoes, string beans and salsa verde       24

new year's eve prix fixe $65

Includes appetizer, Main course, Dessert With a Complimentary Glass of Veuve Clicquot or Cocktail

appetizers
Tuscan Kale Salad with pecorino tartufo, and toasted pinenuts and lemon vinaigrette       12
Insalata Tricolore with radicchio, endive, arugula, goat cheese in a sherry lemon vinaigrette       11
Seared Scallops "agrodolce" with parsnip puree and crisp pancetta       12
Prosciutto di San Danielle with dried figs and balsamic vinegar, topped with arugula and parmigiano       12
Baby Veal Meatballs with roasted eggplant puree, shaved pecorino       13
Jumbo Shrimp Cocktail       15
Lobster Risotto with pea leaves, fresh tomato and basil       14
Seared Hudson Valley Foie Gras with watercress and black mission fig       18
Homemade Spinach and Ricotta Ravioli in a porcini cream sauce       10
main courses
Fresh Pappardelle with braised rabbit, fresh thyme and moroccan olives       19
Grilled Arctic Char black olive polenta, cauliflower and mustard vinaigrette       25
Pan Seared Black Cod with braised escarole, cannellini beans and lemon garlic vinaigrette       26
Whole Wood Oven Roasted Red Snapper For 2 served flambée with sauteed spinach and grape tomatoes       56
Grilled Rack of Lamb with corona beans, broccoli rabe in a rosemary jus       26
Cervena Venison with blanched white asparagus, chive mashed potatoes and shiitake mushrooms in a peppercorn sauce       29
Braised Short Ribs with rutabaga puree, baby carrots and roasted brussel sprouts       26
Rigatoni with sweet fennel and spicy sausage, peas and tomato cream       18
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