Dinner - Bowery Hotel

INSALATE
ANTIPASTI
CROSTINI
Arancini 9 • Polpettine 9
Baby Arugula, Grape Tomatoes and Parmigiano 10
Olive Tapenade and Goat Cheese 5
Marinated Olives 6
Artichokes, Parmigiano,Truffle Vinaigrette 14
White Bean and Capers 5
Burrata Caprese 15
Baby Spinach, Gorgonzola, Sugar Beets, Almonds 12
Chicken Liver Puree 5
Tonno Fagioli 16
Baby Beets, Mizuna, Goat Cheese, Pistachios 10
Pecorino Sardo, Honey and Mint 6
Truffled Polenta Fries 9
Black Mission Figs with Prosciutto and Goat Cheese 14
Ricotta and Oven-Dried Tomato 7
Fritto Misto 15
Grilled Octopus with Ceci Beans in Tomatoes and Sage 14
Truffled Mushrooms 7
Carpaccio di Manzo 15
Kale, Tuscan Beans, Red Onions 11
Burrata and Artichoke 7
Wild Salmon Tartare 14
Escarole, Fava Beans, Pecorino Romano, Mint 12
Fig and Gorgonzola 6
SALUMI
=
chef’s assortment of
meats and cheeses
21
- Each 9 -
=
PA STE
- Three 12 • Five 18 PARMIGIANO REGGIANO cow
hard, aged over 2 years
PECORINO TOSCANO sheep
hard, tangy and sharp
UBRIACO sheep
hard, aged 6 months, tangy, hint of grape must
GORGONZOLA PICCANTE cow
sharp,spicy,blue-veined
CACIOTTA AL TARTUFO cow, sheep hard, sharp, with black truffles
ASIAGO VECCHIO cow
hard, sharp, aged over 2 years
TOMA PIEMONTESE cow
semi-hard, sharp,aged12 months
CAPRINO goat
tangy and creamy
=
BRESAOLA
air dried beef from the Italian Alps
COPPA
cured pork shoulder
MORTADELLA
Bolognese sausage with pistachios
PROSCIUTTO DI PARMA
cured ham from Parma
SPECK
smoked pork belly from Trentino
SOPRESSATA
dry cured pork sausage with black peppercorn
PROSCIUTTO COTTO
cooked ham from Parma
PORCHETTA
cured, cooked pork belly
FORMAGGI
=
Salumi e Formaggi
Executive Chef Chris D’Amico
PIZZE
Tagliatelle alla Siciliana tuna, olives, capers, cherry tomato sauce
18 Margherita
15
Pappardelle ragu of grass fed beef short ribs topped with ricotta 18 Funghi
16
Rigatoni sweet & hot sausage, peas and creamy tomato sauce
16 Burrata Cheese, Grape Tomatoes and Black Olives
17
Orecchiette ai Broccoli broccoli rabe , garlic, oil and parmigiano
16 Prosciutto and Arugula
17
Penne alla Norma eggplant, ricotta salata, tomato sauce
17 Four Seasons basil, artichokes, prosciutto, mushrooms
17
Cappellacci di Zucca butternut squash, brown butter, sage
17 Spicy Italian Sausage and Onion
16
Linguine Frutti di Mare calamari, shrimp, scallops
21 Quattro Formaggi mozzarella, ricotta, goat cheese, Parmigiano
17
Fusilli Primavera con Pesto peas, asparagus, zucchini, fava beans
17 Focaccia Robiola white truffle oil, creamy robiola
16
SECONDI
POLLO AL MATTONE
roasted Amish organic chicken with
roasted potatoes, cipollini and frisee
25
SALTIMBOCCA ALLA ROMANA
veal cutlet topped with proscuitto di Parma and sage
with sauteed wild mushrooms
29
SALMONE ALLA GRIGLIA
grilled Atlantic salmon with
roasted kabocha squash and braised lacinato kale
25
BRANZINO AL FORNO
roasted Mediterranean sea bass on a cedar plank
with sauteed kale and corona beans
27
CAPESANTE IN PADELLA
seared sea scallops with sunchoke puree
and porcini mushrooms
27
AGNELLO ALLA GRIGLIA
grilled leg of lamb with Sicilian style cauliflower
and gremolata
28
TAGLIATA DI MANZO
grilled grass fed NY strip steak with
roasted Brussels sprouts
34
BACCALA
pan roasted Cod fish,
with caponata
26
MELANZANE AL FORNO
roasted eggplant with ricotta di bufala,
parmigiano and tomato sauce
15
CONTORNI
Green Beans • Tuscan Beans • Roasted Potatoes • Brussels Sprouts • Cauliflower • Broccoli Rabe • Mushrooms • Spinach • Lacinato Kale
7
Consuming raw or undercooked eggs,meats,poultry,seafood or shellfish may increase your risk of foodborne illness.