CAPRESE | 15 HOUSEMADE MOZZARELLA WITH HEIRLOOM TOMATO, BASIL, EXTRA VIRGIN OLIVE OIL, AND SEA SALT POLPO ALLA PIASTRA | 18 SEARED OCTOPUS WITH MARINATED GIGANTE BEANS, FRISéE, CELERY, PICKLED ONION, AND OLIVE TAPENADE VONGOLE AL VAPORE | 16 STEAMED COCKLES WITH WHITE WINE, GARLIC, AND FRESNO CHILE, SERVED WITH GRILLED RUSTIC BREAD FRITTO MISTO DI MARE | 15 ASSORTED FRIED SEAFOOD WITH TARRAGON AIOLI AND LEMON INSALATA DI STAGIONE | 15 FENNEL, RADICCHIO, ENDIVE, SHAVED RADISH, BLACK OLIVES, MINT, PARSLEY, AND BASIL WITH LEMON VINAIGRETTE CANNELLONI CON PESTO | 18 RICOTTA AND SPINACH STUFFED HOUSEMADE EGG PASTA WITH BéCHAMEL, BASIL PESTO, AND PINE NUTS TAGLIATELLE CON FUNGHI TRIFOLATI | 19 HOUSEMADE EGG PASTA WITH SAUTEED WILD MUSHROOMS, GARLIC, PARSLEY, BUTTER, PARMIGIANO REGGIANO®, AND PECORINO ROMANO CASARECCE CON SALSICCIA | 21 afeltra gragnano PASTA with HOUSEMADE FENNEL SAUSAGE RAGÙ WITH PARMIGIANO REGGIANO® AND PECORINO ROMANO BUCATINI CON GAMBERETTI | 23 afeltra gragnano PASTA with SHRIMP, white wine, garlic, chili flake, parsley, and roasted tomatoes POLLO AL MATTONE | 24 GRILLED PASTURE-RAISED CORNISH HEN WITH ROASTED POTATO, BLACK OLIVE AND GRILLED LEMON QUAGLIA ALLA BRACE | 29 grilled Manchester Farms boneless quails with radish, parsnip, and BUTTER roasted SEEDLESS grapes PESCE DEL GIORNO | MP WITH CHARRED ROMANO BEANS AND ROASTED VIDALIA ONIONS TONNO | 32 SEARED TUNA WITH POLE BEANS, TOMATO, AND CHARRED CUCUMBER SALAD WITH RED WINE AND OREGANO VINAIGRETTE ARISTA | 25 seared fennel-rubbed pork loin with shaved fennel, apple, radish, and mustard vinaigrette BISTECCA | 29 snake river farm wagyu with peperonata and arugula 8 each | 3 for 24 ROSEMARY FRIED FINGERLING POTATOES STEWED SUMMER SQUASH ESCAROLE AND GARLIC ROASTED MUSHROOMS AND SHALLOTS Please inform your server of any allergies or dietary restrictions. *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. OSTRICHE* | 18 Half Dozen | 33 Dozen daily selection of raw oysters PESCE CRUDO | 14 SELECTION OF ITALIAN-STYLE SASHIMI CARNE CRUDA | 15 RAW PIEMONTESE BEEF WITH EXTRA VIRGIN OLIVE OIL, SEA SALT, AND GRILLED HOUSEMADE RUSTIC BREAD SALUMI E FORMAGGI | 23 SELECTION OF ARTISANAL CURED MEATS AND CHEESES WITH HOUSEMADE APRICOT MOSTARDA BRUSCHETTA DEL GIORNO | MP ASK YOUR SERVER FOR OUR DAILY SELECTION Fennel, or “finocchio” in Italian, is found in a variety of regional cuisines. In Sicily, you might find mountain fennel in a pasta or frittata dish, while the Florentines enjoy the liquorice-tasting bulb in their salads. LE STAGIONI AN EVERCHANGING TRATTORIA ANTIPASTI PRIMI SECONDI Meaning “the seasons,” Le Stagioni is our trattoria dedicated to seasonal flavors and regional specialities of Italy. Join us time and again as we travel around Italia year-round exploring the rich flavors and diverse cuisine this country has to offer. CONTORNI “Pomodori San Marzano,” or San Marzano tomatoes, were first cultivated in the volcanic soil near Mount Vesuvius, and are considered a superior tomato variety. Hold the garlic, or don’t? Garlic, or “aglio,” is actually used sparingly in the Italian kitchen. The key is to achieve balance, and not to overuse this pungent ingredient. #MYEATALYNYC @EATALYDOWNTOWN Owing to it’s plethora of ancient historical sites, it’s easy to forget that as a unified nation, Italy is actually younger than the United States. Traveling in Italy today you will still feel a strong sense of regional heritage and tradition, making it a place full of endless culinary discoveries. ADD-ONS: • SOFT BOILED EGG 2 • HOUSEMADE MOZZARELLA 3 • POACHED SHRIMP 8 • PRESERVED MACKERAL 7
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Transcript
CAPRESE | 15HOUSEMADE MOZZARELLA WITH HEIRLOOM TOMATO, BASIL, EXTRA VIRGIN OLIVE OIL, AND SEA SALT
POLPO ALLA PIASTRA | 18SEARED OCTOPUS WITH MARINATED GIGANTE BEANS, FRISéE, CELERY, PICKLED ONION, AND OLIVE TAPENADE
VONGOLE AL VAPORE | 16STEAMED COCKLES WITH WHITE WINE, GARLIC, AND FRESNO CHILE, SERVED WITH GRILLED RUSTIC BREAD
FRITTO MISTO DI MARE | 15ASSORTED FRIED SEAFOOD WITH TARRAGON AIOLI AND LEMON
INSALATA DI STAGIONE | 15FENNEL, RADICCHIO, ENDIVE, SHAVED RADISH, BLACK OLIVES, MINT, PARSLEY, AND BASIL WITH LEMON VINAIGRETTE
CANNELLONI CON PESTO | 18RICOTTA AND SPINACH STUFFED HOUSEMADE EGG PASTA WITH BéCHAMEL, BASIL PESTO, AND PINE NUTS TAGLIATELLE CON FUNGHI TRIFOLATI | 19HOUSEMADE EGG PASTA WITH SAUTEED WILD MUSHROOMS, GARLIC, PARSLEY, BUTTER, PARMIGIANO REGGIANO®, AND PECORINO ROMANO
CASARECCE CON SALSICCIA | 21 afeltra gragnano PASTA with HOUSEMADE FENNEL SAUSAGE RAGÙ WITH PARMIGIANO REGGIANO® AND PECORINO ROMANO
BUCATINI CON GAMBERETTI | 23 afeltra gragnano PASTA with SHRIMP, white wine, garlic, chili flake, parsley, and roasted tomatoes
POLLO AL MATTONE | 24GRILLED PASTURE-RAISED CORNISH HEN WITH ROASTED POTATO, BLACK OLIVE AND GRILLED LEMON
QUAGLIA ALLA BRACE | 29grilled Manchester Farms boneless quails with radish, parsnip, and BUTTER roasted SEEDLESS grapes
PESCE DEL GIORNO | MPWITH CHARRED ROMANO BEANS AND ROASTED VIDALIA ONIONS
TONNO | 32SEARED TUNA WITH POLE BEANS, TOMATO, AND CHARRED CUCUMBER SALAD WITH RED WINE AND OREGANO VINAIGRETTE
ARISTA | 25seared fennel-rubbed pork loin with shaved fennel, apple, radish, and mustard vinaigrette
BISTECCA | 29snake river farm wagyu with peperonata and arugula
8 each | 3 for 24
ROSEMARY FRIED FINGERLING POTATOES
STEWED SUMMER SQUASH
ESCAROLE AND GARLIC
ROASTED MUSHROOMS AND SHALLOTS
Please inform your server of any allergies or dietary restrictions. *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.
OSTRICHE* | 18 Half Dozen | 33 Dozendaily selection of raw oysters
PESCE CRUDO | 14SELECTION OF ITALIAN-STYLE SASHIMI
CARNE CRUDA | 15 RAW PIEMONTESE BEEF WITH EXTRA VIRGIN OLIVE OIL, SEA SALT, AND GRILLED HOUSEMADE RUSTIC BREAD
SALUMI E FORMAGGI | 23SELECTION OF ARTISANAL CURED MEATS AND CHEESES WITH HOUSEMADE APRICOT MOSTARDA
BRUSCHETTA DEL GIORNO | MPASK YOUR SERVER FOR OUR DAILY SELECTION
Fennel, or “finocchio”
in Italian, is found in a
variety of regional cuisines.
In Sicily, you might find
mountain fennel in a pasta
or frittata dish, while the
Florentines enjoy the
liquorice-tasting bulb in
their salads.
L E STAGIONIAN EVERCHANGING TRATTORIA
ANTIPASTI
PRIMI SECONDI
Meaning “the seasons,” Le Stagioni is our trattoria dedicated to seasonal flavors and regional specialities of Italy. Join us time and again as we travel around Italia year-round exploring the rich flavors and diverse cuisine this country has to offer.
CONTORNI
“Pomodori San Marzano,” or
San Marzano tomatoes, were first
cultivated in the volcanic soil near
Mount Vesuvius, and are considered
a superior tomato variety.
Hold the garlic, or don’t? Garlic, or
“aglio,” is actually used sparingly
in the Italian kitchen. The key is to
achieve balance, and not to overuse
this pungent ingredient.
#MYEATALYNYC@EATALYDOWNTOWN
Owing to it’s plethora of ancient historical sites, it’s easy to forget that as a unified
nation, Italy is actually younger than the United States. Traveling in Italy today
you will still feel a strong sense of regional
heritage and tradition, making it a place full of endless culinary discoveries.
CABERNET FRANC 150 “DEDICATO A WALTER” 2010 Poggio al Tesoro | Toscana
“LUCE DELLE VITE” 2013 190 Tenuta Luce della Vite | Toscana
La mancia negli Stati Uniti è necessaria, bisogna lasciare dal 15% al 20% del totale, a meno che non siate stati trattati male, in questo caso vi preghiamo di dircelo.
In the US, leaving a tip is customary, typically, 15 to 20% is sufficient. In the case where service is less then stellar, we ask that you please let us know.
BIBITE TUTTE NATURALI | ALL NATURAL DRINKSGUS SODA | Dry Cola 3.80 / 12 fl oz
LURISIA | Aranciata, Chinotto, Gazzosa 4.80 / 9.3 fl oz
Vino Libero wines are made without herbicides, chemical fertilizers and with a minimal amount of added sulfites. For more info, visit our wine shop on 23rd Street.