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Cuisine
Italian
Neighborhood
Midtown West
Features
Beer / Wine
Full Bar
Bar / Lounge
Bar Dining
Non-Smoking
Reservations
Suggested
Parking
Street
Payment Methods
AMEX
Carte Blanche
Dinners Club
Discover
Mastercard
Visa
Private Rooms
Semi-private - terrace seats up to 20
Hours
Breakfast
Sunday - Saturday
6:30am - 10:30am
Lunch
Monday - Saturday
12:00pm -3:00pm
Dinner
Monday - Thursday
5:30pm - 11:00pm
Friday
5:30pm - 12:00am
Saturday
5:00pm - 12:00am
Sunday
Lunch/Dinner
12:00pm - 10:00pm |
Abboccato Dinner Menu
Antipasti
Affettati Misti 16
A Selection of Thinly Sliced Italian Meats,
Served with Gnocco Fritto
Pesce Crudo 16
Chef’s Market Selection of Raw Fish Marinated with Selected Extravirgin Olive Oils
Mozzarella di Bufala ai Quattro Gusti 14
Imported Buffalo Milk Mozzarella with Four Seasonal Flavors
Mozzarella di Bufala ai Quattro Gusti Trippa Grigliata 12
Grilled Tripe, Crispy Polenta, Pecorino Mint Salsa
Fritto Misto 14
Polenta Coated Crispy Mixed Seafood, Cranberry Beans, Sweet Onion
Polpo con Patate e Faxolin 16
Grilled Octopus, Fingerling Potatoes, Warm Baby String Beans, Lemon, Sicilian Oregano
Quaglia in Porchetta 16
Mortadella Stuffed Boneless Quail, Balsamic Cipollini, Castellucio Lentils, Mostarda di Cremona, Pistachio
Fegato Grasso 18
Seared Foie Gras, Concord Grape Stuffed Potato Dumpling
Baccala 15
Butter Poached Saltcod, White Peach, Fennel, Eggplant Caviar, Frisse
Carpaccio di Zucca 16
Italian Banana Squash Carpaccio, Peekytoe Crab Meat, Pomegranate, Celery Leaves, Apple, Scallion
Primi Piatti
Zuppe e Minestre
Jota 10
Trieste's Classic Soup of Cranberry Beans, Potatoes, Pancetta, Sauerkraut, Toasted Caraway Seeds
Brodetto 14
Ligurian Style Fish Soup
Pastasciutte e Paste Fresche Fatte in Casa
Spaghetti 22
"Amatriciana," Guanciale, Red Onion, Tomato, Pecorino Romano
Spaghettini 22
Razor Clams, Toasted Bread Crumbs, Pressed Mullet Roe, Orange Zest
Tagliatelle 22
Classic Bolognese Meat Sauce
Casunziei 20
Half Moon Pasta Filled with Beets and Gorgonzola Dolce; Tossed with Lombard Butter and Poppy Seeds
Cavatelli 22
Ricotta Cheese Dumplings, Rock Shrimp, Rainbow Chard, Butternut Squash, Baked Ricotta Salata
Ravioli 26
"Pinched" Ravioli filled with Bitter Greens, Ricotta, and Foie Gras, Tossed with a Sage, Walnut and Balsamic Butter sauce
Chittara 24
"Guitar String" Cut Spaghetti, Mahogany Clams, Pancetta, Cherry Tomato, Pickled Scallions, Garlic, Peperoncino
Chitarra 24
"Guitar String" Cut Spaghetti, Mahogany Clams, Ricotta, and Foie Gras, Tossed with a Sage, Walnut, and Balsamic Butter Sauce
Secondi Piatti
Maialino al Tartufo Nero 34
Suckling Pig Cooked in Milk and Hazelnuts, Umbrian Black Truffles and Chanterelle Mushrooms
Pollastrello alla Romana 28
Free Range Chicken Stewed with Sweet Peppers, Tomatoes, Gaeta Olives and Rosemary
Scottadita di Agnello 32
Grilled Lamb Chops with a Ricotta and Oven Dried Tomato Crust, Spaghetti Squash, Plum Tomato Confit
Coda di Rospo 28
Roasted Monkfish "Ossobucco," Autumn Vegetables, Apple, Gremolatta
Animelle 28
Crispy Veal Sweetbreads, Speck, Wild Mushrooms, Pearl Shaped Sardinian Pasta, Vincotto
Costoletta di Vitello 36
Pan Roasted Veal Chop, Parsnip Puree, Carmelized Brussel Sprouts, Dumpling Squash, Celery Root, Pancetta, Italian Chestnut Squash
Spigola Striata 30
Pan-Roasted Striped Bass, Caponata-Stuffed Escarole, Guanciale Vinaigrette
Servito a Tavola / Tableside For Two
Stinco di Vitello 68
Succulent Whole Roasted Veal Shank
As Prepared in Friuli Stinco di Vitello
Bistecca alla Fiorentina 70
32-ounce Black Angus Porterhouse,
Garlic, Extravirgin Olive Oil, Anchovy
Branzino ai Ferri 60
Grilled Mediterranean Sea Bass, Taggia Olives, Rosemary, Extravirgin Olive Oil
Costole d’ Agnello 65
Rack of Lamb Baked in an Adriatic Sea Salt and Mint Crust
Contorni 8
Polenta
White Polenta
Peperonata
Stewed Peppers
Patate in Tecia
Pan-Seared Potatoes, Pancetta, and Onion
Spinaci
Sauteed Spinach and Italian Butter
Patate al Rosmarino
Roasted Potatoes and Rosemary
Scarola
Sauteed Escarole, Garlic, and Extravirgin Olive Oil
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