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Cuisine
Mediterranean / Spanish
Italian
Neighborhood:
Noho
Dress Code:
Business Casual
Features
• Full Bar
• Outdoor Patio Dining
• Bar Dining
• Weekend Brunch
Reservations
Recommended
Parking
Street
Children’s Menu
N/A
Payment Methods
Amex
Travelers Checks
Private Rooms
Yes, Wine Cellar
seats 20
Chef's Table up to 18
Room Upstairs 70-90
Hours
Lunch
Tuesday - Saturday
12:00pm - 4:30pm
Dinner
Sunday
5pm - 12pm
Monday - Wednesday
6pm - 12pm
Thursday - Saturday
6pm - 1am
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Executive Chef: Ed Witt
A recent sampling from an Il Buco Menu
S O U P
Zuppa di Fagioli di Risina e Funghi 8.
Organic Umbrian Risina Beans & Wild Mushroom Soup
Minestra di Ceci e Orzo 8.
Chick Pea & Barley Soup w/Turnip Greens
C R O S T I N I
Crostini di Mohamara 9.
Piquillo Peppers, Garlic, Walnuts & Pomegranate Molasses
Crostini di Pesce 9.
Seared Smelts w/Aleppo Pepper over Bread Toasts
Crostini alle Capesante Marinate 10.
Maine Divers Scallops w/Shallots, Parsley, Lemon Juice & Olive Oil
P A S T A
Ravioli di Castagne 17.
Chestnut Ravioli w/Brown Butter & Sage
Lasagnette al Ragù d'Anatra 18.
Individual Lasagna w/Duck Ragout & Parmigiano Reggiano
Taglierini ai Carciofi ed Animelle 18.
Fresh Thin Cut Pasta w/Organic Sweetbreads & Sautéed Artichokes
Bucatini con Pancetta Nostrale & Pecorino 17.
Hard Grain Pasta w/House Made Pancetta, Broccoli Rabe & Sharp Pecorino
R I S O T T O
Risotto ai Gamberetti con Sanguinelle 20.
Italian Carnaroli Rice w/Sweet Maine Shrimp & Blood Oranges
Risotto al Cavolo Nero 17.
Italian Carnaroli Rice w/Tuscan Black Kale & Leeks
Farrotto alla Zucca Gialla 18.
Braised Farro with Butternut Squash & Pancetta
F I S H
Orata al Sale 26.
Whole Sea Bream Baked in Trapanese Sea Salt w/Shaved Artichoke Parsley Salad
Sgombro alla Piastra 24.
Seared Spanish Mackerel w/Minced Fennel & Orange
Salmon a la Ribereña 25.
Alaskan King Salmon Poached in Cider w/Serrano Ham
M E A T
Porchetta alla Romana 28.
Wild Fennel Roasted Vermont Suckling Pig w/Soft Polenta & Sautéed Chicory
Lombatina di Vitello 30.
Grilled Veal Chop w/Pomegranate Glaze, Roasted Potatoes & Watercress Salad
Sautéed Duck Breast 24.
w/Organic Umbrian Lentils, Sweet Pearl Onions & Roasted Savoy Cabbage
Coscio d'Agnello al Forno con Mela Cotogna 27.
Oven Roasted Vermont Leg of Lamb w/Mashed Potaotoes, Baked Crab Apple & Quince
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