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Our Menu

FINE DINING

APPETIZERS

VITELLO

Cold sliced veal round, tuna sauce, puff pastry and bell pepper mayo.

BRANZINO

Crudo on gazpacho sauce, green pea sprouts, soy dressing

CAPRESE

A modern way to serve mozzarella , tomato and basil.

MELANZANA

“ My “ eggplant parmigiana.

SALADS

VARESE

Red beets, goat cheese, mache, pecan, extra virgin olive oil, black pepper, bread crumbs.

COMO

Watermelon carpaccio, pistachos, roe, caviar, radicchio, extra virgin olive oil.

MILANO

Mixed greens, cherry tomato confit, shaved grana padano, apple vinegar.

ROMA

Grilled bell peppers, chicken breast, frisee salad, baby arugula salad, italian dressing.

PASTAS

RICE

Risotto with shrimp tartare, rock fish reduction, rosemary powder.

SPAGHETTI

Manilla clams, tomato, garlic, lemon foam.

TONNARELLI

Cacio e pepe.

RAVIOLI

Ricotta and spinach, lobster sauce.

MAIN COURSE

BEEF

Braised short ribs, spinach and potato puree.

LAMB

Grilled chops ”scottadito”, vegetables and Maldon sea salt.

SALMON

Double cooking, cauliflower, steamed bok choi.

RED SNAPPER

Poached into a classic and light livornese sauce.

Unico Lab Cuisine,
Manhattan, New York

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