Contents
Felidia Menu
Chef Fortunato joins Felidia from 1996 and is well renowned for his inventive and traditional presentation of real Italian cuisine. Founded in 1981. Felidia is the well-known flagship of Lidia Bastianich, which has been opened since 1981 in East Side Manhattan.
For the first time, Lidia Bastianich’s beloved chef and top-selling author offers in her flagship restaurant Felidia the timeless recipes.
Felidia Menu and Prices:
Per Iniziare |
| Tutto Crudo* |
shaved raw tuna, salmon, branzino, vegetables, puffed rice. $5 supplement
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| Polipo Caprese |
octopus, buffalo mozzarella, tomatoes, basil 8 SUPPLEMENT
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| Salmone Affumicato |
smoked salmon pastrami, bagel crostini, boiled egg, blue potato salad
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| Capesante |
roasted maine diver scallops, corn & summer beans
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| Barbabietole |
roasted beets, watermelon, lakes edge goat cheese, watercress, balsamic vinaigrette
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| Fagiolini |
roasted summer beans, corn, burrata, quinoa, almond
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| Fegatini |
chicken liver pate, toasted bread, pb&j
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| Salumi |
salumi plate
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| Minestra Di Pesce |
lobster broth, seafood, amalfi coast ‘pasta mista’ $5 supplement
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| Bianconeri |
black and white chitarra, calamari, and trapanese pesto. $5 supplement
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| Cacio E Pere |
pear & pecorino ravioli, crushed black pepper
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| Pici |
pici, bacon, tomato sauce, peperoncino
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| Tagliatelle Bolognese |
tagliatelle, veal, beef, pork ragu
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| Schiaffoni Di Grano Arso |
burnt wheat schiaffoni, fagiolini, summer vegetables, basil pesto
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| Pappardelle |
spinach pappardelle, hudson valley duck, mushrooms. $5 supplement
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A Seguire |
| Branzino |
baked mediterranean bass, zucchini, nocellara olive & green onion. $10 supplement
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| Tonno* |
yellowfin tuna, grilled on one side, caponata, eggplant & black garlic agrodolce $8 supplement
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| Gamberi Alla Piastra |
mediterranean shrimp ‘alla piastra’, summer vegetables. $10 supplement
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| Salmone |
pan-seared salmon, mustard-tomato vinaigrette, mashed potato and leeks
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| Vitello Tonnato |
thinly sliced veal, tonnato sauce, tuna semi-carpaccio
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| Crudo Di Manzo* |
wagyu beef carpaccio, sirloin beef tartare, mushrooms, hazelnut, grana padano, black truffle caviar. $10 supplement
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| Vitello |
veal skirt steak tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
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| ‘Caprese’ di Pollo |
chicken breast, tomato, mozzarella, spinach
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| Fegato |
calf liver, polenta faro onion gratin
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| Trippa |
spicy calf tripe, crispy polenta
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Tasting Menus |
| Pasta Tasting | $32.50 |
a tasting of three signature pastas and one dessert
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| Chef’s Four Course Market Tasting | $42.00 |
chef nicotra will create a tasting menu of the season’s finest selections, also available vegetarian
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| Five Course Captain’s Menu | $90.00 |
antipasto, two pastas for the table, secondo and dolce
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| Six Course Vegetarian Tasting | $85.00 |
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| Six Course Chef Tasting | $95.00 |
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Black Truffle |
| Shaving of Perigord Black Truffle on Any Menu Item – $45, Three-Course Black Truffle Menu & Dessert – $177, Three-Course Black Truffle Pasta Menu & Dessert – $167 |
| I Crudi Di Manzo* |
wagyu beef carpaccio, beef sirloin tartare, hazelnut, mushrooms, grana padano (20 month dop riserva)black truffle caviar. $30 supplement
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| Tajarin |
30 yolk fresh spaghettini with butter & grana padano. $25 supplement
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| Risotto |
risotto with burrata, butter & grana padano. $25 supplement
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| Vitello |
Veal tenderloin ‘battutina’, white asparagus parmigiana, pencil asparagus, garlic & oil, hazelnut. $35 supplement
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E Per Finire |
| Quasi Un Tiramisu |
mascarpone, nutella, hazelnut, shaved chocolate
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| Crostata |
apple & blueberry frangipane crostata, lemon verbena cream
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| Palacinke |
crepes, pecan & chocolate, candied pecan ice cream
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| Tortino Di Burrata |
burrata cheese cake, blueberry & blackberry, basil-honey ice cream
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| Sorbetti E Gelati |
tasting of seasonal sorbet or ice cream
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Dal Mare |
| Tutto Crudo* | $24.00 – $36.00 |
shaved raw tuna, salmon, branzino, vegetables, puffed rice
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| Polipo Caprese | $24.00 – $36.00 |
octopus, buffalo mozzarella, basil
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| Minestra | $30.00 |
lobster broth, seafood, pasta mista
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| Tonno* | $24.00 – $39.00 |
yellowfin tuna: grilled on one side, caponata, eggplant & black garlic agrodolce
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| Branzino | $42.00 |
baked mediterranean bass, zucchini, nocellara olive and green onion
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| Grigliata | $45.00 |
scallops, lobster, calamari, shrimp, & razor clams alla piastra, spring vegetables
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Dalla Terra |
| Crudo Di Manzo* | $28.00 – $39.00 |
wagyu beef carpaccio, sirloin beef tartare, mushroom, hazelnut, grana padano, black truffle caviar
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| Vitello Tonnato | $29.00 – $39.00 |
thin sliced veal, tonnato sauce, tuna semi carpaccio
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| Fegatini | $18.00 – $26.00 |
chicken liver: pate and trifolato, whipped corn
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| Trippa | $15.00 – $26.00 |
spicy calf tripe, crispy polenta
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| Fegato | $26.00 |
calf liver, polenta faro onion gratin
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| Quaglie Valdostano | $24.00 – $42.00 |
quail, prosciutto cotto, fontina cheese, zucchini “involtini”
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| Maiale | $42.00 |
berkshire pork chop milanese, grilled gem salad ‘caesar’, tomato agrodolce
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| Manzo | $45.00 |
prime beef strip loin tagliata, roasted prime short rib, carrots, mushrooms, baby leeks and salsa verde
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| Vitello | $42.00 |
Veal tenderloin ‘battutina’, white asparagus parmigiana, pencil asparagus, garlic & oil, hazelnut
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Dall’orto |
| Fagiolini | $21.00 – $34.00 |
roasted summer beans, corn, burrata, quinoa, almond
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| Asparagi | $24.00 – $39.00 |
cooked & raw asparagus, pistachio, prosciutto di parma
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| Carbonara Di Verdure Primaverili | $24.00 – $34.00 |
spring vegetable ragu, basil pesto, farm egg, pecorino, puffed farro, crispy bacon
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| Barbabietole | $21.00 – $32.00 |
roasted beet salad, watermelon, lakes edge goat cheese, watercress, balsamic vinaigrette
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Dai Campi |
| Bianconeri | $28.00 |
black and white chitarra, calamari, and trapanese pesto
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| Ofelle Di Mais e Burrata | $22.00 – $28.00 |
potato ravioli filled with corn & burrata, vermont butter, lobster ragu
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| Schiaffoni Di Grano Arso | $26.00 |
burnt wheat schiaffoni, summer vegetables, basil pesto
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| Cacio E Pere | $20.00 – $25.00 |
pear & pecorino ravioli, crushed black pepper
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| Pappardelle | $22.00 – $27.00 |
spinach pappardelle, hudson valley duck, mushrooms
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| Candele | $25.00 |
candele, spicy rosemary tomato sauce, ricotta
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| Busiati | $28.00 |
hand rolled pasta, oven roasted tomato, cauliflower, raisin, pistachio
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Truffle |
| **EACH DISH SERVED WITH SHAVED BLACK SUMMER TRUFFLES |
| Crudo Di Manzo* | $53.00 |
wagyu beef carpaccio, beef sirloin tartare, hazelnut, mushrooms, grana padano (20 month dop riserva)black truffle caviar
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| Tajarin | $50.00 |
30 yolk fresh spaghettini with butter & grana padano
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| Risotto | $55.00 |
risotto with mushrooms, butter & grana padano
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| Vitello | $67.00 |
veal tenderloin “battutina”, white asparagus parmigiana, pencil asparagus, garlic & oil, hazelnut
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Appetizer |
| please choose one: |
| Capesante |
roasted maine diver scallops, corn & tomatoes
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| Barbabietole |
roasted beets, watermelon, lakes edge goat cheese, balsamic vinaigrette
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| Salmone Affumicato |
smoked salmon pastrami, bagel crostini, boiled egg and blue potato salad
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| Tagliatelle Alla Bolognese |
tagliatelle with three meat ragu
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| ‘Tutto’ Salad, Cooked & Raw Salad, Mustard Vinaigrette |
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| House Smoked Salmon Pastrami, Egg, Blue Potato Salad |
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| Pici, Bacon, Tomato Sauce |
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Main Course |
| please choose one: |
| Pici |
pici, bacon, caramelized onion, tomato sauce, peperoncino
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| Vitello |
veal skirt steak tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
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| ‘Caprese’ di Pollo |
chicken breast, tomato, mozzarella, spinach
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| Vitello Tonnato |
thinly sliced veal, tonnato sauce, tuna semi carpaccio
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| Pasta Tasting |
3 signature pasta tasting & dessert
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Dessert |
| please choose one: |
| Palacinke |
crepes, pecan & chocolate, candied pecan ice cream
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| Quasi Un Tiramisu |
mascarpone, nutella, hazelnut, shaved chocolate
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| Sorbetti E Gelati |
tasting of homemade sorbet or homemade ice cream
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| Buttermilk Panna Cotta, Strawberries |
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| Vanilla Ice Cream ‘Affogato’ |
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| Apricot Jam Crostata, White Peach Ice Cream |
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Antipasti |
| choice of: |
| Barbabietole |
roasted baby beets, watermelon, local cheeses
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| Tutto Crudo |
shaved raw tuna, salmon, branzino, vegetables, puffed rice
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| Fagiolini |
spring beans, corn, burrata, quinoa, almond
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| Fagiolini |
spring beans, corn, burrata, quinoa, almond
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| Tutto Crudo |
shaved raw tuna, salmon, branzino, vegetables, puffed rice
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| Vitello Tonnato |
thin sliced veal, tonnato sauce, tuna semi-carpaccio
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| SHRIMP & BEANS OCTOPUS, POTATO, PICKLED ONIONS SMOKED SALMON PASTRAMI, EGG SALAD WHIPPED CREAM CHEESE |
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Primi |
| sampling of both: |
| Cacio E Pere |
pear and fresh pecorino-filled ravioli with aged pecorino, crushed black pepper
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| Pappardelle |
spinach pappardelle, braised and shredded hudson valley duck, mushrooms
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| Cacio E Pere |
pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper
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| Pappardelle |
spinach pappardelle, braised and shredded hudson valley moulard duck, mushrooms
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| TAGLIATELLE BOLOGNESE, CHEF’S NICOTRA’S LASAGNA |
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Secondi |
| choice of: |
| Pollo |
chicken breast, tomato, mozzarella, spinach
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| Salmone |
pan-seared salmon, mustard-tomato vinaigrette, potato, leeks
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| Vitello |
veal skirt steak tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
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| Polenta |
artisanal polenta, spring vegetable ragu
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| Il Pescato Del Giorno |
chef’s market selection
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| Polenta |
artisanal polenta, spring vegetable ragu
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| Vitello |
veal tenderloin “battutina”, white asparagus parmigiana, pencil asparagus, garlic & oil, hazelnut
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| Manzo |
beef strip loin tagliata, grilled prime short rib, carrots, mushrooms, baby leeks & salsa verde
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| ROASTED CHICKEN & POTATO SALMON, MUSTARD SAUCE, SPINACH LAMB CHOP SCOTTADITO BRAISED BEEF & MUSHROOMS |
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Dolci |
| choice of: |
| Palacinke Di Avene |
crepes, pecan & chocolate, candied pecan ice cream
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| Quasi Un Tiramisu |
mascarpone, nutella, hazelnut, shaved chocolate
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| Gelati |
tasting of house-made ice creams, chocolate sauce
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| Palacinke Di Avena |
crepes, pecan & chocolate, candied pecan ice cream
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| Quasi Un Tiramisu |
mascarpone, nutella, hazelnut, shaved chocolate
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| Gelato |
tasting of house-made ice creams, chocolate sauce
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| NUTELLA FLAN PECAN CROSTATA, BOURBON & MAPLE SYRUP HOUSEMADE RICOTTA MINI CANNOLI, CHILLED MARSALA SABAYON, CASSATA ICE CREAM CREPES, POACHED PEAR, LOCAL SHEEP’S MILK YOGURT |
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Main |
| Polipo / Octopus |
grilled and mosaic with shelled beans, tomato mustard vinaigrette
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| Insalata Di Carciofi E Asparagi / Spring Salad |
asparagus, artichoke, grana padano and arugula
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| Fusilli Con L’anatra |
corn fusilli with braised, shredded moulard duck
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| Linguini |
gluten free linguini with mussels, clams and zucchini
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| Tonno |
yellow fin tuna “palermitana” grilled on one side with vegetable agrodolce and balsamic beet sauce
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| Crostata Di Pecan |
pecan tarte with bourbon-maple syrup ice cream, apricot sauce
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| Quinoa with Summer Vegetables |
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| Market Fish Fillet, Tomato-Citrus Broth, Roasted Fennel |
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| Rigatoni, Kale, Sausage |
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* DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
CONCLUSION:
Felidia is the well-known flagship of Lidia Bastianich, which has been opened since 1981 in East Side Manhattan.
For the first time, Lidia Bastianich’s beloved chef and top-selling author offers in her flagship restaurant Felidia the timeless recipes.Keep an eye on our website for more menus.