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Alaluna Debuts Its New Fall Menu with a Local Twist
October 28, 2024, 1:21.19 am ET

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Photos: Cititour.com

Alaluna (453 6th Ave, NYC) has unveiled a new fall menu that takes their commitment to local sourcing up a notch, and for the first time, they’re introducing meat dishes to their offerings. “The idea is that in every dish, the main ingredient is sourced within 100 miles from where we are,” said Executive Chef Riccardo Orfino. “It’s really a way to homage a relationship that we build with local farmers and producers.”

Standout dishes include the Beef Tenderloin Carpaccio, topped with wild arugula, parmigiano chips, and balsamic cipollini, and Fazzoletti with kabocha squash, brown butter and amaretti. Fresh seafood remains a cornerstone, with options like Striped Bass with citrus and fig leaf oil and Octopus paired with Upstate smoked potatoes and pickled chanterelles.

The menu also brings exciting seasonal pastas, like the Amatriciana di Mare with squid ink spaghetti, Montauk shrimp, and guanciale, and a comforting Pappardelle in duck ragu. For mains, the Swordfish Saltimbocca, wrapped in Parma prosciutto, and the NY Strip from upstate New York, served with market herb butter and duchess sweet potatoes, offer the flavors of the season. For Dessert, there was a delightful Apple Crostata.

Pair your meal with one of Alaluna’s fall cocktails. The Fennel Oil Martini combines fennel-infused gin, wild fennel oil, and Lillet blanc for a refreshing start, while the Truffle Old Fashioned, featuring rye and truffle honey, is perfect for a cozy evening. For a spicy twist, the Golden Inferno blends serrano-infused tequila, tamarind, agave, and lime. Alaluna also offers alcohol-free options like the Phony Negroni, a sophisticated non-alcoholic version of the classic Negroni.

Alaluna’s new fall menu is a celebration of local flavors, reimagined classics, and seasonal creativity. Chef Orfino’s locally sourced creations bring a unique farm-to-table experience that’s as fresh as it is flavorful.



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