Falai
![Falai](https://cititour.com/NYC_Restaurants/photos/1597_resto.jpg)
Restaurant Menu
ANTIPASTI
BUFALO RICOTTA FLAN, pine-nut crumble, cauliflower, candied apple, frisée salad 15
POLENTA BIANCA, chicken liver, dried dates, hedge-hog mushroom “Vellutata” 13
MISTICANZA, mixed greens and aromatic herbs, dried vegetables, lemon-thyme 12
LINGUA, thinly sliced braised beef tongue, chickpea mousse, spicy tomato jam, 14
POLIPO, baby octopus, granny smith apples, Piemonte black rice, curry emulsion, 16
PASTA
THYME PAPPARDELLE, crimini mushroom ragu, ricotta and fig purée 16
RISOTTO, parmesan Carnaroli rice, pioppini mushrooms, white truffle oil, sweetbreads 18
PICI, hand-rolled egg-less pasta, Italian cinnamon sausage, braised Chioggia, pecorino cheese 18
GNUDI, ricotta cheese, baby spinach, brown butter, crema di latte, crispy sage 16
CARAMELLE, mussel-stuffed whole wheat pasta, cranberry bean cream, dry tomato, rosemary garlic oil 17
RAVIOLI, scrambled egg stuffed cocoa pasta, stracchino fonduta, bottarga sea urchin 17
TORTELLI, oxtail and potato-filled pasta, woodear mushrooms and smoked ricotta 18
PESCE
MERLUZZO, Chatham cod fish, red beet béarnaise, parsnip purée, fingerling potatoes 25
SALMONE, Nova Scotia salmon, dandelion leaf, fingerling potatoes, salmon roe, 26
CACCIUCCO, seared monkfish, scallops, red mullet, tomatoes, lobster broth 25
CARNE
CONIGLIO, roasted rabbit loin and ribs, white wine braised leg, raspberry red radish, carrots 26
MANZO, pan seared petite filet, celery root, bergamot compote, collard greens, star anise infused sauce 26
ANATRA, Peking duck breast, salsify purée, purple potato chips, gooseberries, 27
DESSERTSCLASSICI
CHOCOLATE BRIOCHE, chocolate and passion fruit pậte à choux, crème brûlée 10
PROFITEROL, typical Marsala mousse with valrhona bitter chocolate sauce 10
NON CLASSICI
TORTINO AL CIOCCOLATO, pepperonicino, rose water cream, candy hazelnut 10
MERINGATA, roasted pineapple, milk cream and gelato 10
PASSION FRUIT SOUFFLE, (10 min. wait) 10
RASPBERRY SOUFFLE, black truffle gelato, torrone crème brûlée (10 min. wait) 10
SORBETTI, Gelato of the day (one scoop) 4
VINO DOLCE
SICILIA - Hauner - Malvasia delle Lipari 2003 15 60
TOSCANA - Mola - Aleatic dell' Elba 2005 16 75
TOSCANA - Bindella - Vin Santo 1997 60
UMBRIA - Antonelli - Passito Sagrantino di Montefalco 2004 18 80
UMBRIA - Tabarrini - Passitio 2003 80
VENETO - Roccolo - Recioto di Soave 2002 16 65
VENETO - Corte Sant' Alda - Recioto Della Valpolicella 2004 80
FORMAGGI
TALEGGIO (VALTALEGGIO)
Cow’s milk, semi-soft, washed-rind cheese characteristically aromatic yet mild in flavor. The texture is moist-to-oozy with a
pleasant melt in your mouth feel, finishing with a fruity note. Served with cherry purée, poached cherries, and candied almond
PIAVE (VENETO)
Cow’s milk, hard, full-bodied flavor, intensifying with age, making this cheese highly unique. The texture is firm and sharp, but
very pleasing. Served with balsamic reduction, poached figs, and fig date cake
PECORINO TOSCANO (TOSCANA)
Sheep’s milk, semi-hard, fragrant, savory and distinctive. The texture is firm, but crumbly, creating a creamy mouth feel.
Served with red wine reduction, candied walnuts, and poached apricot
ROBIOLA BOSINA (LANGHE)
Cow and sheep milk, creamy, silky and smooth. The texture is luxurious, finishing with a mild sweetness and a slight mushroom flavor. Served with candied pine nuts, poached dates, and raspberry sauce
BLU DEL MONCENISIO (PIEMONTE)
Cow’s milk, full flavored, firm and moist. The texture is smooth and dense, speckled with pungent and peppery bluing, creating a luscious flavor. Served with citrus honey, honey poached pears, and walnut date bar
PLEASE NOTE: All menu items and prices are subject to change.