Felidia
Restaurant Menu
Antipasti
Il Polipo alla Griglia - $18
Grilled, tenderized octopus with fagiolini, cherry tomatoes and spring onion salad
Solo Olio - $7
Not all olive oils are created equal. Experience the difference in texture and flavor of three different oils from three different regions
Insalata di Funghi con Parmigiano - $15
Abalone mushroom salad with Vacca Rossa Parmigiano, celery and scallions
Insalata di Asparagi e Burrata - $16
Asparagus salad with burrata cheese, poached egg and American Sturgeon caviar
La Lonza di Maiale con Brushetta di Fichi - $15
House-cured Niman Ranch pork loin with dried Black Mission figs bruschetta
Carpaccio di Manzo con Tartufo - $30
Four Story Hill Farm dry-aged prime beef carpaccio with artichoke, celery, Vacca Rossa, Parmigiano and 'Scorzone' truffle
I Fiori di Zucchini - $15
Crispy Zucchini flowers, filled with Buffalo mozzarella and leeks, served with tomato fonduta
Il Salmone Selvaggio Affumicato - $18
House-smoked Wild King Ivory salmon with marinated beets, horseradisih and panna acida
I Gamberi al Limone - $18
Creamy lemon-garlic sauteed Gulf shrimp with salt oven-baked onion
Il Fegatini di Pollo - $18
Chicken liver trifolato served with crostini and terrine with foi gras
Primi Piatti
I Paccheri di Gragnano al Brucio - $22
Paccheri pasta from Gragnano with spicy tomato, rosemary and Buffalo ricotta, half portions not available
I Ravioli di Cacio e Pere - $22
Pear and fresh pecorino-filled ravioli, with aged pecorino and crushed black pepper
I Krafi della Cerimonia - $20
Three-cheese Istrian wedding pillows filled with citrus rind and rum, macchiati with veal sugo di arrosto
I BiancoNeri con Moleche - $28
Black and White fettucine, oven-dried tomatoes, almond pesto and calamari and crisp soft shell crab
I Festoni al Balsamico - $25
Fresh balsamic-semolina ribbon pasta with Red Cow Parmigiano and butter finished with 25 year traditional balsamic
Gli Stringozzi ai Porcini - $30
Porcini stringozzi with Pioppini mushrooms, rabbit loin and scorzone black truffle
La Zuppa di Vendure Primaverili - $14
Spring vegetable soup with Buffalo ricotta
La Chitarra con Speck e Cannolicchi - $25
Maccheroni chitarra with speck, Razor clams, Spring onion borage pesto and lemon oil
I Ravioli di Ricotta e Ortiche - $25
Ravioli filled with Roman sheep milk ricotta and nettles, sauteed with pesto, cherry tomatoes and fagiolini
Il Risotto alle Rane - $30
One-year aged Carnaroli rice with frog legs, wild garlic and watercress
I Tajarin con L'Anitra - $23
30 yolk spaghettini with braised, shredded Hudson Valley Moulard duck
La Zuppa di Finocchietti e Granchio - $16
Wild fennel and ramps soup with broken capellini and Alaskan King Crab
Secondi Piatti
La Bistecca di Fegato - $25
Seared calf's liver steak with polenta and farro, shallot gratin and Lidia's vin cotto
La Trippa con Crostini di Polenta - $24
Braised calf tripe Parmigiana with polenta crostini
Il Guanciale e la Tagliata di Manzo - $34
Red wine breaised beef cheeks, beef tagliata, grilled Spring onions and sauteed pea tendrils
Il Branzino alla Griglia - $32
Whole grilled Mediterranean bass with Yukon Gold potatoes Spring onions and Fagiolini
La Zuppa di Pesce con Cous-Cous - $34
Scallops, lobster, calamari, shrimp, and bass cooked alla piastra with spicy fish-tomato soup and cous cous
Le Capesante con Patate, Porri e Cannolicchi - $32
Dry Sea Scallops with soft potatoes and leek puree, sauteed potatoes, leeks, bacon and Razor clams
La Passera di Mare - $30
Long Island fluke with sauteed artichokes, tomato, black olives and balsamic vinegar
Le Costolette di Agnello Scottadito - $36
Lamb chop 'scottadito' with 'scaffata' Spring ragu, mint salsa verde
La Spigola Striata con Funghi - $32
Pan-seared Striped Bass in mushroom-tomato broth, served with Royal Trumpet mushrooms and celery root puree
Il Bolito di Manzo - $34
Flat iron Wagyu beef bollito with pickled vegetable salad, served with salsa verde, salsa rossa, coffee and horseradish mustard sauce
Le Quaglie Saltimbocca con Pastinaca - $32
Vermont semi-boneless quail saltimbocca with Marsala wine served with sauteed and pureed parsnips
La Lombatina di Cervo con Peperonata - $34
Pan-roasted Cervena venison loin with oeoerinata in agrodolce, dried cherry-Sicilian pistachio-caper sauce
Filetto di Vitello con Fonduta di Parmigiano - $35
Pan-roasted veal tenderloin with Parmigiano vacche rosse fonduta, asparagus and carrot puree
Desserts
I Dolci
Tiramisu al Limoncello - $10
Limoncello-soaked lady fingers layered with marscapone cream Recommended wine: Colosi, Malvasia delle Lipari...$15
Palacinche con Marmellata di Germogli di Rose - $10
Typical crepes from Trieste filled with rosehip jim, topped with rose ice cream and strawberry salad Recommended wine: Abbazia di Novacella, Moscata Rosa, 2000 $12
Torta Caprese al Cioccolato - $10
Chocolate almond flour Caprese cake with Venetian spice ice cream and red wine reduction Recommened wine: Allegrini, Recioto della Valpolicella 2001...$18
Torta di Ricotta - $10
Buffalo ricotta cheesecake with almond-amaretto crust served with marinated raspberries Recommended wine: Maculan, Acininobile, 1991...$18
Tortino di Piselli con Gelato - $10
Pea cake with wild strawberry ice cream and candied pistacios Recommended wine: Ca'dei Mandorli, Brachetto d'Acqui 2004...$12
Degustazione di Sorbetti - $10
Tasting of housemade fresh fruit sorbetto
Strudel di Mele - $10
Granny Smith apple strudel with with cherry swirl ice cream Recommended wine: Mastroberardino, Antheres, N.V...$15
Torta al Vino con Mirtilli - $10
Blueberry and white wine cake with blueberries poached in lemon served with yogurt ice cream Recommended wine: Luciano Landi, Passito Lacrima Mora d'Alba 2000...$10
Crostata al Cioccolato e Nocciole - $10
Chocolate, hazelnut and orange crostata served with white coffee ice cream Recommended wine: Paolo Bea, Sagrantino di Montefalco PAssito, 1997...$20
Degustazione di Gelato - $10
Tasting of homemade gelato served with chocolate sauce and lingue di gatto Recommended wine: Lindemans 'Framboise' Lambic...$8
Tasting Menu $75
Chef Fortunato Nicotra will create a personalized five-course tasting menu for your table to enjoy.
Participation of the entire table is required.
Otherwise, you may select from the a la carte options below.
Antipasti
Choice of:
L’Insalata di Barbietole
Roasted beets and Granny Smith apple salad with Humboldt Fog goat cheese, roasted endive and Negroamaro ‘vin cotto’
Il Tonno e Il Marlin Striato Semi-Carpaccio
Blue Fin tuna and Striped Marlin semi-carpaccio
with artichoke caponatina
or
La Lonza di Maiale con Bruschetta di Fichi
House-cured Niman Ranch pork loin with
dried Black Mission figs
Pasta
Sampling of both:
I Ravioli Ripieni di Cacio e Pere Saltati con Cacio e Pepe
Pear and fresh pecorino-filled ravioli with aged pecorino and crushed black pepper
I Maccheroni alla Chitarra con La Porchetta ��
Maccheroni chitarra with cured suckling pig and
spicy cherry tomatoes
Secondi
Choice of:
Il Branzino al Forno
Whole oven-roasted Mediterranean bass with
Yukon Gold potatoes, Spring onions and fagiolini
La Bistecca di Fegato
Seared calf’s liver steak with polenta and farro,
shallot gratin and Lidia's vin cotto
Il Filetto di Vitello con Fonduta di Parmigiano
Pan-roasted veal tenderloin with Parmigiano Vacca Rossa
fonduta, asparagus and carrot puree
Le Quaglie Saltimbocca con Pastinaca
Vermont semi-boneless quail “saltimbocca” with Marsala wine,
sautéed and pureed parsnips
Dolci
Choice of:
Palacinche con Marmellata di Germogli di Rose
Typical crepes of Trieste filled with rosehip jam, topped with rose ice cream
and strawberry salad
Limoncello Tiramisu
The classic preparation of this dessert contains a healthy dose of espresso to "pick one up". Ours is made with Limoncello, a soothing traditional lemon liquore from Campania.
Degustazione di Gelato
Tasting of house-made ice cream with chocolate sauce and “lingua di gatto”
PLEASE NOTE: All menu items and prices are subject to change.
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