DINNER MENU

5 : 3 0 P M L AT E
7 D AY S

8 4 9 AV E N U E O F T H E A M E R I C A S N E W Y O R K N Y 1 0 0 0 1 T E L . 2 1 2 - 2 0 1 - 4 0 6 5 L A M I C O . N Y C

LATE SUMME
CROSTINI

EGGPLANT CAPONATA, mozzarella di bufala .........8

PEEKYTOE CRAB, avocado, peas, cilantro, lemon ..12
SARDINE & SALTED BUTTER, giardiniera...............9
APPETIZER
YELLOWTAIL, grated lime, orange confit, sea salt .......................................................14
BURRATA, romesco, arugula.............................................................................................15
ROASTED FIGS, pancetta, robiola, truffle hazelnut honey, port reduction .............14
SPICED TUNA, lemon yogurt, charred broccoli sprouts .............................................16
VEAL & PORK MEATBALLS AL FORNO, garlic-parsley focaccia .......................17
MARKET GREENS, pecorino, garlic-anchovy-lemon vinaigrette .............................11
HEIRLOOM TOMATO, watermelon, ricotta salata, basil, spicy arugula..................14
AVOCADO, mche salad, charred kale, lemon oil .........................................................10
BAKED OCTOPUS, crushed fingerling potatoes, capers, pickled celery ..................15
SAN DANIELE PROSCIUTTO, cured olive-parmesan cracker ................................17
PIE
SOPPRESSATA PICANTE, tomato, mozzarella, sicilian oregano ...............................13
WHITE MUSHROOM, truffle paste, fontina, taleggio, sage ......................................15
ESPOSITOS SAUSAGE, panna, shishito, fennel pollen ...........................................14
SUMMER SQUASH, fresh tomato, burrata, basil, spicy oil ......................................12
PASTA
PIPE RIGATE, white veal shoulder bolognese, pecorino ............................................19
BUCATINI, fresh tomatoes, chiles, capers, anchovies, cured olive ............................17
FUSILLI, spicy sausage, bitter greens, pine nuts, chiles, pecorino .............................18
CAPPELLETTI, jersey corn, fontina, guanciale ............................................................18
AGNOLOTTI, scallops, lobster, shrimp, lemon-mascarpone ......................................24
SMOKED RICOTTA GNUDI, sage brown butter, fresh shaved truffle .....................27
MAIN
BLACK SEA BASS, sauted red endive, pine nuts, romesco ......................................26
ROASTED ORATA, calabrian chili verde .......................................................................27
BLACKENED SCALLOPS, cranberry beans, eggplant pure, sherry vinaigrette..25
SKIRT STEAK, charred cauliflower, calabrian chili, almond ...................................28
WOOD OVEN ROASTED CHICKEN, charred broccoli rabe, confit lemon ...........22
SIDE
charred cauliflower, capers, pecorino ......................................7
sauted kale, pancetta, vinegar ...................................................6
hen of the woods, garlic ..................................................................12

C H E F & O W N E R L AU R E N T T O U R O N D E L
C H E F DE C U I S I N E A M Y E U BA N K S
Consumption of raw or undercooked seafood may increase risk of food borne illness