FIRST COURSE

Pumpkin Soup Pumpkin seeds, nutmeg espuma, 14 Mixed Greens blood orange supremes, Pine nuts, hearts of Palm, citrus vinaigrette, 14 Braised Octopus carpaccio soffritto, red wine reduction, celery hearts, 14 Pulled Pork Tacos Polenta tuille, tomato marmalade, avocado mousse, lime crme Fraiche, 15 Fondue lamb sausage & sweet Potato spiedini, truffle Fonduta, 15 Pizzetta Fig, arugula, Goat cheese, balsamic, 15 Chicken Wings soy, Garlic, chiles, 12 Profiteroles creamed spinach duck Fat Poached egg yolk, bacon lardons, 14 Steak Tartar shallots, capers, cornichon, mustard vinaigrette, 16 Tuna & Hamachi Crudo Pickled red onion, nori chiffonade, soy lime emulsion, 18 Lobster & Crawfish Salad Petite herbs, Preserved lemon, coriander tuille, red Pepper coulis, 18 Foie Gras Terrine mostarda de cremona, 18 Rabbit Terrine braised cabbage, carrot & Parsley, carrot vinaigrette, 18

PASTA
Sweet Potato Gnocchi brussels sprouts, black trumpet mushrooms, lamb jus, 12/24 Chestnut Agnolotti crispy spinach & Prosciutto, Parmesan broth, 12/24 Wild Mushroom Pappardelle, 12/24 Beet Risotto Gorgonzola crisp, 50 yr balsamic, 12/24 Spaghetti with veal & ricotta meatball, 12/24 Fresh Ricotta Gnudi Pistachio Pesto, 12/24

SMALL PLATES
Fried chick Peas & rosemary, 8 bacon wrapped dates, 8 mixed olives, 8 Fried Pasta w/Parmesan cheese, 8 Popcorn w/Pecorino/crushed red Pepper, 8 Gougeres / Gruyere, 8 Pickled vegetables, 8 sauteed wild mushrooms, 8 coronets tuna, salmon, hamachi, 10 Charcuterie selection of cured meat, 18 Cheese Plate selection of artisanal cheese, 18

MEAT + FISH
Bolito Misto veal cheek, tenderloin, Flat iron, root vegetables, chive dumpling ,beef consomm, 22 Blackened Salmon Potato latka, radish scallion salad, Potato chive emuslion, 24 Striped Bass bacon, lentils , onion soubise, red wine olive sauce, 25 Cacciuco squid ink cavatelli, mussels, clams,crab, scallops, lobster boulliabase, basil oil, 25 Roasted Duck Breast duck leg confit, endive marmalade, brussels sprouts & applewood smoked bacon, 28

SIDES
Potato Puree, 8 Potato Gratin, 8 creamed spinach, 8 brussel sprouts and bacon, 8

Cocoa Crusted Venison Loin sweet & sour red curi squash, lingonberry sauce, 28 STEAkS 10oz Bone in Ribeye, 38 NY Strip, 35 Served with bernaise, beourdelaise, frites

Chef edwin bellanco

4 east 46 th street new york 10017 212.676.6767 vitaenyc.com