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2014_costaat_!23

2014_costaat_!23

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Published by Eater NY
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Published by: Eater NY on May 09, 2014
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11/09/2014

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CRUDO

AMBERJACK calabrian chilies, pickled cauliflower... 18
FLUKE sturgeon caviar, garlic chips, crème fraîche... 17
SEA SCALLOP celery root, black truffle vinaigrette... 23
TRIO OF CRUDO... 23
SALAD
INSALATA VERDE... 15
haricots verts, picked herbs, ricotta, lemon
ROMAINE CACIO E PEPE... 16
anchovies from cetara, aged parmigiano, crispy capers
COSTATA COBB... 17
little gem, pancetta, gorgonzola, hard boiled egg, olives
ADD TO ANY SALAD ···› Chicken... 8 Steak... 10 Lobster... 15
PASTA all pasta made in house by hand
GARGANELLI ALLA FIAMMA... 23
con prosciutto, peas, truffle cream
SPAGHETTI... 24
con vongole, manila and razor clams, leeks, mollica
PANSOTTI... 22
di ricotta, english peas, pea tendrils, red wine sugo
ENTRÉE
WHITE LABEL BURGER... 19
bacon marmalade, mcclures pickles, american cheese, rosemary fries
WILD STRIPED BASS... 24
pan-roasted, charred baby zucchini, anchovy vinaigrette
CHICKEN... 19
pan-roasted herbed chicken breast, polenta, snap peas
FILET OF BEEF... 25
5 oz, pan-roasted with béarnaise, rosemary fries & green salad
NY STRIP... 26
8 oz, broiled with béarnaise, rosemary fries & green salad
FOR TWO
COSTATA 44 oz, served with two sides and béarnaise... 126

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