LUNCH

CHEFS DAILY BREAD SELECTION served with homemade salted gineper butter APPETIZER ASPARAGUS SOUP mint, creme fraiche. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 HERITAGE TOMATOES salad, bread, capers, basil, anchovies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 ROASTED BEET salad, soft goat cheese, watercress, homemade honey mustard dressing. . . . . . . . . . . . 14 CRAB SALAD lettuce, avocado puree, red pepper, parsley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 COD FISH Venice style with taggiasche olives, homemade mayo, anchovies, capers, gherkin cucumber. . 15 GRILLED OCTOPUS, tomato confit, lemon juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 D.O.P. MOZZARELLA DI BUFALA heirloom tomatoes, basil, lemon zest, selected e.v.o.. . . . . . . . . . 14 MEATBALLS florentine style with tomato sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 TUSCAN CHARCUTERIE selection of cold cuts, pickles and parmigiano reggiano. . . . . . . . . . . . . . . . . . 18 SUMMER SALAD NICOISE SALAD, lettuce, watercress, tuna , eggs, olives, potatoes, beans, anchovies . . . . . . . . . . . . 17 ITALIAN SALAD, asparagus, artichoke, mix green salad, red pepper apple vinaigrette dressing. . . 18 GREEK SALAD classic style: tomato, cucumbers, onion, feta, olives, and extra v. olive oil . . . . . . . . . 16 HANDMADE PASTA

PICI with wild mushroom cream and marjoram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

RAVIOLI DI PATATE filled with potato, creamed with fresh tomato sauce. . . . . . . . . . . . . . . . . . . . . 20 CAPPELLACCI filled with spinach and ricotta, bolognese ragout, parmigiano. . . . . . . . . . . . . . 22 SPINACH TAGLIATELLE with lamb ragout and tomato confit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 G NOCCHI with parmigiano reggiano fondue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 LINGUINE ROSA with shrimp, zucchini, fresh tomoatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
ENTREE SCOTTISH SALMON fillet, with cherry tomatoes, olives, capers, spring vegetables. . . . . . . . . . . . . . . . . 22 WILD STRIPED BASS with wild mushrooms, sauteed spinach. . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

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LOIN OF LAMB with mustard crust, polenta, green fennel sald with porto demi-glace sauce. . . . . . 32 ROASTED CHICKEN marinated in lemon, sauteed vegetables, whole chili pepper. . . . . . . . . . . . . . 22
NEW YORK STREAP STEAK 12 oz $ 32 RIB EYE STEAK 10 oz $36 BUTLERS STEAK 8 oz$ 28 GRATIN SPINACH 6 SALT BAKED BEETROOT 6 WHITE TUSCAN CANNELLINI BEANS with rosemary 6 GRILLED STEAK served with watercress salad SIDE BUTTER AND SAUCE $2 -Caffe de pari butter -Bearnaise sauce -Mushroom sauce -Whisky sauce MASHED POTATOES 6 SAUTEED KALE with chily pepper 6 ROASTED BRUSSELS SPROUTS 6

LUNCH MON TO FRI 11:30 AM TO 5 PM DINNER FROM 5 PM TO 11:30 PM SAT & SUN FROM 9 AM TO 11:30 PM
A SUGGESTED 20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE

CIRCOLO 45 BOND ST NEW YORK, NY 10012 +1 212 375 0323 CIRCOLONYC.COM