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
HEIRLOOM TOMATO, pecorino basil pesto ..............11
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
SPICY TUNA, lemon yogurt, charred broccoli sprouts ................................................16
TUSCAN KALE, pecorino, garlic-anchovy-lemon vinaigrette ...................................11
ESCAROLE SALAD, trevisano, castelfranco, sherry vinaigrette ...............................12
HEIRLOOM TOMATO, watermelon, ricotta salata, basil, spicy arugula..................14
AVOCADO, mche salad, charred kale, lemon oil .........................................................10
PEACH SALAD & KOHLRABI, baby fennel, mascarpone, watercress ...................11
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, burrata, basil, spicy oil ...............................................................12
PASTA
PIPE RIGATE, white veal shoulder bolognese, pecorino ............................................19
BUCATINI, gamberoni, confit cherry tomatoes, spicy rocket .....................................22
FUSILLI, spicy sausage, bitter greens, pine nuts, chili, 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
charred broccoli rabe, lemon yogurt .........................................6
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