LUNCH

11:30AM

MENU

to 2:30PM

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
ANTIPASTI

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

PEEKYTOE CRAB CROSTINI, avocado, peas, cilantro, lemon ................................12
YELLOWTAIL, grated lime, orange confit, sea salt .......................................................14
BURRATA, romesco, arugula ............................................................................................15
ROASTED FIGS, speck, robiola, truffle hazelnut honey, port reduction ..................14
ESCAROLE SALAD, trevisano, castelfranco, sherry vinaigrette ...............................12
HEIRLOOM TOMATO, watermelon, ricotta salata, basil, spicy arugula .................14
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
PIATTI DEL GIORNO

our featured lunch items

LOCH DUART SALMON & AVOCADO, mache salad, charred kale, lemon oil .... 23
ROASTED CHICKEN & TUSCAN KALE, pecorino, garlic-anchovy-lemon vinaigrette 21
PROSCIUTTO & ARTICHOKE SANDWICH, mortadella, olive, arugula, mint ..17
OMELETTE SOUFFL CACIO E PEPE, rucola salad, lemon garlic olive oil ..... 15
RAW & CONFIT TUNA, cannellini beans, fennel, onion, arugula .......................... 24

PASTA
PIPE RIGATE, white veal shoulder bolognese, pecorino .............................................19
AGNOLOTTI, scallops, lobster, shrimp, lemon-mascarpone .......................................24
FUSILLI, spicy sausage, bitter greens, pine nuts, chili, pecorino ...............................18
MAIN
BLACK SEA BASS, sauted red endive, pine nuts, romesco ......................................26
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
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