Carnevale 2016

carne

 

Venetian Carnevale 2016
Join us on February 9, 2016
for our Venetian Carnevale featuring a
six course tasting menu in our main dining room*

Menu
BACCALA MANTECATO & CRISPY POLENTA
*****
TUNA, RADICCHIO & ONION IN SAORO
*****
RISOTTO, SQUID INK, WHIPPED POTATO
*****
BIGOLI, SQUAB GUAZZETTO, MUSHROOM
*****
VARIATION OF DUCK, POTATO, SAVOY CABBAGE
*****
CHIACCHERE ‘MILLEFOGLIE’, MASCARPONE, CHOCOLATE COFFEE

$95 per guest
Optional Wine Pairings from the Veneto Region available

Click here to make your reservation
or call
(212) 758-1479
*By Reservations Only

 



Valentine’s Day Menu

New Felidia Logo

 

 

SAN VALENTINO 2016

PLEASE ALERT YOUR SERVER
TO ANY ALLERGIES YOU MAY HAVE

ANTIPASTI

TUTTO CRUDO
SHAVED RAW SEAFOOD SALAD, AMERICAN STURGEON CAVIAR, SHAVED VEGETABLES

POLIPO E PATATE
OCTOPUS SALAD, CELERY, POTATO

CAPESANTE CON BARBABIETOLE
SCALLOPS SEMI CARPACCIO, BEETS, APPLE, PISTACHIO

SALMONE AFFUMICATO
SMOKED SALMON PASTRAMI, BAGEL CROSTINI,
BOILED EGG AND BLUE POTATO SALAD, SALMON CAVIAR

I CRUDI DI MANZO
WAGYU BEEF CARPACCIO, BEEF SIRLOIN TARTARE, HAZELNUT, GRANA PADANO
(15 MONTHS DOP), MUSHROOM, HEART OF PALM

BRESAOLA
WAGYU BEEF BRESAOLA, RED VEIN ARUGULA, GRANA PADANO, MUSHROOM

INSALATA DI CARCIOFI E TOPINAMBOUR
RAW AND COOKED ARTICHOKE, SUNCHOKE, CARDOON, BRONTE PISTACHIO, PROSCIUTTO DI PARMA

BURRATA
BURRATA W/ COOKED AND RAW WINTER VEGETABLES
PRIMI

MINESTRA DI PESCE
LOBSTER BROTH WITH SEAFOOD,
PASTA MISTA

BIANCONERI ALLA TRAPANESE
BLACK AND WHITE BAVETTE,
SHRIMP, TRAPANESE PESTO

CACIO E PERE
PEAR AND FRESH PECORINO-FILLED RAVIOLI,
AGED PECORINO, CRUSHED BLACK PEPPER

PAPPARDELLE
SPINACH PAPPARDELLE WITH BRAISED, SHREDDED
HUDSON VALLEY MOULARD DUCK, MUSHROOM

TAGLIATELLE AL BAROLO
BAROLO TAGLIATELLE, MUSHROOM,
BLACK TRUFFLE PESTO ($35 SUPPLEMENT)

RAVIOLI DI CIOCCOLATO
CHOCOLATE RAVIOLI STUFFED WITH BUTTERNUT SQUASH AND BURRATA,
AGED BALSAMIC, PISTACHIO

PESCE

BRANZINO
BAKED WHOLE MEDITERRANEAN BASS, LEMON, FENNEL, RED ONION, GAETA OLIVES

TONNO
YELLOW FIN TUNA “PALERMITANA” GRILLED ON ONE SIDE WITH
GRILLED RADICCHIO, BALSAMIC BEET SAUCE

ASTICE E GAMBERI
GRILLED LOBSTER, SHRIMP,
SWISS CHARD AND BLUE POTATO, LEMON AND OIL

CARNE

CERVO
IOWA VENISON, ROASTED ROOT VEGETABLE, CARROT HORSERADISH PUREE
CAMPARI ORANGE AGRODOLCE

QUAGLIE SALTIMBOCCA
VERMONT SEMI-BONELESS QUAIL BREAST SALTIMBOCCA, ROASTED LEG,
APPLE GINGER PUREE, BRUSSELS SPROUTS, APPLE CIDER BALSAMIC

VITELLO
VEAL, SAVOY CABBAGE, PARSNIP PUREE, CASTELMAGNO CHEESE FONDUTA

MANZO
BAROLO BRAISED BEEF FLAT IRON, GRILLED STEAK TAGLIATA
POTATOES ‘DELLA NONNA’, SPINACH

CHOICE OF ONE ANTIPASTO, ONE PRIMO, ONE SECONDO AND
FELIDIA’S VALENTINE DESSERT TASTING
$135 PP

OR

3 COURSE BLACK WINTER TRUFFLE TASTING MENU WITH DESSERT
$195 PP

BLACK WINTER TRUFFLE SHAVING
$35 SUPPLEMENT FOR EACH COURSE

SAN VALENTINO PAIRING
RUINART BRUT ROSÉ CHAMPAGNE NV, LA PORTA DI VERTINE SANGIOVESE ROSATO 2013, ALDO CONTERNO BAROLO 2004 & ELIO PERRONE ‘BIGARO’ 2013
$75 PP

EXECUTIVE CHEF
FORTUNATO NICOTRA

 





Winter Break at Felidia

Winter Break Menu
Felidia is offering the following Winter Break dinner menu starting Monday, February 15th through Friday, February 19th for $ 45.00 per person*. No time restrictions:

Appetizer
Smoked salmon pastrami/potato salad
Beets, apples, pistachio, local cheese
Chicken soup, passatelli, winter vegetables

Main
Chicken valdostana, spinach
Salmon, potato & leeks, mustard sauce
Tagliatelle bolognese

Sweet
Panna cotta, caramel sauce, meringue “briciole”
Poached pear & vanilla ice cream
Nutella flan & pistachio ice cream

 

***BY RESERVATIONS ONLY***



Check back soon for upcoming events!