Menu for Esca Restaurant

Lunch
|
Dinner
|
Tasting
|
Dessert

Lunch

Ostriche

3.00 Montauk Wild Oysters (Montauk, Ny)

Crudo

19.00 Halibut Belly With extra virgin sunflower oil

18.00 Mediterranean Pink Snapper With red clay salt

20.00 Diver Scallop With tangerine pressed olive oil

18.00 Blackfish With toasted pine nuts

18.00 Tartufo Di Mare "Sea truffles" with cedro

20.00 House Cured Salmon Roe With lemon and sardinian olive oil

20.00 Wild Alaskan King Salmon With dill

20.00 Yellowfin Tuna Carpaccio with olio verde and chives

20.00 Bigeye Tuna With tuscan olive oil

22.00 Local Atlantic Bluefin Toro Tartare with colatura

19.00 Skipjack With gaeta olive aioli

19.00 Red Albacore With pickled jalapeño

20.00 Razor Clams Two minute ceviche, chilis, scallion and mint

16.00 Crudo Tasting Three unique tastes of our raw seafood in one flight

30.00 Crudo Tasting Six unique tastes of our raw seafood in two flights

Antipasti

18.00 Fegato Di Pescatrice Seared local monkfish liver with richter's rhubarb and a salad of organic grains

18.00 Insalatina Di Amara Salad of locally grown and harvested spring greens with dandelion honey vinaigrette

17.00 Caprese Bufala mozzarella with wild arugula and oven dried tomatoes

18.00 Vongole Local littleneck clams baked with a compote of ramps, coppa and cherry bomb peppers

18.00 Calamari Alla Galicia Local squid, pimenton and toasted bread crumbs

18.00 Verdura Mista Organic salad of spring vegetables, sheep’s milk ricotta and herb garden vinaigrette

18.00 Fritti Crispy monkfish cheeks, local steamers and ramps with calabrian chili aioli

15.00 Insalata Mista Salad of local greens and herbs with cold pressed pistachio oil

18.00 Dente Di Leone Salad of wild dandelion greens with anchovy vinaigrette

15.00 Zuppa Di Pesce Amalfitana Fish soup in the style of amalfi with tomato chili bruschetta

Pesce Azzurri House marinated sardines with pepperonata grilled sardines with shallot thyme vinaigrette marinated fresh portuguese anchovies with oven dried tomato bottarga (cured tuna roe) with capers, raisins and pinenuts Options: Each (9.00) , Two (12.00) , Three (15.00) , All four (18.00)

Primi

30.00 Spaghetti With a one pound lobster, chilis and mint

23.00 Perciatelli House made whole wheat fat spaghetti with sardines, walnuts and fennel compote

26.00 Maccheroni Alla Chitarra House made guitar cut spaghetti with sea urchin and crabmeat

24.00 Linguine With a medley of briny clams, hot red pepper and pancetta

26.00 Spaghetti Neri House made squid ink spaghetti with local squid, scallion and green chilies

Secondi

27.00 Spigola Nera Whole roasted black bass with caperberries and olives

27.00 Ricciola Whole grilled pompano with spring herb pesto

26.00 Pesce Matonella Roasted golden spotted bass with wild mushrooms and braised leeks

26.00 Razza Crispy local skate with sugar snaps, nueskes smoked bacon and vidalia onions

26.00 Cernia Grilled florida grouper with artichokes, olives, oven dried tomatoes and arugula

23.00 Zuppa Di Pesce Sicilian style fish stew

24.00 Polipo Grilled octopus with giant corona beans and preserved sorrento lemon

24.00 Fritto Misto Amalfitano Crispy mixed seafood

25.00 Pollo Four story hills farm chicken with primo olives, fregula and lemon

Contorni Selection of italian style vegetables Options: Any one (9.00) , Any three (15.00) , All five (19.00)

Dinner

Ostriche

3.00 Montauk Wild Oysters (Montauk, Li)

3.00 Howard's Cove Oysters (Prince Edward Island, Canada)

Crudo

18.00 Fluke With sea bean and radish

19.00 Halibut Belly With extra virgin sunflower oil

18.00 Black Grouper With spanish seaweed salt

18.00 Pink Snapper With olio giarraffa

18.00 Mediterranean Pink Snapper With red clay salt

20.00 Diver Scallop With tangerine pressed olive oil

18.00 Blackfish With toasted pine nuts

18.00 Scorpionfish With lemon wash

18.00 Sea Trout With crushed almonds

18.00 Tartufo Di Mare "Sea truffles" with cedro

20.00 House Cured Salmon Roe With lemon and sardinian olive oil

20.00 Wild Alaskan King Salmon With dill

18.00 Mahi Mahi Seared with wild fennel pollen

20.00 Yellowfin Tuna Carpaccio with olio verde and chives

20.00 Local Bigeye Tuna With tuscan olive oil

22.00 Atlantic Bluefin Tartare with colatura

19.00 Skipjack With gaeta olive aioli

18.00 Bonita With its own roe

18.00 Red Albacore With pickled jalapeño

18.00 Bluefish With crushed almonds

20.00 Razor Clams Two minute ceviche, chilis, scallions and mint

20.00 Maine Sea Urchin With capezzana olive oil

30.00 Crudo Tasting Six unique tastes of our raw seafood in two flights

Altro

20.00 Bianchetti "French fries of the sea"

24.00 Aragosta Grilled local lobster in a pool of tim's asparagus

20.00 Uovo Di Cheppia Sautéed shad roe with pickled vegetables and grainy mustard vinaigrette

18.00 Fegato Di Pescatrice Seared local monkfish liver with richter's rhubarb and organic grains

22.00 Capesante Roasted european style sea scallops with spring flower vinaigrette

27.00 Stracciatella Neapolitan string cheese with spoonbill caviar

20.00 Granchio Grilled soft shell crab with spring greens, green almonds and toasted almond vinaigrette

19.00 Calamari Alla Galicia Local squid, pimenton and toasted bread crumbs

18.00 Dente Di Leone Salad of wild dandelion greens with anchovy vinaigrette

20.00 Crostini Sea urchin and five onion compote

23.00 Insalata Di Porcini Salad of oregano porcini mushrooms, tim's wild arugula and parmesan vinaigrette

18.00 Fritti Crispy monkfish cheeks, local steamers and ramps with calabrian chili aioli

18.00 Vongole Local littleneck clams with a compote of ramps, coppa and cherry bomb peppers

18.00 Verdura Mista Organic salad of early spring vegetables, sheep's milk ricotta and herb garden vinaigrette

18.00 Insalatina Di Amara Salad of locally grown and harvested spring greens with dandelion honey vinaigrette

17.00 Polipo Grilled octopus with giant corona beans and preserved sorrento lemon

16.00 Zuppa Di Pesce Amalfitana Fish soup in the style of amalfi with tomato chili bruschetta

Pesci Azzuri Marinated sardines with pepperonata grilled sardines with shallot thyme vinaigrette marinated fresh portuguese anchovies with oven dried tomato bottarga (cured tuna roe) with capers, raisins and pinenuts Options: Each (11.00) , Two (14.00) , Three (16.00) , All four (19.00)

Primi

30.00 Spaghetti With a one pound lobster, chilis and mint

26.00 Spaghetti Neri Squid ink spaghetti with seppia, green chilis and scallion

26.00 Linguine With a medley of briny clams, hot red pepper and pancetta

30.00 Mafalde House made ribbon pasta with wild salmon, sugar snaps and mascarpone

27.00 Gnocchi Di Patate Yukon gold potato gnocchi with gulf shrimp, green garlic and cherry tomato

26.00 Maccheroni Alla Chitarra House made guitar cut spaghetti with sea urchin and crabmeat

25.00 Gnocchi Di Ricotta Old chatham sheep’s milk ricotta gnocchi with tomato, basil and bufala mozzarella

Secondi

72.00 Branzino Per Due Whole medittearean sea bass for two in sea salt

37.00 Ricciola Whole grilled pompano with spring herb pesto

37.00 Spigola Nera Whole roasted local black bass with caperberries and olives

36.00 Razza Crispy local skate with sugar snaps peas, nueskes smoke bacon and vadalia onions

36.00 Pesce Mattonella Roasted golden spotted bass with morels, porcinis and roasted beets

36.00 Cernia Grilled florida grouper with a medley of spring vegetables and herb garden vinaigrette

30.00 Zuppa Di Pesce Sicilian style fish stew

33.00 Fritto Misto Amalfitano Crispy mixed seafood

34.00 Pollo Four story hills farm chicken with fregula, house cured olives and lemon

Contorni Selection of italian style vegetables Options: Any one (9.00) , Any three (15.00) , All five (19.00)

Tasting

Crudo Del Mercato

A Selection From Today's Raw Seafood

Prosecco NV, Flor Veneto

Five Extra “Crudo” Tasting Supplement 25.00 Per Person

Rose Brut Murgot 2008 Sicilia

Stracciatella

Neapolitan String Cheese with Spoonbill Caviar

Carricante Brut "Noblesse", Benanti Nvsicilia

Fritti

Crispy Local Steamers, Monkfish Cheeks with Caper-Tarragon Aioli

Verdicchio Di Castelli Dei Jesi “Classico” Bucci 2008 Marche

Fritti

Crispy Monkfish Cheeks, Local Steamers and Ramps with Calabrian Chili Aioli

Ribolla "Adriatico", Bastianich 2010 Slovenia

Mafalde

House Made Ribbon Pasta with Wild Salmon, Sugar Snaps and Mascarpone

Soave "Monte Grande" Pra 2010 Veneto

Pesce Matonella

Roasted Golden Spotted Bass with Morels, Porcinis and Roasted Beets

Nebbiolo Di Barbaraesco 2010Piemonte

Dolci

A Tasting of Our Favorite Desserts

Moscato Rosa Zeni 2007 Trentino

Dessert

Affogato Di Caffe Raw sugar gelato with brownies and salted toffee, drowned in espresso

Bomboloni Warm chocolate doughnuts with passion fruit and chocolate mousse

Budino Banana pudding, peanut brittle and salted caramel

Torta Di Rabarbaro Warm rhubarb-honey cake with buttermilk gelato and almonds

Cioccolate Di Mascarpone Chocolate mascarpone cheesecake with pistachios and balsamic cherries

Gelati House made traditional flavors

Sorbetti House made seasonal flavors

5.00 Biscotti

13.00 Formaggi Guffanti stracchino di capra, shelburne "farmhouse cheddar", casa madaio "barilotto", old chatham "ewes blue", and seasonal fruit confettura

Menu for Esca Restaurant

Lunch

Ostriche

Crudo

Antipasti

Primi

Secondi

Dinner

Ostriche

Crudo

Altro

Primi

Secondi

Tasting

Crudo Del Mercato

Five Extra “Crudo” Tasting Supplement 25.00 Per Person

Stracciatella

Fritti

Fritti

Mafalde

Pesce Matonella

Dolci

Dessert

Best of Citysearch

Partner Sites:

Menu for Esca Restaurant

Lunch

Ostriche​

Crudo​

Antipasti​

Primi​

Secondi​

Dinner

Ostriche​

Crudo​

Altro​

Primi​

Secondi​

Tasting

Crudo Del Mercato​

Five Extra “Crudo” Tasting Supplement 25.00 Per Person​

Stracciatella​

Fritti​

Fritti​

Mafalde​

Pesce Matonella​

Dolci​

Dessert

Best of Citysearch

Partner Sites:

Ostriche

Crudo

Antipasti

Primi

Secondi

Ostriche

Crudo

Altro

Primi

Secondi

Crudo Del Mercato

Five Extra “Crudo” Tasting Supplement 25.00 Per Person

Stracciatella

Fritti

Fritti

Mafalde

Pesce Matonella

Dolci