Altesi Downtown

Italian restaurant, 200 Spring St, New York, NY

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Spaghetti Alla Chitarra — Spaghetti with organic cherry tomatoes & basil Vegan
• Gnocchi — Potato dumplings with roasted eggplant, fresh tomatoes & basil Vegan
• Penne Alla Bisanzio — With chopped tomatoes, mozzarella & basil
• Ravioli — With porcini mushroom in black truffle puree
• Tagliolini Neri — Black tagliolini with shrimp & spicy tomato sauce
• Pappardelle — Fresh porcini mushroom and melted pecorino cheese
• Spaghetti Neri — Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce
• Linguine — Crab meat and saffron tossed in a light spicy tomato sauce
• Orecchiette — Braised sausage, broccoli rabe and pecorino romano
• Fettuccini — Braised duck in a light truffle pure and green peas
• Lasagne — Veal ragu "Bolognese style"
• Agnello — Lamb chop with roasted tomatoes, celery root and potato gratin
• Galletto — Organic roasted free range chicken with rosemary potatoes & broccolini
• Bistecca Alla Diavola — Dry aged black angus sirloin steak with green pepper corn & sweet potato gratin
• Branzino — Sautéed Mediterranean sea bass with leeks, shiitake mushrooms & blood orange
• Salmone — Filet of king salmon with lentils, roasted brussel sprouts and lemon confit
• Grigliata Di Pesce — Grilled shrimp, octopus, cuttlefish and scallops
• Margherita — Tomato, basil & mozzarella
• Diavoletto — Tomato, mozzarella & spicy sausage
• Carciofi — Tomato, mozzarella & artichokes
• Vegetariana — Tomato, mozzarella & vegetables
• Focaccia Dei Parioli — Mozzarella, fontina, arugula & prosciutto
• Bolognese — Tomato, mozzarella & veal ragu
• Pollo — Tomato, mozzarella, pesto & chicken
• Focaccia Tartufata — Mozzarella, mushrooms & truffle oil
• Quattro Formaggi — Mozzarella, fontina, gorgonzola & parmigiano
• Linguini — Lobster, string beans in lobster reduction
• Tagliatelle — Lamb shank ragu and fresh ricotta cheese
• Fusilli Avellinesi — Veal ragu “Bolognese style”
• Paccheri — Eggplant, tomato, basil and smoked buffalo mozzarella
• Cacio E Pepe — Spaghetti with melted cheese and black pepper
• Fettuccine — Bay scallops and snow peas tossed in roasted lemon sauce
• Spaghetti — With meatballs tossed in tomato sauce
• Risotto — Risotto of the day
• Vitello Parmigiana — Breaded pounded veal with melted mozzarella, tomato sauce and broccoli
• Cotoletta Alla Milanese — Free range breaded breast of chicken with arugula and cherry tomatoes
• Halibut — Grilled halibut with artichokes caponata

Starters

• Carciofi Alla Giudia — Sautéed artichokes hearts "Roman Jewish style" with parsley pesto Vegan
• Arancini — Quinoa and potato arancini with pepperoncino tomato sauce Vegan
• Tri Colore — Baby arugula, endive and radicchio Vegan
• Insalata Altesi — Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette Vegan
• Insalata Di Spinaci — Spinach, apple and quinoa with mushroom vinaigrette Vegan
• Calamari Dorati — Fried calamari and zucchini with spicy pepper aioli
• Gamberi — Sautéed shrimp with orzo, prosciutto and mustard sauce
• Ostriche Al Forno — Baked oysters with melted pepper jack cheese and spinach
• Polpo — Grilled octopus with potatoes, olives, capers and red onions
• Salmone Curatta — Cured salmon tartar with avocado, cucumber and green apple
• Cozze Alla Calabrese — Mussels sauteed with cherry tomatoes, scallions and spicy Calabrian peppers
• Carpaccio — Thinly sliced beef with arugula, black pepper, mustard & grana padano
• Mozzarella — Buffalo mozzarella with grilled vegetables and balsamic
• Polpette Alla Parmigiana — Meatballs with melted mozzarella and tomato sauce
• Prosciutto — Prosciutto di Parma and pate
• Zuppa — Soup of the day
• Avocado E Carciofini — Organic shaved artichoke hearts with avocado & parmigiano
• Cesari — Organic romaine Caesar salad with crispy croutons and grana pada
• Indivia E Pera — Endive, pears, gorgonzola cheese and orange
• Beausleil — Neguac, Canada
• Blue Point — Great South Bay, New York
• Pemaquid — Damariscotta Rivere, Maine
• Raspberry Point — Prince Edward Island
• Calamari — Fried calamari and zucchini with spicy tomato sauce
• Tartare Di Tonno — Big eye tuna tartare with avocado and pickled ginger
• Vitello Tonnato — Thinly sliced veal with tuna sauce and roasted peppers
• Prosciutto “Black Label” — Parma, 24 months aged with melon
• Capesante — Pan seared scallops with quinoa, cauliflower, pear and white balsamic vinaigrette
• Belga — Endive, pears, gorgonzola cheese and orange
• Carciofi Crudi — Organic shaved artichoke hearts with avocado and shaved parmigiano
• Insalata Orto — Shaved brussel sprouts, red apple, parmigiano, pecans and lemon & honey dressing
• Bietole — Roasted red and golden beets with pistachio goat cheese and orange

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