Altesi

Italian restaurant, 26 E 64th St, New York, NY

VeganScore 40

Menu

Mains

• Fusilli Avellinesi — Veal ragu “Bolognese style”
• Paccheri — Eggplant, tomato, basil and smoked buffalo mozzarella
• Cacio e Pepe — Spaghetti with melted cheese and black pepper
• Tagliatelle — Black tagliatelle with shrimp, calamari and mussels in a light tomato sauce
• Fettuccine — Bay scallops and snow peas tossed in roasted lemon sauce
• Pappardelle — Porcini mushroom and melted pecorino toscano
• Ravioli — Filled with braised veal tossed in a diced fresh tomatoes and pistachio sauce
• Orecchiette — Braised sausage, broccoli rabe and pecorino romano
• Spaghetti Neri — Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce
• Spaghetti — With meatballs tossed in tomato sauce
• Lasagne — Veal ragu “Bolognese style”
• Risotto — Risotto of the day
• Galletto — Roasted crispy organic chicken with string beans potatoes
• 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
• Agnello — Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
• Halibut — Grilled halibut with artichokes caponata
• Salmone — Atlantic salmon with grilled vegetables and balsamic reduction
• Branzino — Sautéed Mediterranean sea bass with yukon potatoes, spinach and lemon capers sauce
• Grigliata di Pesce — Lightly grilled shrimp, octopus, cuttelfish and scallops with vegetables

Starters

• Carciofi alla Giudia — Sautéed artichoke hearts “Roman Jewish style” with parsley pesto 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
• Mozzarella — Buffalo mozzarella with tomatoes, pickled eggplant and balsamic reduction
• Calamari — Fried calamari and zucchini with spicy tomato sauce
• Carpaccio — Thinly sliced beef with arugula, parmigiano and truffle oil
• Tartare di Tonno — Big eye tuna tartare with avocado and pickled ginger
• Gamberi — Sautéed shrimp scampi with brussel sprouts and sundried tomatoes
• Polpo — Grilled octopus with potatoes, green olives and roasted peppers
• 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
• Zuppa — Soup of the day
• 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
• Cesari — Organic romaine Caesar salad with crispy croutons and grana padano
• Bietole — Roasted red and golden beets with pistachio goat cheese and orange

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