Caravaggio

Italian restaurant, 23 E 74th St, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Paccheri with Cherry Tomatoes — Large tubular pasta with cherry tomatoes and fresh basil. Vegan
• Sea Urchin & Royal Osetra Caviar — California uni and Royal Osetra caviar served with warm brioche.
• Fresh Oysters — A curated dozen of premium oysters, served with cocktail sauce, shallot mignonette, and freshly grated horseradish.
• Hamachi & Tuna Sashimi — Yellowtail and tuna sashimi with avocado mousse, radish, jalapeño, and a citrus-grain mustard dressing.
• Salmon Tartare — Fresh salmon tartare with avocado mousse and citrus vinaigrette.
• Beef Carpaccio — Lightly seared beef seasoned with crushed peppercorns and wild herbs, served with arugula, Parmigiano, and mustard mayonnaise.
• Herb & Goat Cheese Risotto — Creamy risotto with mountain herbs and fresh goat cheese.
• Potato Gnocchi Sorrentina-Style — Homemade potato dumplings with tomato sauce, smoked mozzarella, basil, and oregano.
• Fettuccine with Seasonal Vegetables — Homemade ribbon pasta with sautéed seasonal vegetables, fresh tomatoes, garlic, and olive oil.
• Squid Ink Fettuccine — Black ribbon pasta with broccoli rabe, anchovies, bottarga (cured fish roe), and garlic.
• Linguine with Clams — Linguine with fresh clams in a white wine sauce.
• Pappardelle with Veal Ragù — Wide ribbon pasta with house-made veal ragù, peas, and mushrooms.
• Spaghetti Carbonara — Spaghetti with pancetta, quail egg, and Pecorino Romano cheese.
• Bucatini Amatriciana — Bucatini with cured pork jowl, tomato ragù, and Pecorino cheese.
• Bolognese Lasagna — Green lasagna layered with Bolognese meat ragù and creamy béchamel.
• Prince Edward Island Mussels — Sautéed mussels with garlic and fresh tomato sauce.
• Montana Rainbow Trout — Grilled rainbow trout with baby watercress, garlic chips, horseradish, and lemon vinaigrette.
• Mediterranean Sea Bass — Fillet of Mediterranean sea bass infused with rosemary, thyme, garlic, and parsley, served with broccoli purée and grapefruit sauce.
• Wild Black Bass — Pan-seared black bass with spinach and a delicate citrus emulsion.
• Milanese-Style Breaded Swordfish — Lightly breaded swordfish served with sautéed spinach.
• Milanese-Style Breaded Chicken — Lightly breaded chicken cutlet with arugula and tomato salad.
• Giuseppe's Chicken Meatballs — Chicken meatballs in tomato sauce with a side of ratatouille or fresh peas and beans.
• Veal Scallopini — Tender veal cutlets with wild mushrooms and lemon sauce.
• Chilled Sliced Veal with Tuna Sauce — Thinly sliced chilled veal with tuna-caper sauce, shaved cornichons, and a drizzle of extra virgin olive oil.

Starters

• Mixed Greens with Giffoni Hazelnuts — Boston lettuce, baby arugula, frisée, and radicchio with toasted Giffoni hazelnuts and Manchego cheese, finished with a hazelnut vinaigrette.
• Chickpea Salad — Chickpeas tossed with tomatoes, cucumbers, Taggiasca olives, celery, red peppers, a hint of garlic, Sicilian oregano, feta cheese, and extra virgin olive oil.
• Shrimp Caesar Salad — Classic Caesar with shrimp, heirloom tomatoes, pine nuts, crostini, and shaved Parmigiano Reggiano.
• Caprese Salad — Organic heirloom tomatoes with buffalo mozzarella from Campania, avocado, wild arugula, and a lemon-oregano dressing.
• Prosciutto, Burrata & Pear — Prosciutto di Parma with Pugliese burrata and roasted Bosc pear, finished with aged port vinaigrette.
• Ricotta-Stuffed Zucchini Flowers — Crisp zucchini blossoms filled with imported sheep's milk ricotta and set over a San Marzano tomato coulis.
• Eggplant Parmigiana — Traditional layered eggplant parmigiana with buffalo mozzarella and San Marzano tomato sauce.
• Grilled Octopus — Charred octopus served over fingerling potato purée, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette.
• Warm Calamari Salad — Sautéed calamari with seasonal vegetables and a sun-dried tomato vinaigrette.
• Chicken Livers with Poached Egg — Sautéed chicken livers served over frisée with crispy bacon, poached egg, and mustard vinaigrette.
• Soup of the Day

Desserts

• Caravaggio Rocher — Chocolate Cremoso, praline coating, Chocolate olive oil cake, hazelnut ganache, Chocolate and hazelnut sauce.
• Tiramisù — Lady fingers, espresso, mascarpone cream, chocolate powder & biscotti.
• Profiteroles — Cream puffs stuffed with vanilla gelato, glazed almonds and chocolate sauce.

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