Casino

Italian restaurant, 171 E Broadway, New York, NY

VeganScore 30

Menu

Mains

• Branzino for Two — Whole fish bone-in, leeks, capers, castelvetrano olives, white wine, lemon, thyme.
• Grilled Swordfish — Verdina beans, braised escarole, green onion salmoriglio.
• Heritage Chicken — Ajwain gastrique, vidalia onion soubise, lacinato kale.
• Dry Aged Burger — 6oz dry aged short rib blend, pancetta, taleggio, french fries.
• Bavette Steak Frites — 10 oz bavette, sauce au poivre, french fries.
• Bistecca Alla Fiorentina — 32oz dry-aged t-bone, rosemary, lemon.
• Rigatoni Alla Norma — Tomato, eggplant, mozzarella.
• Bucatini Pasta Con La Sarde — Sardine, saffron, fennel, pine nuts, pecorino.
• Linguine with Clams — Manila clams, beurre blanc, vin jaune, chili, bottarga.
• Tagliatelle Bolognese — Fennel sausage and beef ragú, pancetta, parmigiano.
• Pappardelle — Smoked lamb-black garlic sugo, fiori sardo.
• Trofie Pistou — Toasted pine nuts, parmesan.
• Pasta with Clams — Bucatini, vin jaune, chili, bottarga.
• Crespelle — Thin crepes layered with bechamel, spinach, artichoke duxelles, roasted tomato sauce.
• Whole Roast Turbot — Capers, meyer lemon.
• Dry Aged Duck Breast — Liquorice rubbed w/ roasted fig vin cotto.
• 32oz Aged T-Bone Steak — Rosemary w/ lemon.
• Steelhead Trout — Endive, green olive-pistachio dressing.
• Spring Chicken — Sherry jus, lemon.
• Lobster Cioppino — Seafood stew w/ shrimp, mussels, clams, black bass, crab, saffron fennel broth.
• Tournedos Rossini — Filet mignon seared and served over toasted brioche w/duck liver mousse, marsala, black trumpet jus.
• Torchio & Sweet Peas — Lemon ricotta, parmesan, mint.
• Ravioli Niçoise — Braised rabbit, swiss chard, brown butter.

Starters

• Focaccia — Caramelized shallot, olio nuovo. Vegan
• Bibb Lettuce — With little gems, radish, fried capers, whole grain mustard, soft herb. Vegan
• Eggplant Farinata — Smoky eggplant, parsley. Vegan
• Butter Lettuce — Crisp vegetables, soft herb dressing. Vegan
• Treviso Salad — Delicata squash, blood orange, pine nuts. Vegan
• Tuna Crudo — Habanero mango shrub, capers.
• Comte and Peppers — Cow's milk cheese, pickled guindilla peppers.
• Grilled Prawns — Chermoula, calabrian chili.
• Prosciutto and Melon — San Daniel prosciutto, haricot vert, charred scallion.
• Funghi Fritti — Battered mushrooms, sage, lemon aioli, calabrian chili oil.
• Beef Carpaccio — Marinated jimmy nardello peppers, salmoriglio.
• East Coast Oysters — Le Petit Barachois half or full dozen, cocktail sauce, mignonette.
• Arugula — Chopped lemon, shaved red onion, olive oil, parmesan.
• Caesar — Baby lettuces, cantabrian anchovy, breadcrumbs, parmigiano.
• Olives, Almonds, Aged Gouda
• Spiced Coppa — Hazelnuts, pickled celery.
• Amberjack Crudo — Basil, chili, radish, garum.
• Wood-Fired Prawns — Garlic & calabrian chili.
• 'Nduja Bread — Calabrian chili-honey butter.
• Crispy Baby Artichokes — Basil aioli, lemon.
• Roasted Marrow Bones — Radicchio agrodolce.
• Endive Salad — Anchoiade, chive, aged parmesan.

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