L’incontro by Rocco

Italian restaurant, 1572 2nd Ave, New York, NY

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Tagliarini with Acqua di Pomodoro — Tomato water from slow cooked campari tomatoes. Vegan
• Tagliarini with Pomodorini — Cherry Tomatoes with toasted breadcrumbs. Vegan
• Tartare di Tonno — Tuna tartar whit fruit of the season, frisee and chives whith olive oil, lemon and ginger.
• Carpaccio di Manzo con Prosciutto — Beef carpaccio infused with prosciutto, baby arugula, crumble parmigiano and olive oil, lemon with a hint of truffle oil.
• Fluke — Fluke carpaccio rolled over kumquat, served over endive leaf with a touch of lemon zest, ginger and chives.
• Midollo — Grilled bone marrow served with frisee and crumble parmigiano with beef tartar, musto and mango puree.
• Tavola di Prosicutto — 24 months old, thinly sliced prosciutto di parma.
• Tortelloni di Ossobucco — Shaped boat pasta stuffed with veal.
• Mezza Luna — Half a moon, stuffed with macarpone cheese and basil with asaparagus and brandy sauce.
• Mafalde Con Aragosta — Mafalde with lobster, cherry tomatoes, broccoli rabe & mint.
• Bucatini Cacio Pepe — Cracked black pepper with a blend of pecorino and parmigiano cheese.
• Spaghettone Nduja — Homemade spaghetti with spicy nduja burrata foam and shrimp.
• Gnocchi di Ricotta — Ricotta gnocchi with cream of parmigiano cheese and a hint of truffle.
• Papardelle Con Coda — Boneless oxtail with vegetable puree with a hint of cocoa powder topped with ricotta salata.
• Rigatoni al Ragu di Vitello — Homemade pasta with ground veal and pancetta in tomato sauce.
• Pollo alla Parmigiana — Pounded chicken breast parmigiano.
• Costata di Maiale — Breaded Berkshire pork chops, vermouth, lemon, & baby artichokes.
• Carre D'Agnello — Rack of lamb seasoned with homemade spice crust.
• Pollo Biologico — Organic chicken breasts dusted with panko over white wine and lemon sauce top with baby arugula along with fruits of the season.
• Scallopini di Vitello — No knife scaloppine in a lemon and caper sauce.
• Costata Corta — Braised short ribs over polenta.
• Filetto di Branzino — Zucchini, fennel, tomatoes and mint.
• Gamberoni — Grilled shrimp with house salad or scampi sauce.
• Merluzzo — Wild Icelandic cod in pistachio puree.
• Sogliola — Dover sole, lemon sauce & sliced almonds.

Starters

• Polpette di Cinghiale — Wild boar meatballs cooked with mushroom sauce and a touch of truffle oil.
• Eggplant Rolatini — Eggplant rollatini with spinach and mozzarella, cooked with homemade tomato sauce.
• Delle Valli — Dry sausage, roasted peppers and mozarella.
• Raviolo All'uovo — Egg yolk ravioli ricotta and crema di parmigiano.
• Vongole a Modo Nostro — Baked clams, stuffed with citrus, flavored breadcrumbs.
• Frittura di Calamari — Fried calamari with house tomato sauce.
• Polpo ala Brace — Grilled octopus with balsamic and olive oil with a touch of oregano.
• Burrata — Burrata seasoned whit basil and olive oil wrapped in prosciutto over cherry tomatoes.
• Insalata D'Arugula — Arugula with sliced pears, chopped walnuts, gorgonzola cheese in a balsamic reduction.
• Insalata di Barbabietole — Thinly sliced beets over mixed greens with shaved ricotta, salata with balsamic vinaigrette and a touch of truffle oil.
• Insalata D'aragosta — Diced lobster mix with frisee, cherry tomatoes, red onions, chives with olive oil, lemon mosto and mango puree.
• Insalata di Cavolo — Baby kale, salad with poached apples, provolone cheese and homemade balsamic reduction.
• Insalata di Cesare — Baby romaine lettuce, topped with parmigiano and crumble croutons with our eggless Caesar salad dressing.

Desserts

• Ricotta Cheesecake
• Tiramisu
• Napoleon
• Old Fashion Cannoli
• Apple Cake
• Olive Oil Cake
• Biscotti
• Mixed Berry Tart

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