Lusardi's

Italian restaurant, 1494 2nd Ave, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Tagliatelle Integrali — Homemade whole wheat tagliatelle, basil & fresh tomato, chili pepper & garlic. Vegan
• Paccheri In Salsa Affumicata — Jumbo maccheroni, baby eggplant, plum tomatoes, smoked mozzarella
• Fetuccine Al Ragu Di Vitello — Homemade fettuccine in a ragout of veal, flavored with sage
• Gnocchi Alla Piemontese — Homemade gnocchi, sautéed in a meat sauce with a touch of cream.
• Tagliolini Cacio Pepe — Tagliolini, sautéed in a light butter sauce with julienne zucchini, fresh cracked black pepper & Pecorino cheese
• Linguine All' Ammiraglia — Linguine with shrimp, grouper, cuttlefish, mussels, and clams in a lobster sauce
• Spaghetti Alle Vongole — Spaghetti in a Manilla clams sauce
• Rigatoni Cipullo — Rigatoni with ground sweet sausages, prosciutto & a touch of cream
• Raviolacci — Homemade large ravioli with a delicate veal filling, in a ragout of wild mushrooms & Montasio cheese
• Tortelli In Salsa Tartufata — Homemade ravioli filled with wild mushrooms, spinach & fontina cheese in a light truffle sauce
• San Pietro Alle Mandorle — Almond crusted fillet of John Dory in a martini sauce, served with sautéed spinach
• Branzino Alla Mediterranea — Fillet of Mediterranean Sea Bass with artichokes, grape tomatoes, cerignola olives & pearl onions
• Gamberoni Con Couscous — Jumbo shrimp sautéed in a lemon-ginger sauce, served with warm couscous
• Cernia Al Timo — Fillet of Grouper in a roasted lemon & thyme sauce, with baby zucchini and sweet cherry peppers
• Salmone Al Rafano — Horseradish crusted salmon served over sautéed spinach, with a red pepper sauce
• Fegatini Al Balsamico — Chicken livers sautéed in a balsamic sauce with baby carrots & pearl onions
• Pollo Tartufato — Chicken breast in a black truffle sauce with roasted butternut squash and brussels sprouts
• Pollo Scarpariello — Chunks of chicken (on the bone) sautéed with white wine, rosemary & garlic
• Carre D'Agnello — Roasted rack of lamb in a thyme sauce with baby vegetables & basil whipped potatoes
• La Milanese — Breaded veal cutlet topped with chopped arugula & marinated plum tomatoes
• Vitello Alla Parmigiana — Breaded veal topped with a tomato sauce & melting cheese
• Vitello Al Prosciutto — Veal tenderloin wrapped in prosciutto, a white wine sauce with fresh spinach, fingerling potatoes & oyster mushrooms
• Tegamino Di Pollo — Chunks of boneless chicken, pan-roasted with garlic, rosemary, artichokes, mushrooms & peppers.
• Coniglio Alla Cacciatora — Chunks of rabbit cooked with white wine, tomato sauce, fresh herbs, pearl onions and oyster mushrooms, served with fresh polenta.
• Anatra Al Timo — Pan seared breast of duck in a thyme sauce with chiodini mushrooms, asparagus, baby carrots & fingerling potatoes

Starters

• Carciofi Alla Romana — Baked artichokes with olive oil, garlic & rosemary Vegan
• Carpaccio Di Vitello — Veal tenderloin carpaccio in a lemon truffle dressing, with mixed pickled mushrooms, mache & shaved truffle cheese.
• Insalata Piemontese — Fresh greens, pear, walnuts, truffle oil, lemon & truffle cheese
• Insalata Bianca — Hearts of palm, endive, fennel, mushrooms, artichokes, Parmigiano cheese & lemon dressing
• Insalata Di Barbabietole — Red beet salad with mâché, asparagus, orange segments, chopped pistachios, shaved ricotta & balsamic dressing
• Fagiolata Con Gamberetti — Brazed butter beans with grilled shrimp & smoked pancetta
• Guazzetto Alla Lagunare — Venetian style sautéed shellfish (shrimp, baby cuttlefish & sea scallops) in a savory tomato & white wine sauce
• Crespelle Fiorentina — Eggplant filled with ricotta cheese & spinach, baked in a pink sauce
• Tartufella Alla Piastra — Seared truffled goat cheese on a bed of baby arugula, shaved pears, seedless grapes & toasted almond flakes in a lemon-truffle dressing
• Vellutata Di Aragosta — Lobster bisque finished with basil oil.
• Caprese Di Bufala — Buffalo mozzarella, fresh tomato & roasted red peppers with basil-oil and balsamic glaze

Desserts

• Sorbetti — A selection of our signature sorbets Vegan
• Torta Di Ricotta — Authentic Italian Cheesecake
• Crema Al Limone — Lemon crème bruleé
• Gianduia Mousse — Chocolate hazelnut mousse, served with a vanilla sauce
• Tortino Di Cioccolato — Flourless chocolate cake served warm with vanilla sauce
• Panna Cotta Di Castagne — Chestnut panna cotta, served with whipped cream and chocolate sauce
• Torta Al Pistacchio — Pistachio tart, served warm, with a white chocolate sauce
• Pera Al Vino — Poached pears in an aromatic red wine reduction, served with cinnamon ice cream, whipped cream & amaretti crumble
• Tiramisu — Ladyfinger cookies dipped in espresso with layers of mascarpone custard
• Tartufo — Traditional chocolate & vanilla ice cream truffle
• Gelati — A selection of our signature gelati

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