Murano Ristorante

Restaurant, 120 E 56th St, New York, NY

VeganScore 60 · 2 vegan main dishes

Menu

Mains

• Capellini Primavera — Angel hair pasta, assorted garden vegetables. Vegan
• Polenta and Mushrooms Vegan
• Tagliatelle Bolognese — Tagliatelle pasta, traditional veal ragu.
• Linguine Vongole — Manila clams, parsley.
• Gnocchi — Mixed wild mushrooms, crispy macadamia nuts, butter sage and aged balsamic.
• Ossobuco Raviolo — Robiola vincotto glaze parmesan.
• Spaghetti Fruta di Mare — Assorted seafood in a light red sauce.
• Risotto Funghi — Mix wild mushrooms, taleggio cheese, crispy shallots.
• Cacio e Pepe — Tonnarelli pasta, pecorino romano black pepper.
• Pollo Milanese — Arugula and tomatoes, shave parmesan.
• Veal al Limone — Veal scallopini, lemon chardonnay.
• Costoletta di Vitello — Broiled veal chop, mushrooms and hot chili peppers.
• Maiale — Berkshire pork chop, polenta, truffle sauce.
• Filetto di Manzo — 10 oz prime beef filet, treviso lettuce, sauce divine.
• Delmonico's Steak — 20 oz highly marbled, extremely tender rib steak.
• Salmone — Farro lentils risotto, pickled mushrooms, fennel.
• Branzino — Mediterranean seabass, salsa verde, lemon.
• Dentice Provenziale — Seared red snapper capers berries, roasted garlic, olives and tomatoes, baby potatoes hash.
• Sogliola — Dover sole, lemon, capers and parsley.
• Scampi a la Griglia — Grilled jumbo prawns, lemon butter sauce.
• Baccala Mantecato — Cod fish and crostini.
• Trippa Dolce — Slow-cooked honeycomb tripe Venetian style.
• Bigoli Aglio e Olio — Garlic, lemon zest, bottarga, spiced mollica.
• Fegato a la Venezia — Sauteed calf liver, caramelized onions, polenta.

Starters

• Minestra — Seasonal vegetable soup. Vegan
• Quinoa Verde — Quinoa, roasted corn, market greens, avocado, peach and citrus vinaigrette. Vegan
• Polpo — Grilled octopus, cannellini beans, pickled red onions, peperonata sauce.
• Salmon Tartare — Crispy polenta, caper aioli, salmon roe.
• Gamberi — Chilled jumbo prawns, Calabrian cocktail sauce.
• Vongole Oreganata — Seasoned breadcrumbs, lemon sauce.
• Polpette — Roasted veal meatballs, tomato sauce, parmesan.
• Prosciutto & Melone — 24 months prosciutto, juicy cantaloupe and olive oil.
• Tortellini in Brodo — Ricotta cheese tortellini, capone broth.
• Caesar Salad — Baby romaine lettuce, candied seeds, fine herbs and grana padano.
• Barbietola — Roasted beets, kale, candied walnuts, goat cheese, charred onion vinaigrette.
• Wedge Salad — Tomatoes, crispy bacon, pickled red onions, blue cheese and ranch dressing.

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