OPTO

Mediterranean restaurant, 35 W 20th St, New York, NY

VeganScore 30

Menu

Mains

• Macaroni di Bussa al Pomodoro — Vesuvius Tomato, Basil, Pecorino Sardo
• Pansotti con Pesto Genovese — Sheep’s Milk Ricotta, Spanish Pine Nuts
• Tagliolini al Amalfi Limone — Cultured Butter, Parmigiano Reggiano
• Fettuccine ai Ricci di Mare — Santa Barbara Uni, White Wine, Parsley
• Astakomakaronada — Spicy Lobster Spaghetti
• New Zealand Snapper — Zhoug Crunch, Persian Cucumber, Mint
• Canary Islands Branzino — Serves 2-3
• Hudson Valley Half Chicken — Spiced Yogurt Marinade, Mustard Greens
• Rocky Mountain Lamb Chops — Black Garlic, Ras El Hanout, Mint Chermoula
• Snake River Farms Wagyu Filet Mignon — Mojo Verde, Preserved Lemon
• Bone-In Herb Crusted Ribeye

Starters

• Taramosalata — Trout Roe, Dill
• Whipped Spicy Feta — Charred Jalapeño, Sicilian Pistachio, Honey
• Roasted Garlic Labneh — Green Za’atar
• Potato & Chive Baklava with Petrossian Caviar
• Kumamoto Oysters — Martini Ice, Lemon
• Norwegian Yellowtail Tartare — Ezme, Borage, Sumac
• Spicy Tuna Crispy Rice
• Crispy Calamari — Persian Lemon, Amba
• Roasted Delicata Squash — Stracciatella, 25 Year Balsamic, Brown Butter, Sage
• Gem Lettuce Salad — Dill, Scallion, Cucumber, Sesame-Anchovy Vinaigrette
• Charred Spanish Octopus — Potato, Mint, Aged Sherry

Desserts

• Kiwi Berries Vegan
• Amaretti Cookies
• Lemon Torte Caprese
• Dark Chocolate Mousse

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