Osteria 57

Italian restaurant, 453 6th Ave, New York, NY

VeganScore 80 · 4 vegan main dishes

Menu

Mains

• Vegan Fusilli Al Ragu Di Funghi — Homemade vegan fusilli, mushroom and walnut ragú Vegan
• Roasted Maitake — Heirloom corn grits, Cannellini beans, kale pesto Vegan
• Bucatini Primavera — Housemade green bucatini, zucchini-cashew sauce, sun-dried tomatoes, scallion, toasted cashew Vegan
• Paccheri — Housemade paccheri, San Marzano tomatoes, basil, burrata
• Cacio E Pepe — Housemade bucatini, Pecorino Romano, Madagascar black pepper
• Linguine Alle Vongole — Clams, garlic, parsley, olive oil
• Bolognese Di Mare — Housemade rigatoni, swordfish and yellowfin tuna Bolognese sauce
• Fettuccine Ai Gamberi — Homemade fettuccine, asparagus, wild shrimp, lemon butter, calabrian chill
• Gnudi — Ricotta and spinach tuscan gnocchi, zucchini flowers, peas, pickled garlic scapes
• Maitake — Spinach sauce, green garlic vinaigrette, Parmigiano fondue
• Halibut — Lemon butter, spring peas, asparagus, salsa verde, herbs
• Steel Head Trout — Cannellini sauce, shaved fennel, castelvetrano olives, blood orange
• Montauk Shrimp — Ramps butter, Calabrian chilli, grill sourdough, Caciucco broth
• Paccheri Pomodoro Burrata — San Marzano tomatoes, basil, burrata
• Bucatini Cacio E Pepe — Black pepper infused bucatini, Pecorino Romano, Sarawak pepper
• Pappardelle Al Tartufo — Truffle butter sauce, shaved seasonal truffle
• Kabocha Squash Cappellacci — Brown butter sauce, hazelnut, Taleggio fondue, fried sage
• Fusilli Al Ragu Di Funghi — Seasonal mushroom ragù, arugula pesto, Parmigiano Reggiano
• Conchiglie Octopus — Yellow and green conchiglie, octopus ragù, Calabrian chili
• Black Sea Bass — Celery root purée, charred broccolini, balsamic pickled raisins, onion sauce
• Monkfish — Roasted mushrooms, whipped potatoes, local butter, white wine
• Steelhead Salmon — Sunchoke purée, wild chicory, pickled sweet peppers
• Spaghetti Cacio E Pepe — Pecorino cheese, black pepper
• Winter Squash Agnolotti — Winter squash filling, butter sauce, hazelnut, horseradish
• Pappardelle Octopus — Braised octopus and tomatoes, Calabrian chilli, basil
• Linguine Vongole — Manila clams, garlic, parsley, olive oil
• Green Lasagna — Cabbage, kabocha squash, provolone
• Branzino — Celery root puree, grilled escarole, pickled raisins
• Halibut Citrus Piccata — Fennel salad, Taggiasca olive tapenade
• Mushroom Involtini — Mushroom and potato stuffed in cabbage leaves, heirloom polenta, taleggio fondue
• Spaghetti — Housemade spaghetti, Pecorino Romano, black pepper, shaved summer truffle, poached egg
• Saffron Garganelli — Handmade garganelli, lump crab, Calabrian chili butter, lemon zest, crispy shallots

Breakfast

• Avocado Toast — Heirloom cherry tomatoes, arugula Vegan
• Truffle Ricotta Toast — Whipped ricotta, truffle honey, shaved summer truffle, poached egg
• Steelhead Trout Toast — Stracchino cheese, scallion
• Heirloom Rice — "Artemide" brown rice, fennel agrodolce, walnut pesto, sunny side eggs, spring garlic
• Eggs Benedicto — Sourdough toast, sauteed spinach, poached eggs, hollandaise
• Frittata — Asparagus, shrimp, Fontina cheese, eggs, Parmigiano Reggiano, arugula pesto

Starters

• Crispy Cauliflower — Rice flower tempura, smoked paprika dressing Vegan
• Market Salad — Chef's daily pick from USQ Market, Manodori balsamic Vegan
• Scallops — Sweet pea puree, shaved white asparagus, cured lemon gremolata
• Fritto Misto — Local calamari, wild shrimp, asparagus tempura
• Octopus — Pinto potatoes, cipollini, herbs salmoriglio
• Beets — Heirloom beets, local goat cheese, orange, pistachio pesto
• Burrata Toast — Charred asparagus, strawberries, saba
• Burrata — Braised leeks, roasted apples, walnut pesto
• Winter Squash — Smoked ricotta, horseradish, pumpkin seeds, scallion, saba
• Suppli Bolognese — Mushroom and walnut "Bolognese", smoked Scamorza, braised cabbage purée
• Farro Salad — Kale, fennel, grapes, toasted seeds, ricotta salata, lemon dressing
• Lentils And Butternut Squash Soup — Stracciatella, spicy croutons, Fresno chili
• Grilled Tomino — Arugula, strawberries
• Fried Calamari — Asparagus, spicy marinara

Desserts

• Plant Based French Toast — Polenta Sourdough, berries, coconut yogurt Vegan
• Whole Wheat Pancakes — Rhubarb jam, local whipped cream

Start your free trial