Plado Tasting Bar

Tapas restaurant, 192 E 2nd St, New York, NY

VeganScore 40

Menu

Mains

• Buratta — Mozzarella, roasted peppers, black olives, tomato, and oregano
• Di Parma — Mozzarella, arugula, cantaloupe melon, parma prosciutto, and saba
• Pear & Walnut — Gorgonzola cheese, pear, walnut, and spicy honey
• Mortadella & Pistacchio — Pistachio pesto mortadella, fior di latte, and burrata
• Diavola — Mutti tomato sauce, mozzarella, spicy salami, and wild mushrooms
• Angus Carpaccio — Thinly sliced angus beef with shaved parmigiano, celery, hazelnut, and green apple millionette
• Brisket Croquette — Slow cooked brisket with mascarpone cheese and apple compote
• Lamb Meatball — Roasted garlic tomato sauce and pecorino
• Short Rib — Braised in spanish red wine with vegetables and napa cabbage
• Brick Oven Organic Chicken — Lemon roasted potatoes, fava bean puree, and pear onions
• Veal Lion Milanese — Sundried tomato pesto, arugula, pickled onion, and parmigiano fondue
• Sautéed Mussels — Mutti spicy tomato sauce, olives, roasted piquillo peppers, and toasted focaccia bread
• Baked or Raw Oysters — Panko bread with garlic and spinach or daily mignonette
• Tuna Carpaccio — Beetroot, burrata, pistachio, avocado, and lemon dressing
• Fritto Misto — Fried calamari, prawn, mixed vegetable, and lemon aioli
• Lump Crab Cake — 8oz with fennel and apple salad and spicy aioli
• Pan Seared Salmon — Green pea, fava bean, asparagus, celery root puree, and toasted walnut
• Mediterranean Paella — Crispy saffron rice with mussels, clams, shrimp, and calamari
• Taro Gnocchi — Oyster mushrooms, truffle cream, and toasted bread crumbs
• Pappardelle al Ragu' — Angus ragu and pecorino
• Orecchiette — Crumbled italian sausage, broccoli rabe, garlic, chili, and parmigiano
• Sundried Tomatoes Ravioli — Sundried tomato and ricotta filling, basil pesto, and burrata
• Oxtail Tortellini — Braised oxtail filled pasta with Mutti tomato sauce and parmigiano fondue
• Lemon & Prawn Linguine — Argentinian prawn, green pea, and lemon butter sauce
• Veal Ragu' & Porcini Mushrooms Lasagna — Layered with ricotta, porcini, and veal ragu with a touch of tomato sauce
• Parmense — Parma prosciutto, mozzarella, and arugula
• Romagnolo — Mortadella, pistachio, zucchini, arugula, and mozzarella
• Capresino — Burrata, beefsteak tomato, roasted peppers, and basil pesto
• Veal Alla Milanese — Pounded veal shoulder with arugula, onions, tomato, and parmigiano
• Prime Burger — Kobe beef blend, lettuce, tomato, onions, house bbq sauce, brioche bun, and crispy fries

Breakfast

• Steak and Eggs — 8oz NY sirloin with 2 fried eggs and shoestring fries
• Farm Fresh Eggs — 2 fried or scrambled eggs

Starters

• Rughetta — Arugula with shaved fennel, chickpea, tomato, toasted almond, and lemon vin Vegan
• Garden Salad — Roasted corn, heirloom tomato, arugula, radicchio, pepitas, and cucumber Vegan
• Beet Carpaccio — Gold and red beet with currant, toasted pistachio, and frisée lettuce Vegan
• White Bean Hummus — Mixed white beans, roasted chickpeas, cauliflower, zaatar spices, and pita bread Vegan
• Corn — Roasted corn, cucumber, cherry tomato, basil, and vinegar dressing Vegan
• Esquites — Roasted street corn salad with ricotta salata and spicy aioli
• Cavoletti — Golden bruxelles with parmesan and tahini dressing
• Watermelon Carpaccio — Thin sliced watermelon with feta cheese, orange wedges, pistachio, mint, and paprika dressing
• Cesarina — Baby romaine lettuce with quinoa, onions, shaved parmigiano, and croutons
• Fennel Salad — Baby romaine lettuce with quinoa, onions, shaved parmigiano, and croutons
• Crispy Baby Artichokes — Smoked paprika aioli
• Cauliflower Sliders — 2 per order with cabbage, pickled onions, and aioli dressing
• Suppli' Al Telefono — Tomato and mozzarella rice ball with english pea purée and pecorino toscano
• Mushroom Gratin — Sautéed mixed mushrooms with potatoes, fontina cheese, and toasted bread crumbs
• Vegetarian Wings — Cauliflower, broccoli, bbq sauce, sesame seeds, and ranch dressing
• Roasted Carrots — Roasted baby carrots with yogurt, crushed pistachio, and paprika
• Charred Cauliflower — Kalamata olives, pickled onions, tomatoes, and tahini yogurt
• Millefeuille of Aubergine — Eggplant, tomato, creamy burrata, and basil
• Italy vs Spain — Thin sliced jamon serrano, parma prosciutto, honey ricotta, house marinated olives, and toasted bread
• Cheese — Selection of local and imported cheeses, homemade jam, honey, and toasted bread
• Meat & Cheese — Chef's selection of local and imported cheese and meats, olives, homemade compote, and toasted bread
• Charred Octopus Salad — Red onion, potatoes, fennel, cherry tomato, lemon, and basil aioli
• Kale Ceasar — Lacinato kale, parmigiano, croutons, and cesar dressing
• Insalata di Tonno — Albacore tuna, arugula, tomato, black olives, red onions, and citrus dressing
• Chicken Salad — Mixed green, cucumber, corn, tomato, and onions

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