San Carlo Osteria Piemonte

Italian restaurant, 90 Thompson St, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Spaghettoni Ai Tre Pomodori — Large spaghetti “Mancini” pasta, yellow Datterino, San Marzano and roasted tomato sauce, basil oil Vegan
• Homemade Tagliatelle — Homemade tagliatelle with hand-cut rabbit ragu, Taggiasche olives tapenade
• Gnocchi — Homemade potatoes gnocchi, Toma cheese fondue, hazelnut
• Risotto Castelmagno E Peperoni Arrosto — Acquerello rice, Castelmagno cheese, vegetarian bagna cauda, roasted pepper glaze, paprika
• Handmade Braised Meat Ravioli — Handmade braised meat Ravioli in demi-glace and butter & sage sauce
• Paccheri All’Astice — Large rigatoni “Mancini” pasta with lobster, cherry tomatoes, lobster bisque, lime zest
• Homemade Ribbon Pasta — Homemade ribbon pasta, braised wild boar ragu, rosemary and orange zest
• Tajarin Neri Con Burro E Alici — Homemade black squid-inked thin spaghetti, Cetara anchovies, Ferrarini butter, crunchy breadcrumbs, dill
• Branzino — Butter poached filet of Tuscan branzino, swiss chard, smoked trout roe, saffron sauce
• Black Bass — Pan-seared wild black bass, sage tempura, pearl onion agrodolce, black garlic sauce
• Pollo Alla Marengo — Half boneless spiced-marinated baked chicken, mixed wild mushrooms, Bernese sauce, chicken jus
• Cotoletta Alla Milanese — Thinly pounded veal chop “Milanese” style, tartare sauce, arugula and cherry tomatoes
• Tagliata Di Manzo — 10oz Greater Omaha farm Prime NY Strip steak with peppercorn sauce, cacio & pepe fries
• Brasato Di Manzo Al Barolo — Slow braised Angus beef cheek, horseradish mashed potatoes, Jerusalem artichoke chips, Barolo reduction
• Agnello — Pan-seared Australian rack of lamb, asparagus, parsnip purée, lamb juice & tamarind sauce

Starters

• Alici Al Verde — Toasted pan brioche, Cantabrian anchovies, bagnetto verde
• Polpettine — Beef meatballs, tomato sauce, Parmigiano Vacche Rosse 36 months cheese, spring onion
• Arancini Al Tartufo — Quinoa & breadcrumb crusted fried rice balls filled with truffle and Fontina, black garlic mayo
• Baccala' Mantecato — Whipped cod fish, potatoes foam, smoked lemon powder
• Battuta Di Fassona — Hand-cut Fassona beef tartare, hazelnuts, shallots confit, bagnetto rosso, marinated egg yolk, crispy multigrain bread
• Vitello Tonnato — Traditional thinly sliced, slow cooked veal with tuna sauce, served chilled
• Tonno Di Coniglio — Slow cooked pulled rabbit, marinated in oil and herbs, Dijon mustard, served cold with homemade pickled vegetables “giardiniera”
• Tagliere Di Salumi E Burrata — Imported Italian cured meat board with burrata cheese
• Capesante — Seared scallops, mango chutney, crispy guanciale, Madras curry sauce
• Minestrone — Seasonal vegetables soup, Parmigiano Reggiano broth
• Radicchio Treviso, Belgian Endive And Grilled Pear Salad — Radicchio Treviso, Belgian endive and grilled pear salad, lemon vinaigrette and blood orange gelée
• Insalata Di Carciofi — Grilled artichoke salad, salsa verde, Pecorino Toscano, Meyer lemon dressing, mint

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