SESAMO - Italian Restaurant Hell's Kitchen

Italian restaurant, 764 10th Ave, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Truffle Mushroom Lasagna — truffle, fresh tomato sauce, wild mushroom, vegan mozzarella Vegan
• Agnolotti — homemade ricotta filled agnolotti, ginger scallion pesto, carrots, parsnip, crispy parmesan
• Clam Bucatini — manilla clams, calabrian chili, lemon, parsley, bottarga
• Pappardelle — homemade pappardelle, spinach, wild mushrooms, parmesan cream, crispy garlic, chives
• Duck Ragu Rigatoni — confit duck, fresh tomato, garam masala, parmesan, basil
• Duck Breast — braised endive, black garlic puree, 5-spice port wine reduction
• Tempura Chicken Parmesan — vodka sauce, Calabrian chili, mozzarella (Di Palo's on Grand St), bucatini
• Coconut Miso Salmon — black rice, coconut miso curry sauce
• Porchetta — fennel puree, roasted tomato soppressata relish, chive oil, sorrel
• Angus Strip Loin Steak — 15 hour potato, charred sweet peppers, arugula, beef jus
• Shakshuka — fresh tomato, feta cheese, 2 eggs, gochujang, grilled sourdough, chives
• Wagyu Wasabi Burger — wagyu patty, muenster cheese, grilled wild mushroom, wasabi aioli, furikake parmesan fries

Starters

• Roasted Broccolini — peanut sauce & crushed peanuts Vegan
• Japanese Eggplant — roasted tomato caponata, capers, chive oil, basil Vegan
• Half Dozen Oysters — tangerine sweet chili sauce, salmon caviar, squid coral
• Bluefin Tuna Nigiri — tuna tartare, crispy sushi rice, spicy mayo, nori, salmon roe
• Caesar Salad — ruby ro-mini lettuce, miso caesar dressing, shaved parmesan, furikake, rice chips
• Fall Fennel Salad — apples, endive, pomegranate, white balsamic vinaigrette, parmesan, candid nuts
• Wild Calamari Fritti — herb & Szechuan flour, spicy tomato sauce, lime
• Arancini — pomodoro, basil aioli, risotto, parmesan
• Fried Artichokes — crispy fried artichokes, sriracha aioli
• Kissing God — homemade citrus peppercorn butter served with Anadama bread (Pain d'Avignon bakery)
• Burrata & Prosciutto — burrata (Di Palo's on Grand St), prosciutto, cherry tomatoes, market herbs, sourdough toast
• Chicken Liver Mousse — seasonal fruit marmalade, caperberries, sourdough toast
• Charcuterie Board — chef's choices of artisan cheese and meat, chicken liver mouse, crackers, toast, nuts, honey, fruit marmalade

Desserts

• Chocolate Katsu Bread — miso caramel and whipped creme
• Chocolate Ganache Tart — Orange Supremes
• Scoop of Homemade Gelato / Sorbet — Gelato: Chocolate or Yuzu Honey; Sorbet: Cranberry/Shiso

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