Spes

Italian restaurant, 413 E 12th St, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Tonnarelli alla Puttanesca — Fresh Tonnarelli (square Spaghetti) w/ capers (Sicilia), taggiasche olives (Liguria) & tomato sauce “Passata” (Puglia) & spicy peperoncino (Calabria) Peperoncino spicy Vegan
• Mafalde with Lamb Ragù — Fresh Mafalde pasta (ribbon-shaped pasta w/ wavy edges) w/ slowly cooked white lamb (New Zealand) ragù & juniper berries
• Pappardelle with Beef Ragù — Fresh Pappardelle with slowly cooked beef ragù from Joyce Farms (North Carolina) peppercorn & rosemary
• Rigatoni alla Carbonara — Fresh rigatoni pasta (short tube-shaped pasta) w/ traditional carbonara sauce, Italian salt-cured pork jowl, eggs, pecorino cheese & black pepper
• Spaghettoni with Three Tomato Varieties & Basil — Fresh Spaghettoni pasta w/ three different tomato varieties “Pomodorino del Piennolo del Vesuvio DOP (Campania) “Corbarino” rare variety from Monti Lattari area (Campania) & “Regina” Slow Food Presidia locally grown (Puglia) , Parmigiano Reggiano 24 months aged (Emilia Romagna) & fresh basil.
• Fusilli alla Gricia — Fresh Fusilli pasta (spiral-shaped pasta twists) w/ classic Gricia sauce (guanciale | pecorino cheese | black pepper)
• Gigli alla Gricia — Fresh Gigli pasta (lily-shaped pasta) w/ classic Gricia sauce
• Spaghettoni with Lobster — Fresh Spaghettoni w/ lobster tail from Maine in cherry tomatoes Pacchetelle di “Pomodorino del Piennolo del Vesuvio DOP” (Campania) Peperoncino spicy
• Bucatini all’Amatriciana — Fresh Bucatini pasta (thick and long tubular-shaped pasta) w/ traditional amatriciana sauce (Italian salt-cured guanciale), tomato sauce, spicy peperoncino |Calabria| & black pepper Peperoncino spicy
• Gnocchi with Homemade Basil Pesto — Soft potatoes Gnocchi in homemade pesto sauce, ricotta, cherry tomatoes (Puglia) & lemon zest

Starters

• Olives — Selection of homemade marinated Cerignola olives (Puglia) Vegan
• Bruschetta & Pomodorini — Cherry tomatoes, oregano, basil & Italian EVOO on sourdough bread Vegan
• Assoluto di Burrata & Prosciutto di Parma — Fresh & creamy burrata |Puglia| w/ homemade micro basil pesto & Prosciutto di Parma aged 24 months (Emilia Romagna)
• Shrimps, Hummus & Pomodorini — Homemade chickpeas & tahini hummus served w/ black tiger shrimps (Indonesia) & fresh cherry tomatoes
• Crostone Stracciatella & Sardines — Sourdough bread w/ stracciatella cheese, Sardines (Spain) & sundried tomatoes (Puglia)
• Caprese — Buffalo mozzarella | Campania |, heirloom tomatoes & homemade basil pesto sauce
• Seasonal Salad — Seasonal greens , wild arugula, endive, fennel, pumpkin seeds, cherry tomatoes, chickpeas, seasonal fruit w/ lemon & pesto dressing
• Grilled Octopus — Grilled Octopus tentacles (Spain) w/ potatoes, paprika & parsley
• Parmigiana di Melanzane — Grilled eggplant layered w/ Fresh mozzarella di Bufala Campana DOP from Alvignano (Caserta), fresh basil & tomato sauce from Nocera Inferiore (Salerno)

Desserts

• Chocolate Soufflé — Warm dark chocolate soufflee with fresh seasonal fruits
• Almond Biscotti & Passito — Homemade almond biscotti served with Passito "Campassi" from Veneto
• Tiramisù — Mascarpone cream, ladyfingers, espresso, dark chocolate ganache
• Pannacotta — Rich and smooth Panna Cotta with raspberries & chocolate

Other

• Vermouth Rosso Antica Torino
• Casoni 1814 Aperitif
• Limoncello — Homemade
• Amaretto — Homemade
• Curious Elixir — Booze-free Craft Cocktails (Hudson Valley, NY)
• N 3 – Cucumber Collins
• Three Sisters — Buttery- Bloomy-Lemon tang (Nettle Meadows Farm, NY)
• Blackbert Camembert with Ash — Smoky – Earthy – Creamy (R&G CheeseMakers, NY)
• Triple Cream — Creamy – Lush -Tangy (Pierre Robert, France)
• Pecorino Toscano — Firm – Herbal – Nutty (Mitica, Italy)
• Gran Mugello — Buttery – Nutty – Smooth (Il Palagiaccio, Toscana)
• Prosciutto di Parma — Aged 24 months (Maestri, Parma)
• Coppa Italiana — Pork shoulder cut (Maestri, Parma)
• Spicy Soppressata — Curated Italian spicy sausage (Brooklyn Cured, NY)
• Salame Rustico — Dry cured Salame seasoned with spices (Parma, Italy)
• Wild Caught Cod — Grilled Cod fish filet (Spain) over saffron potatoes purée & sautéed asparagus
• Lamb Chops — Lamb chops |New Zealand| w/ “Shropshire Blue” cheese fondue from Cropwell Bishop Creamery on Nottinghamshire (UK) & roasted potatoes.
• NY Strip Steak “Tagliata” — 16oz New York Strip Steak (New Zeland) served w/ fresh greens

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