Uva

Italian restaurant, 1486 2nd Ave, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Gnocchi Di Ricotta — home made ricotta gnocchi in a creamy black truffle and chive sauce
• Rigatoni Alla Siciliana — rigatoni with fresh tomato, eggplant and shaved ricotta
• Melanzane Alla Parmigiana — layers of eggplant baked with tomato sauce basil and parmigiano-reggiano
• Fettuccine Con Gamberi E Zucchine — fettuccine with shrimp, yellow pattypan squash, zucchini, shallots and grape tomatoes, sauted in extra virgin olive oil & white wine
• Brodetto Di Pesce — head on shrimp, scallops, octopus & white fish cooked in a savory white wine & tomato broth served with grilled ciabatta bread
• Bigoletti Di Barbabietole — home made red beet fingerling gnocchi in a gorgonzola sauce with baby spinach and yellow grape tomatoes
• Gamberoni Grigliati
• Penne Gratinate — penne baked with fresh tomato, porcini mushrooms and parmigiano cheese
• Salmone Alla Mostarda — Fillet of salmon in a creamy dijon mustard sauce served with asparagus, charred endive & chopped tomatoes
• Sogliola Ai Capperi
• English Sole — With lemon, caper & chive sauce over spinach & potatoes
• Battuta Di Pollo
• Pollo Alla Partenopea — Paillard style free range chicken breast marinated in lemon & rosemary
• Cavatelli Al Fior Di Pesto — Home made pasta shells in a light & creamy pesto sauce topped with shaved ricotta
• Mezzelune Alla Boscaiola — Half-moon shaped ravioli filled with prosciutto and mozzarella, served in a creamy wild mushroom sauce
• Petto D'Anatra — Pan seared breast of duck in a thyme sauce served with sautéed oyster mushrooms, spinach & fingerling potatoes
• Vitello Gratinato Con Melanzane — Veal topped with Italian eggplant and soft pecorino cheese in a rosemary sauce
• Coste Di Manzo Brasate — Braised short ribs of beef served off the bone with a panseared potato & rosemary cake
• Spaghetti — Veal meatballs, vidalia onions and rosemary in a savory tomato sauce with square cut spaghetti
• Vegetariano — Ricotta cheese, spinach, and nutmeg balls in a fresh tomato and basil sauce with shaved aged ricotta
• Ravioli — Meatball-filled ravioli with artichoke ragout, tomato sauce, thyme and cream

Breakfast

• Fruit Plate — pineapple, kiwi, orange, strawberry, & blueberry Vegan
• Strawberry And Mascarpone Pancake
• Blueberry Pancake
• Apple Pancake
• French Toast — made with italian sweet bread topped with strawberries
• Hot Focaccia — filled with sweet nutella cream
• Chocolate Crepes — filled with a nutella-based custard, served with whipped cream & chocolate sauce
• Rustica — Italian bacon, mushrooms, artichokes, smoked mozzarella
• Ortolana — eggplant, zucchini, peppers, broccoli, fresh tomato
• 3 Fried Eggs
• 3 Fried Eggs With Italian Bacon
• 3 Fried Eggs With Mushrooms And Ham
• 3 Scrambled Eggs
• 3 Scrambled Eggs With Sausage
• 3 Scrambled Eggs With Ham
• Bianca — egg whites, wild mushrooms, spinach
• Contadina — potatoes, sausage, red onions, asiago cheese

Starters

• Condita — rosemary oil and flor de sel (pure sea salt) Vegan
• Vellutata Di Zucchini — smooth zucchini & saffron soup topped with sundried tomato oil Vegan
• Insalata Mista — mixed leaves, cherry tomatoes, shaved carrots, balsamic dressing Vegan
• Chisolino — Emilian-style focaccia with robiola cheese and black truffles
• Carta Da Musica — pizza-style focaccia, tomato, mozzarella and pesto
• Pomodori Secchi — extra virgin olive oil and parmigiano cheese
• Bruschette — sundried tomato puree, pesto and pine nuts
• Ricotta — sheep cheese, black truffle honey
• Funghi — wild mushrooms, arugola, Parmigiano
• Salciccia — grilled ciabatta bread with ground salciccia and Stracchino cheese
• Carciofi — grilled ciabatta bread, ragout of artichoke & melted Pecorino cheese
• Truffle Oil And Shaved Truffle Cheese
• Polenta Tartufata — fresh polenta filled with robiola cheese in a black truffle sauce
• Burrata Barese — creamy mozzarella with yellow beef tomatoes, fava beans and balsamic glaze
• Involtini Di Melanzane — baked eggplant stuffed with ricotta, spinach, mozzarella in a pink sauce
• Carciofi Fritti — pan fried baby artichokes tossed with rosemary and Parmigiano cheese
• Spiedino Di Gamberetti — grilled shrimp skewer over a plum tomato, avocado and palmito salad
• Polpettine Di Vitello — mini veal meatballs cooked in a savory tomato sauce, grilled ciabatta bread
• Calamari Grigliati — lightly breaded grilled calamari, baby arugola, frisee, confetti tomatoes
• Mozzarella In Camicia — mozzarella wrapped in prosciutto, breaded & baked in tomato sauce
• Carpaccio Di Manzo — beef carpaccio, chiodini wild mushrooms, baby arugla
• Caprese Di Bufala — buffalo mozzarella, vine tomatoes, fresh basil and roasted peppers
• Insalata Bianca — white salad with endive, baby artichokes, mushrooms, shaved fennel hearts of palm and shaved parmigiano
• Insalata Di Barbabietole — red beets, goat cheese, fava bean salad, on a bed of mache balsamic dressing
• Insalata Di Pere E Gorgonzola — frisee, poached pear, gorgonzola cheese, walnuts and fig syrup
• Insalata Di Carciofi — baby artichoke salad, arugula, shaved parmigiano cheese, lemon dressing
• Prosciutto Di San Daniele — known for its aroma and sweetness to the palate
• Mortadella — pistachio flavored cured meat from bologna
• Coppa — seasoned with salt, pepper and wine air-dried for several months
• Sopressata — larger version of seasoned salame, aged longer
• Speck — smoked prosciutto aromatized with black pepper
• Cacciatorino — air-dried sausage known in Italy as the "Hunter's Snack"
• Pancetta — air-dried seasoned pork belly
• Parmigiano — cow's milk, aged 2 years, hard texture Emiglia Romagna
• Gorgonzola Piccante — cow's milk, matured, pungent, Piemonte
• Caciotta Al Tartufo — cow's and sheep's milk with truffle Toscana
• Ubriaco Veneto — cow's milk aged in wine, Veneto
• Caciovallo — (cavern-aged soft mild cheese) buffalo's and cow's milk, mild, Campania
• Cabra — aged goat cheese, hard texture, Sardegna
• Taleggio
• Speck & Taleggio — smoked prosciutto with taleggio
• Prosciutto & Mozzarella — Prosciutto San Daniele with buffalo mozzarella
• Grilled Jumbo Shrimp — With braised sweet peppers and pesto sauce
• Antipasto Misto — Cured meat platter, San Daniele prosciutto, Speck Coppa, Mortadella and Sopressata, garnished with cerignola olives, Parmigiano-Reggiano, artichokes cipollini onions and sweet cherry peppers
• Antipasto Vegetariano — Grilled, marinated and pickled vegetables with buffalo mozzarella and sundried tomatoes sprinkled with basil oil and balsamic glaze
• Manzo — Kobe beef with shallots and dry porcini sauce, served with white polenta
• Pollo — Chicken, tarragon and sun-dried tomato in a wild mushroom sauce with polenta croutons
• Vitello — Veal meatballs with grilled ciabata bread - a regualr favorite from our daily menu

Desserts

• Cioccolata — Chocolate truffles with vanilla sauce and whipped cream
• Budino Di Riso — Rice pudding balls with concord grape sauce and chopped pistachios
• Polpetta Di Gelato — Cinnamon ice-cream ball slider served with apple sticks and caramek sauce

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