Verde New York Restaurant & Bar

French restaurant, 85 10th Ave, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Rigatoni All'Arrabbiata — Al dente rigatoni with spicy tomato sauce Vegan
• Truffle Pizzetta — Black truffle and cheese
• Cecina Pizzetta — Tomato sauce, stracciatella and beef cecina
• Truffle Macaroni — Mascarpone cream, Parmesan and Truffle
• Ravioli — Spinach ricotta, sage butter
• Lobster Linguine — Cherry tomatoes, olive oil and fresh herbs
• Grilled Lobster — Lemon butter and fresh herbs, 25oz
• Salmon Fillet — Baby spinach, beurre blanc
• Catch of the Day — Whole fish, fresh fish, simply prepared to your preference
• Dover Sole Meunière — Cooked in butter or grilled
• Tuna Steak — Peppercorn sauce
• Giant Veal alla Milanese — Fresh lemon, parmesan shavings
• Chicken Supreme — Golden-roasted, glazed juice
• Beef Rossini — Beef tenderloin, foie gras, Melba toast, truffle sauce
• Traditional Duck Parmentier — Duck confit & jus, mashed potatoes
• Milk-fed Lamb Chops — Grilled, rosemary jus
• Black Angus Tomahawk
• Wagyu Striploin Grade 8/9 — 7 oz
• Porterhouse Steak
• Truffle Rigatoni — Mascarpone cream, parmesan and truffle
• Seafood Orzo — Fresh seafood, tomato and basil
• Lobster Paccheri — Cherry tomato sauce and white wine
• Langoustines — Pan-seared, chili and garlic
• Wagyu Ribeye Grade 5 — Served with a creamy béarnaise sauce, 14 oz
• Black Angus Ribeye 14oz — Served with homemade apple mustard
• Whole Chicken 3.5lb - To Share — Roasted, truffle sauce and fresh truffle shavings
• Milk-fed Lamb Chop — Grilled, served with pesto sauce
• Veal Alla Milanese - To Share — Fresh lemon and parmesan shavings

Starters

• Duo of Tuna & Yellowtail — Sliced, orange and passion fruit dressing
• Oysters — Six fresh oysters, lemon & shallot
• Sea Bass Carpaccio — Lime, bottarga and olive oil
• Yellowtail Crudo — Aguachile, coconut milk, lime and olive oil
• Caviar — Prestige Oscietra, 125g
• Wagyu Carpaccio — Basil pesto and mustard seeds
• Ibérico de Bellota Ham — 50g
• Caesar Cardini — Crisp romaine, anchovies, parmesan and golden croutons
• Burrata — Heirloom tomatoes, arugula, basil and olive oil
• Lobster Salad — Lettuce, avocado and orange
• Verde Riviera — Tomato, baby artichoke, cucumber, feta, Taggiasca olives, basil and lemon
• Chicory — Pear, walnut & blue Stilton
• Grilled Prawns — Romesco sauce, toasted almonds
• Grilled Octopus — Confit potatoes, smoked onion espuma
• Foie Gras — Pan seared, truffle sauce
• Salmon Tartare — Passion fruit purée and Aji Amarillo
• Spicy Beef Tartare — Aji Amarillo, shallots, quail egg
• Yellowtail Carpaccio — Tiger's milk and salsa verde
• Tuna Tartare — Truffle vinaigrette and yuzu
• Mixed Salad — Mixed leaves, mustard vinaigrette and tomatoes
• Cauliflower Salad — Manchego, caramelised walnuts
• Golden Beet Salad — Goat cheese, orange vinaigrette
• Endive Salad — Balsamic vinaigrette, almond shavings and parmesan
• Crispy Mozzarella — Basil tomato sauce
• Prawn Harissa — Harissa, rosemary, lemon zest
• Pan-fried Foie Gras — Truffle sauce
• Fried Calamari — Tartare sauce

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