a t t h e N e w -Yo r k Historical Society

ew York State otto : Ever Upward

t i p s t i B a by L e t t u c e & C ri s p V e g eta b l e s
honey lemon vinaigrette

C i C C h E t t i

B i tt e r G r e e n s
anchovy vinaigrette 10

2
8

M a r i n a t e d O l i v e s . . . . . . 6 K i n g C r a b S a l a d . . . . . . . 1 6 O c t o p us & P o tat o . . . . . . 9 7

A r a n c i n i . . . . . . . . . . .

M e a t b a l l s . . . . . . . . . . 1 1 Mozzarella en Carrozza H ei r l o o m S q ua s h & . . 7

. . . . . 1 4

P o r k B e l ly T e r r i n e G e n t ly W a r m e d S a l m o n . . . 1 2

W h i p p e d B a c c a l a . . . . . . . 1 0 S h r i m p T r a m e z z i n i . . . . . . 6 Chicken Liver Crostini . . . 7

L a n g o s t i n o F r i t t o . . . . . . 1 8 G r i l l e d C utt l e f i s h . . . . . 1 4

F o i e G r a s T e r r i n e . . . . . . 1 8 B u r r a t a & A rt i c h o k e . . . . . 1 2 Sweet & Sour Cippolini V e a l T a rt a r e . . . 7

5 cured meats 20

Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfish may increase your chances of foodborne illness

3
S a lum i

. . . . . . . . 1 5

selection of

p R i i R i g a t o n i w i t h S a u s a g e R a g u . . . 16
pecorino di fossa

A rt i c h o k e M e z z a l u n a . . . . . . . . . 20
porcini & parsley

R i s o t t o a l l a M i l a n e s e . . . . . . . . 18
bone marrow coin

H u b b a r d S q u a s h T o rt e l l o n i . . . . 16
sage & brown butter

H a n d r o l l e d G a r g a n e l l i . . . . . . . 20
cauliflower, pine nuts & bottarga di muggine

R i s o t t o a l l a K r i s t i n a . . . . . . . . 22
oysters & prosecco

P a p p a r d e l l e w i t h D u c k R a g u . . . 24
shaved chocolate & orange black truffle fonduta

R i c o t t a C ava t e l l i . . . . . . . . . . . . 22
lobster & black trumpet mushrooms

g n o c c h i g r a t i n a t a . . . . . . . . . . . . 18

s E C O D i Roasted sea bass

cannellini beans & herb salad

d Ry a g e d s i R l o i n s t e a k
patata al forno & broccolini

28 slow Roasted ChiCken

crisp fennel & chanterelles

38 olive oil PoaChed salmon

smothered onions & brussels sprout leaves

24

29

a t t h e N e w -Yo r k Historical Society

ew York State otto : Ever Upward

I s l at E Baby Lettuce & Crisp Vegetables

honey lemon vinaigrette 8

C I C C h E t t I

Bitter Greens
anchovy vinaigrette 10

Arugula & Grilled Chicken

shaved fennel & parmiggiano reggiano 16

M a r i n a t e d O l i v e s . . . . . . 6 K i n g C r a b S a l a d . . . . . . . 1 6 O c t o p us & P o tat o . . . . . . 9 7

A r a n c i n i . . . . . . . . . . .

M e a t b a l l s . . . . . . . . . . 1 1 Mozzarella en Carrozza H ei r l o o m S q ua s h & . . 7

. . . . . 1 4

P o r k B e l ly T e r r i n e G e n t ly W a r m e d S a l m o n . . . 1 2

W h i p p e d B a c c a l a . . . . . . . 1 0 S h r i m p T r a m e z z i n i . . . . . . 6 Chicken Liver Crostini . . . 7

L a n g o s t i n o F r i t t o . . . . . . 1 8 G r i l l e d C utt l e f i s h . . . . . 1 4

F o i e G r a s T e r r i n e . . . . . . 1 8 B u r r a t a & A rt i c h o k e . . . . . 1 2 Sweet & Sour Cippolini V e a l T a rt a r e . . . 7

. . . . . . . . 1 5

P R I I R i g a t o n i w i t h S a u s a g e R a g u . . . 16
pecorino di fossa

Sicilian Tuna
sweet & sour peppers, fried capers 16

A rt i c h o k e M e z z a l u n a . . . . . . . . . 20
porcini & parsley

R i s o t t o a l l a M i l a n e s e . . . . . . . . 18
bone marrow coin

H u b b a r d S q u a s h T o rt e l l o n i . . . . 16
sage & brown butter

Tonno del Chianti

roast pork, borlotti beans & arugula 14

G n o c c h i G r a t i n a t a . . . . . . . . . . . 16
black truffle fonduta

R i c o t t a C ava t e l l i . . . . . . . . . . . . 22
lobster & black trumpet mushrooms

Pa I I T u n a & A rt i c h o k e . . . . . . . . . . . . 1 2
black olive, lemon & parsley

Salumi & Cheese

selection of 3 cured meats & 3 artisanal cheeses 20

S m o k e d S a l m o n . . . . . . . . . . . . . . 1 2
bibb lettuce & mascarpone

P r o s c i u t t o S a n D a n i e l e . . . . . . . 1 2
buffalo mozzarella & extra virgin olive oil

S h r i m p S a l a d . . . . . . . . . . . . . . . . 1 4
dill mayonnaise on toasted foccacia

B r e s a o l a . . . . . . . . . . . . . . . . . . . 1 2
air dried beef, arugula & horseradish

H e r b R o a s t e d T u r k e y . . . . . . . . . 1 2
caramelized onion & fontina cheese

Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfish may increase your chances of foodborne illness

a t t h e N e w -Yo r k Historical Society

ew York State otto : Ever Upward

C I C C h e T T I
King Crab Salad 16 Arancini 7 Meatballs 11 Whipped Baccala 10 Burrata & Artichoke 12

A N T I PA S T I S m o k e d S a l m o n . . . . . . . . . . . . . . 1 4
potato rosti, crme friche & capers

B a by L e ttu c e & C r i s p V e g e ta b l e s . 8
honey lemon vinaigrette

C r e s p e l l e . . . . . . . . . . . . . . . . . . . 1 2
prosciutto cotto & fontina

S a l u m i & C h e e s e . . . . . . . . . . . . . 2 0
selection of 3 cured meats & 3 artisanal cheeses

e G G S P o a c h e d E g g s . . . . . . . . . . . . . . . 1 0
spicy tomato sauce, pancetta & grilled bread

S pi n ach F ri ttata . . . . . . . . . . . . . . . 8
mozzerella

P o l e n t a & E g g s . . . . . . . . . . . . . . 1 0
taleggio

S te ak & Eggs . . . . . . . . . . . . . . . . . 1 8
roast potato & grilled bread

T w o E g g s a n y s ty l e . . . . . . . . . . 1 0 C A f f C a f f . . . . . . . 3.50 E s p r E s s o . . . . . 3.50 C a p p u C C i n o . . . 4.50 M a C C h i at o . . . . 4.00 L at t E . . . . . . . 5.00

C a f f d E L L a C a s a 6.00 C a f f C o r r E t t o . 5.00
crisp bacon & maple syrup pancetta & sunny side egg roast potato & grilled bread

S m ok e d S al m o n F ri ttata . . . . . . . . 1 0
goat cheese & herbs

F r i t t a t a d e l g i o r n o . . . . . . . . . . . 8 PA S TA S p a g h e t t i C a r b o n a r a . . . . . . . . . . 1 4 S e m o l i n a G n o c c h i G r a t i n a t a . . . 1 2
parmiggiano reggiano

T a g l i o l i n i . . . . . . . . . . . . . . . . . . 1 4
seasonal vegetables & bottarga bread crumbs

R i c o t t a C ava t e l l i , . . . . . . . . . . . 2 2
lobster & black trumpet mushrooms

S e e T S w e e t R i c o t t a G n u d i . . . . . . . . . 1 2 I t a l i a n T o a s t . . . . . . . . . . . . . . . 1 0
lemon stuffed brioche & seasonal fruit compote

C h o c o l a t e C h e s t n u t C r e s p e l l e . 1 2
star anise cream

PA N I N I T u n a & A rt i c h o k e . . . . . . . . . . . . 1 2
black olive, lemon & parsley

S m o k e d S a l m o n . . . . . . . . . . . . . . 1 2
bibb lettuce & mascarpone

P r o s c i u t t o S a n D a n i e l e . . . . . . . 1 2
buffalo mozzarella & extra virgin olive oil

S h r i m p S a l a d . . . . . . . . . . . . . . . . 1 4
dill mayonnaise on toasted foccacia

B r e s a o l a . . . . . . . . . . . . . . . . . . . 1 2
air dried beef, arugula & horseradish

H e r b R o a s t e d T u r k e y . . . . . . . . . 1 2
caramelized onion & fontina cheese

Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfish may increase your chances of foodborne illness

a t t h e N e w -Yo r k H i s t o r i c a l S o c i e t y

Selection of five artisanal cheeses with acc ompaniment s

20

Chocolate Budino . . . drunken prunes and whipped crme frache

Tiramisu . . . . . . . . . . . mascarpone mousse & espresso

Amaretto Semifreddo

Macerated Berries . . . zabaglione

heirloom squash caramel

Local Apple Crostata fior de latte gelato

10

Trio of Gelati or Sorbetti . . . . . . . . .

9

V in o

D o l c e

c A f f Caff

(by the glass)

Vin Santo Villa Puccini 2010 14 Malvasia Nero Bricco Mondalino Gaudio 2010 12 Muscat Zaccagnini Bianco Passito 2008 16 A m A r o
(by the glass)

350

EsprEsso
350

CappuCCino
450

M a C C h i at o
4

L at t E
5

Caff CorrEtto
5

Averna . . . . . . . . . . . . . . . . . . . 12 Nonino . . . . . . . . . . . . . . . . . . . 14 Meletti . . . . . . . . . . . . . . . . . . . 11 Fernet Branca or Menta 11 Ramazotti . . . . . . . . . . . . . . . . . 12 G r A p pA

(by the glass)

Caff dELLa Casa

6

T CEyLon dECaf
5

EarL GrEy rEsErvE

5

LEMon GrEEn Marolo, Grappa di Barolo 18 Nonino, Merlot 16 Poli, Moscato 14 Tignanello . . . . . . . . . . . . . . . . 16
5

sErEnity
5

CriMson punCh
5

d r a f t
Moretti Lager (Friuli) 8 Sierra Nevada Pale Ale (California) 8

B e e r s
Ama Bionda (Puglia) 9 Amstel Light (Holland) 6 Peroni (Roma) 8

Bot t l e

B e e r s
Clausthaler Non-Alcoholic (Austria) 6

Vini Bianchi ditalia

arneis, Cascina Ca Rossa, . . . . . . . . . . 45
10, M er i ca , R o e r o White Flowers, Almond, Tangerine

Btl gl

SPuMante
N V, S p u m a n te, Ca m p a n ia

Btl gl

C o C k ta i l s

greco, Feudi Dubi, . . . . . . . . . . . . . . . 95 chardonnay Blend, Montenisa, . . . . . . . . .85

N V, Fra n c ia c o rta Creamy, Brioche, Golden Apple Volcanic Minerality, Complex, Exotic Citrus

Vivaldi prosecco, soda

12

Medici grapefruit cordial, tonic

12

chardonnay, Antinori, . . . . . . . . . . . . . 50 . . 12 chardonnay, Passopisciaro, . . . . . . . . . . 93 coda di Volpe, Occone Cerere, . . . . . . . . 43 Fiano, Fattoria la Rivolta O, . . . . . . . . . .53 garganega, Inama, . . . . . . . . . . . . . . . . 58 . . 12 gewurztraminer, St Michael Eppan, , . . . . . 48 Kerner, Linea Vigneti, . . . . . . . . . . . . .53 Passerina, Fausti . . . . . . . . . . . . . . . . . 38 . . 9 Pinot, Grigio, . . . . . . . . . . . . . . . . . . . 43 Riesling, Jermann, . . . . . . . . . . . . . . . 64 Sauvignon Blanc, Villa Russiz, . . . . . . . . . 50 . . 12 Sauvignon Blanc, Pinot grigio, Bertani, . . . . 45 tocai, Vialla Chioporis, . . . . . . . . . . . . 43 Veltliner, Nossing, . . . . . . . . . . . . . . . . .75 Verdicchio dei castelli di Jesi,
10, Alto Ad i ge Caraway, Sesame, White Pepper 09 , F r u i li Wildflowers, Anjou Pear, Lemon 10, Du e Uve, Ve n e t o Elderflower, Refreshing, Peach 08, Colli o, Grassy, Herbacious, White Grapefruit 10, Fr i u li, Petrol, Slightly Sweet, Nectarines 10. Li von, Marzipan, Light, Honeydew Melon 10, Cheese Rind, Flinty, White Cherry 09 , Alto Ad i ge Racey, Lavendar, Mango 10, Li nea Cla ssi co, A l t o A d i g e Roses, Honeysuckle, Lychee 09 , F osca r i no, So av e C l a ssi co Anise, Caramel, Lemon Verbena 10, Ca mpa ni a Medium Bodied, Nutty, Pineapple Rind 10, Ta bu r no Smoky, Refreshing, Lime Zest 10, Gu a r d i ola B i a n co, Mt E t n a Full Bodied, Creamy, Orange Zest 09 , Br a mi to d e l l a Sa l l a , U m b r i a Vanilla, Cinnamon, Baked Apple

aperol,

Bombay gin,

chardonnay Blend, Ferrari, . . . . . . . . . . . 54 . . 13

N V, Bru t, Tren tin o Medium Bodied, Toasty, Anjou Pear

Botticelli rye, amareto, cardamaro

12

lambrusco, Barbolini Lancillotto

Galileo Bacardi rum, lime, hazelnut

12

Grasparossa di Castelvetro . . . . . . . . . 42. . 10

NV Menthol, Smoked Meat, Red Cherry , N V, S o u rg a l , Pied m o n t Airy, Off-Dry, Ripe White Peach

Moscato, Perrone, . . . . . . . . . . . . . . . . 46 . . 11 Prosecco, Nino Franco, . . . . . . . . . . . . 38 . . 9

N V, Ven eto Light, Cheerful, Tart Green Apple

Dante Grey Goose vodka , cocchi americano, blood orange, ginger

12

Vini RoSSo ditalia

Btl gl aglianico, Villa Matilde, . . . . . . . . . . . 43 Barbera, Giacomo Conterno, . . . . . . . . 98 Bonarda, Mazzolino, . . . . . . . . . . . . . . 46 . . 11 Brunello di Montalcino, Il Cole, . . . . . . . . . 92
0 5 To s c a n a , Tarragon, Full Bodied, Cranberry 0 9 O l trep o Pav es e, Soft, Purple Flowers, Red Plum 0 9 Ca s c in a Fra n c ia , Pied m o n t. Medium, Red Cherries, Soft Tannins 0 8 Ca m p a n ia Deep Black Cherries, Earthy

Btl gl nebbiolo, G.D. Vajra, . . . . . . . . . . . . . . 88 . . 18

0 6 Ba ro lo, Structured, Tart Cherry, Earthy Finish

nebbiolo, Marchesi di Gresy, . . . . . . . . 165

0 1 , G a iun M ar t in e nga, B ar bar e sc o Orange Zest, Dried Roses, Bing Cherries 0 7 , S a s s e l l a, V al t e l l ina, Ripe Red Berries, Figs, Full Bodied 1 0 , Va l de l Ac at e, Feminine, Soft Tannins, Potpourri 0 7 K ra fuss, Al t o Adige, Lilacs, Soft Finish, Pomegranate

nebbiolo, Sandro Fay, . . . . . . . . . . . . . . .53 Pinot noir, Crotta di Vegneron, . . . . . . . 42 . . 10 Pinot nero, Lageder, . . . . . . . . . . . . . . 98 Primitivo, Feudi di San Gregario, . . . . . 43 . . 9
0 8 O g n isso l e, Ap u l ia, Red and Black Raspberry, Clove, Anise

cabernet Franc, Russiz Superiore, . . . . . . 58 cabernet Sauvignon, Marion, . . . . . . . . . . 98 cabernet Sauvignon Blend, Il Bruciato, . . . . 78 carignano del Sulcis, Sella & Mosca, . . . . . .37 corvina, Bussola, Ca Del Laito Ripasso, . 54 . . 13 dolcetto dalba, Roagna, . . . . . . . . . . . . 45 nero, DAvola, . . . . . . . . . . . . . . . . . . 38 . . 9 Freisa, Guiseppe Mascarello, . . . . . . . . 50 . . 12 lagrein, Nusserhoff, . . . . . . . . . . . . .70 Merlot & cabernet Blend,Ciacci Piccolomini, 62 nebbiolo, Cantalupo, . . . . . . . . . . . . . . .73
0 6 G h em m e, Red Cherries, Truffles, Orange Rind 0 8 S a n t A n tim o Tomato Water, Plums, Mushroom 0 6 A l to A d ig e, Smoked Meat, Pepper, Brambleberry 0 5 , To etto P ied m o n t, Strawberries, Soft Tannins, Wild Flowers 0 9 S ic il ia , Figs, Licorice, Cardamom 0 9 Pied m o n t, Violets, Crushed Rocks, Blueberry 0 6 , Va l p o l ic el l a S u p erio re Rich, Raisins, Yellow Plums 2 0 S a rd eg n a Smooth, Medium Bodied, Wild Strawberry 0 8 To s c a n a , Coffee, Leather, Boisenberry 2 0 Ven eto Full Bodied, Mocha, Cassis 0 8 Co l l io Savory Herbs, Green Pepper, Blackberry

Prugnolo gentile, Avignonesi, . . . . . . . . . 68

0 8 Vin o N o bil e di M o n t e p u l c ian o, Dusty, Blood Orange, Basil 1 0 M o n fe r r at o, Myrtleberries, Juicy, Rocky Minerality 0 5 Um b r ia, Inky, Mirabelle, Black Currant

Conti di Buscareto, . . . . . . . . . . . . . . 42 . . 10

Vernaccia di San gimignano, Teruzzi & Puthod . . 55 Vermentino di Sardegna, Il Nuraghe, . . . . . 46 . . 11 Weissburgunder, Erste e Neue, . . . . . . . . 40 Blanc de Morgex, La Valdotaine, . . . . . . . 34 . . 8 Pinot grigio, Zemmer, . . . . . . . . . . . . . . 40
10 Alto Ad i ge Hazelnut, Zippy, Charentais Melon 09 , Va l D Aost a Delicate, Pure, Refreshing 10, Alto Ad i ge, Clean, Crisp, Macintosh Apple 09 , Don Gi ova n n i Savory Herbs, Lemongrass, Lime Blossom 09 , Medium Bodied, Briny Finish, Guava

10, M a r che Seabreeze, Light, Clementine

Ruche di castagnole, Tavijin, . . . . . . . . . . 58 . . 14 Sagrantino di Montefalco, Antonelli, . . . . . 90 Sangiovese, Le Cupole, . . . . . . . . . . . . . .75

0 8 To s c ana, Thyme, Red Apple Skin, Lingonberry

Sangiovese, Palagetto, . . . . . . . . . . . . . 38 . . 9
0 7 Ch ia nt i C o l l i Se n e si, Velvety, Red Gooseberry, Grilled Clementine

teroldego, Foradori, . . . . . . . . . . . . . . . 50 . . 12
0 8 R o ta l iano, T r e nt in o Al t o Adige, Blueberry, Soft, Plush 0 9 S ic il ia, Salumi, Prunes, White Peppercorn

Syrah, Planeta, . . . . . . . . . . . . . . . . . .75