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243 E 59th Street
212-758-1479
Visit Lidia's Italy

FELIDIA DINNER MENU



ANTIPASTI CALDI E FREDDI

INSALATA DI ASTICE CON FINOCCHI E ARANCE
Salad of lobster, orange, fennel and māche with orange vinaigrette

MANZELLA ORGANIC BIANCOLILLA EXTRA VIRGIN OLIVE OIL (SICILY) $ 18

SEMI CARPACCIO DI TONNO CON SALSA TONNATO E SEDANO RAPA
Semi carpaccio of big eye tuna with tonnato sauce and celery root salad $ 15

INSALATA DI BARBABIETOLE E MELA CON CAPRINO E PISTACCHI
Salad of red beets and Mutsu apples with goat cheese in pistachio crust, balsamic vinaigrette $ 12

MOZZARELLA DI BUFALA CON CARCIOFI E PEPERONI ARROSTITI Buffalo mozzarella with baby artichokes and roasted peppers PIETRA PINTA FERRETTI extra virgin olive oil $ 14


ZUPPE

ZUPPA DI BRANZINO CON COUS COUS
Light tomato broth with mediterranean bass and cous cous

MANZELLA ORGANIC BIANCOLILLA extra virgin olive oil (Sicily) $ 10


PASTE FRESCHE

PASUTICE IN BRODETTO DI ASTICE
Diamond shaped pasta in a light tomato-lobster sauce with peperoncino

PAROVEL MOSTO FIORE EXTRA VIRGIN OLIVE OIL (FRIULI) $ 25

PAPPARDELLE INTEGRALI CON FUNGHI MISTI E ZUCCA
Whole wheat, wide ribbon pasta with seasonal mushrooms and roasted acorn squash

FERRETTI PIETRA PINTA extra virgin olive oil (Lazio) $ 24

FUZI CON BROCCOLI RAPE E SALSICCIA
Quill shaped pasta with broccoli rape, Italian sausage, peperoncino

COLAVITA DAL RACCOLTO extra virgin olive oil (Puglia) $ 24

GNOCCHI CON RAGU D'AGNELLO E CARCIOFI
Potato dumplings with lamb ragu and sauteed artichokes

FERRETTI PIETRA PINTA extra virgin olive oil (Lazio) $ 24

PASTE RIPIENE
RAVIOLI RIPIENI DI CARCIOFI IN BRODETTO DI TRIGLIE
Ravioli stuffed with braised artichokes and leeks in red mullet brodetto $ 25

KRAFI ALL'ISTRIANA CON SUGO DI ARROSTO
Istrian Wedding Pillows filled with fontina, asiago, and parmigiano reggiano cheeses, citrus rind and rum, savory reduction $ 22


PESCE

BRANZINO AL FORNO
Mediterranean bass with roasted potatoes, grilled onions and tomato, herb and garlic infused extra virgin olive oil $ 32

FILETTO DI ROMBO CON PATATE, PORRI E SCAROLA, RIDUZIONE NATURALE
Pan seared filet of turbot served with potatoes, leeks and braised escarole, turbot and lemon natural reduction MONTEVERTINE extra virgin olive oil (Tuscany) $ 29

SPIGOLA CILENA CON SALSA DI ARANCE SANGUINELLE E POMODORO, FINOCCHI BRASATI
Chilean Sea Bass in tomato-blood orange sauce with orange braised fennel $ 29


CARNI

FILETTO DI VITELLO CON PORTOBELLO, PATATE AL TARTUFO E FEGATO GRASSO
Pan seared filet mignon of veal with portobello mushroom, foie gras and potatoes with black truffle $ 24

OSSOBUCO CON ORZOTTO ALLA MILANESE
Braised baby veal shank with saffron-parmigiano reggiano and Swiss chard-barley risotto $ 27

TRIPPA ALLA TRIESTINA
Tender strips of tripe braised in a light tomato and bay leaf sauce with polenta $ 25

FEGATO ALLA VENEZIANA CON POLENTA GRATINATA
Seared calf's liver with caramelized onions and gratin of polenta SANCIN CELLO extra virgin olive oil (Friuli) 25

PETTO DI FARAONA CON TOPINAMBOUR, NOCCIOLE, FONDUTA DI CASTELMAGNO
Pan seared guinea hen breast with sauteed Jerusalem artichokes, hazelnut-castelmagno cheese fonduta and hazelnut oil $ 28


DOLCI

TIRAMISU
Felidia's rendition of this traditional espresso Cocoa powder and mascarpone cheese dessert

PALANCINCHE ALLA CIOCCOLATA
Warm crepes, typical of Trieste, filled with melted chocolate, topped with toasted walnuts and fresh whipped cream

TORTA DI CIOCCOLATO E NOCCIOLE CARAMELLATE, GELATO STRACCIATELLA
Flourless chocolate cake with caramelized hazelnuts and Hazelnut chocolate chip ice cream

GELATI O SORBETTI
A tasting of house-made ice creams or sorbets

STRUDEL DI MELE CON GELATO DI VANIGLIA E SEMI DI PAPAVERO
Classic apple strudel with vanilla and poppy seed ice cream

PANNA COTTA CON MELE COTOGNE CARAMELLATE
Creamy vanilla custard with caramelized quince

ALL DESSERTS ARE $10.00