DINNER MENU 5:30PM—LATE 7 DAYS 849 AVENUE OF THE AMERICAS — NEW YORK NY 10001 — TEL. 212-201-4065 — LAMICO.NYC AUTUMN CROSTINI EGGPLANT CAPONATA, mozzarella di bufala ... 8 PEEKYTOE CRAB, celery root, apple ... 12 FENNEL SAUSAGE, cipollini onion & cherry agrodolce ... 9 APPETIZER YELLOWTAIL, grated lime, orange confit, sea salt ........................................................ 14 BURRATA, balsamic caramelized onion, shaved truffle ................................................ 18 ROASTED PEAR & PROSCIUTTO, gorgonzola toast, endive, walnut ...................... 14 SPICED TUNA CRUDO, artichoke, meyer lemon & kumquat vinaigrette ................ 16 VEAL & PORK MEATBALLS “AL FORNO”, garlic-parsley focaccia ........................ 17 MARKET GREENS, sherry-oregano vinaigrette ............................................................ 11 BRUSSELS SPROUTS & SALSIFY SALAD, pancetta, cipollini, hazelnut ............. 14 ROASTED ROOT VEGETABLES, spiced fregola, rutabaga, squash, sherry vin ..... 13 GRILLED OCTOPUS, crushed fingerling potatoes, capers, pickled celery ............... 15 PIE SOPPRESSATA PICANTE, tomato, mozzarella, sicilian oregano ............................... 13 WHITE MUSHROOM, truffle paste, fontina, taleggio, sage ...................................... 15 ESPOSITO’S SAUSAGE, panna, shishito, fennel pollen ........................................... 14 CHARRED KALE, radicchio, caraway, pecorino, robiola, onion .............................. 12 CELEBRATING WHITE TRUFFLES FROM ALBA (until December 24th) SOFT SCRAMBLED EGGS CACIO E PEPE, pecorino, pane di comune .................. 47 CRESTE RIGATE CARBONARA, pancetta, black pepper, poached egg .................. 55 CAULIFLOWER PIE, fontina, taleggio, pecorino ............................................................ 49 SMOKED RICOTTA GNUDI, sage brown butter ............................................................. 51 PASTA PIPE RIGATE, veal shoulder bolognese, pecorino ......................................................... 18 CAMPANELLE, overnight braised short rib, horseradish ricotta ............................... 19 FUSILLI, spicy sausage, bitter greens, pine nuts, chiles, pecorino ............................. 18 RAVIOLI, butternut & kabocha squash, pignoli nuts ..................................................... 17 AGNOLOTTI, scallops, lobster, shrimp, lemon-mascarpone ....................................... 24 MAIN BLACK SEA BASS, olive oil mashed potatoes, vin santo bianco brodo .................... 26 BRANZINO, swiss chard, cremini mushrooms, meyer lemon ..................................... 27 SCALLOPS, cauliflower, hazelnut, lemon, caper-sage brown butter .......................... 25 SKIRT STEAK, parmesan creamed escarole, beech mushrooms, barolo sauce ..... 28 WOOD OVEN ROASTED CHICKEN, charred broccoli rabe, preserved lemon ..... 22 ROASTED SPICED DUCK BREAST, farro, red cabbage, kale, quince mostarda .. 29 SIDE charred cauliflower, capers, pecorino 7 spaghetti squash, gorgonzola, pine nuts 6 brussels sprouts, honey, guanciale 7 CHEF & OWNER LAURENT TOURONDEL CHEF DE CUISINE AMY EUBANKS Consumption of raw or undercooked seafood may increase risk of food borne illness.