LUNCH 11:30AM MENU to 2:30PM 849 AVENUE OF THE AMERICAS — NEW YORK NY 10001 — TEL. 212-201-4065 — LAMICO.NYC AUTUMN ANTIPASTI EGGPLANT CAPONATA CROSTINI, mozzarella di bufala .......................................8 PEEKYTOE CRAB CROSTINI, celery root, apple ........................................................12 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 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 PIATTI DEL GIORNO our featured lunch items LOCH DUART SALMON & AVOCADO, mâche salad, charred kale, lemon oil .... 23 ROASTED CHICKEN & TUSCAN KALE, pecorino, lemon vinaigrette .............................. 21 PROSCIUTTO & ARTICHOKE SANDWICH, mortadella, olive, arugula, mint ..17 OMELETTE SOUFFLÉ CACIO E PEPE, rucola salad, lemon-garlic olive oil ..... 15 ROASTED ROOT VEGETABLES, spiced fregola, rutabaga, squash, sherry vin .... 13 PASTA PIPE RIGATE, veal shoulder bolognese, pecorino .........................................................18 AGNOLOTTI, scallops, lobster, shrimp, lemon-mascarpone .......................................24 FUSILLI, spicy sausage, bitter greens, pine nuts, chili, pecorino ................................18 MAIN BLACK SEA BASS, olive oil mashed potatoes, vin santo bianco brodo ...................26 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 SIDE charred cauliflower, capers, pecorino ......................................7 brussels sprouts, honey, guanciale ...............................................7 spaghetti squash, gorgonzola, pine nuts ..................................6 CHEF & OWNER LAURENT TOURONDEL CHEF DE CUISINE AMY EUBANKS Consumption of raw or undercooked seafood may increase risk of food borne illness.