Stay in touch
Sign up now to receive subscriber-only announcements, offers and promotions from
Menu
Categories
Lunch Menu
Our lunch menu is available a la carte, or as a two-course prix-fixe ($34), or a three-course prix-fixe($39). We also offer a pasta tasting menu for $39 & a truffle menu.
Per Iniziare (To Start)
- Tutto Crudo*shaved raw tuna, salmon, branzino, sea beans, puffed rice $5 supplement
- Salmone Affumicatosmoked salmon pastrami, boiled egg & asparagus salad
- Barbabietoleroasted baby beets, fresh & baked ricotta cheese, sicilian pistachios, apples
- Salumisalumi plate
- Bianconeriblack and white chitarra, calamari, shrimp, trapanese pesto $5 supplement
- Pici Al Gran Biscottopici, gran biscotto ham, tomato sauce, peperoncino
- Polpo "Puttanesca"roasted octopus, octopus salami, oven roasted tomato, capers, olives, green chickpeas $8 supplement
- Capesanteroasted maine diver scallops; puréed & roasted rainbow cauliflower
- Fegatinichicken liver pate, poached fruit, pickled vegetables
- Minestra Di Pescelobster broth, seafood, amalfi coast 'pasta mista' $5 supplement
- Cacio E Perepear & pecorino ravioli, crushed black pepper
...A Seguire (To Follow)
- Branzinobaked mediterranean bass, fennel, nocellara olive, green onion & mint $10 supplement
- Gamberi Alla Grigliagrilled mediterranean shrimp, pistachio, orange agrodolce, spring vegetables $10 supplement
- Vitello Tonnatothinly sliced veal, tonnato sauce "all'antica," tuna semi-carpaccio, artichoke
- Vitelloveal tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
- Fegato Al Balsamicothinly sliced calf liver, balsamic, onion, toasted pine nuts, artisanal polenta
- Rigatonilidia's rigatoni, spring beans, blue potato, basil pesto
- Pappardellespinach pappardelle, hudson valley duck, mushrooms $5 supplement
- Tonno*yellowfin tuna: grilled on one side, zucchini & celery root caponata, agrodolce sauce $8 supplement
- Salmoneroasted king salmon, mustard-tomato vinaigrette, potato mashed, spinach & leeks
- Crudo Di Manzo*prime strip loin beef semi carpaccio & tartare, hazelnut, robiola cheese, string beans $10 supplement
- Polloherb crusted amish rock cornish chicken breast "pizzaiola", tomato sauce & mozzarella
- Trippaspicy calf tripe, crispy polenta
- Tagliatelle Bolognesetagliatelle, veal, beef pork ragu
Tasting Menus
- Pasta Tastinga tasting of three signature pastas and one dessert
- 39
- Chef's Four Course Market Tastingchef nicotra will create a tasting menu of the season's finest selections, also available vegetarian
- 48
Black Winter Truffle
each dish is served with shaved Black Winter truffles
- Crudo Di Manzoprime strip loin beef semi carpaccio & tartare, hazelnut, robiola cheese, string beans $45 supplement
- Tajarin Tartufo30 yolk fresh tagliolini, local farm butter, grana padano riserva $45 supplement
- Vitellograss fed veal tenderloin, grana padano cheese & hazelnut fonduta, white & green asparagus 45 SUPPLEMENT
- Two - Course Truffle Tasting + Dessert
- 159
- Capesantedry sea scallops; puréed & roasted rainbow cauliflower $45 supplement
- Risotto Primaverasuperfino carnaroli, spring vegetables, local farm butter, parmigiano vacche rosse 45 SUPPLEMENT
- Shaving of Black Winter Truffle
- 45
E Per Finire (To Finish)
- Tiramizuccawhipped mascarpone, pavesini cookie, nutella, chocolate
- Affogato Al Cioccolatovanilla ice cream, melted chocolate
- Panna Cottamocha panna cotta
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
Dinner Menu
Our dinner menu is available a la carte. Guests are encouraged to enjoy a menu according to the following categories: Per Iniziare (To start); A Seguire (To Follow) and Per Finire (To Finish).
Per Iniziare... (to start)
- Tutto Crudo*shaved raw tuna, salmon, branzino, sea beans, puffed rice
- 27
- Carbonara "Primavera"spring vegetable "carbonara", farm egg, crispy bacon, pecorino cheese
- 25
- Vitello Tonnatothin sliced veal, tonnato sauce "all'antica," tuna semi carpaccio, artichoke
- 26
- Trippaspicy calf tripe, crispy polenta
- 26
- Pere E Finocchi 'Cacio E Pepe'cooked & raw fennel, asian pear, pecorino, almond, black pepper
- 25
- Polpo "Puttanesca"roasted octopus, octopus salami, oven roasted tomato, capers, olives, green chickpeas
- 27
- Crudo Di Manzo*prime strip loin beef semi carpaccio & tartare, hazelnut, mozzarella, string beans
- 28
- Fegatinichicken liver: pate, 'veneziana,' whipped potato & leeks
- 20
- Cavolo Nero E Avocadotuscan kale salad, avocado, quinoa, pistachio
- 25
...A Seguire... (to follow)
- Minestralobster broth, seafood, pasta mista
- 35
- Bianconeriblack and white chitarra, calamari, shrimp, pesto trapanese
- 32
- Candelecandele, spicy rosemary tomato sauce, ricotta
- 26
- Ofelleravioli stuffed with nettles & burrata, local butter & sage
- 28
- Pappardellespinach pappardelle, hudson valley duck, mushrooms
- 22
- Cacio E Perepear & pecorino ravioli, crushed black pepper
- 22
- Busiatihand rolled pasta, roasted tomato sauce, cauliflower & pistachios
- 28
...Per Finire (to finish)
- Tonno*yellowfin tuna: grilled on one side, zucchini & celery root caponata, agrodolce sauce
- 45
- Grigliatascallops, lobster, calamari, shrimp, little neck clams oreganata & razor clams alla piastra, spring vegetables
- 55
- Manzobeef strip loin tagliata, carrots, mushrooms, grilled scallions, aged traditional balsamic
- 55
- Maialeberkshire pork chop "pizzaiola," celery root parmigiana
- 46
- Branzinobaked mediterranean bass, fennel, nocellara olive, green onion
- 49
- Fegato Al Balsamicothinly sliced calf liver, balsamic, onion, toasted pine nuts, artisanal polenta
- 34
- Battutina Di Vitellothin sliced grass fed veal tenderloin, grana padano cheese & hazelnut fonduta, white & green asparagus
- 49
- Romanescoromanesco "cacio e pepe", cauliflower puree
- 32
Tasting Menus
*Participation of the entire table is required
- Traditional Italian DinnerGuests are encouraged to eat the Italian way by experiencing a first course, a tasting of two pastas for the table, a main course, & dessert.
- 98
- Six Course Chef Tasting
- 120
- Six Course Vegetarian Tasting
- 98
Truffle Menu
Each dish is served with shaved black winter truffles
- Crudo Di Manzo*prime strip loin beef semi carpaccio & tartare, hazelnut, mozzarella, string beans
- 73
- Tajarin Tartufo30 yolk tagliolini, local farm butter, grana padano riserva
- 73
- Battutina Di Vitellothin sliced grass fed veal tenderloin, grana padano cheese & hazelnut fonduta, white & green asparagus
- 104
- Three-Course Black Winter Truffle Tasting + Dessert
- 245
- Capesantedry sea scallops; pureed & roasted rainbow cauliflower
- 73
- Risotto Primaverasuperfino carnaroli, spring vegetables, local farm butter, parmigiano vacche rosse
- 73
- Shaving of Black Winter Truffle
- 45
Dessert Menu
E Per Finire
- Tiramisu Alla Nutellawhipped mascarpone, pavesini cookie, nutella, chocolate
- 14
- Meringhelemon meringue, candied pineapple, gooseberries, passion fruit sorbet
- 15
- Tutto Cioccolatomocha panna cotta, dark chocolate mousse, milk chocolate brownies, white chocolate ice cream
- 16
- Sorbetti E Gelatitasting of seasonal sorbet or ice cream
- 12
- Crostataapple crostata, honey-almond ice cream, apple sauce
- 14
- Cannolo Apertoopen cannoli, homemade ricotta, candied fruit & vegetable, ice cream cassata
- 14
- Tortino Di Piselli All'Olioevoo pea cake, rhubarb sorbet, strawberries
- 14
Local Cheeses
One Cheese 12. Two 20. Three 26. Served with dried fruit, toasted bread, dry fruit salumi, stone fruit mostarda, aged mountain flower honeycomb
- Port & Cheesevintage port from Lidia's cellar with Cauyga Blue
- 37
- Cayuga Blue, Lively Run Dairyraw goat milk, shaved white chocolate, interlaken ny
- Cheesemonger's Selectionaccording to availability and season
- Kunik, Nettle Meadow Farmpasteurized goat milk & jersey cow cream, warrensburg, ny
- Harpersfield Ommegang, Brovetto Dairypasteurized cow milk, harpersfield, ny
Vini Dolci
- Brandinimoscato d'asti 2014
- 10
- Donnafugatapassito di pantelleria 'ben rye' 2014
- 20
- Caravagliomalvasia della lipari 2013
- 20
- D'Oliveirasmadeira malvazia 1989
- 30
- D'Oliveirasmaderia verdelho 1973
- 50
- D'Oliveirasmaderia boal 1968
- 60
- Elio Perrone'bigaro' 2015
- 14
- Simcicbrda ribolla 'leonardo' 2008
- 22
- De Bartolimarsala '5 anni' vigna micca
- 24
- D'Oliveirasmadeira terrantez 1988
- 35
- D'Oliveirasmaderia sercial 1969
- 50
Coffee
- Regular/Decaf Coffee
- 5
- Double Espresso
- 6.50
- Cappuccino
- 6.50
- Macchiato
- 5.25
- Espresso
- 5.25
- Americano
- 5.25
- Latte
- 6.50
- Tea
- 7
Before & After Menu
Three courses at $45. Felidia offers a special "before and after" dinner menu for visitors heading to the theater or one of the city's popular cultural performances. This menu is available Sunday-Thursday from 5:30-6:15 and 9:15-closing by reservation only (you must request menu when booking your reservation). Choice of
Appetizer
please choose one:
- Capesanteroasted maine diver scallops; puréed & roasted rainbow cauliflower
- Salmone Affumicatosmoked salmon pastrami, boiled egg & asparagus salad
- Barbabietoleroasted baby beets, fresh & baked ricotta cheese, sicilian pistachios, apples
- Tagliatelle Alla Bolognesetagliatelle with three meat ragu
Main Course
please choose one:
- Pici Al Gran Biscottopici, gran biscotto ham, tomato sauce, peperoncino
- Polloherb crusted Amish Rock Cornish chicken breast "pizzaiola," tomato sauce & mozzarella
- Vitelloveal tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
- Vitello Tonnatothinly sliced veal, tonnato sauce, tuna semi-carpaccio
Dessert
please choose one:
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
- Sorbetti E Gelatitasting of homemade sorbet or homemade ice cream
- Tiramisuwhipped mascarpone, pavesini cookie, nutella, chocolate
Or Pasta Tasting
3 signature pasta tasting & dessert
Sunday Dinner Menus
Join us for Sunday dinner with two special menus: family style menu and children's a la carte menu. Our regular a la carte menu will also be available.
Tutto A Tavola
Everything on the table - $65pp
- Antipastisalumi & prosciutto, smoked salmon pastrami with asparagus salad, shrimp & cannellini salad, mozzarella & tomato, AND spring salad with burrata
- Secondibeef strip loin tagliata, chicken breast pizzaiola, AND baked branzino with acqua pazza - served with roasted potato, mushroom & spinach
- Primimom's lasagna AND pear & pecorino ravioli
- Dolciapple crostata, cannolo aperto, AND tiramisu
Tutto "Bimbi"
Everything Kids
- AntipastiSalumi & Prosciutto $16, Mozzarella & Tomato $16
- SecondiChicken Milanese $24, Branzino Fillet $24, Beef Tagliata $28 - served with roasted potatoes & spinach
- PrimiTagliatelle Bolognese $18, Garganelli with Tomato Sauce OR Butter & Cheese $16, Lasagna $18, Rigatoni with Meatball $20
- DolciVanilla Ice Cream with Melted Chocolate $10, Assorted Ice Cream $8, Assorted Sorbet $8
After Dinner Drinks
Vini Dolci
- Braidamoscato d'asti, vigna senza nome, 2017
- 16
- Roccolo GrassiRecioto di Soave, 2009
- 20
- De Bartolimarsala 5 anni 'vigna micca'
- 18
- Donnafugatapassito di pantelleria 'ben rye,' 2015
- 20
- Fonsecatwenty year tawyny port
- 20
- Roagnabarolo chinato
- 20
Amari
- Montenegroemilia-romagna
- 12
- Nonino Quintessentiafriuli
- 12
- Varnelli L'Erboristale marche
- 17
- Amarasicilia
- 14
- Fernet Brancalombardia
- 12
- Santa Maria Al Monteliguria
- 14
- Del Capocalabria
- 12
- Cynarlombardia
- 12
- Varnelli Sibillale marche
- 15
- Brauliolombardia
- 14
- Lucanobasilicata
- 12
- Branca Mentalombardia
- 12
- Tosolinifriuli
- 12
Vintage
- 1980's Amaretto Ramazzottilombardia
- 40
- 1970's Don Barialazio
- 30
- 1970's Petrus Boonekamplombardia
- 35
- 1960's Butoncherry brandy, emilia-romagna
- 35
Grappa & Brandy
- Bepi Tosolinigrappa 'ciVidina,' friuli
- 10
- Romano Levigrappa 2002, piemonte
- 90
- Capovilladistillato di mele, veneto
- 25
- Capovilladistillato di birra, veneto
- 25
- Capovillamoscato fior d'arancio, veneto
- 30
- Nardinimandarolo, friuli
- 12
- Noninoacquavite UE moscato cru, piemont
- 25
- Reisetbauereau-de-vie pear
- 40
- Romano Levigrappa 2003, piemonte
- 90
- Romano Levigrappa 2001, piemonte
- 100
- Capovilladistillato di ciliegie, veneto
- 25
- Capovillagrappa di gavner ribbola gialla, veneto
- 25
- Marolo'mila' chamomile liquor, piemonte
- 15
- Nardiniacquavite ruta, friuli
- 15
- Reisetbauereau-de-vie apricot
- 40
- Reisetbauereau-de-vie rowanberry
- 40
Group Lunch Dining
Antipasti
choice of:
- Finocchi E Pereroasted, steamed & raw fennel salad, asian pear "cacio e pepe"
- Barbabietoleroasted baby beets, fresh and baked ricotta cheese, sicilian pistachios, apples
- Tutto Crudoshaved raw tuna, salmon, branzino, sea beans, puffed rice
Primi
sampling of both:
- Cacio E Perepear and fresh pecorino-filled ravioli with aged pecorino, crushed black pepper
- Pappardellespinach pappardelle, braised and shredded hudson valley duck, mushrooms
Secondi
choice of:
- Polloherb crusted Amish Rock Cornish chicken breast, "pizzaiola," tomato sauce & mozzarella
- Vitelloveal skirt steak tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
- Salmoneroasted King salmon, mustard-tomato vinaigrette, potato mashed, spinach & leeks
- Romanescoromanesco"cacio e pepe", cauliflower puree
Dolci
choice of:
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
- Gelatitasting of house-made ice creams, chocolate sauce
- Tiramisuwhipped mascarpone, pavesini cookie, nutella, chocolate
Group Dinner Dining
Antipasti
choice of:
- Barbabietoleroasted baby beets, fresh baked ricotta cheese, sicilian pistachios, apples
- Vitello Tonnatothin sliced veal, tonnato sauce "all'antica," tuna semi-carpaccio
- Tutto Crudoshaved raw tuna, salmon, branzino, sea beans, puffed rice
Primi
sampling of both:
- Cacio E Perepear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper
- Pappardellespinach pappardelle, braised and shredded hudson valley moulard duck, mushrooms
Secondi
choice of:
- Il Pescato Del Giornochef's market selection
- Vitelloveal tenderloin, grana padano & hazelnut fonduta, artichoke, cardoons & sunchoke
- Zucca E Romanescoromanesco & crispy butternut squash "cacio e pepe"
- Manzobeef strip loin tagliata, carrots, mushrooms, grilled scallions & aged balsamic
Dolci
choice of:
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
- Gelatotasting of house-made ice creams, chocolate sauce
- Tiramizuccawhipped mascarpone, lady fingers, butternut squash, chocolate
Gluten Free Options
Felidia's culinary team accommodates almost any preference, allergy, and dietary requirement. This includes gluten intolerance. We can adjust almost any of our dishes to be gluten free and we make gluten free pasta in-house. Below are some options that we offer. Please keep in mind that these dishes change based on the season.
Main
- Polipo / Octopusgrilled and mosaic with shelled beans, tomato mustard vinaigrette
- Fusilli Con L'anatracorn fusilli with braised, shredded moulard duck
- Tonnoyellow fin tuna "palermitana" grilled on one side with vegetable agrodolce and balsamic beet sauce
- Insalata Di Carciofi E Asparagi / Spring Saladasparagus, artichoke, grana padano and arugula
- Linguinigluten free linguini with mussels, clams and zucchini
- Crostata Di Pecanpecan tarte with bourbon-maple syrup ice cream, apricot sauce
Easter Sunday Family Style Menu
ALL DISHES SERVED FAMILY STYLE - $125 PP
ANTIPASTI
- MEDITERRANEAN SHRIMP & FAVA BEAN SALAD
- SMOKED SALMON PASTRAMI, EGG & POTATO SALAD
- ASPARAGUS, SPRING BEAN SALAD, BURRATA CHEESE
PRIMI
- OFELLE FILLED WITH HOUSEMADE RICOTTA, NETTLES, BUTTER & SAGE
- PACCHERI WITH BOLOGNESE AND PEAS
SECONDI
- ROASTED LAMB CHOP & SHOULDER
- PRIME BEEF STRIP LOIN TAGLIATA
CONTORNI
- Roasted Potatoes
- Asparagus
DOLCI
- COME UNA PASTIERA
- COLOMBA PASQUALE
- NUTELLA TIRAMISU
- ASSORTED COOKIES
Easter Sunday Tasting Menu
CHOICE OF: ONE ANTIPASTO, ONE PRIMO, AND ONE SECONDO. ALL DESSERTS INCLUDED - $95 PP
ANTIPASTO
Select one
- MEDITERRANEAN SHRIMP & FAVA BEAN SALAD
- SMOKED SALMON PASTRAMI, EGG & POTATO SALAD
- ASPARAGUS, SPRING SALAD, BURRATA CHEESE
- SHAVED RAW TUNA, SALMON, BRANZINO, SEA BEANS, PUFFED RICE
PRIMO
Select one:
- OFELLE FILLED WITH HOUSEMADE RICOTTA, NETTLES, BUTTER & SAGE
- RAVIOLI FILLED WITH PEAR & PECORINO, 'CACIO E PEPE'
- PACCHERI WITH BOLOGNESE AND PEAS
SECONDO
select one:
- ROASTED LAMB CHOP & SHOULDER WITH ROASTED POTATOES & ASPARAGUS
- WHOLE ROASTED BRANZINO WITH FENNEL, OLIVES, GREEN ONIONS
- PRIME BEEF STRIP LOIN TAGLIATA WITH MUSHROOMS AND CARROTS
DOLCI
Tasting of all
- COME UNA PASTIERA
- NUTELLA TIRAMISU
- COLOMBA PASQUALE
- ASSORTED COOKIES
Passover Menu
Family Style $75 Per Person Available April 19th and April 20th By Reservations Only
Antiapasti
- Smoked salmon pastrami, egg and potato salad
- Duck salad, balsamic, frisee
- Fennel, pear, pistachio, crispy quinoa
Secondi
- Brisket braised in Barolo sauce, potato cake, roasted asparagus
- Salmon, Green peppercorn sauce, Asparagus and potato
- Roasted chicken, potato, carrots, dates
Dolci
- Strawberry sorbet with fresh berries
- Dark Chocolate mousse, white chocolate ice cream
Spring Menu
Menu
- Coppamangalitsa pork coppa, frisée, goldenberry, montasio cheese 26. Grongnet, Champagne, Blanc de Blanc, NV 32
- Zuppa Primaveraspring vegetable soup, housemade ricotta 22. Contesa Pecorino, Abruzzo, 2017 18.
- Fusillonifusilloni, spring beans, purple potatoes, basil pesto 28. Gustaferro, Aglianico, 'Memini,' 2013 20.
- Gamberimediterranean shrimp salad, artichoke, pistachios & citrus 28. Giovanni Almondo Arneis, Piemonte, 2017 19.
- Paccheripaccheri, lamb neck ragu, peas 28. Arcanum Il Fauno Super Tuscan, 2015 21.
- Pagarosnapper fillet, fava bean & leaves, clams, nettle broth 48. Girolamo Russo Etna Rosso 'A Rina', Sicily, 2015 23.
Gluten Free Pasta
gluten free pasta available upon request with any sauce in a la carte menu:
- Gluten Free PastaPear & Pecorino Ravioli Pappardelle Tagliatelle Lentils Sedanini Buckwheat Rigatoni Rice Paccheri 28
Mother's Day
115 PER PERSON FOUR COURSE FAMILY STYLE MENU INSPIRED BY LIDIA'S MEMOIR "MY AMERICAN DREAM: A LIFE OF LOVE, FAMILY AND FOOD." (AVAILABLE TO PURCHASE FOR 17.)
ANTIPASTI
- INSALATA DI ASPARAGIasparagus, scallions & egg salad
- GAMBERI E FAGIOLIshrimp, cannellini beans & spring beans
- POLPO E PATATEmediterranean octopus & potato salad
- BRUSCHETTA CON PROSCIUTTO E FICHIbruschetta with prosciutto & figs
PRIMI
- RAVIOLI CON PERE E PECORINOpear & pecorino ravioli 'cacio e pepe'
- GARGANELLI CON ANATRAhand rolled garganelli with hudson valley braised duck "guazzetto"
SECONDI
- FILETTO DI MANZO CON SALSA DI PORCINIbeef tenderloin, porcini mushroom sauce
- PESCE SPADA CON LIMONE E CAPPERIswordfish with lemon & capers sauce
DOLCI
- PANNA COTTA CON FRAGOLEPANNA COTTA CON FRAGOLE
- PALACINKE CON CIOCCOLATO E PECANcrepes with chocolate & pecans
- CROSTATA DI MIRTILLI E SALSA DI ALBICOCCHEblueberry tart, apricot sauce, lavendar ice cream