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Menu
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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 & potato salad
- Barbabietoleroasted baby beets, fresh & baked ricotta cheese, sicilian pistachios, apples
- Salumisalumi plate
- Bianconeriblack and white chitarra, calamari, pesto trapanese $5 supplement
- Pici Al Gran Biscottopici, gran biscotto ham, tomato sauce, peperoncino
- Polpo Con Broccolini E Zuccaoctopus, broccolini, marinated butternut squash, salsa verde $8 supplement
- CapesanteMaine sea scallops "saltimbocca," speck & sage, cauliflower, spinach
- 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, citrus sauce, autumn vegetables $10 supplement
- Vitello Tonnatothinly sliced veal, tonnato sauce "all'antica," tuna semi-carpaccio, artichoke
- Manzobeef strip loin tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
- Fegatocalf liver "steak," vin santo, pearl onion, bacon, toasted pine nuts, artisanal polenta
- Rigatonilidia's rigatoni, broccolini pesto
- Pappardellespinach pappardelle, hudson valley duck, mushrooms $5 supplement
- Tonno*yellowfin tuna: grilled on one side, roasted red endive, agrodolce sauce $8 supplement
- Salmoneroasted salmon, mustard-tomato vinaigrette, brussels sprouts
- Tutto Manzo*prime strip loin beef semi carpaccio, tartare, wagyu beef bresaola, hazelnut, mozzarella, sunchokes $10 supplement
- Polloherb & bread 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
White Truffle
each dish is served with shaved White Truffle
- Tutto Manzoprime strip loin, beef semi carpaccio, tartare, hazelnut, mozzarella, sunchoke $68 supplement
- Tajarin Tartufo30 yolk fresh tagliolini, local farm butter, grana padano riserva $68 supplement
- Vitellograss fed veal tenderloin, grana padano cheese & hazelnut fonduta, artichoke & sunchoke $68 supplement
- Two - Course Truffle Tasting + Dessert
- 115
- Capesanteroasted Maine sea scallops, cauliflower, spinach $68 supplement
- Risottosuperfino carnaroli, local farm butter, parmigiano vacche rosse $68 supplement
- Shaving of White Truffle
- 68
E Per Finire (To Finish)
- Tiramisu Alla Nutellanutella, mascarpone, pavesini cookie "tiramisu"
- Affogato Al Cioccolatovanilla ice cream, melted chocolate
- Panna Cottacandied chestnut panna cotta 'air bag,' orange sauce, persimmon
- 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
- 26
- Carbonarakale & spaghetti squash "carbonara," farm egg, crispy bacon, pecorino cheese
- 25
- Vitello Tonnatothin sliced veal, tonnato sauce "all'antica," tuna semi carpaccio, artichoke
- 28
- Trippaspicy calf tripe, crispy polenta
- 26
- Finocchi E Pereasian pear & fennel salad, red endive, 'cacio e pepe'
- 24
- Polpo Con Broccolini E Zuccaoctopus, broccolini, marinated butternut squash, salsa verde
- 26
- Tutto Manzo*prime strip loin beef semi carpaccio, tartare, wagyu beef bresaola, hazelnut, mozzarella, sunchoke
- 30
- Fegatinichicken liver: pate, 'veneziana,' whipped potato & leeks
- 22
- Cavolo Nero E Avocadotuscan kale salad, avocado, quinoa, pistachio
- 24
...A Seguire... (to follow)
- Minestralobster broth, seafood, pasta mista
- 28
- Cacio E Perepear & pecorino ravioli, crushed black pepper
- 22
- Busiatihand rolled pasta, oven roasted tomato sauce, romanesco, toasted bread crumbs
- 28
- Pappardellespinach pappardelle, hudson valley duck 'guazetto,' mushrooms
- 22
- Bianconeriblack and white chitarra, calamari, pesto trapanese
- 28
- Candelecandele, spicy rosemary tomato sauce, ricotta
- 26
- Raviolichocolate ravioli stuffed with butternut squash & burrata, local butter & sage
- 22
...Per Finire (to finish)
- Tonno*yellowfin tuna: grilled on one side, roasted red endive, agrodolce sauce
- 45
- Salmoneroasted salmon, mustard-tomato vinaigrette, brussels sprouts
- 39
- Fegatocalf liver "steak," vin santo, pearl onion, bacon, toasted pine nuts, artisanal polenta
- 34
- Battutina Di Vitellograss fed veal tenderloin, grana padano cheese & hazelnut fonduta, artichoke & sunchoke
- 52
- Branzinobaked mediterranean bass, fennel, nocellara olive, onion
- 49
- Grigliatascallops, lobster, calamari, shrimp, baked mussels & razor clams alla piastra, autumn vegetables
- 55
- Manzobeef strip loin tagliata & braised wagyu beef, carrots, mushrooms, grilled scallions, aged balsamic
- 55
- Funghi E Polentacreamy truffled polenta & roasted mushroom
- 34
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
- Five Course Chef Tasting
- 120
- Five Course Vegetarian Tasting
- 98
Truffle Menu
Each dish is served with shaved white truffle
- Crudo Di Manzo*prime strip loin beef semi carpaccio, tartare, hazelnut, mozzarella, sunchoke
- 95
- Tajarin Tartufo30 yolk tagliolini, local farm butter, grana padano riserva
- 96
- Battutina Di Vitellograss fed veal tenderloin, grana padano cheese & hazelnut fonduta, artichoke & sunchoke
- 117
- Three-Course White Truffle Tasting + Dessert
- 295
- Capesanteroasted Maine sea scallops, cauliflower, spinach
- 77
- Risottosuperfino carnaroli, local farm butter, grana padano vaccine rosse
- 98
- Shaving of White Truffle
- 68
- Three-Course White Truffle Pasta Tasting + Dessert
- 250
Dessert Menu
E Per Finire
- Tiramisu Alla Nutellanutella, mascarpone, pavesini cookie "tiramisu"
- 15
- Panna Cottacandied chestnut panna cotta, orange sauce, persimmon
- 15
- Cannolo Apertoopen cannoli, homemade ricotta, cocoa nibs, candied fennel & orange
- 15
- Sorbetti E Gelatitasting of seasonal sorbet or ice cream
- 12
- Crostataapple crostata, poached cranberry, honey-almond gelato, fermented apple sauce
- 15
- Meringhelemon meringue, candied pineapple, gooseberries, passion fruit sorbet
- 15
- Tutto Cioccolatomocha panna cotta, dark chocolate mousse, milk chocolate brownies, white chocolate ice cream
- 16
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
- Tubby, Spring Brook Farmraw cow milk, reading, vt aged at finish caves, brooklyn, 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
Winter Break Menu
Three courses at $45. This menu is available Sunday, February 16 - Friday, February 21 by reservation only (you must request menu when booking your reservation). Choice of
Appetizer
please choose one:
- Capesanteroasted Maine sea scallops, cauliflower, spinach
- Salmone Affumicatosmoked salmon pastrami, boiled egg & potato
- Finocchi E Pereasian pear & fennel salad, red endive, 'cacio e pepe'
- Tagliatelle Alla Bolognesetagliatelle with three meat ragu
Main Course
please choose one:
- Pici Al Gran Biscottopici, gran biscotto ham, caramelized onion, 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
- Tiramisu Alla Nutellanutella, mascarpone, pavesini cookie "tiramisu"
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 roasted beet salad with stone fruit & ricotta
- 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 alla nutella
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:
- Vitello Tonnatothinly sliced veal, tonnato sauce 'all'antica,' tuna semi carpaccio, artichoke
- 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 & bread crusted Amish Rock Cornish chicken breast, "pizzaiola," tomato sauce & mozzarella
- Vitelloveal skirt steak tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
- Salmoneroasted salmon, mustard-tomato vinaigrette, brussels sprouts
- Funghi E Polentacreamy truffled polenta & roasted mushrooms
Dolci
choice of:
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
- Gelatitasting of house-made ice creams, chocolate sauce
- Tiramisunutella, mascarpone, pavesini cookie "tiramisu"
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, sunchoke & artichoke
- Funghi E Polentacreamy truffled polenta & roasted mushroom
- Manzobeef strip loin tagliata & braised wagyu beef, carrots, mushrooms, grilled scallions & aged balsamic
Dolci
choice of:
- Tiramisu Alla Nutellanutella, mascarpone, pavesini cookie "tiramisu"
- Gelatotasting of house-made ice creams, chocolate sauce
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
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
- POLPO CON BROCCOLINI E ZUCCAoctopus, broccolini, butternut squash, salsa verde
- Fusilli Con L'anatracorn fusilli with braised, shredded moulard duck
- Tonnoyellowfin tuna: grilled on one side, celery root & butternut squash caponata, agrodolce sauce
- CARBONARAkale & spaghetti squash "carbonara," farm egg, crispy bacon, pecorino cheese
- Linguinigluten free linguini with mussels, clams and zucchini
- Crostata Di Pecanpecan tarte with bourbon-maple syrup ice cream, apricot sauce