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Lunch Menu
2 course prix-fixe: uno per iniziare and uno a seguire - $34. - - - - - 3 course prix-fixe: uno per iniziare, uno a seguire, dessert per finire - $39.
Per Iniziare
- Tutto Crudo*shaved raw tuna, salmon, branzino, sea beans, puffed rice $5 supplement
- Salmone Affumicatosmoked salmon pastrami, boiled egg & blue potato 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
- Polipo "Puttanesca"roasted octopus, octopus salami, tomato, capers, olives, 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
- Branzinobaked mediterranean bass, fennel, nocellara olive, green onion & mint $10 supplement
- Gamberi Alla Grigliagrilled mediterranean shrimp, pistachio, orange agrodolce, autumn 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 Alla Venezianacalf liver, onion, "veneziana" style, artisanal polenta
- Rigatonilidia's rigatoni, broccolini & bacon
- Pappardellespinach pappardelle, hudson valley duck, mushrooms $5 supplement
- Tonno*yellowfin tuna: grilled on one side, butternut squash & celery root caponata, agrodolce sauce $8 supplement
- Salmoneroasted king salmon, mustard-tomato vinaigrette, potato & leeks
- Crudo Di Manzo*prime strip loin beef semi carpaccio & tartare, hazelnut, robiola cheese, mushrooms $10 supplement
- Polloherb crusted amish rock cornish chicken breast, butternut squash "pizzaiola"
- 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 truffles
- Crudo Di Manzoprime strip loin beef semi carpaccio & tartare, hazelnut, robiola cheese, mushrooms $75 supplement
- Tajarin Tartufo30 yolk fresh tagliolini, local farm butter, grana padano riserva $75 supplement
- Vitellograss fed veal tenderloin, grana padano cheese & hazelnut fonduta, artichoke & sunchoke $75 supplement
- Two - Course Truffle Tasting + Dessert
- 189
- Capesantedry sea scallops; puréed & roasted rainbow cauliflower $75 supplement
- Risottosuperfino carnaroli, local farm butter, parmigiano vacche rosse $75 supplement
- Shaving of White Truffle
- 75
E Per Finire
- Tiramizuccawhipped mascarpone, lady fingers, butternut squash, chocolate
- Affogato Al Cioccolatovanilla ice cream, melted chocolate
- Panna Cottanutella panna cotta
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
Dinner Menu
OUR PHILOSOPHY Guests are encouraged to choose their menu according to the following categories: Per Iniziare, A Seguire (where we have most of our pasta selections), and Per Finire. Within each category, guests can enjoy the selection as an appetizer or a main course.
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.
- 95
- Six Course Chef Tasting
- 115
- Six Course Vegetarian Tasting
- 95
Truffle Menu
Each dish is served with shaved white truffles
- Crudo Di Manzo*prime strip loin beef semi carpaccio & tartare, hazelnut, robiola cheese, mushrooms
- 103
- Tajarin Tartufo30 yolk tagliolini, local farm butter, grana padano riserva
- 103
- Vitellograss fed veal tenderloin, grana padano cheese & hazelnut fonduta, artichoke, cardoons & sunchoke
- 124
- Shaving of White Truffle
- 75
- Capesantedry sea scallops; pureed & roasted rainbow cauliflower
- 103
- Risottosuperfino carnaroli, local farm butter, parmigiano vacche rosse
- 103
- Costoletta Di Vitelloveal chop 'valdostana,' wilted spinach
- 145
- Three-Course White Summer Truffle Tasting + Dessert
- 320
Per Iniziare...
- Tutto Crudo*shaved raw tuna, salmon, branzino, sea beans, puffed rice
- 25
- Carbonara Di Cavolo Nerotuscan kale & spaghetti squash "carbonara", farm egg, crispy bacon, pecorino cheese
- 24
- Vitello Tonnatothin sliced veal, tonnato sauce "all'antica," tuna semi carpaccio, artichoke
- 26
- Trippaspicy calf tripe, crispy polenta
- 24
- Polpo "Puttanesca"roasted octopus, octopus salami, tomato, capers, olives, chickpeas
- 27
- Crudo Di Manzo*prime strip loin beef semi carpaccio & tartare, hazelnut, robiola cheese, mushrooms
- 28
- Fegatinichicken liver: pate, 'veneziana,' whipped potato & leeks
- 18
- Cavolo Nero E Avocadotuscan kale salad, avocado, quinoa, pistachio
- 24
...A Seguire...
- Minestralobster broth, seafood, pasta mista
- 32
- Bianconeriblack and white chitarra, calamari, shrimp, pesto trapanese
- 32
- Candelecandele, spicy rosemary tomato sauce, ricotta
- 25
- Pappardellespinach pappardelle, hudson valley duck, mushrooms
- 22
- Cacio E Perepear & pecorino ravioli, crushed black pepper
- 21
- Busiatihand rolled pasta, roasted tomato sauce, cauliflower & pistachios
- 28
...Per Finire
- Tonno*yellowfin tuna: grilled on one side, butternut squash & celery root caponata, agrodolce sauce
- 42
- Grigliatascallops, lobster, calamari, shrimp, little neck clams oreganata & razor clams alla piastra, late summer vegetables
- 55
- Manzobeef strip loin tagliata, carrots, mushrooms, grilled scallions, aged balsamic
- 49
- Maialeberkshire pork chop "pizzaiola," butternut squash parmigiana
- 45
- Zucca E Romanescoromanesco & crispy butternut squash "cacio e pepe"
- 30
- Branzinobaked mediterranean bass, fennel, nocellara olive, green onion
- 47
- Fegato Alla Venezianathinly sliced calf liver, onion, "veneziana" style, artisanal polenta
- 31
- Vitellograss fed veal tenderloin, grana padano cheese & hazelnut fonduta, artichoke, cardoons & sunchoke
- 49
- Quaglie Alla Rossinisemi-boneless quali, black truffle glazed legs, roasted breast & foie gras, celery root & brussels sprouts
- 55
Dessert Menu
E Per Finire
- Tiramizuccawhipped mascarpone, lady fingers, butternut squash, chocolate
- 14
- Meringhelemon meringue, candied pineapple, gooseberries, passion fruit sorbet
- 15
- Tutto Cioccolatonutella 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, ginger beer & apple cider
- 14
- Cannolo Apertoopen cannoli, homemade ricotta, candied fruit & vegetable, ice cream cassata
- 14
- Bonet Di Castagnechestnut & chocolate flan, poached pear, vin brulee sauce, sbrisolona crumbs, whipped cream & candied chestnut
- 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
Restaurant Week Menu
We are participating in NYC Restaurant Week January 21 - February 8, for lunch only. Two-course menu for $26. No substitutions.
Antipasti
- Lidia's fusilli with broccolini, pesto, almonds
- Lidia's rigatoni amatriciana
- house smoked salmon pastrami, egg & potato salad
Secondi
- branzino fillet, fennel, nocellara olives, acqua pazza
- celery root 'steak' parmigiana
- red wine braised beef brisket, mashed potato
- tajarin tartufo white truffle$20 supplement
Dessert
a la carte
- affogato al cioccolato
- 8
- nutella panna cotta
- 8
- tiramizucca
- 8
Before And After Dinner 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 & blue potato 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, butternut squash "pizzaiola"
- 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
- Triamizuccawhipped mascarpone, lady fingers, butternut squash, 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 & egg salad, shrimp & cannellini salad, buffalo mozzarella & tomato, AND eggplant parmigiana
- 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
- Dolciblueberry crostata, cannolo aperto, AND tiramisu
Tutto "Bimbi"
Everything Kid's
- AntipastiSalumi & Prosciutto $16, Buffalo 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
Vinci Dolci
- Braidamoscato d'asti, vigna senze 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 Quintessentiafruili
- 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, piemont
- 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, butternut squash "pizzaiola"
- Vitelloveal skirt steak tagliata, roasted mushroom, arugula, grana, mushroom salad, vegetable & pistachio vinaigrette
- Salmoneroasted King salmon, mustard-tomato vinaigrette, potato & leeks
- Zucca E Romanescoromanesco & crispy butternut squash "cacio e pepe"
Dolci
choice of:
- Meringhelemon meringue, pineapple, gooseberries, passion fruit sorbet
- Gelatitasting of house-made ice creams, chocolate sauce
- Tiramizuccawhipped mascarpone, lady fingers, butternut squash, 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
Restaurant Week 2019
New York City Restaurant Week Lunch Menu: 2 Courses $26*
Appetizer
- Lidia's Fusilli with Broccolini Pesto, Almonds
- Lidia's Rigatoni Amatriciana
- House Smoked Salmon Pastrami, Egg & Potato Salad
Main
- Branzino Fillet, Fennel, Onion, Nocellara Olives, Aqua Pazza
- Celery Root "Steak" Parmigiana
- Red Wine Braised Beef Brisket, Mashed Potato
- Tajarin Tartufo White Truffle** $20 Supplement
Dessert
- Affogato Al Cioccolato
- 8
- Nutella Panna Cotta
- 8
- Tiramizucca
- 8