Antica Pesa Brooklyn

Baked filo-dough-wrapped buffalo mozzarella, prosciutto di Parma aged 24 months

Kataifi dough nest, Parmigiano Reggiano, spinach, fried egg, black pepper mayonnaise

Smoked duck breast prosciutto, fig crumble, mustard gelato

Roasted octopus, raw honey, licorice root powder, celeriac root purée, chili pepper, charred parsnips

Grilled scallops, fresh pea cream, crispy guanciale

Slow-cooked top round veal, caramel capers, fresh tuna anchovy sauce

Grilled radicchio, raw honey, fiordilatte

Imported Italian burrata, grilled seasonal vegetables, sweet sour red onions, toasted almonds

Endive, kale, goat cheese, walnuts, raw honey, raspberry vinaigrette, fresh raspberries

Mesclun, green peas, sweet sour red onions, fava beans, Roman artichokes, basil, shaved Pecorino Romano, white balsamic vinegar

Parmigiano Reggiano, Pecorino Romano, freshly ground black pepper

Guanciale*, slow-cooked San Marzano tomato sauce, Pecorino Romano

Al dente paccheri, San Marzano tomato sauce, basil, Parmigiano Reggiano

Vialone Nano rice, fresh asparagus, Parmigiano Reggiano, stracciatella

Homemade tagliatelle, sautéed swordfish, smoked eggplant, fresh mint

Homemade gorgonzola Bartlett pear-filled cappellaccio, white wine rosemary-marinated pears, caramelized walnuts

Baked eggplant, stracciatella, basil sauce, semi-dried cherry tomatoes

Grilled wild striped sea bass, potato leek cream, lemon-marinated pea, green bean fava bean salad

Chicken breast cutlet coated in chamomile infused breadcrumbs fried in clarified butter served with chamomile lemon aioli and salad

Organic roasted pork filet, golden apple mustard cream, bone reduction sauce, charred endive

Porterhouse steak seasoned with butter, garlic thyme served rare on a sizzling skillet with sides of green beans, roasted potatoes cherry tomatoes with shallots

Sweet sour red onions, roasted almonds

Charred green beans, lemon vinaigrette

Grilled Belgium endive, ginger, lemon zest

Seasonal roasted potatoes, burnt thyme

Heirloom cherry tomatoes, marinated shallots

Crispy fried zucchini

Espresso soaked Savoiardi cookies, mascarpone, bitter chocolate, cocoa powder

Four crispy shells, Impastata sheep's ricotta, rum, pistachios, cacao nibs, pistachio cream, candied orange

Dark chocolate tartlet, lemon custard cream, Italian burnt meringue, tobacco grappa

Three scoops of artisanal gelato from Gentile Gelateria

Baked filo-dough-wrapped buffalo mozzarella, prosciutto di Parma aged 24 months

Kataifi dough nest, Parmigiano Reggiano, spinach, fried egg, black pepper mayonnaise

Smoked duck breast prosciutto, fig crumble, mustard gelato

Roasted octopus, raw honey, licorice root powder, celeriac root purée, chili pepper, charred parsnips

Grilled scallops, fresh pea cream, crispy guanciale

Slow-cooked top round veal, caramel capers, fresh tuna & anchovy sauce

Grilled radicchio, raw honey, fiordilatte

Imported Italian burrata, grilled seasonal vegetables, sweet & sour red onions, toasted almonds

Endive, kale, goat cheese, walnuts, raw honey, raspberry vinaigrette, fresh raspberries

Mesclun, green peas, sweet & sour red onions, fava beans, Roman artichokes, basil, shaved Pecorino Romano, white balsamic vinegar

Parmigiano Reggiano, Pecorino Romano, freshly ground black pepper

Guanciale*, slow-cooked San Marzano tomato sauce, Pecorino Romano

Al dente paccheri, San Marzano tomato sauce, basil, Parmigiano Reggiano

Vialone Nano rice, fresh asparagus, Parmigiano Reggiano, stracciatella

Homemade tagliatelle, sautéed swordfish, smoked eggplant, fresh mint

Homemade gorgonzola & Bartlett pear-filled cappellaccio, white wine & rosemary-marinated pears, caramelized walnuts

Baked eggplant, stracciatella, basil sauce, semi-dried cherry tomatoes

Grilled wild striped sea bass, potato & leek cream, lemon-marinated pea, green bean & fava bean salad

Chicken breast cutlet coated in chamomile infused breadcrumbs fried in clarified butter served with chamomile lemon aioli and salad

Organic roasted pork filet, golden apple & mustard cream, bone reduction sauce, charred endive

Porterhouse steak seasoned with butter, garlic & thyme served rare on a sizzling skillet with sides of green beans, roasted potatoes & cherry tomatoes with shallots

Sweet & sour red onions, roasted almonds

Charred green beans, lemon vinaigrette

Grilled Belgium endive, ginger, lemon zest

Seasonal roasted potatoes, burnt thyme

Heirloom cherry tomatoes, marinated shallots

Crispy fried zucchini

Espresso soaked Savoiardi cookies, mascarpone, bitter chocolate, cocoa powder

Four crispy shells, Impastata sheep's ricotta, rum, pistachios, cacao nibs, pistachio cream, candied orange

Dark chocolate tartlet, lemon custard cream, Italian burnt meringue, tobacco grappa

Three scoops of artisanal gelato from Gentile Gelateria