Matilda

Name: Matilda
Address: 647 E. 11th St., 10009, NY, 10009
Telephone: 212-777-3355

647 E. 11th St., Manhattan, NY 10009, US

• Monday: 5:30PM-11:00PM •Tuesday: 5:30PM-11:00PM •Wednesday: 5:30PM-11:00PM •Thursday: 5:30PM-11:00PM •Friday: 5:30PM-11:30PM •Saturday: 11:30AM-11:30PM •Sunday: 11:30AM-11:00PM •

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Details

Cuisine: Mexican, Tuscan
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch Menu

BRUNCH SPECIAL

TACO ALL'UCCELLETTO

3 soft tortillas with chorizo in Tuscan bean, sage and tomato sauce

TACO DE MARISCOS

3 soft tortillas with shrimp and monkfish in tomato-chipotle sauce

QUESADILLA AI RAPINI

flour tortilla folded with mozzarella and sauteed broccoli rabe

QUESADILLA AL PROSCIUTTO

flour tortillas folded with mozzarella, prosciutto and basil

QUESADILLA AI FUNGHI

flour tortillas folded with mozzarella and sauteed mushrooms

BRUSCHETTA TOSC-MEX

toasted bread with tomato, tomatillo, basil, oregano. jalapeño and olive oil

POZOLE A FAGIOLI

cranberry bean soup with giant Mexican white corn

VELLUTATA DI SEDANO E CILANTRO

celery, celery root and cilantro soup topped with tortilla chips

SPAGHETTI ALLE VONGOLE ARRABBIATE

spaghetti with clams in olive oil, beer and habanero (very spicy!)

FUSILLI AL PESTO TOSC-MEX

corkscrew pasta with basil-cilantro pesto

INSALATA MATILDA

romaine, tomato, cucumber, watercress, sweet onion, avocado, oregano and basil with croutons and queso fresco

RUCOLA CON ANANAS E RICOTTA SALATA

baby arugola with pineapple, avocado, ricotta salata and oregano dressing

BISTECCA VEGETARIANA

grilled nopales (cactus leaves) with oregano, served with tomato-cilantro risotto

ENCHILADA DOLCE

brick oven roasted tortillas folded with fruit and mascarpone cheese, topped with organic maple syrup and berries.

UOVA TUTTI GUSTI

two eggs any style with sauteed pico de gallo over toasted bread

FRITTATA TRIPPATA

slices of omelette sauteed with tomato, mint and lots of grana padano cheese, served with salad

PANINO VEGETARIANO

brick oven roasted focaccia with braised bell peppers, pecorino cheese, basil and arugola

PANINO AL CHORIZO

brick oven roasted focaccia with chorizo, homemade green tomato jam, romaine and sliced jicama

PANINO AL PROSCIUTTO

brick oven roasted focaccia with prosciutto, mozzarella, pineapple-jalapeño sauce and watercress

PANINO PICCANTE CON GAMBERONI

brick oven roasted focaccia with shrimp, avocado, spicy veggies in olive oil and vinegar and Tusc-Mex pesto

PANINO ZUCCHINI E PINOLI

brick oven roasted focaccia with raw thinly sliced zucchini, pinenuts, shaved grana padano cheese and oregano dressing

Dinner Menu

ANTIPASTI/ANTOJITOS

GUACAMOLE ALLA TOSCANA

with basil and red pepper served with tortilla chips and brick oven roasted focaccia

PICO DE GALLO DI FRUTTA

mango, papaya and a hint of jalapeño served with focaccia

TACO ALLA FIORENTINA

3 soft tortillas with rosemary medium rare fillet mignon, arugola and shaved grana padano

TACO DE MARISCOS

3 soft tortillas with shrimp and monkfish in tomato and chipotle sauce

TACO VEGETARIANO

3 soft tortillas with sauteed corn, spinach & julienne carrot and squash in a cilantro sauce

QUESADILLA MARI E MONTI

flour tortilla folded with mozzarella, portobello mushroom, sea scallop and epazote

QUESADILLA CON LA BIETOLA

flour tortilla folded with mozzarella and sauteed swiss chard in olive oil and garlic

QUESADILLA AL PROSCIUTTO

flour tortilla folded with mozzarella, prosciutto and basil

BRUSCHETTA TOSC-MEX

toasted bread with tomato, tomatillo, basil, oregano, jalapeño and olive oil

NACHOS TARTUFATI

crispy tortilla chips topped with huitlacoche, corn and melted Tuscan pecorino cheese, drizzled with black truffle olive oil

BURRATA CON PAPALO E POMODORINI

creamy mozzarella-like cheese served with brick oven roasted cherry tomatoes and papalo

PEPATA AL PICO DE GALLO

sauteed mussels & clams with pico de gallo in olive oil and white wine, served over toasted bread

TOSTADA AI GAMBERONI

2 crispy tortillas topped with shrimp, cannellini beans, sage, queso fresco and crema fresca

TOSTADA ALLA SALSICCIA

2 crispy tortillas topped with sauteed swiss chard, chorizo and mozzarella

TOSTADA VEGETARIANA

2 crispy tortillas topped with sauteed corn and cherry tomatoes, fresh arugola and goat cheese

FRITTO MISTO

deep fried calamari, shrimp, baby octopus, chayote and poblano pepper served with chipotle sauce and pineapple-jalapeño sauce

PASTASCIUTTE/PASTAS SECAS

GNOCCHETTI TOSC-MEX

homemade gnocchi with basil-cilantro pesto

PAPPARDELLE AL RAGU' DI CODA

homemade pappardelle with oxtail ragout

SPAGHETTI ALLE VONGOLE ARRABBIATE

spaghetti with clams, olive oil, beer and habanero pepper (very spicy!)

FUSILLI CON CHAYOTES

corkscrew pasta with chayotes, zucchini flowers and a touch of cream

INSALATA/ENSALADAS

INSALATA MATILDA

romaine, tomato, cucumber, watercress, sweet onion, avocado, oregano and basil with croutons and queso fresco

RUCOLA CON ANANAS E RICOTTA SALATA

baby arugola with pineapple, avocado, ricotta salata and oregano dressing

PICCANTINA DI FINOCCHIO, JICAMA E MANGO

fennel, jicama and mango with lime and chile piquin

SECONDI/PLATOS FUERTES

ORATA AL FORNO A LEGNA

brick oven roasted dorade stuffed with epazote and served with arugola and celery root salad in orange-oregano dressing

FILETTO DI MANZO TOSC-MEX

brick oven roasted fillet mignon with a rosemary, chile de arbol and balsamic vinegar sauce, served with sauteed poblano pepper and sweet onion

CHORIZO ALL'UCCELLETO

chorizo in traditional Tuscan bean, sage and tomato sauce

MAIALE ALL'ANANAS

pan seared pork tenderloin with pineapple and habanero, sliced and served with brick oven roasted potatoes with Tosc-Mex herbs

STINCO D'AGNELLO ALLA BARBACOA

lamb shank braised in a chipotle and orange sauce, served with sauteed broccoli rabe

SALMONE ALLA TEQUILA

brick oven roasted organic salmon fillet with olive oil and tequila, served with roasted fennel and portobello mushrooms

BISTECCA VEGETARIANA

grilled nopales (cactus leaves) with oregano, served with tomato-cilantro risotto

ZUPPE/SOPAS

POZOLE A FAGIOLI

cranberry bean soup with giant Mexican white corn

CHILAQUILES ALLA TOSCANA

fresh tomato, onion, basil and chile de arbol soup thickened with tortilla chips and topped with ricotta salata

VELLUTATA DI SEDANO

pureed celery, celery root and cilantro soup topped with tortilla chips

CONTORNI/PARA ACOMPANAR

LA CUCARACHA

spicy vegetables lightly sauteed in olive oil and vinegar with thyme, bay leaf and oregano

PEPERONATA

braised bell peppers, poblanos and serranos with fresh tomato

FAGIOLI ALL'UCCELLETTO

borlotti beans in Tuscan tomato and sage sauce

BIETOLA SALTATA

sauteed swiss chard in olive oil and garlic

RAPINI SALTATI

sauteed broccoli rabe in olive oil and garlic

PATATE ARROSTO

brick oven roasted potatoes with Tusc-Mex herbs

CHAYOTES GRATINATI

brick oven gratin chayotes, chorizo and epazote, topped with queso fundido

PANINI/TORTAS (Brick oven roasted)

VEGETARIANO

with braised bell peppers, pecorino cheese, basil and arugola

AL CHORIZO

with roasted chorizo, homemade green tomato jam, romaine and sliced jicama

AL PROSCIUTTO

with prosciutto, mozzarella, pineapple-jalapeño sauce and watercress

PICCANTE CON GAMBERONI

with shrimp, avocado, spicy veggies in olive oil and vinegar and Tusc-Mex pesto

ZUCCHINI E PINOLI

with raw thinly sliced zucchini, pinenuts, shaved grana padano cheese and oregano dressing