DeGrezia

Name: DeGrezia
Address: 231 E. 50th St., 10022, NY, 10022
Telephone: 212-750-5353

231 E. 50th St., Manhattan, NY 10022, US

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Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Antipasti

Antipasti Caldo

Mozzarella in carozza, fried calamari, grilled portabello mushroom, warm goat cheese crostino, shrimp arreganati and baked clams

Antipasto Toscano

A selection of imported Itailin cured meats, Proscittio di Parma, Speck, Sopressata, Mortadella, Culatello, Coppa, Tuscan Percorino cheese, black geaeta olives.

Napoleaone di Verdarine

Grilled Portobello mushroom layered with grilled zucchini, yellow squash, oven roasted tomatoes and braised spiniach drizzled with balsamic vinegar reduction

Polenta al Raga di Salsiccia

Polenta cake with a creamy mascarpone filling, topped with a robust Italian sweet sausage porcini meat sauce and parmigiano

Gamberoni & Fagioli

Jumbo (two) shrimps and Tuscan white beans sauteed with grape tomatos, fresh sage and white wine

Polpo alla Griglia

Grilled Spanish Octopus on a bed of string beans and crispy potatos with fresh oregano and extra virgin olive oil

Trippa alla Fiorentina

Tuscan tripe stew with white wine, rosemary, touch of tomato sauce and parmigiano cheese

Polpettine di Agnello

Baby meatballs of fresh ground Lamb in a white wine, lemon and fresh rosemary sauce

Carpaccio di Manzo

Thinly sliced filet mignon, wild baby arugola, shaved parmigiano cheese, shaved black summer truffles and whit truffle oil

Insalata Frutti di Mare

Shrimp, octopus, calamari and counch with extra virgin olive oil, garlic, celery and lemon viniagrette

Insalate

Insalata Gialio Cesare

Traditional Caesar salad with garlic croutons, white anchovies and parmiggiano cheese

Insalata della Casa

Mix house salad, grape tomatos, vinaigrette

Insalate Gorgonzola

Boston bib, gorgonzola cheese, pears poached in sweet red wine and walnuts in roasted figs vinaigrette

Insalate di Caprino

Radicchio, rugola, black olives, sun dried tomatos and crispy goat cheese crouton in a balsamic vinaigrette

Primi

Fettaccini Verdi alla Bolognese

Spinach fettuccine with a rich ground sirloin meat sauce

Spaghetti alla Carbonara

Spaghetti with crispy pancetta, egg yolk and a touch of cream

Garganelli alla Siciliana

Whole wheat fresh pasta with red and yellow grape tomatoes, eggplant, fresh oregano and shaved sicilian dry ricotta

Ravioli di Ricotta e Spinaci

Spinach and ricotta filled ravioli in a pink light tomato and mascarpone cream sauce

Gnocchi al Gorgonzola

Home made fluffy potato gnocchi in a creamy gorgonzola cheese sauce with a hint of fresh rosemary

Pappardelle Sal Cinghiale

Wide ribbon pasta served with a sauce of marinated wild boar stew cooked slowly in Barolo wine, juniper berries and fresh rosemary

Spaghettini ai Fratti di Mare

Thin Spaghetti served with shrimps, clams, mussels and calmary in a light tomato sauce with garlic and parsley

Linguine alle Vongole

Fresh manila baby clams, garlic, red pepper flakes, parsley and extra virgin olive oil

Capellini con Aragosta

Angel hair pasta in a lobster reduction sauce with fresh lobster meat and a touch of brandy

Risotto ai Fanghi

Risotto with five mushrooms (portabello, Shitaki, porcini, oyster and chiodini) and shaved tuscan pecorino cheese

Zuppa Calde

Minestrone

Mixed fresh vegetable soup

Zuppa del Giorno

Soup of the day

Secondi di Pesce

Gamberi al Cognac

Jumbo shrimps sauteed in a light cognac sauce with grape tomato, fresh thyme and baby spinach

Tonno Peppato con Caponatina

Pepper crusted yellow finn tuna served with eggplant caponata and fresh fennel salad with fresh mint and orangte segment with a touch of balsamic reduction

Salmone con Gamberetti e Asparagi alla Senape

Salmon filet sauteed with baby shrimp and asparagus in a creamy dijon mustard sauce

Merlazzo al Finocchio

fresh cod fish on a bed of braised fennel with black and green olives, capers, brocolli di rabe, oven roasted tomatoes and fresh dill

Orata con Asparagi

Mediterranean bass pan roasted with white wine, fresh thyme, grape tomatoes on a bed of spinach and asparagus

Contorni

Escarole alla Tascana

Sauteed escarole, cannellini beans and black olives

Polenta al farmaggio

Italian soft corn meal with parmigiano cheese

Spinaci Aglio e Olio

Sauteed spinach with extra virgin olive oil and garlic

Broccoli di Rabe

Brazed broccoli di rabe with extra virgin olive oil and garlic

Asparagi Gratinat

Baked asparagus with parmigano cheese

Patate Arrosto

Roasted red potatoes with fresh rosemary

Fagioli All'accelletto

Tuscan white beans, fresh sage, garlic and grape tomatoes

Secondi Di Carne

Scaloppine alla Saloia

Veal scaloppine with prosciutto and melted fontina cheese with spinach in a white wine and sage sauce

Polletto al Mattone

Spicy farm raised whole baby chichen marinated in white wine, rosemary, garlic, touch of balsamic vinegar, flaten and chard grilled, served with saute escarole and white beans

Pollo Ripieno

Breast of chicken filled with prosciutto, fontina cheese, spinach then sauteed with a mixture of wild mushrooms and Marsala wine

Filetto di Maiale al pepe

Naturally raised Yorkshire pork tenderloin, peppered and pan roasted, served with Tuscan white beans and broccoli di rape with a Au jus

Fegato alla Veneziona

Calves liver sauteed with onions and cooked in a red wine sauce

Coniglio alla Provinciale

Rabbit marinated and slowly cooked with fresh sage, rosemary and thyme with white wine served over soft polenta

Quaglie farcite al Porto

Free range semi boneless quails stuffed with sweet Italian sausage wild mushrooms wrapped in pancetta then roasted and finished in a port wine reduction, served on a bed of wild rice and grated granny smith apples

Costoletta Milanese Capricciosa

Thinly pounded veal chop breaded and pan fries served with baby grape tomatoes, basil and rugola

Nodino al Tartafo

Grilled loin of veal chop in a stuffed white wine sauce, served with prosciutto and fontina cheese wrapped asparagus, topped with shaved black truffles and garnished with grilled portabello mushroom

Tagliata alla racola

grilled 16 oz black angus sirloin steak with rosemary and garlic infused olive oil served with baby rugola and roasted potatoes

Filetto di Manzo al fegato d'oca

Grilled filet mignon with pan seared foie gras in a truffle Barolo wine sauce on a bed of grilled wild mushroom caps

Bistecca alla Fiorentina per due

40 oz Prime porterhouse steak, aged for thirty days, griled and served on a sizzling hot platter, infused with extra virgin olive oil with fresh herbs and garlic

DOLCI

Tiramiso

Housemade Classic

Torta di Ricotta

Italian ricotta and mascarpone cheesecake

Crostata di Frutta

Fresh mixed fruit tart

Flan Caramellato

Classic creme caramel custard

Napoleone con Fragole

Layer of crispy puff pastry, pastry cream, fresh strawberries and vanilla infused creme anglaise