Felidia

Name: Felidia
Address: 243 E. 58th St., 10022, NY, 10022
Telephone: 212-758-1479

243 E. 58th 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: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

Antipasti

Prosciutto con Grana Padano

San Daniele prosciutto, Grana Padano, Buffalo mozzarella, olives, roasted peppers

Fegatini di Pollo

Chicken liver "trifolati", white polenta

Polipo alla Griglia in Mosaico

Octopus: grilled and mosaic with red onions and corona beans

Broccoli di Rape, Zucca, Burrata

Butternut squash, broccoli rabe, burrata

Carpaccio di Tonno

Bluefin tuna carpaccio and tartare, celery, goat cheese | E.V.O.O. Olio Verde (Sicily)

Astice al Vapore di Agrumi

Citrus-steamed Maine lobster and fennel

Paste and Zuppe

Zuppa di Finocchi e Granchi

Five Onion and Fennel soup, broken Capellini, Alaskan Crab

Krafi della Cerimonia

Three-cheese Istrian "wedding pillows" filled with citrus rind, rum and raisins, "macchiati", veal "sugo di arrosto"

BiancoNeri ai Calamari

Black and white fettucine, calamari, oven-dried tomatoes, almond pesto

Ravioli con il Cacio e Pere

Pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper

Zuppa con Verdure di Primavera e Ricotta di Bufala

Spring vegetable soup and buffalo ricotta

Maccheroni alla Chitarra con Porchetta

Maccheroni chitarra with roasted, cured suckling pig, spicy cherry tomato sauce

Linguini di Porcini al Coniglio

Dry porcini mushroom linguini, rabbit and mushroom ragu

Garganelli con Guazzetto di Anatra

Quill shaped pasta, braised, shredded Hudson Valley Moulard duck

Carne e Pesce

Branzino alla Griglia

Whole grilled Mediterranean bass, imported salad, scallion vinaigrette

Merluzzo in Porchetta con Cicoria e Fave

Speck wrapped codfish, braised chicory, fava bean puree

Zuppa di Pesce

Scallops, lobster, calamari, shrimp and mussels, cooked alla piastra, spicy fish-tomato soup, cous cous

Nè Carne Nè Pesce

Seasonal vegetables alla piastra, polenta

Spigola Striata con Funghi

Pan-seared Striped Bass, mushroom-tomato broth, Royal Trumpet mushrooms, celery root puree

Quaglie Saltimbocca

Vermont semi-boneless quail saltimbocca, Marsala wine, spinach, parsnips: pureed and chips

Filetto di Vitello con Fonduta di Parmigiano

Pan-roasted veal tenderloin, Parmigiano Vacca Rossa fonduta, salsify asparagus tagliatelle

Fixed Price Menu

Antipasti

I Ravioli con il Cacio e Pere

Pear and fresh pecorino-filled ravioli with aged pecorino and crushed black pepper

L'Insalata di Barbabietole e Mele

Red and yellow beet salad with Granny Smith apple and goat cheese, balsamic vinaigrette

Il Bollito di Manzo

Flatiron beef with pickled shallots and turnip, horseradish mustard vinaigrette, salsa "verde e rossa"

Strascinati Integrali con Broccoli di Rape e Ceci

Whole-wheat strascinati pasta with broccoli rape, chick peas

Le Capesante Saltimbocca

Maine Diver scallops topped with speck and sage served with fennel

Il Vitello Tonnato

Typical Piedmontese thin sliced veal in a "Tonnato Sauce"

Secondi

La Polenta Mantecata con Funghi

Whipped polenta with seasonal mushrooms

La Trippa con Crostini di Polenta

Braised calf tripe "Parmigiana" with polenta crostini

Il Salmone con Salsa di Senape

Pan-seared salmon with mustard vinaigrette, runner beans and leeks

Il Pollo al Limone

Chicken breast with preserved lemon and caper sauce served with breadcrumb spinach

La Bistecca di Fegato

Seared calf's liver steak with polenta and farro, shallot gratin and Lidia's vin cotto

Le Tagliatelle alla Bolognese

Fresh tagliatelle with veal, beef and mushroom ragu

PASTA DEGUSTAZIONE

A sampling of 3 different pastas of the day and one dessert

Dolci

Tiramisu

Limoncello-soaked ladyfingers layered with mascarpone cream

Palacinche

Typical crepes of Trieste filled with rosehip jam topped with rose ice cream and strawberry salad

Sorbetti

A tasting of house-made sorbets, please ask your waiter for flavors of the day. | American coffee or tea

Dolci

Tiramisu al Limoncello

Limoncello-soaked ladyfingers, lemon-infused mascarpone cream

Caprese alle Noci Pecan

Pecan "Caprese" cake, tangerine-maple ice cream

Panna Cotta di Gelsomini con Gelatina e Insalata di More

Jasmine panna cotta layered with blackberry jelly and served with fresh blackberry salad

Palacinche al Cioccolato

Typical crepes from Trieste filled with chocolate mousse, pistachio and cherry ice cream, candied walnuts

Gelati

Tasting of homemade gelato served with chocolate sauce

Sorbetti

Tasting of Housemade fresh fruit sorbetto

DINNER

Chef's Tasting Menu

Chef Nicotra will create a personalized tasting menu of the day's finest se

Appetizers

Solo Olio: Olive Oil Sampling

Not all olive oils are created "equal". Experience the difference in texture and flavor of three different olive oils

Barbabietole, Ricotta di Bufala, Balsamico Tradizionale

Marinated beets, buffalo ricotta, pecans, 25 year aged balsamic

Carpaccio e Battuta di Filetto di Manzo

Angus beef filet mignon: tartare and carpaccio, Jerusalem artichoke salad, parmigiano, black truffle

Fegatini di Pollo

Chicken liver: trifolato, crostini, terrine with foie gras

Polipo alla Griglia

Octopus: grilled and mosaic with red onions and corona beans

Astice al Vapore di Agrumi

Citrus-steamed Maine Lobster and Fennel

Gamberi al Limone

Creamy lemon-garlic sautéed Rock shrimp, salt baked red onion

Uova All'Occhio di Bue con Patate

Sunny-side-up organic egg from Upstate farms, fork-mashed blue potatoes, American sturgeon caviar, bacon salt

Broccoli di Rape, Zucca, Burrata

Broccoli rabe, butternut squash, burrata cheese

"Primi Piatti"

Ravioli con Cacio e Pere

Pear and fresh pecorino-filled ravioli, aged pecorino, crushed black pepper

Garganelli con Guazzetto di Anatra

Quill shaped pasta, braised, shredded Hudson Valley Moulard duck

Taccole di Farro con Noci "Pecan" e Pomodorini Piccanti

Farro "diamond" shaped pasta with toasted pecans and spicy cherry tomato sauce

Paccheri di Gragnano al Brucio

**Paccheri pasta from Gragnano, spicy tomato, rosemary, Buffalo ricotta | (half portions not available)

Ravioli di Burrata con Astice e Fave

Burrata cheese ravioli with poached lobster and fava bean ragu

Fusilli col BucoAggrassati

"Fusilli col Buco", Niman Ranch baby pork ribs ragu, Wagyu beef meatballs | (half portions not available)

Krafi

Three-cheese Istrian "wedding pillows" filled with citrus rind and rum, "macchiati", veal sugo di arrosto

Chitarra con Speck e Cannolicchi

**Maccheroni chitarra, speck, Razor clams, green onion, olive pesto, lemon oil

Linguine di Porcini al Coniglio

Dry porcini mushroom linguini with rabbit and mushroom ragu

BiancoNeri con Calamari

Black and white fettuccine, oven-dried tomato, almond pesto, sauteed calamari

Bigoli di Patate con Baccala

Potato bigoli, spicy cherry tomato, cured cod fish, raisins and pine nuts

Risotto allo Zafferano, Lumache e Piselli

Saffron aquerello aged risotto snails, peas, spring garlic | (half portions not available)

Soups

Zuppa con Verdure di Primavera e Ricotta di Bufala

Spring vegetable soup and buffalo ricotta

Zuppa di Finocchi e Granchi

Five Onion, fennel, capellini, Alaskan Crab

Fish

Branzino alla Griglia

Whole grilled Mediterranean bass, imported salad, scallion vinaigrette | Olio Verde E.V.O.O. (Sicily)

Merluzzo in Porchetta con Cicoria e Fave

Speck wrapped cod fish, braised chicory, fava bean puree

Scottata di Tonno con Radicchio Trevisano

Crusted Blue Fin Tuna, roasted radicchio, pickled radicchio vinaigrette

Zuppa di Pesce con Cous-Cous

Scallops, lobster, calamari, shrimp, mussels, cooked "alla piastra", spicy fish-tomato soup, cous cous | Ceppo Antico E.V.O.O. (Liguria)

Spigola Striata con Funghi

Poached Striped Bass, mushroom-tomato broth, Royal Trumpet mushrooms, celery root puree | Capezzana E.V.O.O. (Tuscany)

Meat & Poultry

Trippa con Polenta

Braised calf tripe "Parmigiana", polenta gratin

Quaglie Saltimbocca

Vermont semi-boneless quail saltimbocca, Marsala wine, spinach, parsnips: pureed and chips

Fegato Trifolato al Balsamico

Sliced calf's liver "trifolato", polenta, farro, shallot gratin | Villa Franci E.V.O.O. (Tuscany)

Guanciale e la Tagliata di Manzo

Red wine braised beef cheeks, beef tagliata, smoked mashed potatoes

Petto di Piccione "Rosa" Farrotto con Guazzetto di Piccione e Verdure

"Pink" seared squab breast, shredded squab leg and spring vegetable farrotto

Carrè di Agnello, Collo Brasato, Cavolini, Patate Dolci

Colorado lamb chop and neck shredded ragu, black truffle-whipped sweet potatoes, brussel sprouts

Filetto di Vitello con Fonduta di Parmigiano

Pan-roasted veal tenderloin, Parmigiano Vacca Rossa fonduta , salsify asparagus tagliatelle

Bollito di Manzo

Traditional flat iron Wagyu beef "Bollito", pickled vegetable salad, freshly grated horseradish

Dolci

Tiramisu al Limoncello

Limoncello-soaked lady fingers, mascarpone cream

Decostruzione della Nostra Cassata (min. per due persone)

Our Version of Deconstructed Cassata for two, fresh ricotta from Dancing Ewe Farm with candied orange, almond honey, chocolate sauce, pistachio cake and garnished with fresh berries

Caprese alle Noci Pecan

Pecan "Caprese" cake, maple-tangerine ice cream

Strudel Aperto con Mele, Rabarbaro e Panna Acida

Open-faced strudel filled with Granny Smith apples and rhubarb served with sour cream

Palacinche al Cioccolato

Typical crepes from Trieste filled with chocolate mousse, pistachio and cherry ice cream

Torta di Piselli con Gelato di Fragoline di Bosco

Green pea cake with wild strawberry ice cream and candied pistachios

Panna Cotta di Gelsomini con Gelatina e Insalata di More

Jasmine panna cotta layered with blackberry jelly and served with fresh blackberry salad

Sorbetti e Gelati

Tasting of Homemade fresh fruit sorbet or homemade ice cream with chocolate sauce Please ask your server about our daily offerings