Piano Due

Name: Piano Due
Address: 151 W. 51st St., 2nd fl., 10019, NY, 10019
Telephone: 212-399-9400

151 W. 51st St., 2nd fl., Manhattan, NY 10019, US

• Monday: 11:45AM-10:00PM •Tuesday: 11:45AM-10:00PM •Wednesday: 11:45AM-10:00PM •Thursday: 11:45AM-10:00PM •Friday: 11:45AM-11:00PM •Saturday: 5:00PM-11:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

PRIMI

RUCOLA CON FUNGHI

Sauteed parmigiano crusted Portobello mushroom, roasted chicken jus and salad

INSALATA CON PROSCIUTTO

Bibb lettuce and fiorelle pear with a citrus-mustard dressing, prosciutto di Parma, ricotta salata and Spanish almonds

SCAMPI CON MOZZARELLA DI BUFALA

Butterflied Ecuadorian shrimp in a mustard and basil broth with slivers of prosciutto wrapped melon and buffalo mozzarella

RAVIOLO D' IMOLA

Soft egg yolk raviolo with ricotta and spinach, topped with black truffle butter

PENNE AI FUNGHI

Tomato and basil sauce with mushrooms, sausage and Parmigiano Reggiano

TAGLIATELLE AL GRANCHIO

Maryland crabmeat and pepperoncini in a buttery champagne brodetto with Italian parsley

AGNOLOTTO AI PORCINI

Filled with seasonal mushrooms topped with a porcini foam

RIGATONI CON RAPA E SALSICCIA

Sausage and broccoli di rapa with sundried tomato and olive oil sauce, caramelized pecorino romano

SPAGHETTINI ALL'ARRABIATA

Black olives, capers and anchovies in a spicy tomato and basil sauce

SECONDI

DENTICE AL ROSMARINO

Red snapper braised in a rosemary, lemon and vodka sauce over potato gnocchi with parmigiano and fresh beets

CAPESANTE ALLA ZUCCA

Thyme and pancetta wrapped diver sea scallops over butternut-apple risotto, shellfish and pumpkin sauce

BRANZINO ALLA SICILIANA

Seared black bass with a Sicilian and calamata olive broth, tomato-fennel confit and capponata

SALMONE DI CAMPAGNA

King salmon over country style vegetables in a spicy mushroom and veal stock

BISTECCA AI PORCINI

Prime New York strip steak with a porcini mushroom and Dijon mustard sauce with crispy potatoes, green beans, garlic and shallots

POLLO SCARPARIELLO

Braised morsels of chicken with Italian sausage, fresh herbs in a white wine sauce with a hint of anchovy over broccoli di rapa and garganelli

AGNELLO ALLA MILANESE

Parmigiano breaded lamb medallions with arugula, red onions and sundried tomatoes

SCALOPPINE ALLA VALDOSTANA

Thinly sliced veal in a marsala wine sauce topped with prosciutto, fortina and Roma tomatoes

PRIX-FIXE LUNCH MENU

PRIMI (choice of one)

INSALATA CON PROSCIUTTO

Bibb lettuce and fiorelle pear with a citrus-mustard dressing, prosciutto di Parma, ricotta salata and Spanish almonds

ZUPPA DI FAGIOLI

White bean soup with pennette finished with prosciutto di Parma and truffle oil

SECONDI (choice of one)

SPAGHETTINI ALL'ARRABIATA

Black olives, capers and anchovies in a spicy tomato and basil sauce

POLLO SCARPARIELLO

Braised morsels of chicken with Italian sausage, fresh herbs in a white wine sauce with a hint of anchovy over broccoli di rapa and garganelli

DENTICE AL ROSMARINO

Red snapper braised in a rosemary, lemon and vodka sauce over potato gnocchi with parmigiano and fresh beets

DESSERT

COFFEE OR TEA

DINNER MENU

ANTIPASTI E PRIMI

RUCOLA CON FUNGHI

Sauteed parmigiano crusted Portobello mushroom, roasted chicken jus and arugula salad

INSALATA CON PROSCIUTTO

Bibb lettuce and fiorelle pear with a citrus-mustard dressing, prosciutto di Parma, ricotta salad and Spanish almonds

INSALATA CON VEGETALI E FORMAGGIO

Mixed baby lettuce with roasted vegetables, buffalo mozzarella, parmingiano, goat cheese and black truffle vinaigrette

SCAMPI CON MOZZARELLA DI BUFALA

Butterflied Ecuadorian shrimp in a mustard and basil broth with slivers of prosciutto wrapped melon and buffalo mozzarella

SPIEDINO CON SALMONE

Layers of baked brioche, smoked salmon and buffalo mozzarella in roasted pepper sauce with a marinated endive salad

ARAGOSTA

Braised Maine lobster tail over a ragout of porcini mushrooms, delicata squash, fennel and shelled mussels in an orange saffron sauce

ZUPPA DI FAGIOLI

White bean soup with mascarpone and black truffle raviolini finished with prosciutto di Parma and truffle oil

FARINACEI

RISOTTO ALLA PESCATORA

Spicy combination of shellfish blended with arborio rice, olive oil fried rock shrimp

PENNE AI FUNGHI

Tomato and basil sauce with mushrooms, sausage and Parmigiano Reggiano

TAGLIATELLE AL GRANCHIO

Maryland crabmeat and pepperoncini in a buttery champagne brodetto with Italian parsley

AGNOLOTTI AI PORCINI

Filled with seasonal mushrooms topped with a porcini foam

SPAGHETTI ALL' AMATRICIANA

Sauce of pancetta, onions, white wine and plum tomatoes with a touch of chili peppers

RIGATONI CON RAPA E SALSICCIA

Sausage and broccoli di rapa with sundried tomato and olive oil sauce, caramelized pecorino romano

RAVIOLO D'IMOLA

Soft egg yolk raviolo with ricotta and spinach, topped with black truffle butter

PAPPARDELLE ALLA CACCIATORA

Blended sauce of wild game, finished with a hint of cream and Barolo wine

TORSIONE ALLA BOLOGNESE

Braised veal shank and marrow sauce with orange, lemone and mascarpone

SECONDI - PESCE

CAPESANTE ALLA ZUCCA

Thyme and pancetta wrapped diver sea scallops over butternut-apple risotto, shellfish and pumpkin sauce

DENTICE AL ROSMARINO

Red snapper braised in a rosemary, lemon and vodka sauce over potato gnocchi with parmigiano and fresh beets

ARAGOSTA ALL' ARRABIATA

Maine lobster tail over lentil puree with a very spicy garlic, Italian parsley and vinegar sauce

SALMONE DI CAMPAGNA

King salmon over county style vegetables in a spicy mushroom and veal stock

BRANZINO ALLA SICILIANA

Wild striped bass with a Sicilian and calamata olive broth, tomato-fennel confit and capponata

SECONDI - CARNE

ANATRA AL PORTO

Slow roasted duck breast with an apple-shallot puree in a port wine and mushroom reduction

AGNELLO ARROSTO

Slow roasted loin of Colorado lamb with Brussels sprouts and stewed carrots finished with a lamb jus

BISTECCA AI PORCINI

Prime New York strip steak with a porcini mushroom and Dijon mustard sauce with potato, onions and bacon tart, sauteed green beans, garlic and shallots

COSTOLETTA DI VITELLO ALLA SALVIA

Roasted veal chop with sage and pancetta jus over parmigiano and black truffle glazed savoy cabbage

POLLO SCARPARIELLO

Braised morsels of chicken with Italian sausage, fresh herbs in a white wine sauce with a hint of anchovy over broccoli di rapa and garganelli

CONIGLIO ALLA ZINGARA

Seared rabbit loin and braised legs over faro in a rich stew of wild mushrooms, pepperoncini and black olives

PRE THEATRE DINNER MENU

PRIMI (choice of one)

INSALATA CON PROSCIUTTO

Bibb lettuce and fiorelle pear with a citrus-mustard dressing, prosciutto di Parma, ricotta salata and Spanish almonds

ZUPPA DI FAGIOLI

White bean soup with mascarpone and black truffle raviolini finished with prosciutto di Parma and truffle oil

PENNE AI FUNGHI

Tomato and basil sauce with mushrooms, sausage and Parmigiano Reggiano

SECONDI (choice of one)

SCAMPI CON MOZZARELLA DI BUFALA

Butterflied Ecuadorian shrimp in a mustard and basil broth with slivers of prosciutto wrapped melon and buffalo mozzarella

POLLO SCARPARIELLO

Braised morsels of chicken with Italian sausage, fresh herbs in a white wine sauce with a hint of anchovy over broccoli di rapa and garganelli

SCALOPPINE ALLA VALDOSTANA

Thinly sliced veal in a marsala wine sauce topped with prosciutto, fontina and Roma tomatoes

DESSERT

COFFEE OR TEA

DESSERT MENU

CIOCCOLATO

GRATINATO CON BANANE

Caramelized espresso flavored chocolate mousse with sautéed spiced bananas

PRALINE DI GIANDULA

Layers of baked Italian meringue, hazelnut praline and dark chocolate ganache, finished with a drizzle of pistachio sauce

TORTA DI CIOCCOLATO

Very rich chocolate tart with caramel sauce, peanut brittle and Grand Marnier scented whipped cream

DOLCI DI STAGIONE

FRUITTA TROPICALE

Oven roasted pineapple with coconut sorbet and a dark rum vanilla sauce, crushed pistachio

TORTA DI PERA

Honey roasted pear tart with amaretto gelato in balsamic vinegar reduction

TORTA DI FORMAGGIO

A blend of Italian and American cream cheese with blood orange sorbet and candied ginger

CRÉME CARAMEL AL COCO

Coconut crème caramel garnished with vanilla and lemon marinated mango, and macadamia nuts

GELATI

Caramel, hazelnut, pistachio, vanilla or chocolate

SORBETTI

Blood orange, lemon, coconut or mixed berries