Perbacco

Name: Perbacco
Address: 234 E. Fourth St., 10009, NY, 10009
Telephone: 212-253-2038

234 E. Fourth St., Manhattan, NY 10009, US

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Details

Cuisine: Italian, Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Brunch Menu

Brunch

Uova al Tegamino con Tartufo

Sunny Side Up eggs with melted fontina cheese and black truffle.

Uova in Camicia

Poached eggs, crunchy speck, sautéed spinach on Casereccio bread

Uova strapazzate con gamberi, rucola e pomodoro

Scrambled eggs with shrimp, arugula, tomato confit and toasted brioche bread.

Cotoletta

Fried chicken cutlet with mesclun salad and tomato.

Pancakes

Homemade ricotta and lemon pancakes, served with fresh fruit and cinnamon butter.

Fresh Squeezed Juice

Grapefruit

Pineapple

Orange

Prosecco Drinks

Bellini

Peach juice and Prosecco.

Rossini

Strawberry purée and Prosecco.

Dinner Menu

Antipasti / Appetizers

Antipasto emiliano

18 months aged Parmigiano Reggiano; 18 months aged Prosciutto di Parma; deep fried gnocco bread; fried pastry cream and stewed onion gelatin ravioli in 6 yrs old Balsamic Vinegar.

Carbonara

Fried spaghetti disk, organic poached egg, crumbled crunchy Guanciale served with 18 months aged Parmigiano Reggiano and black pepper gelato.

Crème brulée di Parmigiano Reggiano

18 months aged Parmigiano crème brulée with 12 yrs old Balsamic Vinegar.

Frittura di mare

Flash fried fresh calamari, prawn, shrimp and scallops served with a lemon and oregano aioli.

Salciccia di gamberi e capesante

Home made shrimp and scallop sausage over a bed of chickpeas simmered in a shrimp broth.

Mini rape rosse al caprino e dragoncello

Steamed baby red beets stuffed with goat cheese and tarragon, over a Gorgonzola sauce.

Caprese

Caprese two ways: Imported D.O.P.Camapania Buffalo mozzarella and fresh Kumato tomato; Tomato granite, Imported Apulian Burrata cheese and a basil foam.

Crostino misto

Trio bruschette: goat cheese, walnut and honey; white bean purée and tuna carpaccio; green apple and foie gras paté.

Arancini di riso

Traditional Sicilian rice balls stuffed with Fior di latte cheese, served with tomato sauce.

Carpaccio stratificato di spada affumicato e anguria

Smoked swordfish carpaccio, served with frisée salad, watermelon, pitted Taggiasche black 0lives in a grapefruit vinaigrette.

Selezione di formaggi e mostarde

Selection of Italian cheeses: 18 months aged Parmigiano Reggiano, sweet Gorgonzola D.O.P., Taleggio D.O.P., Pecorino di Fossa D.O.P. Served with pan brioche and homemade Perbacco jams.

Tartara di manzo

Cured beef tenderloin tartar with radish cubes, fresh mint pesto and Pecorino cheese chip.

Polpette al pomodoro

Prime beef and veal little meatballs in tomato and basil sauce.

Insalate / Salad

Insalata di pesche, basilico e Gorgonzola

Thinly sliced peaches served with fresh basil and sweet Gorgonzola D.O.P. cheese with 12 yrs old Balsamic Vinegar dressing.

Insalata mista con noci e miele

Mix green salad with walnuts, honey and Parmigiano Reggiano leaves.

Insalata di indivia e Formaggio di Fossa

Endive salad with lemon dressing and shaved D.O.P. Pecorino di Fossa.

Paste / First Course

Tagliolini Kamut alla Crudaiola

Kamut Tagliolini sautéed with garlic, cherry tomato and Taggiasche black olives, topped with shaved Ricotta Salata.

Lasagne Ligure

Traditional Ligurian lasagna layered with a basil pesto; béchamel, string beans and potato cubes.

Rosette allo Speck e Bufala

Traditional Emilian pasta rolled with imported D.O.P. Buffalo Mozzarella and Speck served with a truffle zabayone sauce.

Ravioli Prosciutto e Melone

Ravioli stuffed with 18 months aged Prosciutto di Parma and Mascarpone, sautéed in butter and mint sauce topped with cantaloupe melon carpaccio.

Maccheroncini integrali con stufato di Coniglio e Taggiasche

Whole wheat short cut pasta sautéed with a rabbit stew and Taggiasche black olives.

Risotto ai frutti di mare

Seafood "Acquerello" (1 year aged carnaroli rice) risotto in lobster bisque.

Spaghetti al caviale e finocchio

Homemade spaghetti sautéed with a butter and lemon, served over a fennel sauce and topped with black American caviar.

Secondi / Main Course

Destrutturazione del Pesce Spada alla Siciliana

Seared sword fish filet, over a parsley pesto with Taggiasche black olives, cherry tomatoes and eggplant confit salad, served with caper gelato.

Merluzzo e Prosciutto

Seared cod fish filet served over a Prosciutto broth and a spinach and potato croquette, topped with crumbled crunchy Prosciutto.

Triglie in umido

Red mullet filet with tomato counfit and shrimp soup, served with grilled potatoes, cherry tomatoes and roasted garlic.

Vitello Tonnato

Seared veal and tuna steaks served with traditional "salsa tonnata" and anchovies, capers and parsley olive oil.

Filetto di Maiale al Balsamico

Pork tenderloin wrapped in Speck served over potato purée, grilled endive, snow peas and scallion, in Balsamic Vinegar sauce.

Il Galletto

Chicken thigh stuffed with fois gras and grilled marinated chicken breast, served with tomato salad and grilled sautéed spinach.

Dolci / Desserts

Hamburger di cioccolata

"Chocolate Perbacco slider"

Millefoglie al limone con fragole e gelato di menta

Lemon chantilly napoleon with caramelized strawberries and homemade mint gelato.

Composizione di pesca, camomilla e menta

Soft chamomile biscuit with a peach and mint mousse, topped with peach compote.

Gioco di yogurt, frutta e verdura

Carrot angel cake with a yogurt mousse, mix berry gelatin and caramelized green peas.

Bavarese di frutta della passione

Cinnamon, cloves and white pepper cake topped with passion fruit bavarese.

Gelato / sorbetto

Homemade gelato: ask your server what flavor we have today.

Biscotti

Homemade assorted cookies.

3 Course Price: $30.00 Prix Fixe Menu

First Course

Insalata di pesche, basilico e Gorgonzola

Thinly sliced peach served with fresh basil and sweet Gorgonzola cheese in a balsamic reduction sauce.

Second Course

Crème Brulé al Parmigiano

Parmigiano Reggiano crème brulé caramelized with brown sugar and topped with balsamic vinegar reduction.

Third Course

Rosette allo Speck e bufala

Traditional Emilian pasta rolled with buffalo mozzarella and Speck served in a zabayone truffle sauce.

3 Course Price: $40.00 Prix Fixe Menu

First Course

Crème Brulé al Parmigiano

Parmigiano Reggiano crème brulé caramelized with brown sugar and topped with balsamic vinegar reduction.

Crostini misti

Trio bruschette: Goat cheese, walnuts and honey. Cannellini beans pure, marinated red onion and tuna carpaccio. Foie gras and fresh green apple.

Arancini di riso

Traditional Sicilian rice ball stuffed with Parmigiano and Fior di latte cheese, served with tomato sauce.

Second Course

Risotto alla Parmigiana

Organic aged "carnaroli" risotto, mantecato with Parmigiano Reggiano cheese and butter, topped with balsamic vinegar reduction.

Tagliolini kamut alla crudaiola

Kamut Tagliolini sautéed with garlic, cherry tomato and black olives on an arugula pesto topped with ricotta salata.

Il Galletto

Chicken thigh stuffed with foie gras and grilled marinated chicken breast, served with tomato salad and sautéed spinach.

Dessert

Composizione di pesca, camomilla e menta

Soft chamomile biscuit with a peach and mint mousse, topped with a peach compote and crystalized mint leaf.

Gelato / Sorbetto

Homemade gelato: ask your server what flavor we have today.