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Appetizers, pizzas and pastas
form the core of the Mezzaluna menu. By inverting the
traditional Italian meal of pasta before a larger main course,
the menu at Mezzaluna is lighter, and more casual. The intensely-flavored
smaller portions of regional Italian dishes excite the palate
without filling the stomach, leaving room to enjoy a wonderful
pasta or pizza. And changing the menu to meet seasonal availability
means all ingredients are enjoyed at their peak.
This summer menu is available from June to November.
For a sample of the unique
recipes available in our Mezzaluna Cookbook, please
click here for Insalata
Mezzaluna (Mezzaluna salad) or Spaghettini
con Rucola e Bottarga
(Spaghettini with Arugula and Sun-Dried Mullet Roe).
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The
best of Italian flavors combine in a sumptuous array of
ingredients to excite every taste. |
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Carpaccio di salmone marinato con insalata di agrumi
marinated wild salmon carpaccio with citrus salad |
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18.00 |
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Polenta con ragù di funghi, taleggio
soft polenta with wild mushrooms ragout, melted taleggio cheese |
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15.00 |
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Gamberetti saltati con endivia, capperi, pomodorini
sauteed shrimp with endive, cappers, cherry tomatoes |
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18.00 |
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Seppioline in umido con bietoline, piselli
stewed squids with swiss chards, peas |
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15.00 |
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Prosciutto di Parma, mozzarella, sottaceti
Parma prosciutto, mozzarella, pickled vegetables |
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20.00 |
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La
Caprese
bufala mozzarella with cherry
tomato, basil, fleur de sel, in cru e.v. olive oil |
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17.00 |
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Bresaola della Valtellina con insalata di prezzemolo
sun dried cured beef with parsley salad |
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16.00 |
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Calamari
alla griglia con peperoncino, insalata di rucola e finocchi
grilled calamari with
fresh jalapeno, salad of arugula and fennel |
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16.00 |
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Antipasto
assaggini
six small antipasto selection
of the day |
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23.00 |
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Polpettine
di verdure miste al caprino con insalatina di campo
mixed vegetable croquettes
with goat cheese and field salad |
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15.00 |
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The
salad collection features more flavor and textural excitement
than the typical green salad. Additions such as
thinly sliced raw artichoke and piquant Parmesan cheese
add special character to the popular Mezzaluna salad.
Traditional Mediterranean ingredients such as Sicilian
oranges, capers, olives, tuna, regional cheeses and cured
meats mix with a variety of greens and vegetables. |
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| Terra |
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13.00 |
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oven roasted beets, gorgonzola, mache salad |
| Tricolore |
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11.00 |
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endive, radicchio, arugula |
| Mezzaluna |
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14.00 |
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artichokes, celery, mushrooms, parmigiano, arugula |
| Contadina |
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15.00 |
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truffled pecorino
cheese, pear, walnuts, mesclun salad |
| Pollanca |
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17.00 |
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chopped grilled
chicken salad, frisée, apple, raisins, avocado,
celery, tomato, fennel, in zesty lemon sauce |
| Mista |
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10.00 |
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mixed organic
lettuce |
| Tropicale |
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13.00 |
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avocado, hearts
of palm, tomato, frisée, parmigiano |
| Caesar salad our style |
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13.50 |
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with lettuce,Tuscan kale prosciutto, hard boiled egg |
| Parmigiano Reggiano e olive |
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3.50 |
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Mezzaluna's
homemade pasta is made fresh twice a day. In addition
to fresh pasta, Mezzaluna also serves dried pasta imported
from Italy. Unlike the commercial pasta found in most
restaurants, the dried pasta used in Mezzaluna's special
dishes is handmade in the old-fashioned way in the Naples
area, where the distinctive pasta shapes are set in bronze
molds. Each dish is cooked to order with these very special
pastas. |
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Spaghettini alle vongole, pomodorini, prezzemolo
with clams, cherry tomatoes, parsley |
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20.00 |
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Orecchiette con cavolfiore, acciughe, uvetta, peperoncino, pecorino
with cauliflower, anchovies, raisins, toasted bread crumbs |
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19.00 |
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Paccheri con polpettine di vitello e aromi di campo
with veal meat balls and mixed herbs |
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20.00 |
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Strozzapreti con,‘nduja, salsiccia, pecorino
with spicy calabrian chili peppers sauce, sausage, pecorino |
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18.00 |
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Tagliatelle verdi con sugo di brasato e funghi porcini
with braised beef sauce, porcini mushrooms |
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20.00 |
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Spaghettini con bottarga, arancia, aglio, peperoncino
with sun dried mullet roe, orange zest, garlic, chili pepper |
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22.00 |
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Taglierini
alla ciociara
with cherry tomatoes, prosciutto,
peas, mozzarella, provolone |
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19.00 |
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Linguine
nere sciué sciué con gamberetti
home made black linguine with
shrimp, spicy tomato sauce |
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21.00 |
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Penne alla Bisanzio
with fresh tomatoes, basil and mozzarella |
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17.50 |
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Lasagna
del giorno
lasagna of the day |
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18.00 |
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Ravioli
dello chef del giorno
ravioli of the day |
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P/A |
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La
minestra regionale del giorno
regional soup of the day |
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10.00 |
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(Tutte
le paste sono cucinate espresse)
(All pastas are cooked upon order) |
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An
array of carpaccio featuring thinly sliced raw meats and
fish is available year round. Hot carpaccios are
a variation on this theme, where the meat is quickly pan-seared
and not completely raw. |
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| Rucola
e parmigiano |
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18.00 |
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arugula and
parmigiano |
| Avocado
e palmito |
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18.00 |
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avocado and
hearts of palm |
| Carciofi
e parmigiano |
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18.00 |
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artichokes
and parmigiano |
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At
Mezzaluna we serve daily one specialty considered a second
course): Daily fish roasted
with fresh vegetables and herbs in our wood burning oven.
This ancient method of cooking is
one of the simplest but most flavorful when you use
high quality ingredients. The fish we serve depends
on the season and market
availability. We change this dish every day.
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Battuta
di pollo alle erbe aromatiche e aceto balsamico, con verdure
grigliate
chicken paillard with fresh
herbs and balsamic vinegar, grilled vegetables |
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24.00 |
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Milanesine
con dadolata di pomodoro e rucola
mini veal Milanese with chopped
tomatoes and arugula salad |
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26.00 |
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Pesce
del giorno
fish of the day (cooked in
our wood burning oven) |
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P/A |
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In
the true Neapolitan tradition, the pizza at Mezzaluna
is a work of art. Only Italian
flour, San Marzano tomatoes, and Italian mozzarella are
used for the classic Italian pizzas. Nothing is better
than a top-quality traditional Italian pizza -- except
when an innovative mixing of ingredients results in a
new Mezzaluna classic. The pizzas that emerge from Mezzaluna's
wood-burning oven have received official DOC status, which
means each ingredient is imported from Italy. |
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| Sfilatino
Capri |
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18.00 |
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mini calzone,
mozzarella, fontina, speck, arugula |
| Bufalina |
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21.00 |
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bufala mozzarella, tomato and basil |
| Margherita |
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17.00 |
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tomato, mozzarella
and basil |
| Caprese |
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21.00 |
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fresh bufala mozzarella, cherry tomatoes, baby |
| Carciofi |
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18.00 |
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artichokes,
mozzarella, tomato |
| Bianca |
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18.00 |
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prosciutto,
fontina, arugula, fresh tomato |
| Quattro
formaggi |
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17.50 |
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four cheeses |
| Bicolore |
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17.50 |
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half margherita,
half gorgonzola |
| Quattro
stagioni |
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18.00 |
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eggplant, artichokes,
prosciutto, mushrooms |
| Ortolano |
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18.00 |
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fresh grilled
seasonal vegetables |
| Selvatica |
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17.50 |
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pesto, pine
nuts, tomato, mozzarella |
| Funghi |
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18.50 |
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wild mushrooms,
tomato, mozzarella |
| Salsiccia |
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18.00 |
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spicy sausage,
tomato, mozzarella |
| Stromboli |
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18.00 |
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olives, capers,
anchovy sun dried tomato, mozzarella |
| Vesuvio |
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17.00 |
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tomato,
anchovy, mozzarella |
| Pepperoni peperoni |
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18.00 |
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pepperoni sausage, yellow roasted peppers |
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P/A) |
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Mezzaluna's
tiramisu' is one of the best in the city, but some
say that a steaming shot of espresso poured over ice cream
and a cookie is also the perfect way to end the perfect
meal. |
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9.50 |
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Crema catalana al pistacchio
pistachio creme brulee |
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9.00 |
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Bunet
Valrhona chocolate pudding, Piedmont style |
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8.00 |
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Affogato
mocha cioccolato
espresso drowned with bitter
chocolate ice cream |
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9.00 |
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Torta
di cioccolato fondente con gelato al mascarpone
bitter chocolate tarte with
mascarpone ice cream |
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8.00 |
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Sorbetto
di arance sanguigne
Sicilian blood orange sorbet
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8.00 |
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Semifreddo
al pistacchio con salsa di cioccolato amaro
pistachio semifreddo with bitter
chocolate sauce |
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9.00 |
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Gelato
di ricotta con amarene
ricotta gelato with sour cherries
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8.00 |
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Sorbetto
di limone e pompelmo
lemon, grapefruit, sorbet |
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8.00 |
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Gelato di vaniglia del Madagascar con oliosalepepe
Madagascar vanilla gelato with e. v. olive oil, Sicilian fleur de sel,
Sarawac pepper |
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8.00 |
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| Veuve
Clicquot |
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Yellow Label
Brut |
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N.V. |
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88.00 |
| Prosecco |
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Drusian |
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N.V. |
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38.00 |
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| WINE |
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PRODUCER |
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REGION |
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VINTAGE |
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PRICE |
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| Chardonnay
Leone |
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Tasca D'Almerita |
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Sicily |
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2008 |
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45.00 |
| Moscato
Giallo |
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Lageder |
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Alto Adige |
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2008 |
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60.00 |
| Pinot
Blanc |
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Lageder |
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Alto Adige |
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2008 |
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40.00 |
| Greco
di Tufo |
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Mastroberardino |
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Campania |
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2008 |
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50.00 |
| Pinot
Grigio |
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Terlano |
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Alto Adige |
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2008 |
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45.00 |
| Soave San Vincenzo |
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Anselmi |
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Veneto |
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2008 |
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38.00 |
| Gavi di Gavi |
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Martinetti |
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Piedmont |
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2008 |
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50.00 |
| Muller Thurgau |
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Garlender |
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Trentino |
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2008 |
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45.00 |
| Sauvignon Blanc |
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Lahn |
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Alto Adige |
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2008 |
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45.00 |
| Arneis |
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Prunotto |
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Piedmont |
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2008 |
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45.00 |
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| WINE |
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PRODUCER |
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REGION |
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VINTAGE |
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PRICE |
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| Barbera
D'Asti |
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Martinetti |
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Piedmont |
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2007 |
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50.00 |
| Chianti
Classico |
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Straccali |
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Tuscany |
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2007 |
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40.00 |
| Primitivo
Puglia |
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A Mano |
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Apulia |
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2006 |
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35.00 |
| Rosso
di Montalcino |
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Fattoi |
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Tuscany |
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2006 |
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50.00 |
| Dolcetto
D'Alba |
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Ellio Grasso |
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Piedmont |
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2007 |
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38.00 |
| Chianti
Classico |
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Castello Rampolla |
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Tuscany |
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2006 |
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60.00 |
| Nero
D'Avola |
|
Firriato |
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Sicily |
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2007 |
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45.00 |
| Vino
Nobile Montepulc |
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Avignonesi |
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Tuscany |
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2006 |
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55.00 |
| Pinot
Noir Riserva |
|
St. Micheal Eppan |
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Alto Adige |
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2006 |
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60.00 |
| Merlot Vistorta |
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Conte Brandolini |
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Friuli |
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2005 |
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65.00 |
| Barbaresco Martinenga |
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Marchesi di Gresy |
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Piedmont |
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2005 |
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90.00 |
| Montruc |
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Martinetti |
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Piedmont |
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2006 |
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100.00 |
| Brunello di Montalcino |
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Altesino |
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Tuscany |
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2003 |
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120.00 |
| Barolo Riva Castiglione |
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Oddero |
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Piedmont |
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2004 |
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140.00 |
| San Leonardo |
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Marchesi Gonzaga |
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Trentino Alto Adige |
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2003 |
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140.00 |
| Brunello di Montalcino |
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Cerbaiona |
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Tuscany |
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2003 |
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140.00 |
| Amarone |
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Allegrini |
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Veneto |
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2005 |
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160.00 |
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Click here to order
our Mezzaluna
Cookbook.
(Over 100 Recipes for Seasonal Pastas, Pizzas, Carpaccios and
More.) |
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Insalata Mezzaluna
(Mezzaluna salad)
Created for the opening
of Mezzaluna, it was an immediate success. It
can be eaten year-round and is unusual for its use of
thinly sliced raw artichokes.
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1 lemon
1 pound baby artichokes
1 pound white mushrooms
3 celery stalks with leaves
¾ pound mixed greens, washed and dried
1 bunch arugula, cleaned and dried, tough stems removed
1 cup shaved Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Fine sea salt and freshly ground black pepper
2 tablespoons finely chopped chives
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Squeeze the lemon into a medium bowl filled
with water.
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Remove the tough outer leaves from the artichokes
and trim off the leaf tips. Cut the artichokes in half
and cut out the choke with a small knife. Drop into the
acidulated water to prevent darkening.
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Clean the mushrooms with a soft brush and
trim the stems. Rinse the mushrooms quickly under cold
running water. Gently pat dry with a soft towel. Slice
the mushrooms a quarter inch thick.
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Remove the leaves from the celery stalks
and reserve. Slice the stalks thinly. Drain the artichokes
and slice very thinly with a very sharp knife.
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| 5. |
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On 4 serving plates, arrange a bed of greens
and arugula. Top with the celery, mushrooms, the shaved
Parmesan, and the sliced artichokes.
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| 6. |
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In a small bowl, whisk together the olive
oil, balsamic vinegar, and salt and pepper. Drizzle the
salad with the dressing and then sprinkle each salad with
the chopped chives and reserved celery leaves.
Serves 4 |
back to top
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Spaghettini con Rucola
e Bottarga
(Spaghettini with Arugula and Sun-Dried Mullet Roe)
Botarga is made from the roe of mullet that has been
cured for several hours in salt and then pressed between
two pieces of wood and allowed to sun-dry for two weeks.
This gastronomic specialty is typical of Sardinia, where
mullets are particularly abundant in the northern lagoons.
Botarga can also be made with tuna eggs, but the quality
is less good. Olive oil greatly enhances the particular
flavor of the mullet roe. Together they are a perfect
condiment for pasta. The addition of gremolata, a mix
of lemon rind and parsley, gives the dish a fine aroma.
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6 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
3 ounces pressed mullet roe (bottarga), coarsely grated
1 pound dry spaghettini
2 bunches arugula, well washed, stems removed
Juice of ½ lemon
2 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon rind
Fine sea salt and freshly ground black pepper
| 1. |
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In a skillet, heat the olive oil. Add the
garlic and sauté over medium heat until golden,
about 2 minutes. Add the mullet roe and sauté for
30 seconds. Remove from the heat and set aside.
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In a large pot, bring abundant water to
a boil and add salt. Cook the spaghettini for 5 minutes.
Add the arugula and cook until the pasta is al dente.
Drain the spaghettini and arugula together and transfer
to the skillet with the mullet roe. Add the lemon juice
and toss over a high flame for 30 seconds. Mix the chopped
parsley and grated lemon rind and sprinkle over the pasta.
Season with salt and pepper to taste and serve.
Serves 4
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