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The private dining rooms of Felidia are located on the second floor of our converted brownstone. The setting is elegant, with mahogany-paneled walls, parquet floors and beautiful etched glass. Our private room can accommodate an intimate gathering of 12 guests, and up to a larger party of 45. We offer an extensive tasting menu in our private rooms, or our Executive Chef can arrange to serve one of our regional tasting menus, paired with wines chosen by our sommelier. Custom cakes created by our pastry chef can be decorated to reflect your special occasion. PRIVATE ROOM DINNER MENU FALL 2002 $125 per person- 4 course dinner (Includes "Antipasto", "Pasta Degustazione","Secondi", and "Dolci" Courses) HORS D'OEUVRES STUZZICHINI Select two at $5 per person Selection of four at $10 per person Chef's Selection $15 per person PIZZE DIVERSE Classica - tomato and cheese Spinaci - spinach and cheese Extravaganza - cheese and truffle essence CROSTINI VARI Finger-sized bruschetta with a variety of seasonal toppings GAMBERI OREGANATI Crunchy, herb flavored grilled shrimp CALAMARI FRITTI Tender rings of deep fried calamari PROSCIUTTO CON FONTINA E ASPARAGI Warm asparagus wrapped with prosciutto and fontina cheese PETTO DI POLLO CON SALSA AGRODOLCE PICCANTE Spicy, sweet and sour chicken strips TARTARA DI SALMONE AL CUCCHIAIO Individual spoons filled with hand-chopped, fresh salmon seasoned with dill and extra virgin olive oil ANTIPASTI Select one: MISTO DI VERDURE ALLA GRIGLIA CON PARMIGIANO REGGIANO Mixed grilled vegetables with Parmigiano-Reggiano cheese, balsamic dressing INSALATA DI GAMBERI E CANNELLINI AL LIMONE Sautéed shrimp and cannellini bean salad, fresh lemon and extra virgin olive oil BRESAOLA CON RUCOLA E PARMIGIANO REGGIANO Thin slices of air cured beef over arugula, shavings of Parmigiano-Reggiano cheese MOZZARELLA DI BUFALA CON POMODORI E BASILICO Buffalo mozzarella with basil and fresh tomato salad INSALATA DI BARBABIETOLE E FICHI CON CAPRINO E CRESCIONE Roasted red and yellow beets and figs, with goat cheese and watercress ASTICE IN BRODETTO CON FARINATA ALLE VERDURE DI PRIMAVERA Roasted Maine Lobster with Spring Vegetables "Farinata" and Lobster "Brodetto" Supplement $10 per person ZUPPE DEL GIORNO Soup course served tableside in place of or in addition to the antipasto course $10 supplement if additional ZUPPA BRANZINO CON COUS COUS Light San Marzano tomato and Mediterranean Bass broth with Cous-Cous SAN MARZANO PAPPA AL POMODORO CON BACCALÁ MANTECATO Country Bread and San Marzano Tomato Soup with Whipped Salt Cured Codfish ZUPPA DI ZUCCA CON FAGIOLI DELL'OCCHIO, PORRI, CASTAGNE E GAMBERETTI DI ROCCIA Butternut Squash Soup with Black-Eyed Peas, Leeks, Chestnuts and Rock Shrimp PASTA DEGUSTAZIONE Pasta tasting plate - select two: if requested will be served in separate courses TAGLIATELLE AL POMODORO Homemade pasta with tomato-basil sauce RAVIOLI RIPENI CON CACIO E PERE SALTATI CON CACIO E PEPE Pear and Fresh Pecorino filled ravioli, sautéed with aged Pecorino and crushed black pepper ORECCHIETTE CON BROCCOLI DI RAPE, SALSICCIA E PEPERONCINO Orecchiette Pasta with Broccoli Rabe, Sausage and Spicy Red Pepper flakes PENNE CON SPINACI E GORGONZOLA Quill shaped pasta with spinach and Gorgonzola RIGATONI CON STUFATO DI VITELLO IN SALSA OSSOBUCO Rigatoni with veal stew in "Ossobuco" sauce PASUTICE IN BRODETTO DI ASTICE *Diamond- shaped pasta in a light tomato-lobster sauce with peperoncino *Supplemental $10 per person Please inquire about other seasonal pastas, which may be available for an additional charge. RISOTTO $15 Supplemental course RISOTTO DI ZUCCA Seasonal Sqaush Risotto RISOTTO DI FUNGHI SELVATICI Wild Mushroom Risotto SECONDI Please select three from which your guests will be given a choice at the table FILETTO DI PESCE DEL GIORNO CON ZUCCHINI TRIFOLATI E BALSAMICO Fresh fish fillet of the day roasted served with zucchini sautéed in olive oil, garlic and parsley, balsamic vinegar sauce SALMONE CON PATATE E PORRI, SALSA DI SENAPE ED ERBA CIPOLLINA Seared salmon fillet with potato and leeks, mustard-chive sauce POLLO AL FORNO CON FUNGHI E PATATE Oven roasted semi-boneless poussin with potato and seasonal mushrooms MEDAGLIONE DI VITELLO AI FUNGHI SELVATICI Medallions of veal sautéed with assorted wild mushrooms OSSOBUCO CON ORZOTTO ALLA MILANESE Braised veal shank, barley risotto with saffron and Parmigiano-Reggiano FILETTO DI MANZO AL VINO ROSSO CON PATATE DELLA NONNA E FUNGHI SELVATICI *Pan-seared Filet Mignon in a Red Wine Sauce with Wild Mushrooms and Potatoes "alla Nonna" SCOTTADITO DI AGNELLO CON CARCIOFI, TAPINAMBOUR E MENTUCCIA *Pan-roasted Lamb Chops with sautéed Baby and Jerusalem Artichokes and Mint CHEF'S SEASONAL VEGETARIAN DISH Selections will vary. *An additional $10 charge per person will apply. CHEESE COURSE Selection of three cheeses with accompaniments $12 Supplemental Charge DOLCI Select two - each guest will be offered a choice: GELATI O SORBETTI A Tasting of house-made ice creams or sorbets PANNA COTTA CON SALSA DI MIRTILLI E TAPIOCA ALL'ACQUA DI FIORI D'ARANCIA Creamy egg-less vanilla custard with Blueberry sauce and orange blossom infused tapioca PALACINCHE CON MARMELLATA DI ROSE, FRAGOLE MARINATE Warm crepes, typical of Trieste, filled with Rose Hip Jam, served with Marinated Strawberries FLAN CALDO DI CIOCCOLATO CON CUORE ALLE NOCCIOLE Warm Molten Chocolate cake with hazelnut center served with white chocolate ice cream TORTA DI POLENTA CON FICHI, MANDORLE CANDITE E SALSA DI CARAMELLO Upside-down Fig Polenta cake with candied almonds and Caramel Sauc PRIVATE DINING MANAGER Laura B. Süpper Please call with any inquiries. 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