Caffe Espresso and Decaf Espresso

Alessandro​ Hausbrandt’s espresso blend the best in the world!

Caffe Doppio

Double shot espresso

Cappucino, Caffe latte

Cappuccino latte

Marocchino

The original moccachino

Cioccolato Caldo

Hot chocolate

Thè Pot of Tea

Caffè Filtro

By Kobricks a pot of the best coffee blend in America

Bicchiere di Latte

Glass of milk

Spremute Fresche

Brioches and Cornetti

Freshly baked croissants

Torta del Giorno al Taglio

Cake​ of the day, by the slice. Ask your waiter for today’s selection.

Macedonia di Frutta al Naturale

Cut to order: assorted fresh fruit compote, nothing added

Panini Pronti

Fresh cold panini

Insalata di Rucola con Parmigiano

Fresh​ Arugula leaf salad with shaved Parmigiano, Tomato wedge

Asparagi Verdi in Salsa Vinaigrette

Steamed and chilled fresh Asparagus, hard boiled Egg in our own Vinaigrette Dressing

Insalata Braccio di Ferro

Fresh baby Spinach Leaf, shaved Artichoke hearts with Parmigiano

Insalata Della Casa Con Avocado

Tricolor salad, hearts of Palm, sliced olives, bits of Mozzarella and Avocado

Insalata Di Capri

Imported Buffalo Mozzarella, Tomatoes and Basil

Prosciutto Crudo Con Melon

Parma prosciutto with sweet ripened Cantaloupe

Insalata Rustica Alla Valtellinese

Bresaola, Arugula and chunks of Parmigiano

Carpaccio al Filetto di Manzo Classico

Cipriani’s recipe: a Harry’s Bar Original

Carpaccio al Filetto di Manzo Pierre

Thinly​ sliced raw Filet Mignon, Parmigiano and Arugula

Vitello Freddo in Salsa Tonnata

Milanese-style Veal, thinly sliced, served with a tuna and capers spread

Spaghetti Saltati Alla Bolognese

The most Italian, truly authentic, Pasta sautéd with meat sauce

Spaghetti Saltati Alla Carbonara

Spaghetti sautéed in a thick sauce with bits of bacon, egg and a touch of cream

Spaghetti all’ Aglio, Olio e Peperoncino

AOP, Pasta at its simplest: Garlic, Olive Oil and dry Hot Peppers

Risotto Mantecato Alla Parmigiana

Classic Risotto, slowly stirred, slow cooked Carnaroli Rice and Parmigiano

Risotto Milanese con Funghi

As they love it in Milano, same as above with Safron and Mushroom

Linguine Aglio Olio e Vongole Veraci

Linguine with fresh Clams in a Olive Oil and Garlic sauce

Linguine Con Scampi Alla Marinara

Linguine sautéed and topped by two Jumbo Shrimps in their own sauce

Gnocchi di Patate Alla Boscaiola

Potato Dumplings in a meat sauce “stretched” by Peas, touch of Cream and Mushroom

Garganelli alla Moda dello Chef

Wrapped thin Pasta sautéed in a lightly spiced tomato sauce topped with bits of Mozzarella

Rigatoni all’ Arrabbiata

Large Tube Pasta sautéed in a spicy Tomato Garlic and Oregano sauce

Penne Saltate Con Pomodoro e Basilico

Penne Pasta sautéed in a fresh Tomato and fresh Basil leaf sauce

Orecchiette in Salsa Rosa e Gamberetti

Ear-shaped thick Pasta in a Pink Sauce Tomato and Cream with Shrimp

Filetto di Sogliola Dorata Alla Salvia

Fresh Filet of Sole lightly floured and pan-golden with sage leaf

Filetto di Sogliola al Limone

Fresh Filet of Sole in a light Lemon Sauce

Branzino Cileno ai Capperi

Chilean Sea Bass in a light Caper and Tomato sauce

Trancio di Salmone al Limone

Fresh Salmon Steak with Lemon

Gamberoni Reali Alla Mostarda

Royal Shrimp in Dijon Mustard Sauce

Piccata di Vitello Alla Lombarda

Veal​ Medallions sautéed in a light White Wine sauce

Milanesine di Vitello, Rucola e Pomodoro

Breaded and pan-seared Veal cutlets topped with fresh Arugula and Tomato

Nodino di Vitello al Cognac Con Funghi

Bone-in thick Veal Chop in a tasty Cognac sauce with Mushrooms

Mignonette di Manzo al Marsala

Filet Mignon with a Wine sauce

Asticciole di Pollo al Limone

Strips of Chicken Breast golden in a light Lemon sauce

Petto di Pollo Alla Romanesca

Breaded Chicken breast topped by light Tomato sauce and melting spread of Parmigiano

Stracciatella Alla Romana

Parsley​ sparked Egg-drop, Chicken-broth Soup

Sferzata di Salute

Healthy, puréed mixed Vegetable Soup, a VQ specialty

Tiramisu Tradizionale

Our most popular dessert: the original recipe

Panna Cotta

An Italian challenge to ‘creme brulée’

Campagnola

A rustic cake with apple and raisins

Crostatine

Daily baked assortment of individual fruit tarts: pear, peach, apple, pecan, lemon, plum

VQ Mousse Cake

Daily​ baked assortment of individual mousse cakes: cappuccino, chocolate, verona, nocciola, strawberry

Macedonia di Frutta al Naturale

Cut​ to order: assorted fresh fruit compote, nothing added

Tiramisu Tradizionale

Italy’s most popular dessert the original recipe

Tiramisu di San Dona

For 2 persons a unique version of ‘Tiremesu a la Rustega’ Venetian-style

Panna Cotta

an Italian challenge to ‘creme brulée’

Formaggio Con Le Pere

Chunks of parmigiano Reggiano with pear: a classic

Torta Del Giorno Al Taglio

Cake of the day, by the slice. Ask your waiter for today’s selection.

Campagnola

A rustic cake with apple and raisins

Crostatine

Daily baked assortment of individual fruit tarts apple, pear, plum, peach, etc.

Gelati e Sorbetti

Four​ scoops, any flavor

Gelati e Sorbetti Mezza Porzione

Two scoops, any flavor

Coppa Del Nonno

Chocolate and vanilla gelato with fresh fruit

Coppa Della Nonna

Lemon and strawberry sorbetto with fresh fruit

Affogato al Caffè

Vanilla gelato with hot espresso

Annegato Nel Piave

Lemon sorbetto with prosecco

La Coppa Del Principe

Vanilla gelato topped with pure melted dark chocolate

Cotto

Boiled​ ham shoulder

Mortadella

Classic ham bologna with pistachio nuts

Pancetta

Italian-style bacon with black pepper

Praga

Prague-style smoked ham

Salame Ungherese

Pork and beef blended salami

Soppressata Veneta

Finest imported Italian salami

Bresaola

Cured filet mignon from Valtellina

Porchetta

Young roast pork

Prosciutto di Parma

By​ Berretta, the classic prosciutto

Prosciutto di San Daniele

From the traditional birthplace of prosciutto

Soppressata Genoa

Extremely lean salami from Genoa

Speck del Tirolo

Austrian smoked peppered prosciutto

Salmone

Lightly smoked Scottish Highlands salmon

Uova di Salmone

Salmon roe

Polpa di Granchio

Lump crab meat

Fontina e Tartufi Bianchi d’Alba

White Alba truffles over Fontina cheese

Tartufata

Finely chopped champignons in truffle oil over Fontina cheese

Caprese

Fresh mozzarella, tomatoes, and basil

Bottarga

Air-dried and cured fish eggs

Quattro Formaggi

Camembert, brie, Fontina, and provolone cheeses

Paté al Porto

Our own port fois gras paté

Terramar

Tuna and artichoke hearts

Montanara

Warm Taleggio cheese over fresh steamed asparagus

Tentazione

Prosciutto, smoked mozzarella, rucola, shrimp, and pink sauce

Praga Completo

Smoked prague-style ham, brie, fontina, paté

Orchidea

Smoked ham, goat, camembert and fontina cheeses, tomato, tabasco

San Babila

Smoked ham, brie, fontina, rucola, and paté

Bip-Bip

Bresaola,​ goat cheese, shrimp, rucola, fine herbs and pink sauce

Il Cosacco

Bresaola, camembert, thinly-sliced lemon

Milanese

Bresaola, rucola, hearts of palm

Primavera

Goat cheese, tomatoes, chopped romaine, black olive paté

Americano

Brie, fresh mozzarella, corn, rucola, tomatoes

Il Tiroler

Speck, goat cheese, romaine, fresh tomato, black pepper and pink sauce

Non Ti Scordar di Me

Our​ award-winning specialty: speck, brie, paté

Il Toast

Toasted “pancarre” bread stuffed with boiled ham and melted Fontina cheese

Farcito

Same as above with mixed marinated vegetables

Barbagia

Wild boar prosciutto, camembert, rucola, thinly-sliced red onion

Cervino

Cured wild boar filet, brie, goat and fontina cheeses, romaine, herbs

Pan Bagnat

From the French/Italian Riviera: soft bread filled with Nicoise salad

Desiree

Thick-sliced​ grilled ham, fontina cheese with a light caper sauce

Lo Spazzino

Young​ roast pork, rucola, provolone, red onion and caper sauce

Via Quadronno

Genoa salami with brie and fresh celery sauce

Miraggio

Mortadella di Bologna with provolone cheese and parsley

La Madunina

Prosciutto, fresh mozzarella, black olive paté, fresh tomatoes

Carpaccio Classico

Cipriani’s recipe: a Harry’s Bar original

Carpaccio Pierre

Filet mignon, parmigiano and rucola

Carpaccio al Tartufo Bianco d’Alba

Filet mignon and white truffles from Alba

Salmone Fresco al Carpaccio

Fresh Icelandic salmon served with baby greens

Carpaccio Spadone

Swordfish filet served with baby greens

Prosciutto Finissimo d’Oca

Duck prosciutto with baby greens and artichoke

Affettato di Tonno Affumicato

Delicately smoked tuna filet with tomatoes and rughetta

Salmone di Scoglio Scozzese Fumato al Limone

Smoked wild salmon served with onion and capers on toast

Suprema di Pollo

Gently smoked chicken breast with thinly sliced and marinated celery and carrots

Vitello in Salsa Tonne

Milanese-style veal, thinly sliced and served with a tuna caper sauce

Insalata Pierrepi

Shaved parmigiano; rucola and fresh tomatoes

Asparagi Verdi Freschi in Salsina Vinaigrette

Steamed​ and chilled asparagus, hard-boiled egg in our own vinaigrette sauce

Insalata Ruspante con Ventresca di Tonno

Organic mixed greens with marinated tuna

Insalata Braccio di Ferro

Fresh baby leaf spinach, shaved artichoke hearts with Parmigiano

Insalata di Capri

Imported​ buffalo mozzarella, tomatoes and basil

Prosciutto and Fichi

Prosciutto

Bufalotta del Vescovo

Delicate San Daniele prosciutto with imported buffalo mozzarella

Prosciutto con Melone

Parma prosciutto with sweet ripened cantaloupe

Insalata Rustica alla Valtellinese

Bresaola,​ rucola, and chunks of parmigiano

Granseola al Palmiere

Fresh lump crab meat served on a bed of asparagus

Il Casaro in Paradiso

Assorted house cheese plate served with warm bread

Affettato Misto del Salumaio

Beef and pork cold-cuts served with warm bread

Polenta del Cacciatore

Baked cornmeal Bolognese with mushrooms and mozzarella

Bruschetta Pomodoro and Prezzemolo

Fresh tomato, garlic and parsley over toasted bruschetta

Minestra del Lavorante

Our own ‘workmans’ soup, made fresh daily

Sferzata di Salute

Pureed mixed vegetable soup, a VQ specialty

Crostino Centro Nord

Speck and melted mozzarella over ciabatta bread

Crostini di Polenta

Gorgonzola cheese melted over cornmeal medallions

Lasagna Bolognese

A classic meat lasagna, originally from Bologna

Lasagna del Giorno

Ask your server for today’s special

Pasta Casareccia Odierna

Our daily pasta special, please ask your server

Piattino di Riso al Salto

‘Baked’ Milanese risotto with cremini mushrooms