Esca

Esca

(Ahora cerrado)
Marisquería y Restaurante italiano$$$$
Hell's Kitchen, New York
Guardar
Compartir
Esca
Fotos182 Fotos
MenúMenú
Lunch Tasting Menu 3Dinner Tasting Menu 1Dessert 1Lunch 5Dinner 5
Antipasti
Choice of: ~ Bastianich "Vini Orsone" Friulano 2015 Friuli
Zuppa Di Pesce Amalfitana
Fish Soup in the Style of Amalfi with Tomato Chili Bruschetta
Verdi Di Primavera
Salad of Spring Greens and Aged Merlot Vinaigrette
Bianchetti
French Fries of The Sea
Secondi
Choice of : ~ La Mozza "I Perazzi" Sangiovese 2014 Toscana
Spigola
Whole Roasted Black Sea Bass with Caper Berries and Olives
Maccheroni Alla Chitarra
House Made Guitar Cut Spaghetti with Sea Urchin and Lump Crab Meat
Merluzzo
Roasted Cod with Ragu of Broccoli Di Cicco and Fresh Chickpeas
Linguine
With a Medley of Briny Clams, Hot Red Pepper, and Pancetta
Dolci
Choice of: ~ Brandini Moscato D'Asti 2015 Piemonte
Torta Al Limone
Lemon Crud, Fresh Kiwi, and Lime Sorbetto
Affogato Di Caffe
Roasted Almond Chocolate Chip Gelato, House Made Rainbow Cookies
Menu Is Representative and Certain Items May Change Based On Availability
Crudo Del Mercato
Selection from Today's Raw Seafood ~ Flor Prosecco NV (Veneto)
Moleche
Crispy Soft Shell Crab with a Salad of Tarocco Blood Orange and Shaved Fennel ~ BASTIANICH "Vini Orsone" Friulano 2016 (Friuli)
Mafalde
House Made Crinkle Cut Pasta with Gulf Shrimp, Scallops, Crawfish, Green and White Asparagus, and Sorrel~ DONNAFUGATA "Floramundi" Frappata/Nero D'Avola 2016 (Sicilia)
Dolci
A tasting of our favorite desserts ~SAN GIULIANO Moscato D'Asti 2017 (Piemonte)
Five Extra "Crudo" Tasting Supplement
$25.00 per person
Calamari All Galicia
Local Squid, Pimenton, Toasted Breadcrumb and Arugula ~ LAURA ASCHERO Riviera Ligure Di Ponente Vermentino 2017 (Liguria)
Razza
Crispy Local Skate with Wild Mushroom and Braised Spring Onions ~ LA MOZZA "I Perazzi" Sangiovese 2016 (Toscana)
Dolci
Torta Al Limone
15.00
Lemon Cued, Fresh Kiwi and Lime Sorbetto
Ricotta Bomboloni
Sheep's Milk Ricotta, Espresso Sugar, Maple Date Cream
Mousse Al Cioccolato
Blood Orange Sorbetto, Candied Cocoa Nibs
Sorbetti
15.00
House made seasonal flavors
Tre Mele
15.00
White Wine Poached Apple, Apple&Fennel Sorbetto, Whipped Mascarpone
Affogato Di Caffe
15.00
Gingerbread Gelato, Chewy Molasses Cookies
Gelati
15.00
House made traditional flavors
Formaggi
17.00
Murray's Cavemaster Reserve Cornelia, New York River's Edge Up In Smoke, Oregon Marenchino Testun Con Grappa, Italy Jasper Hill Farm Bayley Hazen Blue, Vermont Seasonal Confettura
Ostriche
MINIMUM SIX OYSTERS PER ORDER
Raspberry Point Oysters
3.00
( P.E.I., CAN )
Crudo
Halibut Belly
23.00
With Extra Virgin Sunflower Oil
Diver Scallops
24.00
With Tangerine Pressed Olive Oil
Bigeye Tuna
24.00
Carpaccio with Olio Verde and Chives
Bonita
23.00
With Taggiasca Olive Oil
Razor Clams
24.00
Two Minute Ceviche with Chilis, Scallion and Mint
Crudo Tasting
Three unique tastes of our raw seafood- $16 Six Unique Tastes of our Raw Seafood - $30
Fluke
23.00
With Sea Grapes and Radishes
Black Sea Bass
23.00
With Toasted Pine Nuts
Hidden Fjord Salmon
23.00
With Picked Ramps
Kingfish
23.00
With Pickled Cherry Bomb Peppers
Live Maine Sea Urchin
24.00
With Capezzana Olive Oil
Antipasti
Bianchetti
17.00
"French Fries of The Sea"
Caprese
18.00
Buffalo Mozzarella with Wild Arugula and Oven Dried Tomatoes
Crostini Ai Ricci Di Mare
20.00
Sea Urchin, Spring Onions Compote, and Toasted Country Bread
Insalata Di Sanguinello
19.00
California Blood Oranges with Shaved Fennel and Oil Cured Olives
Insalata Mista
20.00
Organic Mixed Baby Lettuces with Radishes and Pistachio Pressed Olive Oil
Vongole
19.00
Local Littleneck Clams Baked With Nueske'e Bacon, Local Apples, and Ritz Crackers
Pesci Azzurri
$9 each $12 two $15 three $18 all four: House Marinated Sardines with Peperonata; House Marinated Fresh Anchovies with Oven Dried Tomato; Grilled Sardines with Shallot Thyme Vinaigrette; Bottarga Di Tonno (Cured Tuna Roe) with Capers, Raisins and Pine Nuts
Calamari Alla Galcia
19.00
Local Squid, Pimenton, Toasted Breadcrumb, and Arugula
Fritti
19.00
Crispy Local Steamers, Purple Potatoes with Caper-Taragon Aioli
Insalata Di Puntarelle
19.00
Salad of Italian Bitter Chicory with Anchovy Vinaigrette
Verdura Mista
18.00
Organic Salad of Fall Vegetables, Sheep's Milk Ricotta and Herb Garden Vinaigrette
Verdi Di Primavera
18.00
Salad of Fall Greens and Aged Merlot Vinaigrette
Zuppa Di Pesce Amalfitana
16.00
Fish Soup in the Style of Amalfi with Tomato Chili Bruschetta
Primi
Spaghetti
30.00
With One Pound Lobster, Chilis and Mint
Perciatelli
23.00
House made Whole Wheat Fat Spaghetti with Sardines, Walnuts and Fennel Compote
Linguine
24.00
With a Medley of Briny Clams, Hot Red Pepper and Pancetta
Maccheroni Alla Chitarra
32.00
House Made Guitar Cut Spaghetti with Sea Urchin and Lump Crab Meat
Ravioli Di Piselli
27.00
House Made Sheep's Milk Ricotta Ravioli with Garden Peas, Fiddleheads, and Asparagus
Spaghetti Neri
26.00
House Made Squid Ink Spaghetti with Seppia, Green Chilis and Scallion
Secondi
Spigola
29.00
Whole Roasted Black Sea Bass with Caper Berries and Olives
Razze
31.00
Crispy Local Skate with Wild Mushroom and Braised Spring Onions
Uovo Di Cheppia
28.00
Sauteed Shad Roe with House Made Pickles and Mustard Vinaigrette
Polipo
27.00
Grilled Octopus with Giant Corona beans and Preserved Sorrento Lemon
Fritto Misto Amalfitano
26.00
Crispy Mixed Seafood
Contorni
Italian style Vegetables: any one $9; and three $15; all five $19
Rombo Per Uno O Due O Tre
30.00
Whole Roasted North Atlantic Turbot for One, Two or Three with Marinated Sorrento Lemon and Mint
Merluzzo
30.00
Roasted Cod with a Ragu of Broccoli Di Cicco and Fresh Chickpeas
Capesante
32.00
Montauk Sea Scallops with Smash Fava Beans and Preserved Sorrento Lemon
Zuppa Di Pesce
25.00
Sicilian Style Fish Stew
Pollo
26.00
Four Story Hills Farm Chicken with Primo Olives, Fregula and Lemon
Ostriche
MINIMUM SIX OYSTERS PER ORDER
Watch Hill Oysters
3.00
( Westerly, RI )
Raspberry Point Oysters
3.00
( P.E.I., CAN )
Crudo
Halibut Belly
23.00
With Extra Virgin Sunflower Oil
American Red Snapper
23.00
With Sicilian Olive Oil
Diver Scallops
24.00
With Tangerine Pressed Olive Oil
Bigeye Tuna
23.00
Carpaccio with Olio Verde and Chives
Cobia
23.00
Seared with Wild Fennel Pollen
Kingfish
23.00
With Pickled Cherry Bomb Peppers
Live Maine Sea Urchin
24.00
With Capezzana Olive Oil
Pink Snapper
23.00
With Red Clay Salt
Fluke
23.00
With Sea Beans and Radish
Black See Bass
23.00
With Toasted Pine Nuts
Hidden Fjord Salmon
23.00
With Pickled Ramps
Bonita
23.00
With Taggiasca Olive Oil
Razor Clams
24.00
Two Minute Ceviche with Chilis, Scallion and Mint
Crudo Tasting
30.00
Six Unique Tastes of Our Raw Seafood
Antipasti
Bianchetti
19.00
"French Fries of The Sea"
Mozzarella Di Bufala
20.00
Buffalo Mozzarella with Grilled Ramps and Country Bread
Calamari Alla Galicia
19.00
Local Squid, Pimenton, Toasted Breadcrumb, and Arugula
Carciofi
20.00
Salad of Marinated Artichokes, Sheep's Milk Cheese, and Wild Arugula
Insalata Di Puntarelle
19.00
Salad of Italian Bitter Chicory with Anchovy Vinaigrette
Verdura Mista
18.00
Organic Salad of Fall Vegetables, Sheep's Milk Ricotta and Herb Garden Vinaigrette
Insalata Mista
20.00
Organic Mixed Baby Lettuces with Radishes and Pistachio Pressed Olive Oil
Zuppa Di Pesce Amalfitana
17.00
Fish Soup in the Style of Amalfi with Tomato Chili Bruschetta
Crostini Ai Ricci Di Mare
20.00
Sea Urchin, Spring Onions Compote, and Toasted Country Bread
Moleche
22.00
Grilled Soft Shell Crab with a Salad of Tarocco Blood Orange and Shaved Fennel
Polipo
19.00
Grilled Octopus with Giant Corona Beans and Preserved Sorrento Lemon
Fritti
19.00
Crispy Rainbow Smelts, Steamers, with Caper-Taragon Aioli
Moscardino
20.00
Grilled Baby Octopus with Roasted Cipollni and Bitter Fall Greens
Verdi Di Primavera
18.00
Salad of Fall Greens and Aged Merlot Vinaigrette
Vongole
19.00
Local Littleneck Clams Bakes with Nueske's Bacon, Local Apples, and Ritz Crackers
Pesce Azzurri
$9 each, $12 two, $15 three, $18 all four: House Marinated Sardines with Peperonata; House Marinated Fresh Anchovies with Oven Dried Tomato Grilled Sardines with Shallot Thyme Vinaigrette; Bottarga Di Tonno (Cured Tuna Roe) with Capers, Raisins and Pine Nuts
Primi
Spaghetti
32.00
With One Pound Lobster, Chilis and Mint
Linguine
26.00
With a Medley of Briny Clams, Hot Red Pepper and Pancetta
Mafalde
30.00
House Made Chickpea Fettuccine with Gulf Shrimp, Scampi, and Fire Roasted Barbanzo Beans
Gnocchi Di Ricotta
27.00
Old Chatham Sheep's milk Ricotta Gnocchi with a Sauce of Pumpkin, Calabrain Chili, and Buffalo Mozzarella
Maccheroni Alla Chitarra
32.00
House Made Guitar Cut Spaghetti with Sea Urchin and Crab Meat
Ravioli Di Piselli
27.00
House Made Sheep's Milk Ricotta Ravioli with Garden Peas, Fiddleheads, and Asparagus
Spaghetti Neri
26.00
Squid ink Spaghetti with Seppia, Green Chilis, and Scallion
Secondi
Branzino Per Due O Tre
32.00
Whole Mediterranean Sea Bass for Two or Three Cooked in Sea Salt
Razza
39.00
Crispy Local Skate with Wild Mushroom and Braised Spring Onions
Zuppa Di Pesce
35.00
Sicilian style Fish Stew
Pollo
34.00
Four Story Hills Farm Chicken, Primo Olives, Fregula and Lemon
Spigola Nera Per Uno
39.00
Whole Roasted Black Sea Bass for One with Caper Berries and Olives
Merluzzo
40.00
Roasted Cod with a Medley of Spring Vegetables
Fritto Misto Amalfitano
35.00
Crispy Mixed Seafood
Contorni
Selection of Italian style vegetables any one $9. any three $15, all five $19
El logo de nuestro proveedor de menús

Descargo de responsabilidad: Siempre consulte con el comercio los precios y la disponibilidad de los artículos del menú. SinglePlatform no se responsabiliza por cambios en el menú o en los precios, pero se cree que la información es precisa al momento de ser publicada. Que aparezca el menú no implica que haya afiliación, aprobación o patrocinio entre SinglePlatform y el comercio registrado.

¿Algún problema con este menú?
Icono de brújula
Esca
402 W 43rd St (at Ninth Ave)
New York, NY 10036
Estados Unidos
Obtener direcciones
Icono de información
ESCA– Italian for “bait,” the stuff of temptation and enticement– is a southern Italian trattoria devoted to celebrating the fruits of the sea. Created by James Beard award-winning chef Dave Pasternack and Joe Bastianich in 2000, ESCA is revered for its less-is-more approach to cooking...
Icono de reloj
Cerrado permanentemente (Mostrar más)
  • lun
    • Mediodía–14:30
    • 17:00–22:00
  • mar–jue
    • Mediodía–14:30
    • 16:30–22:00
  • vie–sáb
    • Mediodía–14:30
    • 16:30–23:30
  • dom
    • 16:30–22:00
Icono de teléfono
(212) 564-7272
Icono World Wide Web
Icono de Facebook
ESCA.NYC
Icono de Twitter
@escarestaurant
Servicios
Tarjetas de crédito
Sí (incluyendo American Express y MasterCard)
Mesas al aire libre
Sí
Comida y bebida
Menús
Almuerzo, Cena
Bebidas
Vino, Servicio de bar completo, Cócteles
Ver más

Tal vez también te guste

Lugares a los que la gente va después de Esca

Aparece en 511 listas

Ver todo
Estados Unidos » Nueva York » New York » Hell's Kitchen

¿Es este tu negocio? Reclámalo ahora.

Asegúrate de que tu información esté actualizada. Además usa nuestras herramientas gratuitas para encontrar nuevos clientes.