Dinner Fall 2011

Antipasti

Polenta Con Funghi Trifolati 13.50Soft Polenta with Mixed Wild Mushrooms Gamberetti Con Fagiolini Cannellini, Fonduta di Pomodoro Alla Toscana 17.50Grilled Shrimp with Cannellini Beans, Tuscan Style Tomato FondueCapesante Arrostite con Endivia Brasata, Salsa di Agrumi e Zenzero e Porri Fritti 17.50Roasted Sea Scallops with Braised Endive, Citrus and Ginger Sauce Topped with Fried LeeksPolpette di Granchio con Salsa alla Remolata 18.50Baked Crab Cakes Served with Tartar SauceInsalata di Piovra alla Griglia con Patate Bollite, Cipolle Rosse Marinate all'Aceto Bianco 17.50Grilled Octopus Served with Boiled Potato, Red Onion and Caper Drizzled with White VinegarMelanzane e Mozzarella alla Parmigiana 15.50Baked Eggplant and Mozzarella Gratinee with a Light Tomato SauceCarciofi Arrostiti alla Veneziana 17.50Roasted Baby Artichokes, with a Green Parsley Sauce, Roasted Garlic, Black Olives and Pecorino CheeseSardine alla Veneziana 16.50Roasted Sardines with Vidalia Onions, Raisins and Pine Nuts in a Sweet and Sour Sauce Prosciutto di Parma con Cestino di Parmigiano e Melone 17.50Imported Prosciutto Served with Melon in a Parmesan Cheese BasketLa Classica Caprese 17.50Fresh Imported Buffalo Mozzarella, Tomatoes, Basil and Olive OilCarpaccio di Manzo con Rucola e Scaglie di Parmigiano 16.50Thinly Sliced Beef Carpaccio with Arugula and Parmesan CheeseTartara di Tonno Con Avocado e Cetrioli 19.50Ahi Tuna Tartar Served with Avocado and Cucumbers

Insalate

Insalata di Pomodori con Fagiolini, Peperoni e Scaglie di Parmigiano Reggiano 13.50Ripe Florida Tomatoes with String Beans, Yellow Peppers and Parmesan Shavings, Olive Oil and Aged BalsamicCalamari alla Griglia con Pomodori e Olive Nere 14.50Grilled Calamari Salad with Black Olives, Cherry Tomatoes and Lemon OilBarbabietole 13.50Roasted Baby Beet and Mache Salad with Haricot Verts, Leeks, Goat Cheese and Walnut DressingRucola 11.50Warm Sweet and Sour Shallots, Shaved Parmesan Cheese and Kalamata Olive DressingInsalata Riccia con Lardoni e Gorgonzola Con l’Aceto all’Aglio 12.50Curly Salad with Country Bacon and Gorgonzola Cheese served with Garlic VinaigretteMisticanza con Pomodorini a Ciliegia all’Olio di Frantoio e Aceto Vecchio di Mosto 10.50Mixed Green Salad with Cherry Tomatoes, Tuscan Olive Oil and Aged Balsamic VinaigretteCesare con Crostone di Pane e Scaglie di Parmigiano 11.50Classic Caesar Salad, Garlic Focaccia Croutons and Shaved Parmesan Cheese

Primi Piatti * Homemade Pasta

Spagetti Integrali con Verdurine di Stagione alla Primavera con Caprino Gratinato 24.50Whole Wheat Spaghetti Pasta with Seasonal Vegetables in a Garlic Olive Oil Sauce and Baked Goat CheesePappardelle al Telefono in Salsa Rosa 24.50* Wide Ribbon Pasta “Pappardelle” in a Pink Tomato Sauce with melted Mozzarella Cheese and BasilSedanini alla Norcina con Prosciutto Cotto, e Tartufo Nero 24.50Small Rigatoni Pasta in a Pink Tomato Sauce with Italian Cooked Ham and Sliced Black TruffleBucatini all’ Amatriciana 23.50Thick Spaghetti Pasta “Bucatini” with Onions, Bacon and Tomato Sauce Amatriciana StyleTagliatelle Fresche Alla Bolognese 24.50* Tagliatelle Pasta with Bolognese SauceRavioloni di Ricotta di Bufala ed Erbe Selvatiche Profumati allo Zafferano 24.50* Buffalo Ricotta and Fresh Herbs Filled Jumbo Ravioli in a Light Saffron SauceSpaghetti alle Vongole Veraci 27.50Spaghetti with Clams, Roasted Garlic and White WinePenne all’Arrabbiata 19.00Penne in a Spicy Tomato Sauce Ravioli di Vitello in Salsa al Marsala e Noci Tostate 25.50* Veal Filled Ravioli in a Cream Marsala Wine Sauce Topped with Toasted WalnutsTagliolini con Granseola, in Salsa Rosa Profumata al Cognac 27.50* Homemade Thin Tagliolini Pasta in a Pink Cognac Sauce with Fresh Lump Crab Meat“Farfalline in Salsa Rosa con Salmone Fresco e Cuori di Carciofi 24.50Little Bow Tie Pasta “Farfalle” in a Pink Tomato Sauce with Fresh Salmon and Artichoke HeartsRavioli di Zucca alla Mantovana al Burro Fuso e Salvia 24.50* Homemade Ravioli Pasta filled with Roasted Pumpkin in a Butter and Sage SauceGnocchi Verdi al Gorgonzola 24.50* Potato and Spinach Dumpling “Gnocchi“ in a Gorgonzola CheeseSauceLasagna all’Emiliana 24.50* Classic Meat and Cheese Lasagna Prepared Emiliana StyleTonnarelli ‘Sciue' Sciue'’ alla Moda Napoletana 26.50* Homemade Spaghetti “Chitarra” Style in a Spicy Tomato Sauce with Clams, Calamari and ShrimpOrecchiette Casereccie con Cime di Rapa e Gamberetti 23.50* Homemade Little Shell "Orecchiette" Pasta in a Garlic Olive Oil Sauce with Shrimp and Broccoli RapeFazzoletti ai Funghi Selvatici 25.50*Wide Hand Cutted Pasta with Mixed Wild Mushrooms, Garlic and White Truffle OilCicatelli alla Pugliese con Ragu’, Polpettine di Agnello e Parmigiano di Bufala Stagionato 26.50* Large Cavatelli Pasta in a Lamb Meatballs (Polettine) and Lamb Ragout with Bufalo Parmesan Cheese

Risotto con Vegetali 23.50Risotto with Mixed Vegetables

Remi Classic Signature Dishes

Garganelli alla Remi 25.50*Garganelli with Garlic, Sauteed Shrimp and Medallions of Fried Zucchini in a Reduction of Balsamic VinegarRavioli Marco Polo Ripeni di Tonno Fresco 25.50*Ravioli Marco Polo Filled with Fresh Tuna in a Light Tomato Sauce with Shaved Pecorino CheeseSpaghetti “REMI” Preparati “Al Dente” 23.50Spaghetti “REMI” Prepared “Al Dente,” Sauteed with Oven–Dried Tomatoes, Garlic and Hot PepperTonno Scottato ai Semi di Papaveri e Vegetali Misti al Forno 36.50Seared Tuna Medium Rare, Seasoned with Poppy Seeds, Roasted Mixed Vegetables and a Balsamic ReductionFegato alla Veneziana 27.50Venetian Style Calf Liver Sauteed with Onions, Served on PolentaVegetali Misti alla Griglia 22.50Bell Peppers, Eggplant,, Endives, Red Onions,, Zucchini, Asparagus, Radicchio, Roasted Garlic, Fennel and Mushrooms

Entrée

Branzino Del Mediterraneo 36.50Mediterranean Sea Bass with Leeks, Steamed Potatoes, String Beans and PestoSalmone dell’Atlantico in Crosta di Patate Profumato al Dragoncello e Prosecco con Spinaci 34.50Potato Crusted Atlantic Salmon in a Prosecco and Taragon Sauce Served with Sautéed Garlic SpinachFiletto di Platessa in Crosta di Erbe alla Mugnaia 31.50Roasted and Fresh Herbs Crusted Filet of Adriatic Sole in a Butter and Lemon Sauce with Sautéed Vegetables

Ossobuco 39.50Braised Veal Shank with Saffron RisottoPetto di Pollo alla Padovana al Vino Rosso Servito con Pure di Patate 26.50Roasted Free Range Chicken Breast in a Red Wine and Vegetables Sauce Served with Mashed PotatoPaillard di Pollo alla Griglia Con Spinaci Saltati al Profumo di Aglio 25.50Marinated and Grilled Breast of Chicken Paillard, Served with Sauteed Spinach and Gold Roasted Garlic Cotoletta Classica Milanese con Rucola e Pomodori 39.50Pounded and Breaded Veal Chop Topped with Arugula and Fresh Tomatoes Milanese StyleScaloppine di Vitello al Marsala e Funghi Misti con Pure di Patate e Vegetali Misti 37.50Sauteed Veal Scaloppini in a Marsala and Mushroom Served with Mashed Potato and VegetablesEntrecote alla Griglia Con Arugula E Patate Novelle Al Forno 39.50Sliced Prime 14 oz. New York Strip with Arugula Salad and Roasted Potatoes

Side Order $ 6Mashed Potatoes, Polenta, Sautéed Spinach, Crispy Roasted Rosemary Potatoes

DolciAll Desserts are made at Remi

Cioccolatissimo 10Warm Soft Chocolate Cake with Vanilla Ice Cream (Approximate Cooking Time 15 Minutes)Crèma Catalana 10Crème BruleeTiramisu 10Lady Fingers Dipped in Espresso with Mascarpone CheesePera Brasata al Vino Rosso con Mousse alla Cannella 10Ricotta Cheese Cake and Caramelized Pears Served with a Raspberry SauceLemon Mousse 10With Amaretti Crunch and Mango Sauce Semifreddo Al Cioccolato Bianco e Liquore alla Nocciola 10White Chocolate, Hazelnut Semifreddo Drizzled with Chocolate Sauce Panna Cotta alla Vaniglia con Coulis di Lamponi 10Panna Cotta with a Raspberry CoulisMousse di Cioccolato e Lamponi 10Chocolate and Raspberry mousseCookies Venetian Style (for two) 14Plate of Assorted Cookies and Sweets Frutta di Bosco con Scelta di Gelato o al Naturale 15Assortment of Mixed Berries, Served Plain or with choice of Whipped Cream or GelatoGelati e Sorbetti 9Daily Selection of Homemade Sorbets /or/ Ice Cream

Cheeses(Plate of Four Cheeses $ 15.00)

Fontina, Gorgonzola, Taleggio, Parmigiano Reggiano

Tea Box Selection $ 3.75Coffee $ 2.50

Cappuccino $ 4.50Espresso $ 3.50

For your convenience a service charge of 20% will be added to parties of 6 or more.*Consuming raw or undercooked meat, eggs, and/or fish may increase your risk of food illness,

Especially if you have certain medical conditionsPlease notify your Server if you have any Food Allergies.

Menu Items and Prices are subject to Change - ©REMI NYC, NY- 2011www.reminy.com

Executive Chef: Giovanni PinatoChef de Cuisine: Julian Galindo Linare