| Cuisine type | Italian | |
| Price range | $30 and under | |
| Neighborhood | Hell's Kitchen |
| Cuisines | Italian, Seafood |
| Dining style | Casual Elegant |
| Phone number | +1 212 564 7272 |
| Website | www.esca-nyc.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Carte Blanche, Diners Club, Discover, MasterCard, Visa |
| Executive chef | David Pasternack |
| Location | 402 West 43rd Street, New York, NY 10036 |
| Montauk Wild Oysters | $3.00 | ( Montauk, LI ) |
| Raspberry Point Oysters | $3.00 | ( P.E.I., CAN ) |
| American Red Snapper | $23.00 | With House Made Meyer Lemon Oil |
| Fluke | $23.00 | With Sea Beans and Radish |
| Scorpionfish | $23.00 | With Sorrel |
| Diver Scallops | $24.00 | With Tangerine Pressed Olive Oil |
| Hake | $23.00 | Sea Salt from Amagansett |
| Hidden Fjord Salmon | $23.00 | With Arugula Wasabi |
| Icelandic Arctic Char | $23.00 | With Fiddlehead Pickles |
| Pumpkin Swordfish | $21.00 | With Crushed Almonds |
| Bigeye Tuna | $23.00 | Carpaccio with Olio Verde and Chives |
| Spanish Mackerel | $23.00 | With Sicilian Dried Cherry Tomato |
| Razor Clams | $24.00 | Two Minute Ceviche with Chilis, Scallion and Mint |
| Crudo Tasting | $30.00 | Six Unique Tastes of Our Raw Seafood |
| Asparagi Bianchi | $25.00 | Jumbo Whole Asparagus with Louisiana Crawfish, Miner's Lettuce and Wild Ramp Vinagrette |
| Bianchetti | $19.00 | "French Fries of The Sea" |
| Coda Di Rospo | $20.00 | Corn Meal Crushed Blowfish Tails with Caper Tarragon Aioli |
| Fegato Di Pescatrice | $22.00 | Seared Monkfish Liver "Foie Gras of The Sea" with a Salad of Fava Beans, Spring Peas, Organic Grains, 25 Year Balsamic |
| Calamari Alla Galicia | $22.00 | Local Squid, Pimenton and Toasted Breadcrumbs |
| Mozzarella Di Bufala | $23.00 | Buffalo Milk Mozzarella with Grilled Ramps and Country Bread |
| Moleche | $22.00 | Grilled Soft Shell Crab with Asparagus and Herb Garden Vinagrette |
| Polipo | $19.00 | Grilled Octopus with Giant Corona Beans and Preserved Sorrento Lemon |
| Carciofi | $20.00 | Salad of Marinated Artichokes, Sheep's Milk Cheese, and Wild Arugula |
| Fritti | $19.00 | Crispy Rainbow Smelts, Steamers, with Caper-Taragon Aioli |
| Moscardino | $20.00 | Grilled Baby Octopus with Roasted Cipollni and Bitter Fall Greens |
| 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 |
| Insalata Mista | $20.00 | Organic Mixed Baby Lettuces with Radishes and Pistachio Pressed Olive Oil |
| Vongole | $19.00 | Local Littleneck Clams Bakes with Nueske's Bacon, Local Apples, and Ritz Crackers |
| Zuppa di Pesce Amalfitana | $17.00 | Fish Soup in the Style of Amalfi with Tomato Chili Bruschetta |
| 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 |
| Spaghetti | $32.00 | With One Pound Lobster, Chilis and Mint |
| Maccheroni Alla Chitarra | $32.00 | House Made Guitar Cut Spaghetti with Sea Urchin and Crab Meat |
| Linguine | $26.00 | With a Medley of Briny Clams, Hot Red Pepper and Pancetta |
| Ravioli Di Caprino | $27.00 | House Made Sheep's Milk Ricotta Ravioli with a Nettle Almond Pesto |
| Rigatoni | $30.00 | House Made Pasta Tubes with a "Seafood Extravaganza", Fire Roasted Artichokes and Neoploitan Cherry Tomatoes |
| Spaghetti Neri | $26.00 | Squid ink Spaghetti with Seppia, Green Chilis, and Scallion |
| Gnocchi di Ricotta | $27.00 | Old Chatham Sheep's milk Ricotta Gnocchi with a Sauce of Pumpkin, Calabrain Chili, and Buffalo Mozzarella |
| Branzino Per Due o Tre o Quattro | $32.00 | Whole Mediterranean Sea Bass for Two, Three, or Four Cooked in Sea Salt |
| Rombo Per Uno, Due, Tre | $41.00 | Whole Grilled North Atlantic Turbot for One, Two, or Three with Mixed Olives and Caperberries |
| Lanzardo | $39.00 | Whole Grilled Boston Mackerel with Salsa Verde |
| Dentice | $39.00 | Grilled American Red Snapper with a Spring Vegetable Medley |
| Tonno | $40.00 | Bigeye Tuna with Artichokes, Sicilian Almonds, and Wasabi Arugula |
| Capesante | $40.00 | Pan Roasted Montauk Sea Scallop with a Ragu of Fresh Garbanzo Beans, Roasted Radish and Wild Arugula |
| Zuppa Di Pesce | $35.00 | Sicilian style Fish Stew |
| Fritto Misto Amalfitano | $35.00 | Crispy Mixed Seafood |
| Pollo | $34.00 | Four Story Hills Farm Chicken, Primo Olives, Fregula and Lemon |
| Contorni | Selection of Italian style vegetables any one $9. any three $15, all five $19 |
| Raspberry Point Oysters | $3.00 | ( P.E.I., CAN ) |
| American Red Snapper | $23.00 | With House Made Meyer Lemon Oil |
| Fluke | $23.00 | With Sea Grapes and Radishes |
| Diver Scallops | $24.00 | With Tangerine Pressed Olive Oil |
| Hake | $23.00 | Sea Salt from Amagansett |
| Hidden Fjord Salmon | $23.00 | With Arugula Wasabi |
| Icelandic Arctic Char | $23.00 | With Own Crackling |
| Pumpkin Swordfish | $23.00 | With Crushed Almonds |
| Bigeye Tuna | $24.00 | Carpaccio with Olio Verde and Chives |
| Spanish Mackerel | $23.00 | With Sicilian Dried Cherry Tomato |
| Razor Clams | $24.00 | Two Minute Ceviche with Chilis, Scallion and Mint |
| Live Maine Sea Urchin | $24.00 | With Capezzana Olive Oil |
| Crudo Tasting | Three unique tastes of our raw seafood- $16 Six Unique Tastes of our Raw Seafood - $30 |
| Calamari Alla Galicia | $20.00 | Local Squid, Pimento and Toasted Breadcrumbs |
| Moscardino | $19.00 | Grilled Baby Octopus with Roasted Cipollini and Winter Greens |
| Coda Di Rospo | $20.00 | Cornmeal Crushed Blowfish Tails with Caper Tarragon Aioli |
| Caprese | $18.00 | Buffalo Mozzarella with Wild Arugula and Oven Dried Tomatoes |
| Fegato Di Pescatrice | $19.00 | Seared Monkfish Liver "Foie Gras' with a Salad of Fava Beans, Spring Peas, Organic Grains, 25 Year Balsamic |
| Bianchetti | $17.00 | "French Fries of The Sea" |
| Fritti | $19.00 | Crispy Local Steamers, Purple Potatoes with Caper-Taragon Aioli |
| Insalata Di Sanguinello | $19.00 | California Blood Oranges with Shaved Fennel and Oil Cured Olives |
| 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 |
| Verdi Di Primavera | $18.00 | Salad of Fall Greens and Aged Merlot Vinaigrette |
| Vongole | $19.00 | Local Littleneck Clams Baked With Nueske'e Bacon, Local Apples, and Ritz Crackers |
| Zuppa di Pesce Amalfitana | $16.00 | Fish Soup in the Style of Amalfi with Tomato Chili Bruschetta |
| 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 |
| Spaghetti | $30.00 | With One Pound Lobster, Chilis and Mint |
| Maccheroni Alla Chitarra | $32.00 | House Made Guitar Cut Spaghetti with Sea Urchin and Lump Crab Meat |
| 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 |
| Spaghetti Neri | $26.00 | House Made Squid Ink Spaghetti with Seppia, Green Chilis and Scallion |
| Rombo Per Due o Tre | $31.00 | Whole Roasted North Atlantic Turbot for Two or Three with Mixed Olives and Caper Berries |
| Lanzardo | $30.00 | Whole Grilled Boston Mackerel with Salsa Verde |
| Capesante | $30.00 | Pan Seared Montauk Sea Scallops with Ragu of Fresh Garbanzo Beans, Wild Watercress and Oven Roasted Tomatoes |
| Dentice | $30.00 | Grilled American Red Snapper with a Spring Vegetable Medley |
| Tonno | $32.00 | Local Big Eye Tuna with Fire Roasted Artichokes, Sicilian Almonds and Wasabi Arugula |
| Polipo | $27.00 | Grilled Octopus with Giant Corona beans and Preserved Sorrento Lemon |
| Zuppa Di Pesce | $25.00 | Sicilian Style Fish Stew |
| Fritto Misto Amalfitano | $26.00 | Crispy Mixed Seafood |
| Pollo | $26.00 | Four Story Hills Farm Chicken with Primo Olives, Fregula and Lemon |
| Contorni | Italian style Vegetables: any one $9; and three $15; all five $19 |
| Crudo Del Mercato | Selection from Today's Raw Seafood ~ Flor Prosecco NV (Veneto) | |
| Five Extra "Crudo" Tasting Supplement | $25.00 per person | |
| Coda Di Rospo | Cornmeal Crushed Blowfish Tails with Caper Tarragon Aioli ~ BASTIANICH "Vini Orsone" Friulano 2016 (Friuli) | |
| Fegato Di Pescatrice | Seared Monkfish Liver "Foie Gras of The Sea" with a Salad of Fava Beans, Spring Peas, Organic Grains, 25 Year Balsamic ~ D'ORTA E DI CONCILIS Greco Di Tufo 2015 (Campania) | |
| Ravioli Di Caprino | House Made Sheep's Milk Ricotta Ravioli with a Ramp Pesto ~ DONNAFUGATA "Floramundi" Frappata/Nero D'Avola 2016 (Sicilia) | |
| Capesante | Pan Roasted Montauk Sea Scallop with a Ragu of Fresh Garbanzo Beans, Roasted Radish and Wild Arugula ~ LA MOZZA "I Perazzi" Sangiovese 2016 (Toscana) | |
| Dolci | A tasting of our favorite desserts ~SAN GIULIANO Moscato D'Asti 2017 (Piemonte) |
| Torta Al Limone | $15.00 | Lemon Cued, Fresh Kiwi and Lime Sorbetto |
| Carrot Cake Tartufo | $15.00 | Carrot Cake Gelato, Rum Raisins, Caramelized White Chocolate Shell |
| Bomboloni Alla Crema | Fresh Doughnuts, Vanilla Pastry Cream, Rhubarb-Rosewater Jam | |
| Affogato Di Caffe | $15.00 | Gingerbread Gelato, Chewy Molasses Cookies |
| Mousse Al Cioccolato | Blood Orange Sorbetto, Candied Cocoa Nibs | |
| Gelati | $15.00 | House made traditional flavors |
| Sorbetti | $15.00 | House made seasonal flavors |
| Formaggi | $17.00 | Bourbon Bellavitano, Wisconsin Pecorino Tartufello, Italy Weinkase Lagrein, Italy Quattro Portoni Blu Di Bufala, Italy Seasonal Confettura |
| Zuppa Di Pesce Amalfitana | Fish Soup in the Style of Amalfi with Tomato Chili Bruschetta | |
| Calamari Alla Galicia | Local Squid, Pimenton, and Arugula | |
| Verdi Di Primavera | Salad of Spring Greens and Aged Merlot Vinaigrette |
| Lanzardo | Whole Grilled Boston Mackerel with Salsa Verde | |
| Dentice | Grilled American Red Snapper with a Spring Vegetable Medley | |
| Maccheroni Alla Chitarra | House Made Guitar Cut Spaghetti with Sea Urchin and Lump Crab Meat | |
| Linguine | With a Medley of Briny Clams, Hot Red Pepper, and Pancetta |
| Torta Al Limone | Lemon Crud, Fresh Kiwi, and Lime Sorbetto | |
| Affogato Di Caffe | Roasted Almond Chocolate Chip Gelato, House Made Rainbow Cookies |
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