Cuisines | Italian |
Dining style | Fine Dining |
Phone number | +1 212 753 5566 |
Website | www.cipriani.com |
Dress code | Business Casual |
Payment options | AMEX, Discover, MasterCard, Visa |
Location | 781 5th Avenue, New York, NY 10022 |
Cuisine type | Italian | |
Price range | $50 and over | |
Neighborhood | Upper East Side |
Top tags |
|
Cuisines | Italian |
Dining style | Fine Dining |
Phone number | +1 212 753 5566 |
Website | www.cipriani.com |
Dress code | Business Casual |
Payment options | AMEX, Discover, MasterCard, Visa |
Location | 781 5th Avenue, New York, NY 10022 |
Baked Green Tagliolini | with Ham | |
Baked Spinach and Cheese Cannelloni | with Fresh Tomato | |
Calves Liver alla Veneziana | with Fried Polenta | |
Half Free-range Chicken | served with Sautéed Mixed Vegetables | |
Chicken Spezzatino al Curry | with Rice Pilaf | |
Carpaccio alla Cipriani | ||
Chicken Club Sandwich | with Bacon, Lettuce and Tomato | |
Harry's Bar Hamburger | with Onion, Lettuce, Tomato and Fries | |
Fish of the Day alla Carlina | with Rice Pilaf |
Chicken | Boiled Chicken, Lettuce, Tomato, Mayo and Egg | |
Spinach | Mushrooms, Walnuts, Crumbled Ricotta and Bacon | |
Chef | anned Tuna, Ham, Swiss Cheese, Egg, Tomato, Greens & Anchovies | |
Doge | Canned Tuna, Asparagus, Avocado, Tomato, Corn and Capers |
Minestrone | ||
Gazpacho Soup | ||
Fish Soup |
Mixed Green Salad | with Seasonal Leaves | |
Cold Green Asparagus | with Vinaigrette Dressing | |
Cucumber, Corn and Cherry Tomato Salad | ||
Fondo di Carciofi "Braised Artichoke Hearts" | ||
Baby Artichoke and Avocado Salad | with Shaved Parmigiano | |
Rucola and Cherry Tomato Salad | with Shaved Parmigiano | |
Red Beet Salad | with String Beans and Goat Cheese | |
Cold Veal Tonnato | with Capers | |
Mozzarella di Bufala | with Kumato Tomato and Basil | |
Steak Tartare alla Cipriani | ||
Soft Polenta | with Veal Ragú | |
Bresaola Della Valtellina | with Rucola and Parmigian | |
Prosciutto Crudo di Parma | with Mozzarella di Bufala | |
Cold Marinated Salmon | ||
Octopus Salad | with Olive Oil and Lemon | |
Thin Sliced Branzino | with Olive Oil and Lemon | |
Tonno Scottato | with Braised Fennel and Balsamic Dressing | |
Tuna Tartare | with Mâche Salad | |
Fritto Misto | with Tartar and Marinara Sauces | |
Pasta and Risotto | ||
Spaghetti al Branzino | ||
Bucatini all' Amatriciana in Bianco | ||
Baked Eggplant alla Parmigiana | ||
Rigatoni alla Bolognese | ||
Penne alla Puttanesca | ||
Veal Ravioli alla Piemontese | ||
Tagliardi | with Veal Ragú | |
Risotto | with Black Squid Ink "Al Nero" |
Grilled Branzino | served with Broccoli Rabe | |
Grilled Organic Salmon Steak | served with Mixed Vegetables | |
Pan Roasted Halibut with Fresh Tomato and Capers | with Rice Pilaf | |
Langoustine "Scampi" alla Carlina | served with Rice Pilaf | |
Veal Piccatine al Limone | served with Yellow Rice Pilaf | |
Veal Milanese | served with Rucola and Tomato Salad | |
Pan Roasted Veal Chop Butter and Sage | served with Sautéed Spinach | |
Grilled Lamb Chops | served with Mixed Vegetables | |
Roasted Chicken alla Romana | with Mashed Potatoes | |
Grilled Ribeye Steak | served with Sautéed Mixed Vegetables | |
Pan Roasted Filet Mignon alla Rossini | served with Peperonata |
Choice of Homemade Sorbet | Lemon, Peach and Raspberry | |
Freshly Whipped Vanilla Ice Cream | Shared by Table | |
Homemade Cake Selection | ||
Crêpes à la Crème | with Vanilla Ice Cream |
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