CURED MEATS

CURED MEAT PLATTER serves 2 ppl 27

00
Mortadella 8
00
Speck 1 2
00
Coppa 9
00
Prosciutto di Parma 1 3
00
Finocchiona 9
00
Bresaola 1 2
00

CHEESE
CHOICE OF 3 1 8
00
CHOICE OF 5 27
00
Pecorino Toscano 9
00
Fior Di Capra 9
00
Podda Classico 1 0
00
Ubriaco Veneto 1 2
00
Mountain Gorgonzola 1 1
00
Mozzarella di Bufala 1 0
00
#PAGANINYC 289 Bleecker NYC Tel: 212-488-5800 Chef Mark Barret t
SNACKS
Crostini
Cannellini and Escarole 6
50
Drunk Chicken Livers 5
50
Local Garden Produce 6
50
Arancini
arborio rice, scamorza, tomato 7
00
Baked Veal Meatballs 8
00
ricotta, tomato sauce, Parmigiano, garlic toasts
FARM POACHED EGG 9
00

oyster mushroom, baby spinach, crispy pancetta vinaigrette
WARMED BUFFALO MOZZARELLA 9
00
tomato, radish, herb pure, toasted baguette
WHITE SHRIMP 1 2
00
sauted red onion & fennel, Pernod, parsley, lime
BRAISED BEETS 9
00
quinoa, baby arugula, citrus hazelnuts, bleu cheese, chives
DUCK LEG CONFIT 1 2
00
goat cheese, toast, dried cherry mustard
RAW WILD STRIPED BASS 1 2
00
jalapeo, grapefruit, amaranth, rock salt

Raw Shredded Kale 9
00

currants, endive, pine nuts, lemon, Parmigiano
Pagani Salad 1 0
00
escarole, radicchio, romaine, toasted bread, anchovy vinaigrette
Apple Fennel 1 0
00

arugula, feta cheese, pistachio, Ligurian olive oil
mixed Lettuces 8
00

cucumber, raw onion, tomato, red wine vinaigrette
sliced garden zucchini 9
00
grilled corn, string beans, almond vinaigrette
STARTERS SALADs
Pappardelle Bet ta s t radi t i onal Bol ognese meat sauce 1 6
00
gemelli wi l d mushrooms, pi ne nut s, arugul a, garl i c, whi te wi ne 1 8
00
tagli atelle carrot /chi ve pasta, zucchi ni , st ri ng beans, tomato 1 9
00
rigatoni brai sed rabbi t, carrot s, peas, bl ack ol i ves, sweet oni on 21
00

linguine l i t t l eneck cl ams, spi cy nduj a, garl i c, whi te wi ne, parsl ey 1 8
00
" Ravioli cacci atore" chi cken f i l l i ng 1 7
00
potato gnocchi wal nut s, gorgonzol a, bl ack t ruf f l e 1 9
00
tortelloni ri cot ta, parsl ey, asparagus, f resh sage 1 9
00
Garganelli whol e wheat, spi cy sausage, spi nach, red oni on, tomato sauce 1 9
00

FOLDED CHICKEN 1 9
00
orugulo. ormlglono. gorden lomoloes. splnoch. drled Igs
PORK TENDERLOIN 21
00
risotto, zucchini, dried plums, natural reduction
VEAL SHOULDER 25
00
potato pure, broccoli rabe, wild mushrooms, slow roasted
RUBBED SHELL STEAK 27
00
hen oI lhe voods mushrooms. rov rodlcchlo. Irled Ingerllngs
SEARED SEA SCALLOPS 23
00

smoked sun-choke pure, roasted and marinated fennel, guanciale

PRINCE EDWARD
ISLAND MUSSELS 1 7
50
fregola, currants, tomato/champage broth, fresh herb bread crumbs

MARKET CATCH
MARKET PRI CE

east coast, sustainable, local seasonal vegetables, fresh herb pure
PASTA
MEAT FISH
SIDES
ROASTED CAULIFLOWER 6
00
FLASH SPINACH 6
00
POLENTA FRIES 6
00
QUINOA 6
00


Eating raw or undercooked meat or shellfish may lead to illness
9-05-13
*GLUTEN FREE AND WHOLE WHEAT SUBSTITUTIONS AVAILABLE