Address: 963 Lexington Avenue
Block: Lexington Avenue between 70th & 71st
Phone: 212-570-2335
Website: http://www.lumirestaurant.com
Features: Italian
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| Lunch Menu | ||
| Le Insalate | ||
| Insalata Riccia, Gorgonzola Uva Passa frisee, gorgonzola cheese, raisins, pine nuts |
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| Insalata Di Assisi salad of arugula, radicchio, carrot and walnuts |
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| Insalata Di Stagione salad of assorted seasonal greens |
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| Insalata Di Asparagi Con Lattughette E Salsa Agli Arumi asparagus, endive, radicchio, orange and mashe salad with shavings of parmesan in a citrus vinaigrette |
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| Rughetta Selvatica wild arugula, cherry tomatoes and shavings of parmesan |
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| Gli Antipasti | ||
| Fegatini Di Pollo Caramello Aceto Balsamico, Cime Di Rape sauteed chicken livers in a balsamic caramel reduction and broccoli rabe |
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| Tartara Di Salmone All Arancia salmon tartar, topped with mixed greens, pine nuts, herbs, orange dressing |
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| Caprino Al Erbe, Verdure Di Stagione steamed vegetables with homemade herbed goat cheese |
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| Giardinetto Al Perfumo Di Erbe Con Funghi a variety of herbed grilled garden vegetables and mushrooms |
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| Calamari E Zucchini Fritti squid and zucchini lightly dusted in flour and fried golden |
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| Caprese buffalo mozzarella with tre colore salad, tomato and basil |
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| Minestra Del Giorno soup of the day |
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| Le Paste | ||
| Gnocchi Di Patate Al Sugo Di Cingliale, Rosmarino potato gnocchi with tuscan wild boar ragu and rosemary |
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| Tagliatelle Al Sugo Di Agnello homemade flat noodle with braised lamb ragu |
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| Spaghetti Al Aglio, Olio, Pomodoro E Peperoncino with garlic, olive oil, tomato, and red peppers |
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| Panzotti Alla "Casalinga" hand made ravioli with veal, in a wild mushroom sauce |
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| Cavatelli, Pancetta, Aceto Balsamico Basilico E Pecorino shell-shaped pasta with pancetta ham, basil, tomatoes balsamic vinegar and pecorino romano cheese |
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| Linguine Alle Vongole Veraci with clams, garlic, parsley, and olive oil |
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| Fusilli Alla Siciliana corkscrew-shaped whole wheat pasta with eggplant, mozzarella, tomato sauce |
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| Risotto preparation changes daily | ||
| Half Portions Of Pasta add |
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| Pesce E Carni | ||
| Capesante Dorate all'Olio D'Oliva, Carciofi Stufati sea scallops sauteed in olive oil and lemon, with braised artichokes |
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| Petto Di Pollo Alla Milanese chicken breast in herbed bread crumbs, topped with arugola and tomato |
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| Salmone Alla Griglia, Melanzane Al Forno Pesto Alla Genovese salmon filet, grilled, served over eggplant "pasticio" and drizzled with pesto sauce |
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| Merluzzo Pure Di Fagioli Ucceletta cod fish filet pan-seared, with tuscan cannellini bean puree, crisp pancetta and parsley |
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| Braciole D'Agnello Con Insalata Tre Colore E Pere lamb chops grilled, with endive, radicchio, arugula and pear salad |
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| Petto Di Pollo "Erbe Sotto La Pelle", Verdure Saltate chicken breast, herbs inserted under the skin, roasted with garden vegetables |
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| Luganica Con Ceci warm salad of sweet sausage, chick peas and leeks |
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| Menu By Matteo Remperini | ||
| Dinner Menu | ||
| Gli Antipasti | ||
| Fegatini Di Pollo, Caramello Acetto Balsamico Cime Di Rape sauteed chicken livers, in a balsamic caramel reduction and broccoli rabe |
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| Tartara Di Salmone all Arancia salmon tartar, topped with mixed greens, pine nuts, herbs, orange dressing |
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| Caprino Al Erbe, Verdure Di Stagione steamed vegetables with homemade herbed goat cheese |
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| Caprese buffalo mozzarella with tre colore salad and roast red peppers |
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| Calamari E Zucchini Fritti squid and zucchini lightly dusted in flour and fried golden |
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| Minestra Del Giorno soup of the day |
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| Luganica Con Ceci warm salad of sweet sausage, chickpeas and leeks |
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| Le Insalate | ||
| Insalata Di Stagione salad of assorted seasonal greens |
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| Insalata Di Assisi salad of arugola, radicchio, carrot and walnuts |
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| Insalata Riccia, Gorgonzola Uva Passa frisee, gorgonzola cheese, raisins, pine nuts, lemon dressing |
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| Le Paste | ||
| Gnocchi Di Patate Al Sugo Di Cingliale, Rosmarino potato gnocchi with tuscan wild boar ragu, and rosemary |
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| Spaghetti Al Aglio, Olio, E Pomodoro with garlic, olive oil, tomato, and red peppers |
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| Panzotti Alla "Casalinga" homemade ravioli with veal, in a wild mushroom sauce |
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| Cavatelli, Pancetta, Acetto Balsamico, Basilico E Pecorino shell shaped pasta with pancetta ham, basil, tomatoes, balsamic vinegar, and pecorino romano cheese |
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| Linguine Alle Vongole Veraci with clams, garlic, parsley, and olive oil |
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| Tagliatelle Al Sugo Di Agnello homemade flat noodle with braised lamb ragu |
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| Fusilli Alla Sicilian corkscrew-shaped whole wheat pasta with eggplant, mozzarella, tomato sauce |
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| Risotto preparation changes daily | ||
| Half Portion Of Pasta add |
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| Pesce | ||
| Salmone Alla Griglia, Melanzane Al Forno Pesto Alla Genovese salmon filet grilled, served over eggplant "pasticio", drizzled with pesto sauce |
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| Merluzzo Pure Di Fagioli Ucceletta cod fish filet pan-seared, with tuscan cannellini bean puree, crisp pancetta and parsley |
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| Capesante Dorate All' Olio D' Oliva Carciofi Stufati sea scallops sauteed in olive oil and lemon, with braised artichokes |
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| Branzino Intero whole roasted wild striped bass served with vegetables of the day | ||
| Carne | ||
| Filetto Di Mano Al Pepe Nero, Salsa Al Chianti Patate Schiacciate All' Olio Extra Vergine black pepper crusted filet mignon, in a chianti sauce, with shoestring parmesan fries and spinach timballo |
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| Ossobuco In "Gremolata", Risotto Verde veal shank with tomatoes, garlic, parsley, and lemon zest, served with herbed risotto |
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| Petto Di Anatra Al Vin Santo, Uva Sultanina, Mela Al Forno sliced breast of duck, marinated in vin santo, with baked apple, grapes and raisins |
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| Petto Di Pollo "Erbe Sotto Al Pelle" Verdure Saltate chicken breast, herbs inserted under the skin, roasted with garden vegetables |
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| Costolette Di Agnello Alle Griglia, "Caponata" lamb chops grilled with herbs with "caponata" vegetables |
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| Gluten Free | ||
| Le Insalate | ||
| Stagione salad of assorted seasonal greens |
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| Insalata Di Assisi salad of arugula, radicchio, carrot and walnuts |
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| Insalata Di Carcciofini shavings of baby artichokes, with lemon, olive oil and parmesan |
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| Gli Antipasti | ||
| Gratin Di Caprino Con Lenticchie warm goat cheese, wrapped in zucchini, served over lentils |
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| Carpaccio Di Tonno thin slices of cured tuna with capers, black olives and greens |
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| Vegetali E Funghi Alla Griglia a variety of grilled vegetables and mushrooms |
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| Insalata Caprese buffalo mozzarella with tre colore salad, and roasted peppers |
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| Minestra soup of the day |
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| Le Paste | ||
| Spaghetti Di Riso Al' Pomodoro E Basilico rice based spaghetti with tomato and basil |
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| Spaghetti Di Riso Con Pollo E Funghi Misti rice based spaghetti with chicken and assorted mushrooms |
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| Spaghetti Di Riso Con Gamberi rice based spaghetti with shrimp, asparagus and tomatoes |
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| Appetizer Portions Of Pasta Available | ||
| Pesce | ||
| Salmone Al Fono Con Lenticchie salmon filet, roasted, served over tri-colored lentils, flavored with pancetta bacon and shallots |
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| Cacciucco Alla Toscana spicy tuscan seafood stew |
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| Branzino whole roasted wild striped bass | ||
| Carne | ||
| Fileto Di Manzo Al' Rosmarino filet mignon, seared with rosemary, served with spinach and black olive flavored mashed potatoes |
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| Polletto Al Forno Con Cime Di Rape whole baby chicken split and roasted, served with broccoli rab and roasted potatoes |
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| Costolette Di Agnello lamb chops, seasoned with seven herbs, grilled, served with asparagus and roasted potatoes |
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| Maiale Con Fagioli marinated pork tenderloin with bacon, white beans and chicory |
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| Dolci | ||
| Gelatto flavors of hazelnut and vanilla |
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| Sorbetto flavors of chocolate and strawberry |
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| Assortmenti Dei Frutti Freschi platter of fresh fruit and berries |
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| Prix Fixe | ||
| 3 Courses Prix Fixe Menu $25. Includes Choice Of: | ||
| Antipasti | ||
| Insalata Stagione | ||
| Minestra Del Giorno | ||
| Secondi | ||
| Pollo Milanese | ||
| Spaghetti Al Aglio | ||
| Olio | ||
| Pomodoro E Peperoncino | ||
| Dolci | ||
| Gelato | ||
| Sorbetto | ||
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| Desserts | ||
| Torta Di Pistachio vanilla sponge cake layered with pistachio cream, topped with pistachio nuts and cream |
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| Tiramisu lady fingers soaked in espresso, layered with mascarpone cream |
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| Zabaglione vanilla sponge caked with layers of light eggnog custard, topped with a basket weave of zabaglione cream |
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| Torta Di Amaretto sponge cake, moistened with amaretto liquor, layered with amaretto cream, topped with dark chocolate frosting |
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| Gianduja dark chocolate sponge cake layered with chocolate hazelnut cream, topped with dark chocolate frosting |
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| Frutta Di Bosco almond sponge cake layered with rum cream and berry fruit filling, topped with fresh wild berries and cream |
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| Tartufo Romano made with fresh creamy vanilla and chocolate ice cream, center filled with sliced nuts and a cherry, topped in the finest bittersweet chocolate |
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| Gelato vanilla & hazelnut |
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| Sorbetto chocolate, strawberry & lime |
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| Fruit Plate |
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| Tuscan Cheese Platter fresh and aged pecorino toscano cheese with apples, honey and walnuts |
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| Cantucci traditional tuscan almond biscotti |
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| Cantucci Vin Santo traditional tuscan almond biscotti with italian dessert wine |
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