page head

Our Food

Pre-Theater / Dinner

When you dine before a show, discover that a quick meal at Lattanzi doesn’t mean “fast” food. We prepare with New York theater timing in mind, yet as with every meal we serve, you delight in the freshest of ingredients, and delicious choices sumptuously presented. We make dining in New York the perfect prelude to a night on the town.


Soup of the Day
(Ask your server)
Insalata di Rucola, Pere, e Parmigiano
Fresh arugula with diced pears and shaved parmesan chesse.
Carpaccio di Tonno
Sushi grade, thinly sliced, cured tuna with capers, onions, extra virgin olive oil
Carciofi alla Giudia
Our signature dish of artichokes cooked Jewish style; sauteed with garlic and olive oil.
Polipo e Gamberetti con Rucola
Grilled octopus and shrimps with arugula salad.
Thinly sliced, cured beef with arugula and shaved parmesan.
Antipasto di Vegetali
Seasonal mixed grilled vegetables.
Mozzarella e Pomodoro
Homemade mozzarella and fresh tomato with extra virgin olive oil and basil.
Insalata Mista
Mixed greens with endive and radicchio in a house vinaigrette dressing.


Half Order of Pasta
Fettuccine al Ragu’
Homemade fettuccine in a fresh tomato and ground beef sauce.
Tortelloni al Pomodoro
Homemade, large tortellini filled with veal and chicken in a tomato sauce.
Rotolo di Spinaci e Ricotta
Homemade rolled pasta filled with ricotta cheese and spinach topped with tomato sauce.
Gnocchi Carciofi al Pomodoro
Homemade artichoke gnocchi in tomato sauce with pecorino cheese.
Capellini Primavera
Very fine spaghetti with fresh vegetables in a light garlic, butter sauce.
Ravioli con Funghi
Homemade ravioli filled with wild porcini mushrooms in a brown sauce.
Trenette al Sugo di Pesce
Homemade linguine with mixed seafood in a marinara sauce with w. wine, olive oil, and garlic.


Orata Marechiaro
Filet of Mediterranean red snapper cooked in olive oil, garlic and white wine in a light tomato sauce.
Salmone al Finocchio
Filet of salmon sauteed with fennel seeds, olive oil, garlic in a white wine and lemon sauce.
Branzino Oreganata
Filet of Mediterranean sea bass baked in olive oil, garlic, bread crumbs, capers, and white wine.
Scaloppine Pizzaiola
Veal scaloppine sauteed with peppers and marinara sauce.
Scaloppine al Marsala
Veal scaloppine with mushrooms in a marsala wine sauce.
Scaloppine piccata
Veal scaloppine sauteed with w. wine, lemon, capers, and fresh herbs.
Pollo Capriccioso
Boneless chunks of chicken with peppers, onions, and oregano in a tomato sauce.
Pollo Milanese
Chicken beast pounded thin, breaded, fried, and topped with salad, diced mozzarella, and chopped tomatoes.
Pollo Paillard
Boneless breast of chicken, pounded thin, marinated, grilled, and served with mixed green salad.


Bistecca di Manzo
Boneless black angus shell steak, grilled or topped with peppers, onions, and tomato sauce
Filetto di Manzo
Prime black angus filet mignon, grilled with mushrooms
Vitello ai Funghi
Grilled veal chop with fresh mushrooms topped with a brown sauce.
Scampi Angela
Grilled shrimp with garlic, w. wine, and mushrooms.
Costolette di Agnello
Grilled lamb chops with garlic and rosemary.
Salmone alla Griglia
Grilled filet of salmon.
Grigliata Mista
Mixed grill of lamb, chicken, and veal
Pesce Spada
Grilled swordfish marinated with fresh herbs.

CONTORNI(Side order of vegetables)

Fagiolini all’Agro
String Bean in vinaigrette
Spinaci Saltati
Sauteed in garlic, olive oil
Broccoli Romani
Sauteed in garlic, olive oil
Broccoli Rape
Sauteed in garlic, olive oil

All Dishes are portioned for One Person Only