447 3rd Ave.
Timbalo di Pasta - capellini pasta with fresh basil, baby meatballs, mozzarella cheese & tomato ragu, wrapped with grilled zucchini, baked with bechamel & tomato sauce
Vitello Nunnari - center-cut loin of natured veal chop, pounded, lightly breaded, topped with prosciutto, juliennes of tomato & mozzarella baked with a touch of brown gravy
Anatra Aurora - boneless breast of duck pounded and breaded with almonds pan fried topped with a triple sec glaze, served with risotto milanese & spinach salad
Calamari Ripieni - baby calamari stuffed with seafood mousse, sauteed with garlic, extra virgin olive oil & onions in a light tomato sauce
Boccocini Di Tonno - center cut loin of yellow fin tuna pounded, stuffed with calamari, portabello & broiled with garlic flavored oil, fresh squeezed lemon juice and white wine
Agnello Trevigiano - roasted rack of baby lamb topped with sauteed onions, Italian radicchio in a marzemino wine sauce
Galleto Alegro - cornish hen roasted with fresh herbs, topped with roasted peppers, fresh tarragon, portobello & porcine mushrooms, in a sherry wine sauce
Agnolotti con Salsa Di Noce - full moon ravioli stuffed with asparagus, shrimp, and bay scallops; sauteed with butter, shallots, puree of walnuts & a light cream sauce
Cacciatora di Spinaci - leafs of fresh spinach sauteed with garlic, olive oile, sundried tomatoes, & pine nuts, topped with grilled venison sausage
Fave Alla Paisana - puree of fava beans served over a bed of fresh spinach topped with a touch of olive oil
Pulpo Alla Griglia - grilled octopus marinated with fresh herbs
Zuppa Delizia - puree of potatoes, with onions, shiitake mushrooms, shreds of chicken, zucchini & bell peppers in a chicken broth
Crema Di Dragoncello - puree of potato, onions, garlic & watercress in a vegetable broth topped with gorgonzola cheese
Avg. Check: $25-$30
Attire: Casual Neat
Pasticcio Restaurant was established in 1980 and is a landmark institution in the Murray Hill neighborhood of New York City. In its third decade of business, Pasticcio is well known to New York City residents and attracts customers from many New York City neighborhoods and the New York metropolitan area as well as numerous visitors and tourists who enjoy the culinary delights and comfortable atmosphere of this quintessential New York Italian establishment.
The Pasticcio formula, a commitment to excellence including continuity regarding food, drink, service and atmosphere, is extremely successful. Its owner and Executive Chef Nicola Maurello, has been an integral part of Pasticcio for almost twenty years.
Nicola began his career at Pasticcio as a waiter and also filled positions such as bartender, manager and chef. Though he’s no longer hovering over the stove, Nicola casts a culinary shadow over every dish that emerges from the kitchen of his Murray Hill landmark.
Pasticcio’s eclectic and luscious cuisine reflects his “little bit of this and little bit of that” philosophy. “Pasticcio means a mix of everything put together,” Nicola explains, “Here we are a blend of all of Italy, not just one region.”
Culinary reinvention is not his only specialty—he’s also a compulsive redesigner of the restaurant’s interior and exterior space. “I’m a frustrated artist. I love to work with art. It’s why I’ve changed the decor of the place every three years,” he laughs, and then turns serious, “Consistent refinements of both the cuisine and the decor are something that customers have come to expect from me.”
PRIVATE PARTIES; OFF PREMISE CATERING; LIVE MUSIC FOR SUNDAY BRUNCH; PRICE FIXED DINNERS; PRE-THEATER MENU; DELIVERY; OUTDOOR DINING; HANDICAP ACCESSIBLE
Amex, Visa, Mastercard
Fri. & Sat.
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