With Umberto’s safely relocated to Mulberry Street, the restaurant’s former Broome Street digs will go back to their clam-house roots when Crudo Vineria Con Cucina opens June 15. The large space has been divided into two storefronts, with Crudo getting the corner chunk and Sal’s of Little Italy taking the space next door. Crudo — headed by the team behind the East Village Cuban-Italian spot Candela Candela — will serve southern Italian fare, with a raw bar as the center of attention. Imported Italian fish will be highlighted on the menu’s rainbow of tartars, ceviches, and carpaccios, as in the tartara di pesce spada, swordfish tartar with orange zest, black olives, and red seedless ruby grapes. The wine list also heads south, with vinos focused on regions like Sicily, Calabria, and Puglia. Check out the full food menu below.
Crocchette di baccala’ con coulis di pomodoro perino
Cod croquettes served with grape tomato coulis
12.00
Tartara di salmone con le sue uova, mousse di carciofi e crostini di pane fritti
Wild salmon tartar served with artichoke mousse, salmon roe, fried bread crostini
14.00
Trio di tonno
Bigeye tuna served three ways: tartar, black and blue, carpaccio
18.00
Tartara di pesce spada
Swordfish tartar with orange zest, black olives served over red seedless ruby grape carpaccio 14.00
Tartara di branzino Mediterraneo
Mediterranean sea bass tartar served with fennel and orange salad and micro green
12.00
Sevice di capesante in salsa di peperone giallo e mais e dadolata di asparagi e peperoni rossi
Scallops ceviche with yellow pepper and corn sauce with asparagus and red pepper relish
12.00
Carpaccio di polipo con rucola, finocchi e pepe rosa
Octopus carpaccio with baby arugula, fennel and pink pepper corn
12.00
Gazpacho di melone con polpa di astice e prosciutto croccante
Cantaloupe melon served with lobster pulp and crispy prosciutto
18.00
Fritto di seppioline, cipolla rossa su letto di radicchio con salsa di pomodoro piccante
Fried cuttlefish and red onions served with radicchio salad and spicy tomato coulis
12.00
Insalata riccia con sgombro alla menta e sorbetto al limone
Mint marinated fillet of mackerel over frisée salad served with lemon sorbet
12.00
Insalata di mare in salsa Bernese su foglie di vite
Seafood salad with Bernese sauce served with grape leaves
14.00
Insalata d’ Estate
Endive, baby watercress, radishes, baby arugula and bigeye tuna in lemon dressing
12.00
Insalata Mista con Pomodorini Marinati
Mixed baby green salad served with baby carrots, cucumber, marinated cherry tomatoes
10.00
Capellini d’angelo all’aglio, olio e peperoncino con ricci di mare
Angel hair pasta sautéed with garlic, extra virgin olive oil, crushed red pepper and sea urchin
18.00
Mezzi paccheri al profumo di zafferano con bocconcini di pesce spada, e olive e pistacchi
Mezzi Paccheri pasta with diced swordfish, olives, pistachios and saffron
18.00
Linguine, fave e frutti di mare
Handmade linguine pasta sautéed with fava beans, and mixed seafood
20.00
Risotto mantecato con vaniglia limone e scampi
Carnaroli rice with fresh vanilla beans, lemon and langoustine
22.00
Filetto di branzino cotto nel sale e origano con patate e carciofi arrosto
Filet of Mediterranean sea bass cooked in sea salt and oregano served with roasted potatoes and artichoke
24.00
Triglie al forno con broccoli rapa
Whole aged red mullet with broccoli rabe and citrus vinaigrette
20.00
Cotolette di pesce spada con rucola e pomodori cirietto
Pan fried sword fish served with baby arugula and grape tomatoes
26.00
Bistecca di tonno cipolle brasate e fave
Seared tuna steak with braised onions and fava beans
30.00
Crudo Vineria con Cucina, 178 Mulberry St., at Broome; 646-559-0640
