what to eat

Frog-Leg Risotto and Other Things to Eat at Bigoli, Opening Monday

He might look serious, but the man loves kumquats.

He might look serious, but the man loves kumquats.Photo: Courtesy Bravo

We already told you that celeb chef Alex Stratta would be opening his first New York restaurant, Bigoli, and now that time is nearly upon us. On Monday — maybe before, says a rep — Stratta, who's decorated with a James Beard Award and multiple Michelin stars (though you probably know him from Top Chef Masters), will roll out the dinner-only spot in the former Gonzo brownstone space. We've gotten our hands on the menu, which relies on a blazing oven for many of its specialties, including wood-fired clams and a prosciutto-stuffed pork chop; and pastas are made in-house. There's also a panoply of not-your-typical Italian dishes (porcini and watercress risotto with frog’s legs, 24-hour duck-leg confit with turnips and kumquats), which sounds refreshing in the midst of this Nonna's-cooking boom. Check out the full lineup below.

COLD ANTIPASTI

Carpaccio with Two Way Artichokes

Greens, ricotta salata, marinated artichokes, fried shaved artichokes, eggplant puree crostino 17

Salumi & Prosciutto

Parmigiana, wild arugula, lemon dressing 16

Buratta & Heirloom Tomato

Creamy mozzarella, black olive, zucchini bruschetta 14

Beet & Roasted Pear Salad

Apple cider-hazelnut vinaigrette, goat cheese crostino, toasted hazelnuts 13

Hearts of Romaine

Creamy garlic dressing, croutons, anchovy 10

Baby Arugula, Apple & Fennel Salad

Dried figs, ricotta salata, toasted Marcona almonds, fig-red wine vinaigrette 12

HOT ANTIPASTI

Chickpea Fries

Sun-dried tomato & roasted garlic dipping sauce 9

Spiced Butternut Squash Soup

‘Fegato’ crostino, candied chestnut crumble, sultana raisins 9

Wood-Fired Clams

Seasoned breadcrumbs, pancetta, white wine, olive oil, garlic 13

Grilled Octopus

Warm white bean salad, roasted peppers, sun-dried tomatoes, sweet & sour orange zest 14

Twenty Four Hour Duck Leg Confit

Marinated, slow cooked, served crispy with honey braised turnips, spiced kumquats, candied walnuts, toasted sesame seeds, endive salad 13

PASTA

Bigoli with Red Wine Braised Oxtail

Cippolini onions and parsnips, spiced currants, toasted walnuts, fried sage leaves 24

Gnudi with Roasted Wild Mushrooms, Wilted Spinach and Brown Butter

Light, ricotta and mascarpone mini dumplings 22

Rigatoni with Tomato & Basil 19

Roasted Porcini and Watercress Risotto with Frog’s Legs

Aged Parmigiano, sautéed frog’s legs 27

Lobster Raviolo

Zucchini, lobster, oven-dried tomatoes, basil, sea-urchin citrus butter sauce 32

Braised Veal Agnolotti

Mini ravioli stuffed with braised veal, pecorino, glazed leeks, carrots, root vegetables, veal jus 23

Spicy Orecchiette

Small oval pasta, roasted guinea hen, fennel sausage, roasted escarole, broccolini, Parmigiano 21

Gnocchi with Vermouth Butter Sauce & Fontina

Potato dumplings, Fontina, chives 22

ENTREES

Wood-Fired, Double-Cut, Kurobuta Pork Chop

Prosciutto, Fontina & sage stuffed with dried cherry, caramelized apple and Marcona almond relish 33

Whole Roasted Black Bass with Fennel & Blood Orange Salad

De-boned whole fish with Spanish olives, lemon-blood orange vinaigrette 28

Marinated Game Hen ‘al Mattone’ (‘Under a Brick’)

Watercress, charred Meyer lemon 27

Barolo Braised Beef Short Rib

Porcini mushroom & bone marrow gratin served inside marrow bone 26

Veal Milanese

Breaded, pan sautéed with wild arugula, cherry tomato, shaved Parmigiano 28

Wood-Fired Prime Ribeye

Gremolata, roasted garlic-horseradish cream 49

Orata with Brown Butter-Lemon Sauce

Whole, boneless fish with roasted vegetables, pine nuts, raisins 28

Tuscan Style Oven Braised Veal

Slow braised in white wine, Swiss chard, chickpeas 25

CONTORNI

Creamy Horseradish Potatoes

Stewed Giant White Beans, Escarole & Tomato

Roasted Yukon Potatoes with Rosemary & Garlic

Baked Mac & Fontina Cheese

Cauliflower Gratin

Chickpea Crespelle

Roasted Lettuce with Pancetta, Garlic & Thyme

Mascarpone & Parmigiano Polenta

Garlic and Herb Bruschetta with Bel Paese Cheese

Market Vegetable of Day

7 each

DESSERT

Ricotta Cheesecake with Biscotti Crust, Blood Orange Marmalade and Basil

Pistachio Cake with Mascarpone Custard, Apricot Sorbet and Candied Pistachios

Olive Oil Pound Cake with Caramelized Apple and Currant Relish, Chestnut Honey and Crème Fraiche Gelato

9 each

Bigoli, 140 W. 13th St.; 212-647-1001

Earlier: Alex Stratta to Open First NYC Restaurant, Bigoli

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