A Sweeter Valentine’s Day

Consistently Sweet and Delicious Wines -

Without the Guesswork

Along with chocolates and flowers, the upcoming Valentine’s Day is worthy of something special – perhaps a delicious dessert, perhaps delicious, sweet wines to go with that dessert.

Quady Winery (www.quadywinery.com) has been making delightful, very creative, award-winning sweet wines in Madera, CA since 1975, shipping their wines to connoisseurs in the U.S. and worldwide.

Quady wines are available at retail in all major markets in the U.S. In addition, Quady ships direct to many states; see www.quadywinery.com for more details.

Something Different – and Predictable – for a Change

And, unlike the uncertainly and guesswork we have all experienced opening a bottle of wine – only to find it has gone bad – these wines are consistently delicious and predictable.

Sweetness comes in many forms, perhaps as an aperitif before a great meal, wonderful as a sweet wine pairing with many desserts – and many people have not tasted excellent sweet wines.

There is Essensia, made from delicious Orange Muscat grapes (known in Italy as Orange Blossom Muscat), a delicious accompaniment to desserts, especially chocolate and those containing almonds, peaches, apples or apricots. With sparkling water, Essensia makes a refreshing spritzer; with sparking wine you have an Essensia Royale. Delicious.

Suggested retail price: $12 – $14 (375 ml), $24 (750 ml).

Disclosure

Elysium – Made from the Black Muscat grape with a rose and litchi scent and especially appropriate for Valentine’s with the heart on the label. Elysium is perhaps the best accompaniment for dark chocolate dessert. A Holiday celebration made simple? A bottle of Elysium, a red ribbon and the finest chocolate dessert you can find.

Suggested retail price: $12 – $14 (375 ml), $24 (750 ml).

Quady’s Batch 88 Starboard, is, yes, Port. But, of course, it can’t be "Port" because that comes from a place in Portugal, the Douro River Valley. Since "starboard" (right) is the opposite nautical direction to port (left) that’s how it got its name. The grapes in this world-class port are primarily Tinta Roriz from the Madera, CA area, a blend of several vintages, 190 proof neutral grape spirits (instead of the usual 140 proof fortifying brandy) and then aged, on average, five years. Superb for those who love a great, after-dinner Port.

Suggested retail price: $25 (750 ml).

Red Electra is a yummy wine with only 5% alcohol. It has a pretty red color, tastes grapy and sweet, and has a tangy sparkly feel. It’s a good wine for angels to drink when they party because with only 5% alcohol, they can party longer.

Suggested retail price: $12 – $14 (375 ml)

Bookmark to:

507 9^th Ave

212-244-0088

http://www.ilpuntoristorante.com/

_____________________________________________________________

By Nancy Walman

RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto

Il Punto is a very high-end Italian restaurant on a very “happening” strip of  Ninth Avenue at West 38th Street. Owned by Tony Pecora  who has many businesses in the city, the executive chef is Michaela Orsini. Orsini  is one of the most exciting Italian chefs in New York. He makes everything in-house from the puffy focaccia  to his glorious desserts for which he is known.  

Tuna Crudo with Ginger-Mustard Sauce

The name means “destination” and a destination it should be. You might walk by the unassuming facade, but  in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting.

Start with an excellent  house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine card guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy But what’s unique about this amazing ristorante is the chef’s range of culinary execution .

Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the most delicious Crudo  the (Italian version of Sashimi} in town: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant.

Setting the tome with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant.

Pasta Perfect

Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO,  LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dent, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at  three recent venues that received accolades from the media.

There are many other unusual pasta options including two we didn’t: sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .

Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused  POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello, and prepared incorrectly,  chef Orsini gets it right. His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA  is a deliciously healthy option.

Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.

Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis  or the fabulous home-made ice creams.

Service is guiding a solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino( priced in the mid-$40s).Don’t expect an empty restaurant.  Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+”  Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s finest small Italian restaurants! 

The Succulent Veal Chop

  CIOPPINO

STUZZICHINO  13

COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS

SFIZI ALL’ ITALIANA 15  

PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES

MELANZANE SOTT’OLIO 10

EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL

CALAMARI FRITTI  12

FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT

CARPACCIO DI MANZO 14

PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING

TORTINE DI GRANCHIO 14

MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE

POLIPO SU BRUSCHETTA 13

PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS

SEPPIOLINE AL FORNO 14

BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED

CRUDO DI TONNO  14

SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE

CARCIOFINI RIPIENI 12

STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE

AFFETTATO DI CINGHIALE  12

PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION

CRUDO DI POLIPO  13

SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT

CRUDO DI SEPPIA  13

SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING

MINESTRE

MINESTRONE 10

THE ORIGINAL VEGETABLE SOUP

PASTA E FAGIOLI  10

PASTA AND BEANS

PISELLI CON SEPPIE 11

FRESH GREEN PEA SOUP WITH SQUID

CONTORNI

BIETOLE STUFATE 6

STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE

RAPETTE E FAGIOLI 8

BABY BROCCOLI RABE WITH BAKED WHITE BEANS

CICORIE E FAVE 6

BITTER GREENS WITH FAVA BEANS PUREE

PATATE E ZUCCA 6

BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL

PATATINE FRITTE E INSALATA 7

FRIED POTATOES AND BABY GREENS

INSALATE

CETRIOLI E POMODORI 9

CUCUMBERS, TOMATOES AND BALSAMIC DRESSING

MORE DI GELSI  10

BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING

PERA 9

PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING

INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10

ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING

INSALATA GRECA IL PUNTO 11

GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING

PRIMI

FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15

WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE

TORTELLONI NERI CON CODA DI ROSPO 16

LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE

PIZZOCCHERI AI FRUTTI DI BOSCO 15

SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE

SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15

RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO

PACCHERI AL SUGO DI GUANCIALE 15

LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES

PAPPARDELLE DELLA SELVA NERA 16

WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF

TIMBALLO 18

LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO

CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15

TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI

STRASCINATE AL SUGO 15

EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU

RISOTTO AI FRUTTI DI MARE 18

RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS)

LUNE D’ARAGOSTA 16

LOBSTER RAVIOLI IN A PINK COGNAC SAUCE

STROZZAPRETI AL SUGO DI CINGHIALE 15

PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU

ZITI MELANZANE AL FORNO 15

PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE

SECONDI

ORATA ALLA BOSCAIOLA 25

ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES

CONIGLIO ALLA CACCIATORA 24

STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE

CIOPPINO 27

RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH

BISTECCA DI MANZO ARROSTITA 32

CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES

POLLO ASSUT ASSUT 20

CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE

SPIGOLA IN TEGAMINO 24

FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE

SARAGO OREGANATO 24

OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES

LOMBATINA AL VINCOTTO 35

GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH

CODA DI ROSPO 21

ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE

BRACIOLETTINE AL SUGO 20

BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA

COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35

GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES

OSSOBUCO DI TACCHINO 24

ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA

TRIPPA DELL’ OSTE 18

SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS

SALMONE ALLA BRACE 24

GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO

DENTICE AL CARTOCCIO 25

RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES

WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY

11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM

SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

________________________________________________________

Pre Theatre Menu

Choice of one

Pasta e Fagioli

pasta and beans

Calamari Fritti

fried calamari tomato sauce with a hint of heat

Cetrioli e Pomodori

cucumbers, tomatoes and balsamic dressing

More di Gelsi

baby greens, cherry tomatoes, berries and honey, toasted

walnuts and balsamic dressing

Choice of one

Sarago Oreganato

oven roasted porgie, crusted with herb bread crumbs,

roasted potatoes and vegetables

Pollo Assut Assut

chicken pieces on the bone sautéed with garlic, rosemary,

lemon juice and a splash of white wine

Paccheri al Sugo di Guanciale

large rigatoni with beef cheeks, fresh ground

tomato and spices

Coniglio alla Cacciatora

stewed rabbit with mushrooms in a white wine sauce

Dolce e Café

$30.00 ++

WE SERVE LUNCH

MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM

SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM

INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

_________________________________________________________

Post Theatre Menu

Choice of one

Minestrone

the original vegetable soup

Pera

pear poached in red wine, with cinnamon sticks, served with arugula,

gorgonzola cheese, bacon and walnuts, lemon dressing

Choice of one

Spigola in Tegamino

fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs

in a white wine sauce

Salmone alla Brace

grilled atlantic served in a nest of julienne vegetables and roasted potato

Strascinate al Sugo

earlobe shaped pasta with a traditional mediterranean ragu

Dolce e Café

$30.00 ++

One of The Terrific Pastas, Pictured Below

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

____________________________________________________

DESSERTS:

1. Pera Al Barolo

Pear w Barolo red wine, cinnamon and ponna cotta

2. Crostata Di Frutta di Bosco

Tart w/ Mixed Berries

3. Tiramisu

The classic pick me UP

4. Arance il Punto

Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce

5. Napoleone Al Cioccolato

Chocoloate Napoleon w/ wild cherries

6. Torta Al Formaggio

Italian Cheese cake w/ strawberries culis

7. Tortino di Cioccolato con lamponi grattinate

Chocolate cake w/ raspberries, gratine

8. Crema Bruciata

Crème Brule

9. Crostata di Mela

Apple tart w/ caramelized mixed berries and vanilla ice cream

10. Tartufo Gelato

Ice cream truffles

11. Gelato Vinilia

Vanila Ice cream

12. Gelato al cioccolato

Chocolate Ice cream

13. Sorbetto Al limone

Lemon Sorbet

14. Sorbetto Al Mango

Mango sorbet

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

507 9^th Ave (at W. 38th Street)

212-244-0088

http://www.ilpuntoristorante.com/

_____________________________________________________________

By Nancy Walman

RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto

Il Punto is a very high-end Italian restaurant on a very “happening” strip of  Ninth Avenue at West 38th Street. Owned by Tony Pecora  who has many businesses in the city, the executive chef is Michaela Orsini. Orsini  is one of the most versatile Italian chefs in New York. He makes everything in-house from the puffy focaccia  to his glorious desserts for which he is known.  

Tuna Crudo with Ginger-Mustard Sauce

The name means “destination” and a destination it should be. You might walk by the unassuming facade, but  in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting.

Start with an excellent  house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine cart guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy. But what’s unique about this amazing ristorante is the chef’s range of culinary execution .

Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the incredibly delicious Crudo  (the Italian version of Sashimi}: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant.

Setting the tone with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, simmered in CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant.

Pasta Perfect

Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO,  LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dente, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at  many venues that received accolades from the media.

There are other unusual pasta options including two we didn’t sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .

Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused  POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello (perhaps he was the brother-in-law of Sr. Rossini), and prepared incorrectly (off the bone and bludgeoned with sauce),  chef Orsini gets it right. His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA  is a deliciously healthy alternative.

Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and  CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.

Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis  or the fabulous home-made ice creams.

Service is guiding and solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino (priced in the mid-$40s). Don’t expect an empty restaurant.  Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+”  Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s most gratifying Italian restaurants! 

The Succulent Veal Chop

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

  CIOPPINO

STUZZICHINO  13

COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS

SFIZI ALL’ ITALIANA 15  

PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES

MELANZANE SOTT’OLIO 10

EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL

CALAMARI FRITTI  12

FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT

CARPACCIO DI MANZO 14

PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING

TORTINE DI GRANCHIO 14

MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE

POLIPO SU BRUSCHETTA 13

PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS

SEPPIOLINE AL FORNO 14

BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED

CRUDO DI TONNO  14

SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE

CARCIOFINI RIPIENI 12

STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE

AFFETTATO DI CINGHIALE  12

PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION

CRUDO DI POLIPO   13

SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT

CRUDO DI SEPPIA  13

SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING

MINESTRE

MINESTRONE 10

THE ORIGINAL VEGETABLE SOUP

PASTA E FAGIOLI  10

PASTA AND BEANS

PISELLI CON SEPPIE 11

FRESH GREEN PEA SOUP WITH SQUID

CONTORNI

BIETOLE STUFATE 6

STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE

RAPETTE E FAGIOLI 8

BABY BROCCOLI RABE WITH BAKED WHITE BEANS

CICORIE E FAVE 6

BITTER GREENS WITH FAVA BEANS PUREE

PATATE E ZUCCA 6

BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL

PATATINE FRITTE E INSALATA 7

FRIED POTATOES AND BABY GREENS

INSALATE

CETRIOLI E POMODORI 9

CUCUMBERS, TOMATOES AND BALSAMIC DRESSING

MORE DI GELSI  10

BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING

PERA 9

PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING

INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10

ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING

INSALATA GRECA IL PUNTO 11

GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING

PRIMI

FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15

WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE

TORTELLONI NERI CON CODA DI ROSPO 16

LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE

PIZZOCCHERI AI FRUTTI DI BOSCO 15

SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE

SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15

RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO

PACCHERI AL SUGO DI GUANCIALE 15

LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES

PAPPARDELLE DELLA SELVA NERA 16

WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF

TIMBALLO 18

LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO

CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15

TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI

STRASCINATE AL SUGO 15

EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU

RISOTTO AI FRUTTI DI MARE 18

RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS)

LUNE D’ARAGOSTA 16

LOBSTER RAVIOLI IN A PINK COGNAC SAUCE

STROZZAPRETI AL SUGO DI CINGHIALE 15

PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU

ZITI MELANZANE AL FORNO 15

PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE

SECONDI

ORATA ALLA BOSCAIOLA 25

ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES

CONIGLIO ALLA CACCIATORA 24

STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE

CIOPPINO 27

RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH

BISTECCA DI MANZO ARROSTITA 32

CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES

POLLO ASSUT ASSUT 20

CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE

SPIGOLA IN TEGAMINO 24

FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE

SARAGO OREGANATO 24

OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES

LOMBATINA AL VINCOTTO 35

GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH

CODA DI ROSPO 21

ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE

BRACIOLETTINE AL SUGO 20

BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA

COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35

GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES

OSSOBUCO DI TACCHINO 24

ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA

TRIPPA DELL’ OSTE 18

SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS

SALMONE ALLA BRACE 24

GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO

DENTICE AL CARTOCCIO 25

RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES

WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY

11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM

SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

________________________________________________________

Pre Theatre Menu

Choice of one

Pasta e Fagioli

pasta and beans

Calamari Fritti

fried calamari tomato sauce with a hint of heat

Cetrioli e Pomodori

cucumbers, tomatoes and balsamic dressing

More di Gelsi

baby greens, cherry tomatoes, berries and honey, toasted

walnuts and balsamic dressing

Choice of one

Sarago Oreganato

oven roasted porgie, crusted with herb bread crumbs,

roasted potatoes and vegetables

Pollo Assut Assut

chicken pieces on the bone sautéed with garlic, rosemary,

lemon juice and a splash of white wine

Paccheri al Sugo di Guanciale

large rigatoni with beef cheeks, fresh ground

tomato and spices

Coniglio alla Cacciatora

stewed rabbit with mushrooms in a white wine sauce

Dolce e Café

$30.00 ++

WE SERVE LUNCH

MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM

SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM

INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

_________________________________________________________

Post Theatre Menu

Choice of one

Minestrone

the original vegetable soup

Pera

pear poached in red wine, with cinnamon sticks, served with arugula,

gorgonzola cheese, bacon and walnuts, lemon dressing

Choice of one

Spigola in Tegamino

fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs

in a white wine sauce

Salmone alla Brace

grilled atlantic served in a nest of julienne vegetables and roasted potato

Strascinate al Sugo

earlobe shaped pasta with a traditional mediterranean ragu

Dolce e Café

$30.00 ++

One of The Terrific Pastas, Pictured Below

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

____________________________________________________

DESSERTS:

1. Pera Al Barolo

Pear w Barolo red wine, cinnamon and ponna cotta

2. Crostata Di Frutta di Bosco

Tart w/ Mixed Berries

3. Tiramisu

The classic pick me UP

4. Arance il Punto

Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce

5. Napoleone Al Cioccolato

Chocoloate Napoleon w/ wild cherries

6. Torta Al Formaggio

Italian Cheese cake w/ strawberries culis

7. Tortino di Cioccolato con lamponi grattinate

Chocolate cake w/ raspberries, gratine

8. Crema Bruciata

Crème Brule

9. Crostata di Mela

Apple tart w/ caramelized mixed berries and vanilla ice cream

10. Tartufo Gelato

Ice cream truffles

11. Gelato Vinilia

Vanila Ice cream

12. Gelato al cioccolato

Chocolate Ice cream

13. Sorbetto Al limone

Lemon Sorbet

14. Sorbetto Al Mango

Mango sorbet

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

Take a moment to enjoy the good life in 2010. Peruse Cartier jewelry from Liz and Princess Grace at Taj Campton Place, sit fireside for the big game in Taj Boston tailgate suites, celebrate the high-art lifestyle of Beijing at the Opposite House, and venture behind the Golden Door for Naples Grande’s Spa Til Dawn. Read on…

CARTIER AND CAMPTON PLACE

Celebrating Cartier’s 100 years in the U.S., the Fine Arts Museums of San Francisco has on display over 200 Cartier objects including jewelry from celebrities such as Elizabeth Taylor and Princess Grace of Monaco. Taj Campton Place San Francisco, the official hotel of the Cartier and America exhibit, is offering its JEWELS AND THE CROWN PACKAGE which includes two nights in a deluxe room, breakfast and comp tickets for two starting at $498. The exhibit runs from now through April 18, 2010, at the Legion of Honor, Lincoln Park, SF. To book call 415-781-5555 or email reservations.campton@tajhotels.com.

HIGH-END TAILGATING FOR THE SPORTS-LOVING JET-SET

Taj Boston’s Fireside Tailgate offer is perfect for a Superbowl weekend tailgating experience, minus the wind-chill and car exhaust. In fact, it comes with your own fireplace butler, luxury suite, tailgate cuisine and 42-Inch flat screen. Watch all your favorite teams by the fire (choice of Birch, Cherry, Oak, Maple or Taj blend) until April 1 with chef-prepared New England faves like clam chowder, crab cakes, chicken pot pie, Kobe beef burger with house-fries, Taj Boston Cream Pie and full bar. A Fireside Dining event planner can custom arrange large fireside events in a residential-style townhouse-inspired space. Rates for a Fireside Tailgate Suite begin at $480. Call Taj Boston at 617-536-5700 or 877-482-5267 (877-4-TAJ BOS).

CELEBRATE NUVEAU BEIJING AT THE OPPOSITE HOUSE

Beijing’s newest darling is The Opposite House, a designer hotel from Swire Hotels and architect Kengo Kuma. It features the city’s largest rooms in the cosmo Sanlitun district and provocative architecture. The new mystique of the Orient awaits with Celebrate at The House, a weekend getaway complete with chilled bottle of bubbly on arrival, round trip Maserati transfers, and a limited edition oppositehouse vol 1 CD, a collection of soundtracks by some of China’s most prolific young musicians. Rates start at $335 USD per night (RMB 2,288) for a Studio 45 room. Includes breakfast, comp mini-bar and wifi, workout, pool and guided walks through Old Beijing. Offer valid through February 28, 2010. For more information: www.theoppositehouse.com

SPA TIL DAWN BEHIND THE GOLDEN DOOR AT NAPLES GRANDE

Naples Grande Beach Resort’s ‘Spa Til Dawn’ package at Golden Door is an unprecedented overnight stay in a private Spa Villa with custom couples treatments, chef’s tasting dinner, exclusive after-hours spa access and more. Experience the ultimate romantic getaway at this Southwest Florida, eco-smart beach retreat on 23 waterfront acres. The Golden Door, an indoor/outdoor spa village with Zen-inspired treatment pavilions, harbors the Spa Villa within its garden. This glass and teak pavilion with Asian platform bed, generous soaking tub, indoor treatment and lounge areas and outdoor sundeck and patio is now available on a limited basis. Stay includes custom spa services at sunset, dinner by moonlight adjoining candy cane waterfalls and exclusive after-hours access to the spa’s outdoor whirlpools, sauna, steam chambers and signature meditation labyrinth. Priced at $3,999. Visit www.naplesgranderesort.com/golden-door-spa/