507 9th 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 9th Avenue (corner of 38th 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 9th Avenue (corner of 38th 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 9th Avenue (corner of 38th 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 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com
507 9th 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 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com
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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 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com
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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 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com
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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 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com
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![clip_image002[6]](http://wineinline.files.wordpress.com/2010/01/clip_image0026.jpg)
