PERBACCO | Enoteca e Cucina

Perbacco
234 East 4th Street (Aves A & B)
New York, NY 10009
Tel: 212-253-2038

We offer delivery in the East Village & LES area. Minimum order of $15.
212-253-2038

3rd Ave/Bowery/Mott to Ave D
Delancey to 14th St

Antipasto Emiliano

24 mo. aged Parmigiano Reggiano, 24 mo. aged Prosciutto di Parma, deep-fried gnocco bread, fried pastry cream and stewed onion ravioli in 6 yr. old Balsamic Vinegar.

Olive all'Ascolana

Deep fried green Castelvetrano olives stuffed with minced meats.

Crème brulée di Parmigiano Reggiano

18 mo. aged Parmigiano crème brulée, carmelized 12 yr. old Balsamic vinegar.

Frittura di Mare

Flash fried fresh calamari, prawn, shrimp and scallops served with lemon and oregano aioli.

Salciccia di Gamberi e Capesante

Homemade grilled shrimp and scallop sausage over chickpeas simmered in shrimp reduction.

Parmigiana di Melanzane in Terrina

Thinly sliced grilled eggplant with S. Marzano D.O.P. tomato sauce, buffalo mozzarella, grated parmesan cheese and basil.

Crostino Misto

Trio of bruschette: goat cheese, walnuts and honey; fresh tuna and cannellini beans purée; mushroom and melted fontina.

Arancini di Riso

Sicilian rice balls stuffed with mozzarella, dipping tomato sauce.

Roast Tuna

Thinly sliced seared fresh tuna loin over sautéed endive served with hot aromatic olive oil.

Selezione di Formaggi e Mostarde

Italian cheese selection: 18 mo. aged Parmigiano Reggiano, sweet Gorgonzola D.O.P., Piave Mezzano, Castelmagno D.O.P. Brioche amd Jams.

Tartara di Manzo

Cured beef tenderloin tartar with Shitake and Chanterelle mushroom, and poached egg yolk, mint dressing, radishes carpaccio.

Polpette al Pomodoro

Classic prime beef and veal meatballs in tomato and basil sauce.

Caprese

Kumato Tomatoes, imported buffalo mozzarella, basil foam.

Insalata Tiepida di Fave, Spinaci, Pecorino e Menta

Flash pan seared fresh fava beans and spinach, sliced pecorino and mint leaves.

Insalata Mista con Noci e Miele

Mixed green salad with walnuts, honey and Parmigiano Reggiano leaves.

Insalata di Finocchio, Olive e Arancio

Fresh fennel, Kalamata olives and orange.

Ravioli Prosciutto e Melone

Homemade ravioli stuffed with 18 mo. aged Prosciutto di Parma, mascarpone and dried cantaloupe sautéed in butter and mint sauce topped with fresh cantaloupe carpaccio.

Lasagna Bolognese

Traditional Emilian lasagna layered with beef, veal and pork ragout, béchamel and Parmigiano Reggiano.

Tagliolini alla Crudaiola

Homemade Kamut wheat tagliolini in EVO oil, cherry tomatoes, black olives in garlic and basil pesto sauce, shaved ricotta salata on top.

Spaghetti con Bottarga di Muggine e Limone

Homemade spaghetti tossed in roasted garlic, EVO oil, mild hot pepper sauce topped with thinly sliced imported salted mullet's roe with lemon zest.

Gnocchetti Bianchi Salsiccia e Bufala

Homemade gnocchi dipped in melted imported buffalo mozzarella with white Italian sausage.

Trofie ai Frutti di Mare

Typical Ligurian squiggly shaped pasta with seafood.

Tagliatelle Integrali al Ragu di Coniglio

Homemade whole wheat pasta served with delicate rabbit ragout.

Caserecce ai Calamari, Taggiasche e Timo

Homemade casereccie with calamari cherry tomatoes and black olives.

Costolette d’Agnello e i Tre Carciofi

Grilled marinated rack of lamb with three ways artichokes: sauce, fried and braised alla romana.

Dentice al Cartoccio

Deboned red snapper filet cooked in aluminium box with glazed mix vegetables.

Medaglie di Maiale in Speck e Balsamico

Pork tenderloin wrapped in speck over rosti potatoes, grilled endive, snow peas and scallion.

Bistecca di Tonno

Tuna loin sushi grade steak over fava beans purée.

Pesce Spada alla Siciliana

Seared sword fish chunks over tomato sauce, taggiasche black olives, cherry tomatoes, baby eggplant confit salad served with capers gelato.

Tagliata di Manzo alla Rucola, Parmigiano e Balsamico

Seared rib eye steak served over arugula pesto, Parmigiano Reggiano mousse with balsamic reduction served with baked cherry tomatoes and parmesan chips salad.

Rollo di Pollo con Uvetta e Piave Mezzano

Chicken roulade with raisins, piave mezzano cheese and sautéed spinach over broccoli rabe.

General Manager ~ Francesco Nuccitelli

Hamburger di Cioccolata

Homemade chocolate slider.

Millefoglie

Napoleon stuffed with white vinegar Chantilly cream and caramelized strawberries over balsamic reduction.

Profiteroles

Homemade vanilla gelato filled puffs with dark chocolate sauce.

Tiramisù

Perbacco Tiramisù served in a glass.

Tartelletta di Mele

Apple tartlet served with cinnamon cream.

Cioccolato Variabile

Different interpretations of chocolate.

Gelato / Sorbetto

Homemade gelato: ask your server which flavors we have today.

Biscotti

Homemade assorted cookies.

* Ask your server for special desserts.

Executive Pastry Chef ~ Luca Balboni

Perbacco EVO oil

USDA organic olive oil.

Minimum order of $15. We accept cash and all major credit cards.