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Taste the Tradition

Our Menus

Main Menu

Appetizers

CHARCUTERIE BOARD 28

Fine cured meats and cheeses, a mix of olives, pickledvegetables, fresh fruit, and an array of nuts. Served with freshly baked foccacia bread.

ROASTED TOMATO BRUSCHETTA 15

Artisan bread topped with homemade pesto sauce, stracciatella cheese, and roasted tomato.

STUFFED MUSHROOMS 16

Mushrooms filled with a savory blend of Italian sausage.

DIPPING TRIO 17

-Spicy Garlic Ricotta Dip
-Creamy Hummus Dip
-Caprese Dip made with marinated tomatoes

BEEF CARPACCIO 22

Thinly sliced raw beef with arugula, shaved Parmigiano Reggiano, capers, fresh squeezed lemon, and extra virgin olive oil drizzle.

FRIED CALAMARI 20

Fresh calamari rings and tentacles, served with homemade rosé sauce and white balsamic reduction.

TUNA TARTARE 20

Fresh ahi tuna diced and mixed with soy sauce and seasme oil. Served over avocado.

CLAMS CASINO 18

Half-shell clams topped with bell peppers, crispy bacon, and homemade Béchamel.

MIDTOWN MEATBALLS 16

Homemade meatballs stuffed with cheese topped with melted provolone cheese, served in our famous creamy vodka sauce.

CRAB DIP 19

Fresh crabmeat and whipped cheeses. Served with fresh sourdough crostini.

SAUTÉED MUSSELS 18

Sautéed mussels in extra virgin olive oil, garlic and white wine, finished in your choice of a red or white sauce.

CHEF SELECTION OF CHILLED SEAFOOD 30

A sampler of: smoked salmon with roe, Mediterranean seafood salad, tuna poke, marinated imported anchovies, poached baby shrimp in a rosé cognac sauce.

ESCARGOT BOURGUIGNONNE 19

Tender escargot in a rich garlic and parsley butter sauce.

MIDTOWN SIGNATURE LAMB LOLLIPOP 28

Fire-grilled lamb lollipop, blueberries, bourbon-port and fresh herb sauce, drizzle of chimichurri.

Salads

+CHICKEN | +SALMON | +SHRIMP

CAESAR SALAD 14

Crisp romaine lettuce tossed with our creamy Caesar dressing, topped with shaved Parmigiano Reggiano, crunchy garlic croutons, and a hint of freshly cracked black pepper.

BABY LEAF SALAD 14

A mix of baby leaves and crisp romaine lettuce, dressed with sweet cherry tomatoes, shredded carrots, and tossed in our house-made dressing.

QUINOA SALAD 18

Tri-color quinoa with red cabbage, bell peppers, cherry tomatoes, cucumbers, green onion, edamame, wasabi dried peas, and avocado. Served with Midtown house dressing.

MIDTOWN SALAD 18

A blend of tender baby leaves, crispy baby kale, and confit red beets, complemented by toasted pecans, crumbled goat cheese, and fresh berries. Served with a honey berry aioli dressing.

POMEGRANATE SALAD 18

A blend of kale and spinach, topped with candied walnuts, mandarin oranges, blue cheese, and drizzled with a tangy pomegranate dressing.

MEDITERRANEAN SALAD 16

A colorful medley of fresh lettuce, juicy tomatoes, crisp cucumbers, bell peppers, red onions, and Kalamata olives, garnished with feta cheese and oregano. Served with a zesty lemon vinaigrette.

Soups

FRENCH ONION SOUP 7 | 10

ITALIAN WEDDING SOUP 5 | 8

LOBSTER BISQUE 7 | 10

WELLNESS SOUP 6 | 9

Sides

ROASTED BRUSSELS SPROUTS 10

Our roasted brussels sprouts are carmelized, tossedwith a touch of balsamic vinegar, olive oil, and a hint ofmaple syrup.

ROSEMARY POTATOES 10

Potato wedges sauteed in extra virgin olive oil with fresh garlic and rosemary.

GRILLED ZUCCHINI AND SQUASH 10

Fresh grilled zucchini and squash with a balsamic glaze.

BROCCOLI CROWN 10

Broccoli sauteed with extra virgin olive oil and garlic.

GREEN BEANS ALMONDINE 10

Green beans sauteed with fresh garlic and topped withtoasted almonds.

GARLIC MASHED POTATOES 6

BAKED POTATO 6

Handhelds

PROSCIUTTO & BUFFALO MOZZARELLA 20

Prosciutto di Parma, fresh pesto sauce, homemade mozzarella, all nestled within fresh arugula and drizzled with tangy balsamic reduction. Served with our steak fries.

BLACK TRUFFLE CHEESESTEAK 27

Black Truffle ribeye cheesesteak topped with black truffle cheese. Served with our side of steak fries.

CLASSIC BURGER 18

Black Angus burger served on a brioche bun with melted Cooper Sharp cheese, lettuce, tomato, and onion. Served with steak fries.

MIDTOWN BURGER 27

Wagyu-Iberico burger topped with Cooper Sharp, crispy onion, lettuce, caramelized shallots, grilled portobello mushrooms, and homemade truffle aioli. Served on a pretzel bun with our steak fries.

ARTISAN FLATBREAD WITH MORTADELLA 19

Housemade flatbread, mortadella, and creamy stracciatella cheese topped with pistachios.

ARTISAN FLATBREAD WITH PROSCIUTTO & BURRATA 19

Housemade flatbread, Prosciutto di Parma, and burrata cheese, with cherry tomatoes, arugula, and fresh basil.

Main Courses

VEAL CHOP MILANESE 48

Bone-in veal chop butterflied, breaded, then fried,topped with baby arugala and shaved Parmigiano Reggiano. Served with a side of broccolini and rosemarypotato wedges.

BRAISED SHORT RIBS 30

Parppardelle in a red wine braised short ribs ragu.

WINE BRAISED LAMB SHANK 30

Lamb shank braised in a mirepoix, then deglazed with merlot, and simmered until tender. Finished alongside polenta with crescenza cheese topped with a red winesauce.

VEGETABLE STIR-FRY 23

A colorful array of fresh vegetables stir-fried with a lightsoy-ginger sauce, served with steamed jasmine rice.

QUINOA STUFFED PEPPERS 23

Bell peppers filled with a blend of quinoa, black beans, corn, and spices, baked and topped with melted cheese and avocado cream.

LOBSTER MACARONI AND CHEESE 28

Lobster folded into rich, creamy cheese sauce and pasta.

CHICKEN PARMIGIANA 25

A classic Italian favorite. Crispy chicken breast toppedwith our housemade marinara sauce and fresh pasta.

MIDTOWN SALMON 45

Wild-caught Norwegian salmon sautéed in extra virgin olive oil and Chablis wine with fresh herbs, topped with sautéed spinach and jumbo lump crab meat. Finished off with homemade bell pepper cream sauce, served with fresh pasta.

SEARED SCALLOPS 45

Seared scallops served over cauliflower puree and a hazelnut brown butter, finished with the zest of a lemon.

SAUTÉED SEAFOOD MEDLEY 45

Clams, mussels, shrimp, scallops, calamari, and lobster tail sautéed in extra virgin olive oil and garlic in a white wine sauce with herbs and freshly cracked black pepper. Served over fresh pasta.

MARYLAND LUMP CRAB CASARECCE 28

Artisanal casarecce pasta served with tender crabmeat, sun-dried cherry tomatoes, & baby spinach, gently folded in a bright lemon butter & white wine reduction, finished with cracked black pepper.

The Argentinian Grill

ALL STEAKS SERVED WITH A TRIO OF HOMEMADE SAUCES:CHIMICHURRI, ROASTED BELL PEPPER SAUCE, &GREEN PEPPERCORN SAUCE

BONE-IN RIBEYE STEAK 55

Our most-loved cut, perfectly grilled and seared to seal inflavor, served with rosemary potatoes and vegetables.

T-BONE PORTERHOUSE STEAK 55 | 65

29 days aged premium cut, combining the best of both worlds; the tenderness of a filet mingnon with the rich flavor of a New York Strip. Seared to perfection. Served with rosemary potatoes and roasted vegetables.

TERES MAJOR STEAK 45

Exceptionally tender and flavorful, seared and grilled to perfection. Served with rosemary potatoes and roasted vegetables

PICANHA STEAK 42

Traditional Brazilian cut, fire-grilled to perfection. Servedwith rosemary potatoes and roasted vegetables.

GRILLED MEDITERRANEAN OCTOPUS 44

Tender and flavorful octupus marinated in olive oil,lemon, and herbs, grilled with a perfect char. Served overcreamed fava beans and a side of garlic butter mashedpotatos and roasted vegetables.

GRILLED SALMON 32

Alaskan salmon fire-grilled, then drizzled with our arugula, basil, and parsely sauce. Served with rosemary potatoes, zucchini, and squash.

BRANZINO 35

Mediterranean Sea Bass grilled, then finished with extra virgin olive oil and lemon. Served with rosemary potatoes, zucchini, and squash.

SEARED DUCK BREAST 35

Perfectly seared duck breast served in a luxurious black fig and Madeira wine sauce. Paired with a side of creamy mashed sweet potatoes.

BABY BACK RIBLETS 25

Fall-off-the-bone tender riblets glazed in house BBQ sauce, served with rosemary potato wedges and roasted vegetable. Rich, smoky, and deeply satisfying.

GRILLED CHICKEN 25

rilled chicken breast served with rosemary potatowedges and grilled zucchini.

GRILLED VEGETABLE 20

Eggplant, asparagus, portabella mushroom, zucchini, and summer squash seasoned, grilled and charred toperfection. Drizzled with balsamic glaze.

GRILLED AIRLINE CHICKEN 28

Bone-In Airline chicken breast, Brussels Sprouts, Kabocha squash puree, herbed demi-glaze.

Lunch Menu

Salad

+CHICKEN | +SALMON | +SHRIMP

CAESAR SALAD

Crisp romaine lettuce tossed with our creamy Caesar dressing, topped with shaved Parmigiano Reggiano, crunch garlic croutons, and a hint of freshly cracked black pepper.

BABY LEAF SALAD

A mix of baby leaves and crisp romaine lettuce, dressedwith sweet cherry tomatoes, shredded carrots, andtossed in our housemade dressing.
Menu Information
A blend of kale and spinach, topped with candied walnuts, mandarin oranges, blue cheese, and drizzled with a tangy pomegranate dressing.

POMEGRANATE SALAD

A blend of kale and spinach, topped with candied walnuts, mandarin oranges, blue cheese, and drizzled with a tangy pomegranate dressing.

MIDTOWN SALAD

A blend of tender baby leaves, crispy baby kale, andconfit red beets, complemented by toasted pecans,crumbled goat cheese, and fresh berries. Served with ahoney berry aioli dressing.

QUINOA SALAD

Tri-color quinoa with red cabbage, bell peppers, cherrytomatoes, cucumbers, green onion, edamame, wasabidried peas, and avocado. Served with Midtown housedressing.

MEDITERRANEAN SALAD

A colorful medley of fresh lettuce, juicy tomatoes, crisp cucumbers, bell peppers, red onions, and Calamata olives, garnished with feta cheese and oregano. Served with a zesty lemon vinaigrette.

Soup

FRENCH ONION SOUP

ITALIAN WEDDING SOUP

LOBSTER BISQUE

WELLNESS SOUP

Pasta

BLACKENED CHICKEN MAC & CHEESE

Ovenbaked Cavatappi in our homemade cheese sauce served with tender blackened chicken breast.

PENNETTE ROSÉ

Pennette tossed in our famous vodka sauce.

Handhelds

SERVED WITH CHIPS OR SALAD | STEAK FRIES + $2

BLACK TRUFFLE CHEESESTEAK

Black Truffle ribeye cheesesteak topped with black truffle cheese. Served with our side of steak fries.

CLASSIC BURGER

Black Angus burger served on a brioche bun with melted Cooper Sharp cheese, lettuce, tomato, and onion. Served with steak fries.

MIDTOWN BURGER

Wagyu-Iberico burger topped with Cooper Sharp, crispy onion, lettuce, carmelized shallots, grilled portobella mushrooms, and homemade truffle aioli. Served on a pretzel bun with our steak fries.

ARTISAN FLATBREAD WITH MORTADELLA

Housemade flatbread, mortadella, and creamy stracciatella cheese topped with pistachios.

ARTISAN FLATBREAD WITH PROSCIUTTO BURRATA

Housemade flatbread, Prosciutto di Parma, and burrata cheese, with cherry tomatoes, arugula, and fresh basil.

THE SAVORY CUTLET

Chicken cutlet, broccoli rabe, & housemade mozzarella panini.

MOZZARELLA IN CARROZZA

Roman style egg-dipped mozzarella sandwich served with aside of homemade marinara sauce.

CHICKEN CAESAR WRAP

Grilled chicken, crispy romaine, and shaved Parmigiano Reggiano and creamy Caesar dressing.

AVOCADO TOAST

Artisan bread topped with mashed avocado, diced tomato, sunny side up egg, topped with drizzled Citrus Verde.

THE 6TH AVE SPECIAL

Grilled Italian Sausage, carmelized onion, and roasted bell pepper, with melted aged provolone cheese.

THE BLTC

A classic favorite: Bacon, lettuce, and tomato with housemade mozzarella.