Uva (1486 2nd Ave)

Fresh polenta filled with robiola cheese in a black truffle sauce.

Creamy mozzarella with yellow beef tomatoes, fava beans & balsamic glaze.

Grilled shrimp skewer over a plum tomato, avocado and palmito salad.

Slightly breaded grilled calamari served with baby arugola, frisee & confetti tomatoes.

Mini veal meatballs cooked in a savory tomato sauce, with grilled ciabatta bread.

Minimum 2 people - Grilled, marinated and pickled vegetables, with buffalo mozzarella & sundried tomatoes, sprinkled with basil oil & balsamic glaze.

Minimum 2 people - Cured meat platter with prosciutto di san daniele, speck, coppa, mortadella & sopressata. garnished with cerignola olives, parmigiano cheese, artichokes, cipollini onions, and sweet cherry peppers.

Mozzarella wrapped in prosciutto baked with tomato sauce & savory bread crumbs.

Mesclun, tomatoes, carrots, fennel, & balsamic dressing.

Buffalo mozzarella, vine tomatoes & fresh basil.

Frisee, poached pear, gorgonzola cheese, walnuts & fig syrup.

Baby spinach, asparagus, hard boiled eggs, crispy pancetta bacon and shaved parmigiano cheese.

Red beets, goat cheese & fava bean salad served on a bed of mache with balsamic dressing.

Grilled vegetables, mesclun, mozzarella, plum tomatoes topped with grilled chicken.

Free range chicken breast paillard style marinated with lemon and rosemary served with brazed vegetables.

Italian bacon, mushrooms, artichokes, smoked mozzarella.

Eggplant, zucchini, peppers, broccoli, fresh tomato.

Egg whites, wild mushrooms, spinach.

Potatoes, sausage, red onions, asiago cheese.

Fresh polenta filled with robiola cheese in a black truffle sauce.

Creamy mozzarella with yellow beef tomatoes, fava beans and balsamic glaze.

Eggplant stuffed with ricotta and spinach, backed in a pink sauce with mozzarella.

Grilled shrimp skewer over a plum tomato, avocado and palmito salad.

Mini veal meatballs cooked in a savory tomato sauce, served with grilled ciabatta bread.

Slightly breaded grilled calamari served with baby arugola, frisee and confetti tomatoes.

Buffalo mozzarella, vine ripe tomatoes, fresh basil and roasted peppers.

Red beets, goat cheese and fava bean salad served on a bed of mache with balsamic dressing.

Frisee, poached pear, gorgonzola cheese, walnuts and fig syrup.

Baby artichoke salad with arugula and shaved parmigiano cheese in lemon dressing.

Organic roasted chicken breast, apples, grapes and walnuts over mesclun greens with mustard dressing.

Italian style beef prosiuto with marinated chiodini wild mushrooms, baby arugula and shaved parmesan cheese.

Pan fried baby artichokes tossed with rosemerry and parmesan cheese.

Frisee, green beans, heart of palm, avocado, cherry tomatoes, olive oil, lemon and shaved parmesan cheese.

Home made ricotta gnocchi in a creamy black truffle and chive sauce.

Fettuccine with shrimp, yellow pattipan squash, zucchini, shallots and grape tomatoes, sauteed in extra virgin olive oil and white wine.

Red beet fingerling gnocchi in a gorgonzola sauce with baby spinach and yellow grape tomatoes.

Penne baked with fresh tomato, porcini mushrooms and parmigiano cheese.

Home made pasta ribbons sautéed with ragout of veal and montasio cheese.

Home made pasta shells in a creamy pesto sauce with shaved ricotta.

Half-moon shaped ravioli filled with prosciutto and mozzarella, served in a creamy wild mushroom sauce.

Toasted wheat strozzapreti with fresh tomato, basil and melted mozzarella.

Head on shrimp, scallops, octopus & white fish cooked in a savory white wine & tomato broth, served with grilled ciabatta bread.

Grilled jumbo shrimp with braised sweet peppers and pesto sauce.

Fillet of salmon in dijon mustard sauce with grilled endive and asparagus.

Filet of lemon sole in a white wine and dry porcini butter sauce with zucchini puree and carved potatoes.

Breast of chicken filled with caciocavallo cheese, with plum tomato sauce & artichokes.

Pan seared breast of duck in a thyme sauce served with sauteed oyster mushrooms, spinach & fingerling potatoes.

veal topped with italian eggplant and soft pecorino cheese in a rosemary sauce

Braised short ribs of beef served off the bone with a pan seared potato & rosemary cake.

Layers of eggplant baked with tomato sauce, basil and parmigiano.

Free range chicken breast paillard style marinated with lemon and rosemary served with brazed vegetables.

Veal topped with italian eggplant and soft pecorino cheese in a rosemary sauce.

Cured meat platter with san daniele prosciutto, speck, coppa, mortadella and sopressata. garnished with cerignola olives, parmigiano cheese, artichokes, cipollini onions and sweet cherry peppers.

Grilled, marinated and pickled vegetables, with buffalo mozzarella and sundried tomatoes, sprinkled with basil oil and balsamic glaze.

Prosciutto San Daniele with buffalo mozzarella.

Smoked prosciutto with taleggio (cavern-aged, soft, mild cheese).

Fettucine with shrimp, yellow pattipan squash, zucchini, shallots and grape tomatoes, sauteed in olive oil & white wine.

Home made ricotta gnocchi in a creamy black truffle and chive sauce.

Pasta spirals with tomato sauce, eggplant and mozzarella.

Penne with fresh tomato and basil.

Eggplant lasagna baked with tomato sauce, basil & parmigiano cheese.

Fillet of salmon in dijon mustard sauce with grilled endives and asparagus.

Herb crusted fillet of lemon sole with tomato vinaigrette and basil oil, served on a zucchini ragout.

Grilled jumbo shrimp with peperonata and pesto sauce.

Braised short ribs of beef served off the bone with a pan seared potato & rosemary cake.

Veal topped with italian eggplant and soft pecorino cheese.

Toasted wheat strozzapreti with fresh tomato basil, and melted mozzarella.

Half-moon shaped ravioli filled with prosciutto and mozzarella served in a creamy wild mushroom sauce.

Known for its aroma and sweetness to the palate.

Pistachio flavored cured meat from bologna.

Seasoned with salt, pepper and wine, air-dried for several months.

Larger version of seasoned salame, aged longer.

Air-dried sausage, known in italy as the “hunter’s snack”.

Tuscan style porchetta roasted with fresh herbs.

Parma ham marinated in savory brine, then cooked.

Air-dried seasoned pork belly.

Smoked prosciutto, aromatized with black pepper.

Cow’s milk, aged 2 years, hard texture, emiglia romagna.

Cow’s milk, matured, pungent, piemonte.

Cow’s and sheep’s milk, with truffle, toscana.

Sweet and creamy cow’s milk, piemonte.

Cow’s milk, aged in wine, veneto.

Buffalo’s and cow’s milk, mild, campania.

Three milks, soft, piemonte.

Black sheep, semi aged, sardegna.

Aged goat cheese, hard texture, sardegna.

Cow’s milk, soft and creamy aged in cavern, lombardia.

Cow’s milk, mild, creamy, lombardia.

Goat’s milk, cow’s milk, soft, piemonte.

Cow’s milk, soft, semi-aged, veneto.

Sheep’s milk, semi aged, toscana.

Goat milk, soft and creamy, lombardia.

Cow’s milk, mild, smoked, campania.

Fresh buffalo milk mozzarella, campania.

Soft and mild, cow’s milk, piemonte.

Free-range cow’s milk, mild, friuli.

Choose any two cheese

Choose any three cheese.

Choose any four cheese.

Choose any five cheeses.

Tomato, mozzarella and pesto.

Made with italian sweet bread.

Filled with sweet nutella cream.

Filled with a nutella-based custard, served with whipped cream & chocolate sauce.

Pineapple, kiwi, orange, strawberry, & blueberry.

With whipped cream and caramel sauce.

Sponge cake and nutella spirals with hazelnut ice cream and vanilla sauce.

Fresh strawberries topped with mascarpone cream.

Almond tart served warm with Vanilla ice cream and chocolate sauce.

Ladyfingers dipped in coffee layered with a mascarpone cream.

Chocolate salame Venetian style.

3 scoops of your choice of vanilla, chocolate, hazelnut, pistachio or strawberry.

Sponge cake and nutella spirals with hazelnut ice cream and vanilla sauce.

Vanilla ice cream served on a chocolate cake with freshly made espresso coffee and caramel sauce.

Orange or grapefruit

English breakfast, earl grey, decaf orange pekoe, midsummer peach, cranberry autumn, green tea, chamomile.

Fresh polenta filled with robiola cheese in a creamy black truffle sauce.

Creamy mozzarella with yellow beef tomatoes, fava beans and balsamic glaze.

Grilled shrimp skewer over a plum tomato, avocado and palmito salad.

Slightly breaded grilled calamari served with baby arugola, frisee and confetti tomatoes.

Mini veal meatballs cooked in a savory tomato sauce, with grilled ciabatta bread.

Mozzarella wrapped in prosciutto baked with tomato sauce and savory bread crumbs.

Grilled, marinated, and pickled vegetables, with buffalo mozzarella and sun-dried tomatoes, sprinkled with basil oil and balsamic glaze. (minimum two people).

Cured meat platter with prosciutto di san daniele, speck, coppa, mortadella, and sopressata. Garnished with cerignola olives, parmigiano cheese, artichokes, cipollini onions, and sweet cherry peppers. (minimum two people).

Mesclun, tomatoes, carrots, fennel and balsamic dressing.

Buffalo mozzarella, vine tomatoes and fresh basil.

Fries, poached pear, gorgonzola cheese, walnuts and fig syrup.

Baby spinach, asparagus, hard boiled eggs, crispy pancetta bacon and shaved parmigiano cheese.

Red beets, goat cheese and fava bean salad served on a bed of mache with balsamic dressing.

Grilled vegetables, mesclun, mozzarella, plum tomatoes topped with grilled chicken.

Italian bacon, mushrooms, artichokes, smoked mozzarella.

Eggplant, zucchini, peppers, broccoli, fresh tomato.

Egg whites, wild mushrooms, spinach.

Potatoes, sausage, red onions, Asiago cheese.

Sun-dried tomato puree, pesto and pine nuts.

Wild mushrooms, arugola and parmigiano.

Sheep cheese, black truffle honey.

Grilled ciabatta bread, with ground sausage and stracchino cheese.

Homemade pasta ribbons sautéed with ragout of veal and montasio cheese.

Fettuccine with shrimp, yellow patty pan squash, zucchini, shallots, and grape tomatoes, sautéed in olive oil and white wine.

Homemade ricotta gnocchi in a creamy black truffle and chive sauce.

Pasta spirals with tomato sauce, eggplant and mozzarella.

Half-moon shaped ravioli filled with prosciutto and mozzarella served in a creamy wild mushroom sauce.

Penne with fresh tomato and basil.

Eggplant lasagna baked with tomato sauce, basil and parmigiano cheese.

Fillet of salmon in Dijon mustard sauce with grilled endives and asparagus.

Fillet of lemon sole in a white wine and lemon sauce with zucchini puree and carved potatoes.

Grilled jumbo shrimp with peperonata and pesto sauce.

Braised short ribs of beef served off the bone with a pan seared potato and rosemary cake.

Veal topped with Italian eggplant and soft pecorino cheese.

Made with Italian sweet bread topped with strawberries.

Filled with sweet nutella cream.

Filled with a nutella-based custard, served with whipped cream and chocolate sauce.

Pineapple, kiwi, orange, strawberry and blueberry.

With whipped cream and caramel sauce.

Orange or grapefruit.

English breakfast, earl grey, decaf orange pekoe, midsummer peach, cranberry autumn, green tea, chamomile.

American regular or decaf.