I Trulli

iTrulli Enoteca on NYC GO!

admin — Mon, 14 May 2012 20:03:10 +0000

Its Official! ITrulli Restaurant/Enoteca has been highlighted on nycgo.com as one of New Yorks hottest wine bars.

Mother’s Day, Sunday May 13

admin — Wed, 02 May 2012 18:47:48 +0000

Once again, it is time to honor our Ma’s. What better way to show them you care then to bring them and the entire family in to iTrulli for our Sunday Supper Pre-Fixe Menu? Four courses for $45. Call in your reservation now or visit Open Table and make one yourself. She certainly deserves it!

For more information call 212-481-7372 or email reservations@itrulli.com.

Our legendary back garden is Open!

I Trulli — Tue, 10 Apr 2012 20:36:32 +0000

Meet Piedmontese winemaker Flavio Sobrero, March 13

admin — Sat, 07 Jan 2012 18:43:41 +0000

I Trulli is excited to welcome winemaker Flavio Sobrero to New York! To celebrate this occasion we’re hosting an evening showcasing his fantastic wines alongside the delicious flavors of Piedmont.

Among Italian regions, Piedmont stands out for the depth and quality of wine. With a wealth of local grape varieties, centuries-old traditions and a heightened appreciation of the pleasures of the table the Piedmontese are rightly considered some of the world’s greatest wine producers. The Sobrero family has been cultivating nebbiolo in Castiglione Falletto since the late 19th century. Today Flavio Sobrero carries on a tradition started by his grandfather, Francesco, who was the first to bottle under the family name in 1964.

Let Flavio guide you through his exemplary wines and enjoy our exclusive five-course menu of classic Piedmontese delights (see below)!

MEET WINEMAKER FLAVIO SOBRERO
Tuesday, March 13
7:30pm
$125 plus tax and gratuity

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Trota con Patate ai Capperi Trout with Potatoes and Capers
Sobrero Langhe Bianco VII Chardonnay 2011

Agnolotti di Fegato Duck Liver-Filled Pasta in a Duck Broth
Sobrero Dolcetto d’Alba 2010

Guance di Vitello Braised Veal Cheek with Polenta and Wild Mushrooms
Sobrero Langhe Nebbiolo 2009

Formaggi Trifulin Truffled Cow’s Milk Tuma with Cugna and Mother-in-Law Tongues
Sobrero Barolo Ciabot Tanasio 2007

Torta di Nocciola Hazelnut Torte with Gianduja Ice Cream
Sobrero Moscato d’Asti 2010

Restaurant Week returns! Jan 16-Feb 10

admin — Sat, 07 Jan 2012 16:00:19 +0000

I Trulli’s Restaurant Week is back! We are once again thrilled to be taking part in New York’s biggest restaurant event: from January 16-February 10 we’ll be offering prix-fixe lunch and dinner at a very special price. Chef Patti Jackson has prepared special three-course menus exclusively for Restaurant Week (see below). Call 212-481-7372 or email reservations@itrulli.com to book your table today!

NYC RESTAURANT WEEK WINTER 2012 January 16-February 10, Monday-Friday

LUNCH $24.07

PRIMI
Minestra di Finocchi Fennel Soup with Fried Crostini and Pecorino
Insalata Calabrese Green Beans, Onions, Potatoes, Olive Oil, Salt
Pulpo Grilled Octopus with Lemon Confit, Green Olives, Celery, Cauliflower

SECONDI
Parmigiano di Zucchini Breaded Layered Zucchini with Tomato and Mozzarella
Rigatoni with Lamb Meatballs, Roasted Peppers, Olives and Goat Cheese
Merluzzo Pan Roasted Chatham Cod, Tomatoes, Olives, Capers
Pollo all’Agro Roasted Chicken Breast, Potatoes, Onions, Capers, Romaine

DOLCI
Housemade Cookies and Biscotti
Cioccolato Flourless Chocolate and Cherry Cake with Whipped Cream
Semifreddo al Torrone Semi-Frozen Nougat Mousse

DINNER $35.00

PRIMI
Insalata Calabrese Green Beans, Onions, Potatoes, Olive Oil, Salt
Pulpo Grilled Octopus with Lemon Confit, Green Olives, Celery, Cauliflower
Panelle Chickpea Fritters with Goat Cheese and Sicilian Caponata

SECONDI
Cappellacci Butternut Squash-Filled Pasta with Brown Butter and Sage
Rigatoni with Lamb Meatballs, Roasted Peppers, Olives and Goat Cheese
Merluzzo Pan Roasted Chatham Cod, Tomatoes, Olives, Capers and Broccoli Rabe
Brasato Braised Beef Short Rib, Rutabaga Puree, Roasted Brussel Sprouts

DOLCI
Tiramisu Mascarpone Cheese Mousse Layered with Espresso-soaked Ladyfingers
Cioccolato Flourless Chocolate and Cherry Cake with Whipped Cream
Semifreddo al Torrone Semi-Frozen Nougat Mousse

New Year’s Eve: Happy 2012!

admin — Tue, 20 Dec 2011 17:30:25 +0000

Celebrate the New Year at I Trulli! On Saturday, December 31, we’ll be featuring Chef Patti Jackson’s special New Year’s Eve menu (check out the full menus below). The early sitting features four courses for $65, while after 8pm we’ll be serving a five-course menu for $85 that includes a sparkling wine toast! Book your table today and welcome 2012 in style!

NEW YEAR’S EVE
December 31, 2011
5:30-7:30pm: Four courses $65/person
8:00pm onwards: Five courses with sparkling wine toast $85/person

Reserve your holiday table now! For more information call 212-481-7372 or email reservations@itrulli.com.

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NEW YEAR’S EVE December 31, 5:30-7:30pm // 4 Courses, $65 per person

ASSAGGINO
House-Made Cotecchino with Lentils

ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Spaghetti with Peeky Toe Crab, Red Pepper, Tomato and Mint

SECONDI
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce

DOLCI
Cioccolato Chocolate Cake with Hazelnut Ice Cream
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of cheeses.

::::::::::::::::::::::::::::::::::::::::::

NEW YEAR’S EVE December 31, 8:00pm onwards // Five courses with sparkling wine toast, $85 per person
plus sparkling wine toast

ASSAGGINO
House-Made Cotecchino with Lentils

ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil

PRIMI
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Orecchiette Grano Arso Toasted Flour Pasta, Duck Sausage, Cannellini Beans, Spinach
Fregola Sardinian Toasted Round Pasta with Clams, Green Chiles and Tomato
Spaghetti With Peeky Toe Crab and Red Pepper
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers

SECONDI
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce

DOLCI
Due di Capodanno Chocolate Cake and Coconut Panna Cotta with Tropical Fruits
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of Cheeses

Menus subject change based on availability

The Feast of the Seven Fishes, December 16-24

admin — Mon, 12 Dec 2011 20:33:55 +0000

Chef Patti Jackson interprets the traditional Italian Christmas Eve dinner with a classic seafood-based menu! Reserve your table today!

THE FEAST OF THE SEVEN FISHES
December 16-24, 2011
Four courses $65/person

For more information call 212-481-7372 or email reservations@itrulli.com.

THE FEAST OF THE SEVEN FISHES December 16-24 // 4 courses, $65 per person

ANTIPASTI
Capesante Crudo of Sea Scallops, Calabrese Pepper, Grapefruit, Fennel
Acciughe Marinated Anchovies, Caper Berry, Olive and Cauliflower Salad
Insalata di Mare Mixed Marinated Seafood Salad- Mussels, Squid, Scungilli and Shrimp
Ostriche Wood-Oven Roasted Oysters with Cavolo Nero and Fonduta

PRIMI
Tonnarelli Squid Ink Pasta with Octopus Ragu and Capers
Spaghetti Peeky Toe Crab, Red Pepper, Tomato and Mint
Ravioli Lobster-Filled Pasta with Herb Butter
Fregola Toasted Round Pasta with Clams, Green Chiles and Tomato

SECONDI
Fritto Misto Fried Calamari, Rock Shrimp, White Fish, Fresh Anchovies, Vegetables with Spicy Tomato Confit
Acqua Pazza Wild Striped Bass, Tomatoes, Potatoes, Black Olives, Scallions in Broth
Pesce Spada Grilled Swordfish, Saffron Couscous, Escarole, and Raisins
Merluzzo Pan-Roasted Chatham Cod, Tomatoes, Olives, Capers and Broccoli Rabe

DOLCI
Assortment of Italian Holiday Sweets for the Table

The Feast of the Seven Fishes

admin — Tue, 29 Nov 2011 19:12:24 +0000

December 17-24// 4 courses, $65 per person

ANTIPASTI

Capesante Crudo of Sea Scallops, Calabrese Pepper, Grapefruit, Fennel

Acciughe Marinated Anchovies, Caper Berry, Olive and Cauliflower Salad

Insalata di Mare Mixed Marinated Seafood Salad- Mussels, Squid, Scungilli and Shrimp

Ostriche Wood-Oven Roasted Oysters with Cavolo Nero and Fonduta

PRIMI

Tonnarelli Squid Ink Pasta with Octopus Ragu and Capers

Spaghetti Peeky Toe Crab, Red Pepper, Tomato and Mint

Ravioli Lobster-Filled Pasta with Herb Butter

Fregola Toasted Round Pasta with Clams, Green Chiles and Tomato

SECONDI

Fritto Misto Fried Calamari, Rock Shrimp, White Fish, Fresh Anchovies, Vegetables with Spicy Tomato Confit

Acqua Pazza Wild Striped Bass, Tomatoes, Potatoes, Black Olives, Scallions in Broth

Pesce Spada Grilled Swordfish, Saffron Couscous, Escarole, and Raisins

Merluzzo Pan-Roasted Chatham Cod, Tomatoes, Olives, Capers and Broccoli Rabe

DOLCI
Assortment of Italian Holiday Sweets for the Table

Menus subject change based on availability

Holidays 2011: Celebrate with us!

admin — Mon, 28 Nov 2011 18:14:26 +0000

Join us this season and celebrate the holidays with two very special dinners in the Italian tradition.

THE FEAST OF THE SEVEN FISHES
December 16-24, 2011
Four courses $65/person

NEW YEAR’S EVE
December 31, 2011
5:30-7:30pm: Four courses $65/person
8:00pm onwards: Five courses with sparkling wine toast $85/person

Reserve your holiday table now! For more information call 212-481-7372 or email reservations@itrulli.com.

THE FEAST OF THE SEVEN FISHES December 16-24 // 4 courses, $65 per person

ANTIPASTI
Capesante Crudo of Sea Scallops, Calabrese Pepper, Grapefruit, Fennel
Acciughe Marinated Anchovies, Caper Berry, Olive and Cauliflower Salad
Insalata di Mare Mixed Marinated Seafood Salad- Mussels, Squid, Scungilli and Shrimp
Ostriche Wood-Oven Roasted Oysters with Cavolo Nero and Fonduta

PRIMI
Tonnarelli Squid Ink Pasta with Octopus Ragu and Capers
Spaghetti Peeky Toe Crab, Red Pepper, Tomato and Mint
Ravioli Lobster-Filled Pasta with Herb Butter
Fregola Toasted Round Pasta with Clams, Green Chiles and Tomato

SECONDI
Fritto Misto Fried Calamari, Rock Shrimp, White Fish, Fresh Anchovies, Vegetables with Spicy Tomato Confit
Acqua Pazza Wild Striped Bass, Tomatoes, Potatoes, Black Olives, Scallions in Broth
Pesce Spada Grilled Swordfish, Saffron Couscous, Escarole, and Raisins
Merluzzo Pan-Roasted Chatham Cod, Tomatoes, Olives, Capers and Broccoli Rabe

DOLCI
Assortment of Italian Holiday Sweets for the Table

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

NEW YEAR’S EVE December 31, 5:30-7:30pm // 4 Courses, $65 per person

ASSAGGINO
House-Made Cotecchino with Lentils

ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Spaghetti with Peeky Toe Crab, Red Pepper, Tomato and Mint

SECONDI
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce

DOLCI
Cioccolato Chocolate Cake with Hazelnut Ice Cream
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of cheeses.

::::::::::::::::::::::::

NEW YEAR’S EVE December 31, 8:00pm onwards // Five courses with sparkling wine toast, $85 per person
plus sparkling wine toast

ASSAGGINO
House-Made Cotecchino with Lentils

ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil

PRIMI
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Orecchiette Grano Arso Toasted Flour Pasta, Duck Sausage, Cannellini Beans, Spinach
Fregola Sardinian Toasted Round Pasta with Clams, Green Chiles and Tomato
Spaghetti With Peeky Toe Crab and Red Pepper
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers

SECONDI
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce

DOLCI
Due di Capodanno Chocolate Cake and Coconut Panna Cotta with Tropical Fruits
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of Cheeses

Menus subject change based on availability

Happy Hour comes to Enoteca

admin — Fri, 11 Nov 2011 19:41:58 +0000

Happy Hour comes to Enoteca I Trulli! Few would argue that there is no finer moment than “aperitivo”, that blissful limbo between work and dinner when people relax after a hard day and anticipate the evening ahead with a drink and a snack at their favorite bar. In Italy it’s a timeworn custom; now you can indulge this most civilized of customs at I Trulli’s cozy and elegant winebar, Enoteca, where we are now offering Happy Hour every weekday from 3:00 to 6:30pm. Enjoy half-price cocktails, wines by the glass for $7 and free aperitivo snacks. Get happy!!

ENOTECA presents HAPPY HOUR: Weekdays 3:00-6:30pm
Wines by the glass $7, half-price cocktails and free aperitivo snacks!