Grains are non-GMO, cultivated without pesticides, light on the palate, easily digestible and with elegant aromas. £25.00. INSALATA DI STAGIONE • 25. 314 reviews #853 of 16,990 Restaurants in London $$ - $$$ Italian Pizza Mediterranean. The Cupcake Shoppe ($$) ... Oakland Restaurant Guide: See Menus, Ratings and Reviews for Restaurants in Oakland and California. 10 reviews of Caravaggio "Viva Italiano The food here is amazing. IT'S AMAZING! Decor. Grilled octopus with fingerling potato puree, braised radicchio, buffalo mozzarella, Sautéed calamari salad with mixed seasonal, vegetables, cipollini onions and mushrooms. CARAVAGGIO WILL BE SERVING A LA CARTE MENU ON . Find restaurant reviews, menu, prices, and hours of operation for Ristorante Caravaggio … Dinner Appetizers * ASTERISK INDICATES VEGETARIAN APPETIZERS. £10.50. Classic burgers, cheese burgers and chicken burgers, among many others, are all served by the restaurant and all these dishes are accompanied by fries and a salad. Caravaggio is pleased to present our new partnership with Eli’s bread! View the full menu from Caravaggio in London SE5 8TR and place your order online. See restaurant menus, reviews, hours, photos, maps and directions. Dessert is an incredible chocolate hazelnut and salted caramel cake with a Caravaggio cannoli. If you would like to view our comprehensive and award winning wine list or  you need any assistance in pre-selecting some wine, we have a sommelier who would be happy to assist you. Please note that our wine list does change very often; all wines (also vintages) are based on availability and subject to change. Book now at Caravaggio in London. Serving the best modern Italian cuisine in New York City since July 15, 2009. Save. Caravaggio’s is now seating inside (25%). Caravaggio Gelateria Italiana ($) Italian, Ice Cream, Yogurt • Menu Available. For more information please call 212 288 1004 or email caravaggio23@aol.com. Book a table at Caravaggio in Naples. Filetto di Ippoglosso al Timo Limone e Prosecco con Zucchine Grigliate e Pomodorini Confit. See reviews, photos, directions, phone numbers and more for Caravaggio locations in New York, NY. Wide selection of Italian food to have delivered to your door. Its co-executive chefs are Isauro “Luis” Rosas and Massimo Bebber. Claimed. Caravaggio is clearly one of the most wonderful dining experiences in Manhattan. Solid food and quiet setting enables easy business talk. Dinner begins with an arugula, burrata, and artichoke salad followed by a delicious linguine dish with tomato sauce. Being in New York, Caravaggio Restaurant in 10021 serves many nearby neighborhoods including places like Flatiron District, Locust Valley, and Battery Park City. Read reviews from Caravaggio New York at 23 E 74th St in Upper East Side New York 10021 from trusted New York restaurant reviewers. Find 1 listings related to Caravaggio in New York on YP.com. Inside a former bank, all that remains of the original interior is the ornate high ceiling, with its splendid Art Deco light fittings. ©Caravaggio Ristorante • 23 E. 74 Street, New York, NY 10021 • 212.288.1004 • caravaggio23@aol.com • Reserve at OpenTable Reserve a table at Caravaggio Restaurant, New York City on Tripadvisor: See 204 unbiased reviews of Caravaggio Restaurant, rated 4.5 of 5 on Tripadvisor and ranked #1,308 of 13,007 restaurants in New York City. Chestnut Soup. The décor and ambiance is elegant, the food as superb as it looks and sounds as described on the menu or by your server. Explore menu, see photos and read 892 reviews: "Great for a work lunch. Altaneve Prosecco , Valdobbiadene Superiore, Veneto, NV $20, ’61 Brut, Berlucchi, Franciacorta, 2019 $25, Freccianera Rosa, F.illi Berlucci, Franciacorta, 2015 $25, Champagne Blanc de Blanc Grand Cru, Voirin Jumel, Champagne , NV $30, Champagne ‘Rose de Saignee’, Voirin Jumel, Champagne , NV $35, Ros Alba , Pierpaolo Pecorari, Fruili-Venezia, 2019 $18, Poully-Fuisse, Bouchard Pere & Fils, Burgundy , 2018 $20, Roero Arneis Sabbie, Sansilvestro, Piedmont, 2018 $20, Falanghina, Fontanavecchia, Tabruno, 2018 $18, Verdicchio, Umani Ronchi, Verdicchio di Jesi, 2018 $18, Paestum Fiano “Trentenare”, San Salvatore, Campania, 2019 $16, Chardonnay, Heitz Cellar, Nappa Valley, 2017 $20, Rosso Di Montalcino, Mastro Janni, Tuscany, 2017 $18, Tortonaino, Michele Chiarlo, Barolo, 2013 $25, Vino Nobile Di Montepulciano Riserva, Canneto, Tuscany, 2015 $30, Brunello Di Montalcino, Lazzaretti, Tuscany, 2015 $30, Aglianico del Taburno ‘il Barone’, Torre a Oriente, Piedmont, 2012 $20, Chianti Classico Riserva, Castello Di Volpaia, Tuscany, 2015 $25, Pinot Noir, Eola-Amity Hills, Bethel Heights, 2018 $25, Aperol, makers mark, prosecco, simple syrup, lemon, Greenhook gin, carpano antica, campari, orange twist, Gunpowder Gin, Campari, Aperol, Lillet Blanc, Lemon Juice, Grapefruit Juice, Blood Orange and Rosemary infused white rum, mint, lime, Pumpkin Vodka, Kahlua, Chocolate Liqueur, Espresso, Rreposado tequilla, campari, grapefruit juice, lemon juice, lime juice, agave, Pisco, lime juice, simple syrup, egg white, angostura bitters, dry gin, apple brandy, dry vermouth, apple juice, almond syrup, angostura bitters, orange twist, poached egg and bacon on a bed of Spinach, Pickled mixed mushrooms, arugula, Parmesan, meat sauce, eggplant, roasted peppers, melted mozzarella, with broccoli rabe, anchovy, garlic and bottarga, with veal ragu, eggplant, roasted pepper melted mozzarella, roasted chicken breast, sweet pork sausage, hot cherry peppers and mashed potatoes, Parley Crusted Colorado Rack of Lamb • 48. View the menu for Caravaggio and restaurants in New York, NY. Explore menu, see photos and read 892 reviews: "Great for a work lunch. For the main course, guests have a choice between branzino with chestnut and persimmons or lamp chop with swiss chard and chickpeas. Italian rustic bread selection with extra virgin olive oil, cream of watercress soup with a creme fraiche drizzle, Cestino di Parmigiano con Insalata di Indivia, Gherigli di Noci Caramellati, Gorgonzola, Condimento al Miele e Senape Antica, parmesan basket with endive salad, caramelized walnut kernels, gorgonzola cheese and honey and grain mustard dressing, Burratina Pugliese con Melanzane Grigliate, Pesto di Pomodori Semi Secchi ed Olio al Basilico, Apulian burratina with grilled aubergines, sun dried tomato pesto and basil oil, Rosa di Barbabietole al Vapore con Germogli di Piselli, Pinoli, Caprino delle Langhe Dorato, carpaccio of poached beetroot with pea shoots, pine nuts and warm Langhe goat’s cheese, Gravadlax di Salmone e Branzino su Crostino di Pane di Segale con Panna Acida al Rafano, Stornoway salmon and sea bass gravadlax with rye bread and horseradish crème fraîche, Insalatata di Carciofini Crudi con Radici, Valeriana, Scaglie di Pecorino e Vinaigrette al Limone, baby artichoke salad with root vegetables, lamb’s lettuce, Roman pecorino shavings and a lemon vinaigrette, Prosciutto di Parma Gran Riserva Levoni con Sott’Aceti, 18 month cured Gran Riserva Parma ham with pickled vegetables, Mosaico di Polipo con Gamberi Rossi di Sicilia, Germogli di Piselli, Mango ed Emulsione al Limone, octopus carpaccio with seared Mazzara del Vallo red prawns, pea shoots, mango and a lemon emulsion, Carpaccio di Manzo Scottato con Maionese alla Senape Antica , Valeriana e Scaglie di Parmigiano, seared Scotch beef carpaccio with lamb’s lettuce, parmesan shavings and a grain mustard mayonnaise dressing, spaghetti in a fresh San Marzano tomato sauce with buffalo mozzarella and basil, Risotto al Radicchio di Chioggia e Castelmagno, Chioggia radicchio and Castelmagno cheese risotto, risotto with tiger prawns and spring onion, Pappardelle al Cacao con Ragù di Cinghiale, homemade cocoa pappardelle with wild boar ragù, Ravioli alla Fonduta con Vellutata di Broccoli e Patatine Dolci, cheese fondue filled ravioli with broccoli velouté and sweet potato crisps, Gluten Free Garofalo Pasta Available on Request, Filetto di Salmone in Crosta d’Erbe con Porri Stufati alla Crema, pan fried fillet of Stornoway salmon with cream braised leeks, Trancio di Tonno Grigliato con Broccolini e Pesto di Pomodori Semi Secchi, grilled tuna steak with tender stem broccoli and semi dried tomato pesto, Filetto di Branzino con Cuore di Carciofo, Caviale di Melanzana e Salsa al Vino Rosso, fillet of seabass with artichoke hearts, aubergine caviar and red wine jus, Filetto di Merluzzo con Patate Viola, Cipollotto con Aioli e Tapenade di Taggiasche, pan fried fillet of Atlantic cod with with purple potatoes, spring onions, an Aioli sauce and Taggiasche olive tapenade, Petto di Anatra con Rosti di Patate, Pak Choi e Salsa all’Anice Stellato, glazed breast of Gressingham duck with a potato rosti, Pak choi and star anise sauce, Pollo Farcito con Fontina e Speck, Spinaci Saltati e Salsa alla Crema di Funghi, fontina and speck filled Shropshire chicken with sautéed spinach and a creamy mixed wild mushroom sauce, Fegato di Vitello alla Griglia, Pancetta Rollata e Lattughino Brasato, grilled calf’s liver, crispy pancetta and braised baby gem, Noce d’Agnello Arrosto con Peperoni Dolci Romero, Melanzana e Salsa alle Olive, roasted chump of Welsh lamb with roasted sweet Romero pepper and aubergine and an olive scented jus, Costoletta di Vitello alla Milanese con Rucola e Pomodorini al Balsamico, veal cutlet Milanese Style with rocket and balsamic Pachino cherry tomatoes, Lonza di Maiale Iberico Pata Negra con Fagiolini e Salsa di Mele, Iberico Pata Negra pork loin with crackling, fine beans and apple sauce, Controfiletto di Manzo alla Griglia con Patate Ponte Nuovo e Salsa alla ‘Nduja Calabrese, grilled Surrey farm sirloin steak with thick cut chips and Calabrian ‘Nduja sauce, choice of hand-cut chips, mashed potato or roasted rosemary potatoes, choice of tomato and basil, mixed or green salad, Tiramisu al Caffè Ristretto con Biscotto Di Novara, traditional Tiramisu with Novara sponge bisquit, TOKAJI 5 PUTTONYOS, SAUSKA 2013 (TOKAJ, HUNGARY), VIN SANTO SANTO SPIRITO 2011 FRESCOBALDI (TUSCANY), Fondente al Cioccolato con Gelato alla Vaniglia, chocolate fondant with vanilla ice cream (please allow 12 minutes preparation), RECIOTO DELLA VALPOLICELLA 2014 MASI (VENETO), Tortino al Formaggio al Lime con Salsa al Frutto della Passione e Lamponi, cheese cake with a passion fruit and raspberry coulis, VERDICCHIO DEI CASTELI DI JESI PASSITO LINA 2015 STEFANO ANTONUCCI (MARCHE), selection of homemade ice cream or sorbet, Selezione di Formaggi Italiani con Miele e Grissini, selection of Italian cheese with mountain honey and grissini, matured sheep’s milk cheese served with a glass of Grappa Chardonnay Riserva, Passata di Verdure con Crema di Mascarpone ed Erba Cipollina, vegetable soup with mascarpone cheese and chives, Insalata Mista con Rapanelli, Pere, Olive Nere e Condimento al Limone, mixed leaf salad with radish, pear, black olives and a lemon dressing, Vitello Tonnato alla Piemontese con Capperi in Fiore e Fagiolini, thinly sliced veal in a tuna mayonnaise with caper berries and green beans, Nastrini all' Uovo con Prosciutto di Parma, Fave e Pomodoro Fresco, homemade egg nastrini pasta with Parma ham, broad beans and fresh tomato, Filetti di Gallinella di Mare con Ragú di Zucca, Gamberi ed Erbe Fini, pan fried fillets of red gurnard with a pumpkin ragú, tiger prawns and fine herbs, Bianco di Pollo Spadellato con Funghi Selvatici al Profumo di Tartufo, pan fried breast of corn fed chicken with truffle scented wild mushrooms, Capresina all’ Arancia e Cioccolato Bianco con Salsa al Pistacchio di Bronte, orange and white chocolate caprese cake with Bronte pistachio saucern, Crema di Topinambur con Olio al Tartufo Nero, Jerusalem artichoke soup with black truffle oil, Burratina con Panzanella ed Olio al Basilico, burratina with classic Tuscan panzanella salad and basil dressing, Brioche Tiepida con Uovo d’Anatra in Camicia, Funghi e Fonduta, warm brioche with poached duck egg, mixed wild mushrooms and cheese fondue, Carpaccio d’Anatra Affumicata con Valeriana e Vinegrette ai Lamponi, smoked duck carpaccio with lamb’s lettuce and a raspberry vinaigrette, pink grapefruit risotto with tiger prawns, Ravioli di Fonduta con Vellutata di Zucca e Mandorle Tostate, cheese fondue filled ravioli with a pumpkin velouté and toasted almonds, Filetto di Salmone con Patate Novelle, Asparagi di Mare e Salsa alle Cozze, fillet of Stornoway salmon with new potatoes, samphire and a mussel velouté, Filetto di Branzino con Trevisana Scottata e Salsa all’Arancia Sanguinella, chargrilled sea bass fillet and trevisana with a blood orange dressing, Filetto di Manzo Gratinato al Midollo ed Erbe con Spinaci Saltati e Salsa al Vino Rosso, Fillet of Hereford beef with a bone marrow and fine herb gratin, sautéed spinach and red wine jus, Costoletta di Vitello con Patate e Carciofi, pan fried veal cutlet with potatoes and artichokes, warm chocolate fondant with vanilla ice cream (please allow 12 minutes preparation), © 107-112 Leadenhall Street, London, EC3A 4AF - 020 7626 6206, L’appetito vien mangiando / The appetite comes while you’re eating. $ - $ caravaggio restaurant menu $ )... 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