Dinner
Gluten-free penne is available on any pasta.
TUE–THU 5–10 · FRI–SAT 5–11 · SUN 3:30–9
Some dishes contain nuts. Tell your server about allergies, and ask about vegetarian and vegan options. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Antipasti
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Creamy Burrata
16Tri-color tomatoes, basil, pesto oil & aged balsamic.
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Chilled Seafood Salad
18Calamari, shrimp, scallops, scungilli, citrus & extra virgin olive oil.
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Shrimp Tacos
18Crispy shrimp with onions, peppers, avocado and tomato salsa, finished with chipotle mayo, cilantro, cotija cheese and lime.
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Cacio e Pepe Carrozza
16Fresh mozzarella-stuffed carrozza over a creamy cacio e pepe sauce, topped with crispy prosciutto.
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Clams Oreganata
6 pcs 14
12 pcs 26Seasoned breadcrumbs, garlic & extra virgin olive oil.
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Russo’s Risotto Bites
14Three-cheese blend with truffle aioli & pomodoro.
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Fried Calamari
18Lemon and marinara sauce.
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Limoncello Mussels
19Roasted garlic, fennel, tomatoes & basil with toasted focaccia.
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Char-Grilled Octopus
20Chorizo sausage, roasted pepper aioli.
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Italian Eggroll
17Homemade Italian sausage, peppers, onions and two cheeses, with Calabrian dipping sauce.
Insalate
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Gem Wedge
15Parmesan peppercorn dressing, crumbled blue cheese, applewood-smoked bacon & tri-color tomatoes.
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Caesar
15Dijon mustard, garlic, capers & egg, with Parmigiano-Reggiano & anchovies.
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Italian Chopped
16Romaine, soppressata, capicola, roasted peppers, provolone, olives & white balsamic vinaigrette.
Pasta
Appetizer portion
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Linguine & Clams
16Littleneck clams, white wine, garlic, olive oil.
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Seafood Risotto
17Lobster broth with shrimp, calamari, sole, salmon & scallops.
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Tagliatelle Bolognese
16Beef, pork and veal slow simmered, with a fontina fonduta.
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Rigatoni Norma
16Sicilian-style pasta with eggplant & tomato sauce, finished with shaved ricotta salata.
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Trofie Pesto
23Long, twisted fresh pasta tossed in basil pesto, finished with shaved ricotta salata.
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Risotto ai Funghi
18Arborio rice simmered in a rich porcini broth, finished with butter & cheese, topped with wild forest mushrooms.
Secondi
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Chicken Saltimbocca
27Prosciutto & sage finished with a sherry demi-glace.
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Chicken Toscana
28Panko and Romano cheese crust, melted sweet tomatoes, Parmesan cheese fonduta.
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Salmon ai Ferri
30Grilled, with spinach risotto and white wine sauce.
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Seafood Tasting
37Four baked clams, two sea scallops, three shrimp and half a 6 oz lobster tail, scampi style with spaghetti, garlic & oil.
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Shrimp Santino
34Crabmeat stuffing with cheese, herbs, oreganata crumbs & lemon butter sauce.
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Pork Chop Milanese
32Pan-fried golden, sweet peppers, onions & garlic in a red wine vinegar sauce.
Bistecche e Costolette
Pat LaFrieda
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Cowboy Ribeye, 20 oz
71Dry-aged 45 days. Bone-in, center cut, with caramelized onions, broccoli rabe & honey-rosemary potatoes.
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Cowgirl Ribeye, 16 oz
62Dry-aged 45 days. Our smaller bone-in cut, with herbed butter & seasonal vegetables.
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T-Bone Steak, 22 oz
64Dry-aged 45 days. The NY strip and the tenderloin together, with garlic-scented spinach & caramelized onions.
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Char-Grilled Skirt Steak
44Spicy Calabrian chili, broccoli rabe & honey-rosemary roasted potatoes.
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Char-Grilled Australian Lamb Chops
48Aged balsamic & mint glaze, sautéed broccoli rabe.
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Drunken Veal Chop
5212 oz natural veal chop, Parmesan-crusted and pan-fried, topped with vodka sauce and burrata.
Contorni
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Broccoli Rabe
9 -
Truffle Mac & Cheese
12 -
Honey-Rosemary Potatoes
8 -
Parmesan Truffle Fries
12 -
Grilled Asparagus
8 -
Creamed Spinach
11
Cocktails
From the bar in the Blue Lounge.
Some drinks contain nuts, so tell your server or bartender about allergies.
Signature Cocktails
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Vetro Pistachio Martini
16Stoli vanilla vodka, pistachio liqueur, crème de cacao, Frangelico, heavy cream.
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Cucumber Fresco
16Crop organic cucumber vodka, St-Germain, fresh lime juice, club soda.
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Huckleberry Lemonade
14Huckleberry vodka, lemon simple syrup.
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Valentina
16Cucumber-infused Beefeater gin, fresh lime juice and PAMA liqueur, with a cucumber garnish.
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Jamaica Bay Breeze
14Captain Morgan, peach schnapps, grenadine & pineapple juice.
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Henny Went Bananas
16Banana liqueur blended with piña colada mix & pineapple juice, topped with Hennessy.
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Dragon’s Breath
18Woodford Reserve bourbon, sweet vermouth, orange bitters and Luxardo, with orange and dark cherry, served smoked.
Seasonal Cocktails
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Bittersweet Symphony
17disaronno amaretto and bittersweet campari balanced with the smooth taste of bulleit bourbon
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Basil Capri
16vodka gets a garden-fresh glow with basil, cool cucumber and a splash of fresh lemon juice
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Blood Orange Tequila Fizz
16Blanco tequila and blood orange juice, topped with San Pellegrino Aranciata Rossa.
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Cosmo Italiano
16a little dolce vita in every sip - sarti, vodka, crisp white cranberry & bright citrus come together with an elegant italian twist
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The Pomodoro
17hendrick's gin meets a blistered cherry tomato white balsamic shrub with a splash of club soda
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Fall into Spritz
$14Your choice of: Hugo, Limoncello, Aperol or Sarti
Frozen
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Limon’ Gelo
16Limoncello, fresh lemon juice and house oleo, topped with sparkling wine.
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Mango Drift
16Fresh mango purée, blended frozen, with vodka, tequila or gin.
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The Pink Flamingo
16Aperol and watermelon liqueur, topped with prosecco.
Alcohol-Free
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Monday Whiskey Smash
12Monday zero-proof whiskey, maple syrup, pineapple juice and a dehydrated apple slice.
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Monday Gin & Tonic
12Monday zero-proof gin with Fever-Tree elderberry tonic.
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Töst Spritz
12Sparkling white tea, cranberry and ginger, served over ice.
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Mango Tango
10Mango purée, Sprite, a splash of sour mix, mint garnish.
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Raspberry Lychee Lemonade
10Lemonade, lychee juice and raspberry purée.
Sunday Brunch Menu
$38 per person, including one Bloody Mary or mimosa. Tax, other drinks and gratuity are extra. Once it warms up, brunch moves out to the Waterfront Veranda.
SUNDAYS 11:30–2:30 PM
Some dishes contain nuts. Tell your server about allergies, and ask about vegetarian, vegan and gluten-free options. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Starters
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Caesar Salad
Our classic with Dijon mustard, garlic, capers, Parmigiano & anchovies.
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Burrata Salad
Creamy burrata atop field greens, tri-color tomatoes and toasted hazelnuts with a lemon herb vinaigrette.
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Fried Calamari
add 5Lemon & marinara sauce.
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Lemon Fried Shrimp
Lemon batter fried shrimp with a rich pomodoro.
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Grilled Shrimp Cocktail
Grilled shrimp with pepper-crusted bacon, avocado, celery, olives and cucumber.
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Chicken Meatballs Francese
In a lemon butter sauce with oven-roasted tomatoes & fresh herbs.
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Russo’s Risotto Bites
Three-cheese blend filled with mozzarella, panko fried, with truffle aioli & pomodoro sauce.
Mains
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Omelets
With hickory-smoked bacon and home fries. Capicola, mozzarella and tomatoes, or aged cheddar, mushrooms and spinach.
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Eggs Benedict
Poached eggs on an English muffin, maple-glazed ham and hollandaise.
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Lemon Ricotta Pan Toast
Our twist on French toast. Thick slices dipped in lemony ricotta pancake batter and pan seared, with Vermont maple syrup and whipped butter.
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Blueberry Streusel Cheesecake Pancake
Buttermilk pancake filled with blueberries, cheesecake and cinnamon streusel, finished with Vermont maple syrup.
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Frittata
Oven-baked omelet with prosciutto, potatoes, zucchini & mozzarella.
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Steak & Eggs
add 10Grilled skirt steak with eggs any style and a side of home fries.
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Sunday Sauce
Rigatoni with homemade meatballs, sweet Italian sausage & boneless ribs.
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Orecchiette, Sausage & Broccoli Rabe
With sun-dried tomatoes, in garlic & oil.
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Risotto Frutti di Mare
Light tomato sauce with shrimp, calamari, sole, salmon & scallops.
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Grilled Chicken Panzerotti
Roasted garlic mayo, arugula, roasted peppers and melted mozzarella with balsamic glaze, and crispy French fries.
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Chicken Griglia
Boneless breast lightly breaded and grilled, with baby mozzarella, heirloom tomato and arugula salad.
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Pat LaFrieda Aged Burger
8 oz char-grilled with cheddar, caramelized onions, brioche bun and fries.
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Shrimp Tacos
Crispy shrimp with onions, peppers, avocado and tomato salsa, finished with chipotle mayo, cilantro, cotija cheese and lime.
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Shrimp Santino
Stuffed with crabmeat, cheese and herbs, baked golden with oreganata crumbs in a lemon butter sauce.
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Salmon Scampi
Spinach risotto with tri-color tomatoes & shrimp scampi sauce.
Dessert
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Assorted Baked Goods
Fresh-baked sweets for the table.
Lounge Menu
Happy hour runs Tuesday through Friday until 6: $8 wines by the glass and $12 cocktails, signatures excluded. From 4:30, $7 select appetizers and $2 oysters, six minimum.
Some dishes contain nuts. Tell your server about allergies, and ask about vegetarian, vegan and gluten-free options. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Raw Bar
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Oysters
6 pcs 18
12 pcs 35 -
Littleneck Clams
6 pcs 14
12 pcs 26 -
Jumbo Shrimp Cocktail
19 -
Tuna Cannoli
18Diced ahi tuna, jicama and mango salsa, sesame seed, avocado, wonton cannoli shell and unagi sauce.
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Chilled Seafood Salad
18Calamari, shrimp, scallops, scungilli, citrus & extra virgin olive oil.
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Seafood Symphony
105Six oysters, six littleneck clams, jumbo shrimp cocktail, seafood salad and a 6 oz South African lobster tail.
Bar Bites
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Pretzel “Pasto”
25For sharing. Jumbo Bavarian pretzel, prosciutto, soppressata, capicola, Grana Padano, provolone, bocconcini, stone-ground mustard, olives and cheddar sauce.
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Fried Calamari
18Lemon and marinara sauce.
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Russo’s Risotto Bites
14Panko-crusted with truffle aioli & pomodoro sauce.
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Shrimp Tacos
18Crispy shrimp with onions, peppers, avocado and tomato salsa, finished with chipotle mayo, cilantro, cotija cheese and lime.
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Roman Flatbread
12Ask your server for the chef’s daily selection.
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Pat LaFrieda Sliders
17Char-grilled with American cheese, caramelized onions, brioche bun and fries.
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Blue Cheese & Chips
12Gorgonzola dip and house-made potato chips.
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Italian Eggroll
17Homemade Italian sausage, peppers, onions and two cheeses, with Calabrian dipping sauce.
Cakes
Celebration cakes, made to order by our pastry chef. To order one, call 718-843-8387 at least three days ahead with the cake and the number of guests, and ask about fillings. Some cakes contain nuts, so mention any allergies when you call.
Celebration Cakes
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Tuxedo Cake
Vanilla or chocolate cake, filled with layers of white and dark chocolate mousse.
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Cannoli Cake
Vanilla or chocolate cake filled with whipped ricotta and cream, loaded with chocolate chips. Add dried fruit: cherries, oranges and lemon.
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Cassata Cake
Vanilla sponge soaked in rum, filled with whipped ricotta and cream, loaded with chocolate chips. Add dried fruit: cherries, oranges and lemon.
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Vanilla Custard Cream Cake
Vanilla or chocolate cake filled with layers of vanilla custard and Chantilly cream. Add fresh seasonal berries.
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Rum Baba Cake
Layers of vanilla cake immersed in amber rum, filled with Bavarian cream.
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Napoleon Cake
add 1.75 per personDelicate layers of buttery puff pastry filled with Bavarian cream and vanilla custard. Add fresh seasonal berries.
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Nutella Mousse Cake
Layers of vanilla cake filled with Valrhona chocolate and hazelnut praline mousse.
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Strawberry Shortcake
Layers of vanilla cake filled with Chantilly cream and loaded with fresh strawberries.
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Tiramisu Cake
Sponge cake soaked in espresso and Tia Maria, layered with whipped mascarpone cream and dusted with cocoa.
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Red Velvet Cake
Valrhona chocolate cake filled with layers of whipped sweet cream cheese frosting.
Dessert
Some dishes contain nuts. Tell your server about allergies, and ask about vegetarian, vegan and gluten-free options.
Dolci
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Italian Ricotta Cheesecake
10Russo’s family recipe with a buttery graham cracker crust.
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Tiramisu
11Mascarpone cream and cocoa within layers of espresso-scented ladyfingers.
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Crème Brûlée
11Light and velvety with a caramelized sugar crust.
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Pistachio Tartufo
11Pistachio gelato finished with strawberry drizzle and fresh berries.
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Cannoli Sundae
11Vanilla gelato and cannoli cream with hot fudge and whipped cream.
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Opera Trio
12Vanilla, chocolate and hazelnut mousse on devil’s food sponge, glazed with milk chocolate ganache.
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Warm Apple Cobbler
12Granny Smith apples and almond crumb topping, with caramel sauce and vanilla gelato.
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Miniature Cannoli
10Four pieces, house-made, with chocolate chip cannoli cream.
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Gelato
8House-made. An ever-changing selection of flavors.
Prix-Fixe
Three courses, $42 per person. Tax, drinks and gratuity are extra.
TUE–THU 5–10 · FRI–SAT 5–6 · SUN 3-9
Some dishes contain nuts. Tell your server about allergies, and ask about vegetarian, vegan and gluten-free options.
Appetizer
Choice of one
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Caesar Salad
Our classic with egg, Dijon mustard, garlic, capers, Parmigiano & anchovies.
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Creamy Burrata
Tri-color tomatoes, basil, pesto oil & aged balsamic.
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Charcuterie & Cheese Tasting
An assortment of meats and cheeses with roasted peppers, eggplant caponata and heirloom tomatoes.
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Russo’s Risotto Bites
Three-cheese blend filled with mozzarella, panko fried, with truffle aioli & pomodoro sauce.
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Calamari Fritti
Lemon and marinara sauce.
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Baked Clams Oreganata
6 pcs (+$5)Baked littlenecks, seasoned breadcrumbs, garlic & olive oil.
Entrée
Choice of one
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Mediterranean Salmon
On a bed of spinach with roasted peppers, tomatoes, olives, capers and garlic.
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Chicken Toscana
Fried golden with a Romano cheese crust, melted sweet tomatoes and Parmesan cheese fonduta.
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Seafood Duet
Filet of sole oreganata and shrimp scampi, spaghetti with garlic, oil and spinach.
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Orecchiette, Sausage & Broccoli Rabe
With sun-dried tomatoes, in garlic & oil.
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Tagliatelle Bolognese
Beef, pork, veal and vegetables, with a fontina fonduta.
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Pork Chop Milanese
Breaded and pan-fried golden, topped with sweet peppers, onions and garlic in a red wine vinegar sauce.
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Char-Grilled Skirt Steak San Pietro
(+$10)Calabrian pesto sauce and roasted pepper tomato salad, with twice-cooked honey-rosemary roasted potatoes.
Dessert
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Chef’s Daily Selection
Dinner Tuesday to Sunday
Sunday Brunch runs 11:30 to 2:30. Book through OpenTable or call 718-843-8387.
Wine Spectator Best of Award of Excellence
An extensive list, racked downstairs in the Wine Cellar. On Wednesdays, every bottle $250 and under is half off. The room seats sixty to ninety for private events.