1.25.13

Stop in today and try our new Winter Appetizers!

 

WINTER MENU

 

Olive  7

olives marinated in fennel pollen, rosemary, lemon zest

 

Salumi  16/32

a selection of il Buco Alimentari salumi and La Quercia prosciutto Americano

 

Crudo  20

bigeye tuna, white grapefruit, avocado, radish

 

Burrata  17

Maplebrook Farms burrata, shaved fennel, celery, bottarga di muggine, herb salad

 

Croquettas  16

house cured salt cod, lemon-caper aioli

 

Cavolonero  15

Tuscan black kale, garlic-anchovy-lemon vinaigrette, filone croutons, Reggiano 

 

Polpo  19

cast iron seared octopus, saffron potatoes, caperberries, calabrian chili

 

Animelle  18

crispy Provitello Farm’s sweetbreads, house cured lardo, porcini sugo, walnuts

 

Polenta  14

Anson Mills polenta, hay-roasted hen of the woods mushroom, aged balsamic

 

Costolette di Cinghiale  16

wild boar ribs, membrillo glaze, marcona almonds

 

Uovo  24

fried duck egg, shaved black truffles, fontina val d’aosta, crostino di olio nuovo Taggiasco “Agazan”

 

Quaglia  20

grilled Cavendish quail, carrot-yoghurt puree, pistachio crumble

 

Gambas  19 

 

pan-fired Hawaiian king prawns in Trapanese coarse sea salt

 

1.17.13

Please join us on 

Valentine's Day

Thursday, February 14, 2013

for a special prix fixe menu

 

Amuse

  

Ostriche

Cadillac petite oysters, American Grinnell caviar

 

* * *

choice of

 

Appetizer

 

Foie Gras

seared Hudson Valley foie gras, fuyu persimmon, hazelnuts, frisee

  

Storione

house cured Columbia river sturgeon, cucumber, citrus, fennel 

* * *

 

Primi

 

Risotto

Principato di Lucedio Carnaroli rice, Maine sea urchin, espellette, chervil

 

Agnolotti

house made egg pasta parcels, Jerusalem artichokes,

shaved black truffle

 

* * *

Secondi 

Agnello

roasted saddle and seared chop of Elysian Fields lamb,

hubbard squash puree, cipolline onions, Brussels sprouts, mint

 

Pesce

poached filet of turbot, baby carrots, leeks, Meyer lemon butter,

bottarga di muggine 

 

* * *

Dolce e Caffe

 

 Chocolate Truffles

choice of

Mascarpone Cake
kumquates, mandarine sucre, manadarine sorbet

Chocolate Caramel Tart
passion fruit gelato

 

$140 per person + tax + 20% service charge

Space is limited RSVP to il Buco: 212-533-1932

1.3.13

 

 

Attention food, wine, and skiing aficionados!

 

Announcing:

 

 

 

Il Buco Courchevel – A Culinary Ski Adventure

 

 

Join restaurant Owner Donna Lennard, il Buco Chef Joel Hough and

il Buco Alimentari & Vineria Chef Justin Smillie, and

Wine Directors Paul Lang or Roberto Paris on a Culinary Ski Adventure

 

 

The il Buco team is offering a luxury, culinary vacation to Courchevel in the French Alps
 - a food and wine adventure in one of the world's most acclaimed ski destinations,
 for one week bookings between January through March 2013.

 click here to contact us for more detailed information

 

 

A luxurious trip...

 

 

Restaurant owner Donna Lennard and her husband Luca Boniciolli will lead guests on a

world-class, one-of-a-kind ski trip, paired with il Buco's acclaimed cuisine and outstanding wines.

Guests are invited to stay in one of the resort's luxurious ski chalets where rustic Italian fare will

be prepared by il Buco's Chef Joel Hough and il Buco Alimentari & Vineria Chef Justin Smillie.

Wine pairings and tastings will be led by Wine Director Paul Lang or Roberto Paris.

Boniciolli, a world-class skier, will lead ski excursions through the Trois Vallées of Courchevel

 

 

How it works

 

 

Guests can form their own group of 8 to 12 people at a date of their choosing
or join a group of other il Buco aficionados to fill a chalet. Three different levels of chalet
are available ranging from 50,000 - 150,000 euros/week, depending on the class of chalet
 and the dates. This price includes room and board for the week for the entire group.

The trip will be highly personalized and tailored to guest preferences. A typical day
 might include a late morning ski with Luca and lunch in a Michelin-starred restaurant
 tucked into the slopes. Or guests might opt for a day without skiing, waking up to breakfast
 from il Buco's chef, indulging in morning yoga, and shopping in the bustling village of Courchevel. Guests might spend a day with Luca exploring one of the many surrounding valleys that begin just outside their door or take a helicopter to Chamonix to ski the Vallée Blanche.

 

In the evenings, guests can choose to indulge in a wine tasting with il Buco's Wine Director or
enjoy an aperitif in one of the many chic après-ski destinations in Courchevel. Afterwards, they
might come home to a massage and sauna before an early cocktail hour, while il Buco's chef
prepares a grand meal of the freshest, local ingredients paired with outstanding wines. After a
cozy dinner around the fireplace, guests could choose to go into town to visit one of Courchevel's
famous nightspots - or call it a night. In-house cooking lessons and private wine tastings will
also be available to guests in the comfort of their chalet.

 

12.12.12

New Year’s Eve 2012

with live Cuban music by NU d'Lux

 Per Cominciare 

Black mission fig, house cured lardo, marcona almond

  *** 

Choice of: 

 Insalata di Burrata 

Maplebrook farms burrata, treviso tardivo, fuyu persimmon, pistachios

 
Crudo di Tonno 

cured big eye tuna, shaved roots, colatura  

* * *

Choice of: (late seating only)

Animelle 

crispy sweetbreads, blue hubbard squash, black truffles, hazelnuts

 Capesante

        seared Nantucket Bay scallops, white cauliflower puree,romanesco,smoked   trout roe            

* * *

Choice of:

 Ravioli

house made spelt pasta,potato-chestnut filling, black trumpet mushrooms

 Risotto

Principato di Lucedio Carnaroli rice, roasted Seckle pear, foie gras, saba

* * *

Choice of:

 Pesce

slow roasted filet of Chatham cod, baby leeks and carrots, Meyer lemon butter,  Grinnell caviar

 Bistecca di Bisonte

grilled bison tenderloin, bone marrow smashed potatoes, tropea onion marmalade

 * * *

Choice of:

 Tortino di Nocciole al Cioccolato
hazelnut cake, manjari cream, choclate wafer, caramel balsamic gelato.

Torrone Semifreddo 
pistachio honey semifreddo, with citrus confit

 

Early seating from 6pm – 8:00pm – four courses for $85 pp

Late seating from 8:00pm on – five courses for $145 pp  

(includes a champagne toast at midnight)

  Wine pairings also available - $40 for early seating, $75 for late seating   

* music starts at 9pm for the late seating only

 http://www.nudlux.com/

  RSVP to il Buco: 212-533-1932

 or email us  

 

 

12.3.12

il Buco

&

il Buco Alimentari & Vineria

 

are proud to announce a week in NY with artisan cheesemaker

 

 Renato Brancaleoni

 

of Roncofreddo in

Emilia Romagna

  

December 7 - 12

 

Renato treats each of his handcrafted pecorino cheeses with a specific blend of flavoring: wild blackberries, fresh hay, beeswax, saffron, etc... and wraps them in muslin cloth before laying them to rest for a period of months underground in the "fossa" (cave) in his shop in the Romagna hillside where sheer magic occurs!

  

 

Space is limited

 

RSVP to il Buco Alimentari & Vineria: 212-837-2622

RSVP to il Buco: 212-533-1932

or email us  

 

   
December 7, 12 - 3pm

Lunch & Demonstration at il Buco Alimentari, Loft space

53 Great Jones Street

$95/person with lambrusco

 

Menu

paired with Saetti Lambrusco 2011

   

PIADINE CON SQUACQUERONE e SALUMI

Flat bread with fresh cow's milk cheese and housemade il Buco salumi 

 

~~~~ 

INSALATA DI PERE CON PECORINO "FOGLIE DE NOCE"  

Local chicories, pear, walnut and shaved Pecorino 

~~~~

PASSATELLI IN BRODO 

Emilia Romagna's classic hand made "pasta" of parmigiano, 

fresh egg and bread crumbs in Capon broth

~~~~   

DEGUSTAZIONE DI FORMAGGI

a selection of Renato's cheeses with honey and il Buco Alimentari baker, 

 

Kamel Saci's whole grain bread 

 

De Bartoli "Vecchio Samperi"

~~~~ 

 

SORBETTI e GELATO

local grape and pear sorbets & pecorino gelato

 

 

 

December 11, 6pm

Dinner at il Buco Alimentari & Vineria - 53 Great Jones Street

(tasting menu available as an option the restaurant)

 

$120/person with wine pairing  

 

Menu

  

INSALATA DI CICORIETTE CON "CERATO DI MUCCA"   

 salad of local chicories, potato, soft boiled egg, preserved sardines, Cerato di Mucca     

 *Cerato di Mucca -100% cow's milk cheese with an intense hazelnut flavor. 

Lusenti "Fiocco di Rose" Pinot Grigio Frizzante NV 

~~~~ 

TORTELLINI AL PECORINO "FOGLIE DI NOCE"     

house made pasta stuffed with walnut leaf aged pecorino, toasted walnuts, brown butter, balsamic     

*Pecorino Foglie di Noce - 100% sheep's milk cheese wrapped in walnut leaves and  rubbed daily with olive oil, imparting a delicious buttery flavor with a hint of black walnut

Ancarani "Signore" Famoso 2011 

~~~~ 

FAGIANO ALLO SPIEDO CON "PASSO RESIA"    

Spit roasted Label Rouge pheasant, pears, parsnips, hazelnuts and passo di resia crea     

 *Passo Resia - made with the milk of cows that graze on Alpine summer grasse     

Papiano "Le Papesse" Sangiovese 2008

  ~~~~

SORBETTI 

Local grape and pear sorbets 

~~~~ 

DEGUSTAZIONE DI FORMAGGI 

a selection of Renato's cheeses with honey and il Buco Alimentari baker, 

Kamel Saci's whole grain bread

Marco De Bartoli "Vecchio Samperi"

  ~~~~   

CROSTATA DI MELE COTOGNE 

quince crostata

Marco de Bartoli "Bukkuram" Passito di Pantelleria 2007

 

 December 12, 6pm

Dinner at il Buco - 47 Bond Street

(tasting menu available as an option the restaurant) 

$120/person with wine pairing

Menu

 

 

FIORI DI ZUCCA AL PECORINO DI FOSSA

 

fried squash blossoms stuffed with fresh sardines in pecorino crust

*Pecorino di Fossa - 100% cave aged sheep's milk cheese with a pungent, earthy flavor

Il Mosnel Franciacorta Brut Rose NV

 

~~~~

RAVIOLI CON TOMA DI CAPRA

 

house made egg pasta stuffed with goat cheese in a light porcini broth

*Toma di Capra - 100% goat’s milk cheese, sweet, soft and fragrant.

Papiano "Le Papesse" Sangiovese 2008

~~~~

AGNELLO AL FIENO CON PECORINO ALLE MORE SELVATICHE

 

Pecorino crusted Vermont lamb baked in hay, Rose Finn fingerling potatoes,

pecorino cream, blackberry-balsamic conserva  

*Pecorino alle More Selvatiche - 100% sheep's milk cheese, rubbed with wild blackberries.  

A flavor typical of a fresh cheese with a hint of yoghurt. 

Papiano "I Probi" Sangiovese 2007 

~~~~

INSALATA DI FINOCCHI e UVA

 

shaved fennel, local grapes, honey roasted hazelnuts, wild arugula

Lusenti "Bianca Regina" Malvasia 2008

~~~~

DEGUSTAZIONE DI FORMAGGI

 

a selection of Renato's cheeses with honey and il Buco Alimentari baker,

Kamel Saci's whole grain bread 

De Bartoli "Vecchio Samperi"

 

~~~~ 

PERA AL FORNO

roasted Bosc pear, honey-vanilla gelato, preserved black walnuts

Ancarani "Uvappesa"

10.20.12

il Buco will be closed for Thanksgiving.

 

Please visit our sister restaurant,

 

il Buco Alimentari & Vineria

 

for a Thanksgiving Feast!

 

53 Great Jones Street

November 22, 2012; 1:00pm - 6:00pm

$85 per person ($55 per child under 10)

Four Courses “Family Style”

* Please book online at www.ilbucovineria.com or on OpenTable

10.19.12

Please visit our sister restaurant

 

il Buco Alimentari & Vineria

 

53 Great Jones Street

 

for a special dinner with Maria Sinskey

Chef & cookbook author

 

Paired with the wines of Robert Sinskey

 

 Thursday, November 8, 2012

 

Served all evening as a Tasting Menu
(must be ordered by the entire table)

$95/person

 

* Please call for reservations 212-837-2622

MENU

 

Fall chicories with pomegranate, pancetta, torn croutons,
pecorino toscano

~

Fairy tale pumpkin tortellini, brown butter, melted sweet onions, sage crumbs, parmesan

~

Robert Sinskey Vineyards herb stuffed rotisserie saddle & leg of lamb
Whey braised shoulder (stuffed with lamb sausage/ black olives)

Crispy olive oil and sea salt potatoes with fresh bay leaves
Braised borlotti beans with fall greens

~

An assorted of cheeses from visiting cheesemaker
Renato Brancaleoni of Emilia Romagna

~

Caramelized pear upside down cake with toasted almond gelato

4.18.12

Please join us this Mother's Day

 

Sunday, May 13th

 

We will have a special Brunch and Dinner Prix-Fixe menu in addition to our regular a la carte menu

 

~ additional options available for children ~

 

Mother’s Day 2012 Lunch

 

12:00noon - 3:00pm

 

$55 prix fixe menu

 

 

Complimentary Prosecco cocktail  

 

* * *

 choice of:

 

 Zuppe

spring garlic-parmesan broth, poached organic egg, wild spinach

 

Ricotta 

house made ricotta, local berries, Catskill spring harvest honey, torn mint

 

* * *

 

  Fave e Pecorino

fava beans, and their greens, pecorino Sardo, cracked black pepper

 

Uovo

soft scrambled organic egg, morel mushrooms, asparagus, shaved Caprino stagionato 

 

* * *

 

Tagliatelle

house made pasta ribbons, wild ramps, butter, shaved parmesan, marjoram

Agnello

slow roasted Vermont spring lamb, wild arugula, artichokes, radishes, salsa verde

 

Pesce

sautéed filet of Rhode Island fluke, with a salad of English peas, pea shoots and snap peas

 

* * *

 

Crostata frutti di bosco

mixed berry tart, fresh cream

 

Budino al Cioccolato

dark chocolate pudding, whipped crème fraîche

4.18.12

Please join us this Mother's Day

 

Sunday, May 13th

 

We will have a special Brunch and Dinner Prix-Fixe menu in addition to our regular a la carte menu

 

 

~ additional options available for children ~

 

 

Mother’s Day 2012 Dinner

 

5:00pm - 10:00pm

 

$75 prix fixe menu

 

Complimentary Prosecco cocktail

 

* * *

 choice of: 

 

Zuppe

spring garlic-parmesan broth, poached organic egg, wild spinach

 

Ricotta 

house made ricotta, fava beans, olio nuovo crostino, cracked black pepper, mint

 

* * *

 

Tagliatelle

house made pasta ribbons, wild ramps, butter, shaved parmesan, marjoram

 

 Risotto

Principato di Lucedio Carnaroli rice, morel mushrooms, Caprino stagionato, thyme

 

* * *

   Agnello

slow roasted Vermont spring lamb, wild arugula, artichokes, radishes, salsa verde

 

Pesce

sautéed filet of Rhode Island fluke, with a salad of English peas, pea shoots and snap peas

Bistecca

grilled Niman Ranch strip loin, grilled spring onions, gorgonzola butter, upland cress

 

* * *

 

Crostata frutti di bosco

mixed berry tart, fresh cream

 

Budino al Cioccolato

dark chocolate pudding, whipped crème fraîche

3.13.12

 

Please join us for a special

 

Dinner with the Winemaker: Scacciadiavoli

 

Monday, April 2nd, 7:00pm

 

 

Antipasti

 

a selction of house cured salumi

crostini with duck liver pate

foraged mushrooms, marinated in Orvieto and herbs

Paired with: Montefalco Sagrantino DOCG

 

 

Risotto alla Sagrantino

Principato di Carnaroli rice, Sagrantino Montefalco, pecorino di fossa

 

Paired with: Montefalco Rosso DOC

 

 

Porchetta

Flying Pigs Farm heritage pork, mixed Umbrian beans, swiss chard

 

Paired with: Grechetto Dell'Umbria IGT

 

Torta di Mele

 

rustic apple tart, honey, Sagrantino Pasito DOCG

 

Paired with: Montefalco Sagrantino Passito DOCG

 

 

$125 per peron, plus tax and tip

 

to purchase tickets, please email events@ilbuco.com or call 212-533-1932

 

Seating is limited

 

*seasonal menu subject to change

2.14.12

Congratulations

 

 

to our sister restaurant, il Buco Alimentari & Vineria, on their 3-star review in the New York Times!!

 

 

Come try our fantastic selection of house-cured salumi at both restaurants!

1.19.12

Please Join us on Valentine's Day for a Special Prix Fixe Menu

  

Tuesday, February 14, 2012

Amuse

 

Ostrica 

Thatch Island oyster, pomegranate-horseradish granite

 

***

Appetizer

 

Capesante

grilled Maine sea scallops blood orange, poached fennel, cerignola olives

 

Zuppa

duck broth, poached egg, celery root, parmesan 

 

***

Primo

 

Risotto

Principato di Lucedio Carnaroli rice, shaved black truffles, pecorino di fossa

 

Torchio

house made pasta, wild boar sugo,  pearl onions, rosemary, parmesan

 

***

Secondi

 

Agnello

roasted loin of Jamison lamb, piccolo farro,  grilled artichokes, winter sorrel

 

Rombo Chiodato

poached turbot, baby vegetables, bottarga di muggine, bufala butter, Meyer lemon

 

***

Dolci e Caffé

 

choice of 

Chestnut Amaretti Pudding

Chocolate Orange Torte

Chocolate Truffles

 

$140 per person