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Reservations

Reservations are accepted up to one month in advance to the numerical date (not including group dining). Lupa accepts reservations for parties of up to 8 guests. For groups larger than 8, please contact our events  team  at groupdining@luparestaurant.com.

Use the format MM/DD/YYYY.

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Reservations

Menu

Categories
  • Lunch/dinner
    • ANTIPASTI
    • SALUMI
    • PRIMI
    • SECONDI
    • PIATTO DEL GIORNO
    • CONTORNI
    • CHEF'S ROMAN TASTING MENU
    • ROMAN PASTA TASTING MENU
  • Dessert
    • Lupa Dolci
    • Formaggi
    • Caffe E Te
  • Glossary
    • GLOSSARY
Wine list (pdf)

Lunch/dinner

ANTIPASTI

Marinated Olives
8
Citrus Marinated Sardines with Ceci Fritti
13
Radicchio with Citrus, Fennel & Pecorino
16
Beets with Stracciatella & Hazelnut Vinaigrette
14
Spinach Salad with Pears, Panelle & Speck
14
Misticanza Alla Romana
12
Fritto Misto with Sardines, Sweetbreads & Artichokes
18
Trippa Alla Romana
13
Crostini with Chicken Liver & Fig Marmellata
12
Tonno Crudo with Pomegranate & Acciughe Aioli
18
Burrata with Kabocha Squash & Chestnut
15
Escarole, Walnut, Red Onion & Pecorino
14
Baccalà with Olive, Celery, Onion & Caper
15
Pane Burro con Alici
11

SALUMI

Per Choice $11 * Prosciutto di Parma Gran Riserva (18 Months) $12 * Affetatti Piccolo $21 * Affetatti Grande $36

Salumi del Giorno
Prosciutto di Parma Gran Riserva (18 Months)
Lingua Salmistrata
Bresaola
Coppa Cotta
Testa

PRIMI

Spaghetti Aglio e Olio
15
Tonnarelli with White Truffles
75
Bucatini All'Amatriciana
19
Bavette Cacio e Pepe
18
Saltimbocca Agnolotti
23
Cavatelli with Sausage & Broccoli Rabe Pesto
20
Squash Cappellacci with Brown Butter & Sage
19
Casarecce with Short Rib Ragu
21
Spaghetti alla Carbonara
19
Spaghetti con Pomodoro & Chili
17
Linguine alle Vongole
20
Pajata Finta
20
Ricotta Gnocchi with Sausage & Fennel
19
Tonnarelli with Black Truffles
39
Chitarra with Cardoons, Acciughe & Lemon
19
Fettuccine alla Gricia with Black Ceci & Carciofi
21

SECONDI

Saltimbocca
29
New York Strip with Funghi Misti & Balsamic
29
Coda alla Vaccinara
25
Lamb Scottadito with Gnocco alla Romana
39
Baccalà with Spicy Tomato Aioli and Braised Chicory
26
Branzino with Fregula and Carrot
29
Market Fish with Rutabaga, Onion & Celery Root
29
Pollo alla Diavola
25
Octopus with Farro, Fennel & Prosciutto
29

PIATTO DEL GIORNO

LUNEDI: Wild Boar Arista
29
MERCOLEDI: Porchetta alla Romana
29
VENERDI: Whole Roasted Fish
29
DOMENICA: Braciola alla Cacciatora
25
MARTEDI: Crispy Duck Agrodolce
29
GIOVEDI: Coratella con Carciofi
26
SABATO: Abbacchio al Forno
29

CONTORNI

Braised Escarole
10
Roasted Cauliflower alla Romana
10
Puntarelle alla Romana
Choice of Three Contorni
27
Broccoli Rabe with Pecorino Fresco & Pickled Chili
10
Crispy Brussels Sprouts with Saba
10
Crispy Fingerlings with Preserved Lemon Aioli
10

CHEF'S ROMAN TASTING MENU

$69 Per Person * Roman Wine Pairing $49

Suppli alla Romana
Strozzapreti All'Amatriciana
Formaggi
Fettuccine alla Gricia with Black Ceci & Carciofi
Coda Alla Vaccinara
Tartufo

ROMAN PASTA TASTING MENU

$59 Per Person * Roman Wine Pairing $49

Tonnarelli Cacio e Pepe
Saltimbocca Agnolotti
Bucatini All'Amatriciana
Spaghetti alla Carbonara
Pajata Finta
Sorbetto

Dessert

Lupa Dolci

Lupa Tartufo
12
Olive Oil Cake with Quince Confettura & Sesame Gelato
12
Lemon Budino with Amaretti & Huckleberry Compote
12
Biscotti & Caffe Oronzo
13
Frutta di Stagione
11
Apician Spiced Dates with Mascarpone
12
Pumpkin Cheesecake with Cranberry & Pecan Crumble
12
Sorbetto Or Gelato Del Giorno
11
Biscotti & Amaro
11

Formaggi

$7 per choice/$16 choice of three

Ricotta With HoneyCow ~ CT
La TurSheep, Cow & Goat ~ Piemonte
Mozzarella di BufalaBuffalo ~ Campania
Pecorino ToscanoSheep ~ Toscana
QuadrelloBuffalo ~ Lombardia
Cacio di RomaSheep ~ Lazio
Parmigiano ReggianoCow ~ Emilia-Romagna
Gorgonzola DolceCow ~ Lombardia
Coach Farm Goat CurdGoat ~ NY

Caffe E Te

Illy Cappuccino
5
Illy Macchiato
4.50
Illy Espresso
4
SerendipiTeaEarl Grey ~ Mint ~ Chamomile ~ Nepalese Green ~ English Breakfast ~ Namaste
5

Glossary

GLOSSARY

Abbacchio Al FornoSlow-roasted lamb shoulder
Aceto Balsamicoprized, Concetrated Vinegar from Modena
Aglio e OlioGarlic and oil
AgrodolceSweet and sour
AntipastiAppetizers
BavetteThin linguine
BresaolaCured Beef Loin
Cacio e PepeTraditional Roman pasta with pecorino, parmigiano & coarse black pepper
Carbonara, Alla"Coal Miners Style" guanciale, egg, pecorino, parmigiano & black pepper
CasarecceTranslates to "house-made" pasta; short and narrow twisted tube shape*
Coda Alla VaccinaraBraised oxtail with tomato, pinenuts & golden raisins
Conchiglieshell pasta
CozzeMussels
DOPProtected Designation of Origin; a status denoting products which are traditionally & uniquely prepared, processed & produced within a specific region
FarrottoFarro cooked in the style of risotto
Funghi MistiMixed mushrooms
GnoccoPan fried semolina cake made with milk, eggs & cheese
InsalataSalad
LinguaTongue*
LuneMoon-shaped, filled pasta
MezzeluneHalf-Moon shaped pasta*
MisticanzaClassic Roman salad: fresh market greens, radish & fennel
OrecchietteHouse-made pasta shaped like "little ears"*
Pajata FintaLupa's interpretation of the popular Roman dish; ours is made with veal tripe, sweetbreads & guanciale
PappardelleDerived from the verb "to gobble up;" broad, flat noodle
PesceFish
Piatto del GiornoPlate of the day
PrimiFirst course, often pasta
RaguHearty sauce for pasta
Salmoriglioherb and oil condiment for grilled meat and fish from Southern Italy
SalumiGeneral term for cured sausages
Scottadito"Burnt finger"; sugar, chili flake, black pepper & salt rub
Strozzapreti"priest choker" shaped pasta*
TortelloniLarge navel shaped, filled pasta*
TrippaThe first & second divisions of the stomach; Lupa made*
VongoleClams
AcciugheAnchovy
AffettatiSliced cured meats
AgnolottiPillow shaped, filled pasta*
Amatriciana, All'Guanciale, red onion, & spicy tomato sauce
Baccalafresh, salted codfish*
BraciolaStuffed, rolled, tied, and braised pork shoulder with garlic, parsley, mint, lemon, cheese
BucatiniThick, hollow spaghetti
Cacciatora, Alla"Hunter-Style" with tomatoes, onions & herbs
CarciofiArtichokes
CitronetteAn oil based citrus dressing
ContorniSide dishes
Coppa CottaFennel & black pepper cooked pork shoulder*
Diavola, Alla"Devil style" spicy and hot
EscaroleMild, Bitter lettuce
Fett'untaThick, crusty, toasted bread
GnocchiDumplings; ours are made with ricotta cheese and goat curd instead of potato*
GuancialeCured pig jowl*
LazioRegion Rome is located
Lumacheescargot
Lupa"She-Wolf"
MezziHalf-sized
MostardaItalian condiment made of dried fruit & mustard
OsteriaTavern
PanelleChickpea fritters
Pecorino RomanoAged sheep's milk cheese
PiastraGrill
PomodoroTomato
PuntarelleBitter Roman green
Salmistratasalt-cured
SaltimboccaVeal, prosciutto & sage; literally, "jumps into the mouth"
ScafataUmrbian vegetable stew
SecondiMain course
TestaPig head cheese*
TrevisoRadicchio
Vincottoreduced grape must *Lupa made

Address

170 Thompson Street
New York City, NY 10012
212 982 5089
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