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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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Menu

Categories
  • Lunch/Dinner
    • ANTIPASTI
    • PRIMI
    • SECONDI
    • CONTORNI
  • Dessert
    • Lupa Dolci
    • Formaggi
    • Caffe E Te
  • Glossary
    • GLOSSARY
  • Outdoor Dining Menu
    • Salumi & Formaggi
    • Antipasti
    • Insalata
    • Primi
    • Secondi
    • Contorni

Lunch/Dinner

ANTIPASTI

Marinated Olives
8
Burrata with Arugula Pesto and Squash
18
Spinach Salad with Apple, Panelle & Speck
15
Marinated Artichokes
16
Nonna's Meatballs
16
Prosciutto di Parma with Fig Mostarda
15
Fritto Misto with Calamari, Artichoke and Fennel
19
Escarole, Walnut, Red Onion & Pecorino
15
Misticanza alla Romana
13
Summer Minestrone with Pecorino Romano
13
Baby Octopus Salad with Potato and Celery
18

PRIMI

Spaghetti Aglio, Olio e Pepperoncino
16
Spaghetti alla Carbonara with Pepper
22
Mezzi Rigatoni with Pajata Finta and Ricotta
22
Bavette Cacio e Pepe
20
Gemelli with Pork Sausage and Stinging Nettle Pesto
21
Add Bottarga di Muggine
10
Spaghetti Pomodoro with Chilies
20
Bucatini All'Amatriciana
22
Linguine alle Vongole
22

SECONDI

Branzino with Heirloom Tomato Panzanella
30
Pollo alla Diavola
26
Lamb Scottadito with Peppers and Corn
39
Sirloin Steak with Funghi Misti & Balsamic
29
Crispy Cod with Spicy Tomato & Onion
27
Wild Boar Arista with Beans and Speck
32

CONTORNI

Broccoli Rabe with Pecorino Fresco & Pickled Chili
10
Crispy Fingerlings with Tomato Aioli
10
Lidia's Braised Greens with Garlic
10
Marinated Summer Squash with Calabrian Chilies
10
Marinated Cucumber with Golden Raisins
10
Choice of Three Contorni
27

Dessert

Lupa Dolci

Lupa Tartufo
12
Olive Oil Cake with Mixed Berry Confettura & Sesame Gelato
12
Mandarin Budino with Amaretti & Mandarin Marmelatta
12
Biscotti & Amaro
11
Apician Spiced Dates with Mascarpone
12
Ricotta Cheesecake with Spiced Apple Conserva and Pecan Crumble
12
Sorbetto Or Gelato Del Giorno
11
Frutta di Stagione
11

Formaggi

$8 per choice/$21 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

Lavazza Cappuccino
5
Lavazza Macchiato
4.50
Lavazza 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

Salumi & Formaggi

Affettati MistiCapicola, Bresaola, Speck, Soppressata) Formaggi Misti. Chef's Choice
35

Antipasti

Fritto Misto with Calamari, Fennel & Artichoke
19
Citrus Marinated Olives
8
Prosciutto di Parma with Mostarda
15
Nonna's Meatballs with Pecorino Romano
16
Trippa alla Romana with Fettunta
14
Autumn Minestrone with Pecorino Romano
13
Marinated Artichokes
16
Burrata with Arugula Pesto & Squash
18
Baby Octopus Salad with Potato & Celery
18

Insalata

Spinach with Peaches, Panelle & Speck
16
Heirloom Tomato with Mozzarella and Basil
19
Escarole with Walnut, Red Onion & Pecorino
15
Misticanza alla Romana
14

Primi

Roman Pasta Tasting Menu $59 Per Person. Entire Table Participation Required Inquire with Server

Fettuccine with White Truffles and Grana Padano
79
Spaghetti Carbonara with Black Pepper
22
Linguini Alle Vongole
22
Fusilli with Sausage & Broccoli Rabe Pesto
21
Spaghetti Pomodoro with Chili
20
Black Spaghetti with Pesce Misto
28
Bucatini All' Amatriciana
22
Bavette Cacio e Pepe
20
Spaghetti Aglio, Olio e Pepperoncino
16
Rigatoni with Pajata Finta & Ricotta
22
Tagliatelle Bolognese
25

Secondi

Stuffed Quail "Saltimbocca" with Greens & Fig
25
Sirloin Steak with Funghi Misti & Aged Balsamic
34
Lamb "Scottaditto" with Peppers & Corn
39
Branzino with Heirloom Tomato Panzanella
32
Pollo alla Diavola with Pepper Oil
28
Crispy Cod with Spicy Tomato & Onion
29

Contorni

Marinated Squash with Calabrian Chili
10
Crispy Fingerling Potatoes with Tomato Aioli
10
Lidia's Braised Greens with Garlic
10
Broccoli Rabe with Pecorino Fresco & Pickled Chili
10
Marinated Cucumber with Golden Raisin
10
Contorni MistiChoice of 3
27

Address

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