Manhattan
31 Cornelia Street New York, NY 10014
Reservations: 212-645-2189
Menus » Dinner
Dinner
SPRING 2013
| White Bean Bruschetta | 2 | |
ANTIPASTI |
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| Goat Cheese & Black Olive Tartufo, endive & radicchio | 10 | |
| Fresh Marinated Anchovies, dried tomato tabbouleh | 11 | |
| Polpetta di Carne, meatballs with tomato sauce & caciocavallo | 12 | |
| Pó Cured Tuna, white beans, artichokes, chili-mint vinaigrette | 15 | |
| Bob’s Steamed Clams & Mussels, green chilies, tomato, fresh mint & olive crostino | 14 | |
| Grilled Asparagus, reduced balsamic and shaved grana padana | 11 | |
INSALATA |
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| Organic Mixed Greens, fresh lemon thyme vinaigrette | 9 | |
| Roasted Beets, endive, artichokes, watercress & taleggio crostino | 11 | |
| Grilled Portobello, arugula & shaved parmigiano-reggiano | 13 | |
| Organic Apple, radicchio, sweet almonds and shaved asiago |
12 | |
| Shaved Fennel, orange sections, olives, watercress, and ricotta salata | 13 | |
PRIMI |
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| White Bean Ravioli, balsamic brown butter sauce | 16 | |
| Cavatelli, fresh broccoli, toasted garlic, & bread crumbs | 16 | |
| Spaghetti Carbonara, red onion, egg, guanciale & black pepper | 17 | |
| Orecchiette, sweet sausage ragu & broccoli rabe | 18 | |
| Spinach Tagliatelle, ragu bolognese | 18 | |
| Pappardelle, spring peas, mint and parmigiano reggiano | 20 | |
| Black Fettuccine, fresh mussels, sun dried tomatoes, scallions & green chile | 18 | |
| Gnocchi della Casa, braised rabbit ragu, sage and sweet onion | 20 | |
| Linguini Vongole, fresh calms, pancetta, red chile & white wine | 19 | |
SECONDI |
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| Grilled Guinea Hen, fregula, pumpkin, scallions & saba |
22 | |
| Grilled Salmon, squash caponata & balsamic glaze | 20 | |
| Porcini Crusted Cod, borlotti beans, dandelion & sweet red pepper vinaigrette |
22 | |
| Grilled Pork Chop, braised cabbage & cranberry/apple mostarda | 23 | |
| Veal Picatta, artichokes, capers, lemon and escarole | 25 | |
| Grilled Skirt Steak, roasted potato, escarole & gorgonzola butter | 24 | |
| Sauteed Veal Sweetbreads, guanciale, potato, scallions and fried egg | 25 | |
| Grilled Lamb Palliard, with a celery root, mint and red onion salad and cumin yogurt | 24 | |
CONTORNI |
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| Sauteed Escarole, garlic & lemon | 8 | |
| Sautéed Dadelion, red chile & balsamic vinaigrette | 8 | |
| Borlotti Beans, sautéed onions & sage | 8 | |
| Pan Fried Potatoes, lemon & chopped escarole | 8 | |
| Fregula, asparagus & scallions |
8 | |
| Sautéed Broccoli Rabe, toasted garlic, bread crumbs | 8 | |
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CHEF McGRATH’S SIX COURSE TASTING MENU (entire table only) |
56/pp | |
Chef: Lee McGrath Sous: Yair Pulido
Pó accepts AMEX, VISA and MC
A 20% gratuity will be added to tables of six or more
Private Parties Available
Gift Certificates Available
Corkage $25 per bottle
Monday-Tuesday: Dinner 5:30 to 11:00 pm
Wednesday-Thursday: Lunch 11:30-4:00, Dinner 4:30-11:00
Friday-Saturday: Lunch 11:30-4:00, Dinner 4:30-11:30
Sunday: Lunch 11:30-4:00, Dinner 4:30-10:00
