La Voglia NYC Menu

A classic combination of tomato sauce and cheese, topped with slices of spicy pepperoni on a traditional Italian crust.

Tomato sauce, fior di latte, aged prosciutto crudo, fresh arugula, and shavings of parmigiano reggiano, drizzled with olive oil.

Divided into four distinct sections, this pizza offers a combination of artichokes, olives, mushrooms, and ham, each bringing a unique taste reflective of the seasons.

Topped with thinly sliced mortadella, creamy burrata, and crushed pistachios on a classic pizza base, often finished with a drizzle of olive oil.

Topped with zucchini blossoms, this pizza combines the creamy texture of ricotta cheese and the distinctive taste of anchovies, typically on a traditional Italian crust.

Zucchini and pecorino cheese atop a classic pizza base, typically includes hints of mint to complement the flavors.

A pizza featuring a blend of pecorino and Parmigiano-Reggiano cheeses, generously seasoned with black pepper, and enriched with the earthy essence of truffle.

Moist carrot cake topped with creamy frosting, garnished with fresh strawberries, a dollop of whipped cream, and a sprinkle of nuts.

Layers of coffee-soaked ladyfingers and mascarpone cream, topped with cocoa powder, accompanied by fresh strawberries, blueberries, raspberries, and a scoop of creamy gelato.

Smooth and rich, our Creamy Cheesecake is the perfect way to satisfy your sweet tooth.

Sweetened cream, thickened with gelatin and often served with a berry coulis or seasonal fruit topping.

Fried calamari served with a spicy and savory nduja mayo.

Creamy burrata cheese paired with a Sicilian caponata of eggplant, olives, and tomatoes, garnished with a basil leaf and crisp flatbread.

Grill octopus, purple finger potato, roasted cherry tomatoes, buffalo mozzarella pureè.

Stuffed zucchini blossom with ricotta cheese, white anchovies

Chef's choice soup, made fresh daily with the finest ingredients.

Little gem white anchovies, focaccia croutons.

Baby rainbow beets, figs, arugula, segment orange, herbs ricotta spread, candy hazelnuts.

Brussels sprouts, cranberry, granny smith apple, fennel and dijon vinaigrette.

Red endive, chicory, radicchio, black radish, green apple, baby kale, arugula, heirloom tomatoes, avocado in balsamic dressing

Black ink spaghetti, shrimp and cherry tomato sauce

Ricotta cheese and spinach ravioli in brown butter and sage.

Manilla clams, parsley and Calabrian chili.

Slowly cooked beef in tomato sauce.\nGluten free pasta available

Porcini mushroom, Italian pork sausage, and black truffle sauce

Sea food carbonara, egg yolks, black pepper, mussels, clams, shrimp

Long spaghetti in zucchini puree, zucchini flowers and pecorino romano\n

Burrata and black truffle tortellini in creamy black truffle sauce

Ricotta lemon green ravioli in piennolo tomatoes

Chicken Wellington, mushroom black truffle paté, prosciutto crudo, crêpe, ricotta, spinach and chicken reduction

Grilled filet mediterranean sea bass, spinach and tomatoes olive concasse.

Red snapper in lite tomatoes sauce, shrimps, mussels, clams and roasted potatoes.

Sea scallops wrap with prosciutto crudo di parma, fava beans, asparagus and green peas topped black truffle.

Veal chop milanese, arugula cherry tomatoes in lemon dressing.

Prime filet mignon bordelaise peppercorn sauce, mash potatoes, and white asparagus.

Grilled colorado lamb chop, truffle honey, garlic mash potatoes and asparagus.

Duck and foie gras, mashed potato, green asparagus, cranberry sauce

32 oz Porterhouse with broccolini

Grilled asparagus, typically including a garnish of shaved Parmesan and a light drizzle of olive oil.

White asparagus, thinly sliced and garnished with grated bottarga, typically includes a light dressing of olive oil and a hint of lemon.

Sautéed broccolini typically includes toasted hazelnuts, often finished with a touch of garlic and a drizzle of olive oil.

Asparagus spears, often sautéed with garlic and olive oil, finished with a sprinkle of parmigiano cheese.

A medley of mushrooms sautéed with garlic, olive oil, and a hint of fresh herbs.

Stone-ground cornmeal, typically simmered to a creamy consistency, often enriched with butter and Parmesan.

Creamy, buttery whipped potatoes, perfectly seasoned for a comforting side dish.

Little gem white anchovies, focaccia croutons.

Baby rainbow beets, figs, arugula, orange, herbs ricotta spread & hazelnut candy's.

Brussels sprouts, cranberry, green apple, fennel & dijon vinaigrette.

Lightly fried calamari paired with a spicy and savory nduja mayo.

Chilled shrimp served with a classic cocktail sauce.

Creamy burrata cheese paired with a Sicilian caponata of eggplant, tomatoes, and bell peppers, garnished with a fresh leaf.

Mini beef burgers enhanced with truffle oil, typically served on small buns with a selection of classic toppings.

Lobster meat mixed with mayonnaise and celery, served on a toasted bun, typically includes a touch of lemon juice and fresh herbs.

Thinly sliced sashimi-grade tuna, typically includes fresh greens, and a light, creamy aioli, served between artisan bread slices.

Beef meatballs & homemade ricotta.

Prosciutto crudo di parma, mortadella, bresaola parmigiano reggiano, dry aged ricotta & pecorino Romano.

Slowly cooked beef in tomato sauce.

Sea food carbonara, egg yolks, black pepper, mussels, clams, shrimp

Cacio e pepe stuffed gnocchi in green pesto.

Burrata & black truffle tortellini in creamy black truffle sauce & shaved fresh truffle.

Ricotta cheese & spinach ravioli in brown butter & sage.

Porcini mushroom, Italian sausage & black truffle.

Grilled filet mediterranean sea bass, spinach & tomatoes olive concasse.

Chicken paillard with arugula salad, cherry tomatoes & red onion.

Grill Atlantic king salmon, avocado mousse, quinoa corn salad & agrodolce sauce.

Asparagus sautéed in olive oil and garlic, often garnished with slivers of parmesan cheese.

White asparagus gently cooked, typically includes shaved bottarga (salt-cured fish roe), often finished with a drizzle of olive oil.

Sautéed broccolini typically includes toasted hazelnuts, often finished with a drizzle of olive oil.

Mixed mushrooms sautéed with garlic, olive oil, and a blend of Italian herbs.

Classic espresso with steamed milk, topped with a layer of frothy foam.

Creamy espresso beverage made with steamed milk, perfect for coffee enthusiasts.

Espresso diluted with hot water, a classic, robust American-style coffee.

Espresso with vanilla ice cream.

Selection of Tea Forte.

Freshly squeezed options: orange, grapefruit, or pineapple juice.

Selection of chilled sodas: ginger ale, Pepsi, Sprite, and fountain seltzer.

Butternut squash, kale, sage, humboldt fog goat cheese and baby kale salad.

Focaccia bread, spinach sautéed, Atlantic smoked salmon, poached eggs with hollandaise sauce.

Focaccia bread, prosciutto crudo San daniele, poached eggs with hollandaise sauce.

New York strip steak, beef reduction, rosemary roasted potatoes and pan-fried eggs.

Juicy shrimp served with tangy cocktail sauce for dipping.

Creamy burrata paired with Sicilian caponata, featuring eggplant, tomatoes, and capers, topped with a fresh herb leaf.

Beef meatballs & homemade ricotta.

French toast style panettone, nectarine glaze, ground pistachio, whipped cream.

Crepes caramelized sugar and butter, mix berries, grand Marnier flambe and whipped cream.

Little gem, white anchovies, focaccia croutons.

Baby rainbow beets, figs, arugula, orange, herbs ricotta spread & hazelnut candies.

Brussels sprouts, cranberry, green apple, fennel & dijon vinaigrette.

A harmonious blend of mixed greens, often accompanied by seasonal vegetables, Italian cheeses, and a light, house-made vinaigrette.

Sweet lobster meat rolled in french toast, typically includes a light drizzle of syrup and a sprinkle of fresh herbs.

Wagyu burger, dry cherry tomatoes, truffle mayo, lettuce, balsamic pearl onion, Parmigiano, french fries.

Toasted croissant, 3 fluffy scrambled eggs, burrata and cherry tomatoes.

Impossible burger, lettuce, avocado, beef tomatoes, pickle and truffle vegan mayo.

Slowly cooked beef in tomato sauce.

Cacio e pepe stuffed gnocchi in green pesto.

Burrata and black truffle tortellini in creamy black truffle sauce & shaved fresh truffle.

Ricotta & spinach ravioli in brown butter & sage.

Porcini mushroom, Italian sausage & black truffle.

A selection of fresh, seasonal berries, typically served as a light and refreshing side.

Two eggs, prepared to your preference, often accompanied by ingredients such as tomato and parmigiano.

Choice of crispy bacon or Italian sausage as a savory side for brunch.

Thinly sliced prosciutto crudo, typically served as a light accompaniment.

Blood orange elderflower, grape and lemon juice, sugar, cinnamon and nutmeg,club soda.

A refreshing blend of pomegranate juice, fig syrup, and a splash of sparkling water, garnished with fresh mint leaves.