Paola’s Menu | Italian Restaurant Upper East Side NYC

DINNER SPECIALS DOLCI

Antipasti

MOZZARELLA — 24

Warm house-made mozzarella with roasted red peppers, fresh basil, and a Taggiasca olive oil vinaigrette

POLPETTINE ALLA ROMANA — 26

Pat LaFrieda grass-fed beef and all-natural Hampshire pork meatballs with a savory tomato sauce, fresh ricotta, and Pecorino cheese

INSALATA CESARE — 20

Classic Caesar's salad with house-made croutons

INSALATA DI INDIVIA — 24

Endive and watercress salad with toasted walnuts, Granny Smith apple, and crumbled Gorgonzola cheese

RUGHETTA E PARMIGIANO — 22

Baby arugula tossed with EVOO and lemon vinaigrette, topped with shaved Grana Padano

Pasta

CAVATELLI ALLA BARESE — 34

Traditional Pugliese shell-shaped pasta, hand-rolled at Paola’s, sweet sausage, and broccoli rabe

LINGUINE GAMBERI E ZUCCHINI — 38

Linguine pasta served with wild jumbo shrimp and crisp zucchini in a white wine and garlic sauce

BUCATINI ALL’AMATRICIANA — 34

Traditional Roman thick, hollow spaghetti with plum tomatoes, crisp pancetta, and onions

RIGATONI CON PORCINI E SALSICCIA — 32

Rigatoni with a spicy Italian sausage and porcini mushroom sauce

FETTUCCINE ALLA BOLOGNESE — 34

Paola’s house-made fettuccine pasta, with Pat LaFrieda grass-fed beef and all-natural Hampshire pork

PAPPARDELLE CON RAGÙ DI ANATRA — 38

Paola’s house-made flat ribbon noodles served with a savory duck ragù

CACIO E PEPE — 30

Roman-style house-made spaghetti, Pecorino cheese, and crushed black peppercorns

Secondi

COSCE DI POLLO - 36

Grilled marinated boneless chicken thighs with a summer salad of fennel, cucumber, tomato, onion, and black olives in a lemon dressing

PETTO DI POLLO MILANESE - 38

Free-range breaded chicken breast, arugula, and tomato salad

SCALOPPINE DI VITELLO AL PICCATA - 46

Veal scaloppine in a savory lemon-butter and caper reduction, served with sautéed spinach and roasted potatoes

ANATRA - 50

Seared duck breast, whole-grain red rice risotto, wild Italian mushrooms, house-made apricot mustard, black truffle vinaigrette

BRANZINO - 40

Grilled filet of Mediterranean Branzino served with sautéed spinach

COSTOLETTA DI VITELLO ALLA GRIGLIA - 70

Grilled veal chop served with spinach and roasted potatoes

Contorni

ROASTED POTATOES - 16

SAUTEED SPINACH WITH GARLIC AND OLIVE OIL - 16

SAUTEED STRING BEANS - 16

SAUTEED BROCCOLI RABE WITH GARLIC AND OLIVE OIL - 16

MASHED POTATOES - 16

Antipasti

GAZPACHO - 14

Classic cold tomato soup with cucumber, red bell pepper, garlic, and extra virgin olive oil

FICHI E PROSCIUTTO - 24

Imported Parma prosciutto with fresh black mission figs

CARCIOFI ALLA ROMANA - 28

Twice-crisped artichokes prepared in the Roman Jewish tradition

VITELLO TONNATO - 32

Thinly sliced roasted veal with a creamy tuna sauce and capers

INSALATA DI FINOCCHI E ARANCE - 18

Thin slices of fresh fennel, orange segments, and black olives in lemon olive oil dressing

INSALATA DI ANGURIA E CAPRINO - 22

Watermelon and heirloom tomato salad with crumbled goat cheese and balsamic vinaigrette

INSALATA DI BARBABIETOLE - 22

Oven-roasted red beet carpaccio, Montrachet goat cheese, orange segments, hazelnuts, and fresh watercress in a hazelnut vinaigrette

Secondi

LINGUINE ALLE VONGOLE - 38

Homemade linguine pasta with Littleneck clams in a garlic and white wine sauce

CASONSEI DI BARBABIETOLE - 28

Ravioli filled with oven-roasted red beets and ricotta, finished with butter, sage, and poppy seeds

AGNOLOTTI DI VITELLO E PORCINI - 32

Braised veal, porcini mushrooms, and spinach agnolotti with butter, sage, and shaved truffle carpaccio

GAMBERI ALLA GRIGLIA - 44

Grilled jumbo shrimp, grilled corn, and arugula salad

MELANZANE ALLA PARMIGIANA - 30

Classic eggplant parmigiana with mozzarella cheese, tomato sauce, and fresh basil

SALMONE - 42

Grilled Wester Ross artisan Scottish salmon served with a farro salad of tomato, cucumber, onion and red bell pepper in a lemon vinaigrette

SCALLOPINI DI POLLO AL CARCIOFI - 36

Tender chicken breast, lightly pounded and sautéed with artichoke hearts in a white wine sauce, served with mashed potatoes

Dolci

PANNA COTTA ALLE FRAGOLE - 14

Panna Cotta served with a strawberry sauce

Dolci di Paola

MOUSSE DI CIOCCOLATO - 14

WHIPPED CREAM, CHOCOLATE MOUSSE

GELATO CON FICHI - 14

VANILLA ICE CREAM, PORT STEWED FIGS

TIRAMISU - 14

ESPRESSO SOAKED LADYFINGERS, MASCARPONE WITH CHOCOLATE BITS, COCOA POWDER

TORTA DI RICOTTA - 14

PAOLA’S CLASSIC RICOTTA CHEESECAKE WITH WILD CHERRIES

GELATO DI TARTUFO - 14

ICE CREAM ROLLED IN DARK CHOCOLATE BITS

FRUTTA CON ZABAIONE - 14

SEASONAL BERRIES, CHILLED ZABAIONE

BISCOTTI - 10

Alongside Paola’s favorites, our menus feature seasonal specials that change regularly to highlight exceptional ingredients at their peak. Discover fresh pasta handmade daily, seafood, local meats, farm-to-table produce, Italian specialties, and house-made desserts—all inspired by the flavors of Rome.