Cipriani Downtown

Bellini

The original Cipriani invention — white peach purée and Prosecco, served ice-cold in a flute and as essential to ordering here as the room itself

Beef Carpaccio

Tissue-thin raw beef dressed with mustard sauce and capers — a Cipriani signature tracing back to Harry's Bar in Venice, executed with the lightness and precision the dish demands

Tagliolini with Ham and Cream

Silky egg pasta in a restrained cream and prosciutto sauce — one of the house's most ordered pastas, rich but not heavy

Risotto

Seasonal preparations done in the Venetian style — properly loose and flowing, though consistency varies night to night depending on the kitchen's attention

Vitello Tonnato

Sliced veal under a tuna-caper aioli in the classic Piedmontese preparation — a reliable appetizer that showcases the kitchen's classical Italian training

Grilled Branzino

Whole or filleted European sea bass with lemon and herbs — well-sourced but simply prepared; a safe choice that rarely excites

Tiramisu

A composed, elegant take on the classic — not reinvented, just properly made with good mascarpone and enough espresso bitterness to keep it from cloying