La Pecora Bianca Bryant Park

Rigatoni Vodka

House-made rigatoni in a creamy tomato vodka sauce with pecorino romano

Housemade Pasta

The kitchen's calling card — hand-rolled shapes with sauces that cling properly and taste of real butter and good imported ingredients

Bucatini Cacio e Pepe

A Roman classic executed without gimmicks — sharp Pecorino, cracked black pepper, and pasta that holds its own against the sauce

Burrata

Creamy, properly chilled burrata with seasonal accompaniments and good olive oil — a reliable opener

Fried Provolone

Crispy fried provolone served with vodka sauce for dipping

Grilled Branzino

Whole or filleted with simple preparations that let the fish speak — clean flavors, properly seasoned

Garganelli with Wild Mushrooms

Fresh garganelli pasta with wild mushrooms, pesto and pecorino

Roasted Vegetables

Seasonal market vegetables that receive genuine care — not an afterthought but a real part of the menu's identity

Tagliatelle Bolognese

House-made tagliatelle in a rich, slow-cooked meat ragu

Tiramisu

House tiramisu with the right balance of espresso-soaked ladyfingers and mascarpone — a proper ending

Branzino

Whole roasted Mediterranean sea bass with seasonal vegetables and herbs

Toscano Salad

Fresh greens with seasonal vegetables, shaved pecorino and house vinaigrette