La Voglia NYC

Cacio e Pepe

A Roman benchmark done right — tonnarelli with sharp pecorino and a peppery bite that coats rather than drowns

Capesante

Seared scallops wrapped in prosciutto, served over beans and spinach — elegant, balanced, and the dish that best represents the kitchen.

Pollo Wellington

An ambitious chicken Wellington — tender poultry wrapped in pastry that shows the kitchen isn't afraid to reach.

Carbonara

Classic guanciale-and-egg carbonara with no cream in sight — silky, rich, properly al dente rigatoni

Branzino

Perfectly cooked whole branzino — flaky, well-seasoned, and one of the most popular orders on the menu.

Housemade Tagliatelle

Fresh egg pasta that showcases the kitchen's pasta-making craft — often paired with a rotating ragu or butter and sage

Fig Salad with Pecans

Fresh figs, toasted pecans, and a light dressing — a seasonal starter that elevates the familiar.

Burrata

Creamy, fresh burrata served as an opener — reliable quality and a good way to start before the pasta arrives

San Daniele Benedict

Poached egg on focaccia with prosciutto San Daniele and spinach, topped with hollandaise — a brunch must-order.

Tiramisu

House tiramisu that regulars cite as a proper closer — espresso-soaked ladyfingers with a mascarpone that isn't overly sweet

Pappardelle

Fresh pappardelle with a seasonal sauce — a solid pasta option that rounds out a multi-course dinner.

Pizza Margherita

A well-executed Margherita with quality mozzarella — one of the better versions on the Upper East Side.

Lasagna

Lasagna

Seafood Pasta

Truffle Beef Tartare