Top Carpaccio dishes in New York

Thinly pounded tuna with a delicate dressing — a longtime example of the kitchen's barely-touched approach to fish

A visually appealing starter featuring earthy beets beautifully complemented by creamy burrata.

Delicate carpaccio of artichoke and zucchini with Pecorino—light, fresh, and elegant

Delicate scallop carpaccio drizzled with olive oil and herbs—a light, elegant bite

Thinly sliced Wagyu beef with Parmigiano, basil, red pesto, and arugula — an elegant starter

Tissue-thin slices of beef tenderloin with smoky aioli, Burgundy truffle, and pecorino.

Thinly sliced raw beef with bright, acidic garnishes — a clean and elegant starter

Raw filet mignon with seaweed and manchego cheese — delicate and savory

Thinly pounded raw beef with capers, arugula, and Parmigiano shavings — a clean, classic opener

Paper-thin raw beef with arugula and shaved parmigiano — classic and clean.

Thinly sliced octopus — a lighter starter with Mediterranean flavors.

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

Thinly sliced roasted beets arranged in a beautiful carpaccio — a recurring starter favorite

Thinly sliced beet with crushed salted pistachios, lemon and sea salt—bright and textural.

Thinly sliced tuna dressed with a bright satsuma mandarin vinaigrette.