Rezdôra Menu
Welcome to Rezdôra, an exquisite Italian restaurant nestled in the heart of New York City, where the flavors of Emilia Romagna come alive. The menu showcases an array of carefully curated dishes that beckon the palate with authenticity and creativity. Start your culinary journey with the Burrata with Prosciutto or indulge in the unique gnocco fritto. The star of the show is undoubtedly the Uovo Raviolo, generously filled and paired with white truffle and asparagus puree. Pasta lovers will delight in the Gramigna Giallo e Verde, a dish revered for its rich texture and depth of flavor. Don't miss the delightful desserts, including a crowd-favorite tiramisu and velvety gelato. With attentive service and an inviting atmosphere, Rezdôra is a must-visit destination for an unforgettable dining experience.
DINNER MENU - ANTIPASTI - CASEIFICIO
FETT' UNTA
(A perfect accompaniment to caseificio) toasted bread with extra virgin oil
BURRATA
Prosciutto di parma "24 mesi"
BURRATA “REALE”
hen of the woods mushrooms & black truffle
MOZZARELLA DI BUFALA DOP
“barbabietole in quattro modi”
DINNER MENU - ANTIPASTI - DELLA ZONA
GNOCCO FRITTO
Prosciutto di parma, mortadella & pancetta
AFFETATI MISTI
Prosciutto di parma, mortadella & capocollo with
SFORMATINO DI SCAROLA
scarola “tre modi”, ricotta & gallette di parmigiano
PARMIGIANO REGGIANO TASTING
a journey through 5 ages of parmigiano
DINNER MENU - ANTIPASTI - INSALATA
CACIO E PEPE IN EMILIA
Little lettuces with pecorino dressing & cracked pepper
CHICORY LETTUCES IN ITALIA
market chicories with autumn apples and apple dressing
DINNER MENU - PRIMI - PASTA
STROZZAPRETI
Tomato sauce from emilia with lobster & basil
ANOLINI DI PARMA
Traditional meat filling with parmigiano sauce
TAGLIOLINI AL RAGU
from modena
GRANDMA WALKING THROUGH FOREST IN EMILIA
Cappelletti verdi with roasted, sauteed leeks & black mushroom puree
SPAGHETTONI E VONGOLE
lupini & manila clams & parsley
UOVO RAVIOLO DI NINO BERGESE
spugnole, spinach, & tartufo nero
GRAMIGNA GIALLO E VERDE
With slow braised sausage ragu "in bianco"
PISAREI AL RAGU DEL GIARDINO
guinea hen, porcini, soffritto “in bianco”
FRANCOBOLLI
ricotta, 48 month parmigiano, prosciutto & sage
REGINELLE AI FUNGHI DI FOSSA
black trumpets, pecorino di fossa, burro alle erbe
REGIONAL PASTA TASTING
DINNER MENU - SECONDI - PADELLA
BRASATO AL SANGIOVESE
short rib, polenta & gremolata
COW GRAZING IN EMILIA ROMAGNA
Sirloin steak, sauces from emilia romagna & herb salad
TILE FISH - STYLE OF “RIMINI”
broccoli rabe with slow cooked barlotti beans
DINNER MENU - SECONDI - PER DUE
60 DAY DRY AGED RIBEYE
Seared and served with extra virgin olive oil & pesto modenese
COTOLETTA BOLOGNESE
pork chop, prosciutto, parmigiano & arugula
DINNER MENU - SECONDI - VERDURE
WARM SEASONAL GREENS
With garlic & olive oil
CIPOLLINI
Sweet & sour baby onions, roasted with balsamic vinegar
TREVISANO “PANCETTATO”
grilled, pancetta, fennel, saba
TOPINAMBUR
sunchoke, agrodolce, parmigiano fonduta
CAVOLFIORE
oven roasted, capers and pine nuts
LUNCH MENU - ANTIPASTI - STRACI SNACKS
FETT' UNTA
Toasted bread with extra virgin oil
PROSCIUTTO DI PARMA
Stracciatella, arugula e "pepe nere"
MORTADELLA
Stracciatella, pistacchio e "cipolle sott'aceto"
LUNCH MENU - ANTIPASTI - DELLA ZONA
GNOCCO FRITTO
Prosciutto di parma, mortadella & pancetta
LUNCH MENU - ANTIPASTI - INSALATA
CACIO E PEPE IN EMILIA
Little lettuces with pecorino dressing & cracked pepper
CHICORY LETTUCES IN ITALIA
market chicories with autumn apples and apple dressing
LUNCH MENU - PRIMI - PASTA
STROZZAPRETI
tomato sauce from emilia with lobster & basil
ANOLINI DI PARMA
traditional meat filling with parmigiano sauce
TAGLIOLINI AL RAGU
from modena
TAGLIATELLE POMODORO
classico with parmigiano crema
GRAMIGNA GIALLO E VERDE
with slow braised sausage ragu "in bianco"
GNOCCO “ROMAGNOLO”
pomodoro, cavolo nero & parmigiano
UOVO RAVIOLO DI NINO BERGESE
spugnole, spinach & tartufo nero
CAPPELLETTI IN BRODO
braised veal, parmigiano, “brodo di vitello
LUNCH MENU - SECONDI - PADELLA
COW GRAZING IN EMILIA ROMAGNA
Sirloin steak, sauces from emilia romagna & herb salad
TILE FISH - STYLE OF “RIMINI”
broccoli rabe, with slow cooked barlotti beans
BISTECCA PER DUE
Seared and served with extra virgin oil and pesto modenese 60 day dry aged bone-in ribeye
LUNCH MENU - SECONDI - VERDURE
WARM SEASONAL GREENS
With garlic & olive oil
CIPOLLINI
Sweet & sour baby onions, roasted with balsamic vinegar
TREVISANO “PANCETTATO”
grilled, pancetta, fennel, saba
CAVOLFIORE
oven roasted, capers and pine nuts
TOPINAMBUR
sunchoke, agrodolce, parmigiano fonduta
BRUNCH MENU - ANTIPASTI - CASEIFICIO
FETT’UNTA
(A perfect accompaniment to caseificio) toasted bread with extra virgin oil
BURRATA
prosciutto di parma “24 mesi”
STRACCIATELLA
Cracked black pepper & dark amber honey
BRUNCH MENU - ANTIPASTI - FOCACCE CALDE
FOCACCIA DI ERBAZZONE
ricotta & winter greens
BRUNCH ON MODENA HILLSIDE
"Pesto modenese", prosciutto di parma & arugula
MORTAZZA
Stracciatella, pistachio paste, pistachio
BRUNCH MENU - ANTIPASTI - DELLA ZONA
GNOCCO FRITTO
Prosciutto di parma, mortadella & pancetta
BRUNCH MENU - PRIMI E INSALATE - PASTA
VERDE ON VERDE ON VERDE
“mezze maniche verde”, “pesto genovese”, green beans & potato
SPAGHETTI ALLO SCOGLIO
Ink spaghetti, "seafood from the coast", touch of pomodoro
GRAMIGNA GIALLO E VERDE
With slow braised sausage ragu "in bianco"
GNOCCHI DI SEDANO RAPA
proscuitto, brown butter & celery pesto
MODENESE VACATIONING IN ROME
Tagliatelle with parmigiano pancetta, "uovo" & black pepper
UOVO RAVIOLO DI NINO BERGESE
spugnole, spinach, & tartufo nero
GNOCCO “ROMAGNOLO”
pomodoro, cavolo nero & parmigiano
BRUNCH MENU - PRIMI E INSALATE - INSALATE
CHICORY LETTUCES IN ITALIA
market chicories with autumn apples and apple dressing
BRUNCH MENU - SECONDI - PADELLA E GRIGLIA
CARNE E UOVA
Steak and eggs, modenese style with "insalata di rucola"
FRITTATA DAL BOSCO
“pancetta cotta”, hen of the woods, puree, parmigiano
BISTECCA PER DUE
Seared and served with extra virgin oil and pesto modenese 60 day dry aged bone-in ribeye
BRUNCH MENU - SECONDI - VERDURE
WARM SEASONAL GREENS
With garlic & olive oil
CIPOLLINI
Sweet & sour baby onions, roasted with balsamic vinegar
TREVISANO “PANCETTATO”
grilled, pancetta, fennel, saba
CAVOLFIORE
oven roasted, capers and pine nuts
TOPINAMBUR
sunchoke, agrodolce, parmigiano fonduta
DESSERT MENU - DOLCI
TIRAMISU
Enough for two, better for one
"TORTA D' OLIVA"
Olive oil "in quattro modi"
CROSTATA DI SANGUINELLA
blood orange & lemon tart
"ZUPPA INGLESE SFOGLIATA"
alchermes, vanilla & chocolate
DESSERT MENU - FORMAGGIO
COSSANELLA
cow - piemonte
RUSTICAPRA
goat - lombardia
PIAVE VECCHIO
cow - veneto
PECORINO ORO ANTICO
sheep - toscana
GORGONZOLA CREMIFICATO
cow - lombardia