Asellina Opens Tomorrow in the Gansevoort Park Hotel

Grid View

• downstairs (down a short flight of stairs really not a full floor) dining room with small bar
• main dining room
  
• front dining area and bar

Tomorrow, the One Group—owners of sceney but not exactly foodie spots STK and The Collective—will debut Asellina, a new Italian restaurant within the newly opened Gansevoort Park Hotel. The look is sleek, the food somewhat rustic with a selection of cured meats, pizzas, flatbreads, pastas, and entrees like veal chops and braised lamb shanks from Sardinian by way of Las Vegas chef Marco Porceddu. The bi-level space stretches into two dining rooms, a couple of lounge areas, and a large bar and includes leather-wrapped walls, a terra cotta brick mosaic wall, a fireplace and a large wrap around wine closet around the staircase. In total, with its outdoor cafe, the place seats a whopping 280 people.

See the menu below.

Antipasti

Burrata– tomato assaggi – fresh basil – olive oil 16.
Baby Beets – cantaloupe – mâche salad – air-dried sheep ricotta 12.
Field Greens – apples – radishes – gorgonzola – hazelnuts – honey rosemary vinaigrette 11.
Buffalo Mozzarella – speck – organic peppers – wild arugula 16.
Swordfish Carpaccio – pink peppercorn – cured olives – oven dried tomato – orange zest 13.
Ahi Tuna Tartare – robiola cheese – black truffle – spring onions 16.
Artisanal Italian cured meats – olive marinate 16.
Imported Cheeses – toasted pecan – berries – chestnut honey 16.
Calamari Fritti – carpione sauce – fresh marjoram 12.
Stuffed Cerignola Olives – roasted veal – parmigiano – semolina crust 12.
Cauliflower Soup – sautéed bay scallops 10.
Wood-fired Meatballs – cannellini beans – culatello – fontina cheese 11.
Baked Eggplant Tortino – fresh ricotta – cheese fonduta 12.

Pizze and Flat Breads

Mozzarella di Bufala – heirloom tomato – basil 12.
Wild Mushroom – stracchino cheese – spring onions 14.
Four cheese – cured fennel salame 14.
Sausage – organic peppers – goat cheese 14.
Octopus – bottarga di mugine – green olives – fresh sage 15.
Suckling Pig – robiola – caramelized red vinegar scalogno 16.

Primi
Square Spaghetti – pomodoro – fresh basil – olive oil 9./16.
Wild Mushroom Agnolotti – fresh sage – parmigiano 10./18.
Rigatoni – sausage ragù – wild fennel – pecorino sardo 10./18.
Chestnut Flour Tagliatelle – porcini mushroom – fresh rosemary 20.
Pappardelle – wild boar – red wine – fresh nutmeg 21.
Stracci Pasta – monkfish – organic shitake – leeks 21.
Saffron Strozzapreti – shrimp – zucchini – brandy sauce 22.
Tagliolini – clams – calamari – eggplant – bottarga di muggine 22.

Secondi

Pan-seared Chicken – rosemary potatoes – fresh herbs 20.
Grilled calamari – sautéed asparagus – oven dried tomatoes 29.
Simmered Branzino – fresh tomato – capers – olives 29.
Roasted Bone-in Rib-eye – fresh herb olive oil 42.
Veal Chop Milanese – arugula – cherry tomatoes – grana padano 32.
Stuffed Beef Tenderloin – chanterelle – ubriaco cheese – red wine 36.
Braised Lamb Shank – potato gnoochi – fresh basil 32.

Sides 8.

Sauteed Rapini ---- Roasted Rosemary Potatoes ---- Caramelized Vegetables ---- Grilled Asparagus
Executive Chef: Marco Porceddu