La Gioconda
Midtown East · Manhattan · Italian
226 E. 53rd St. · (212) 371-3536
Rated 4.6 from 508 Google reviews
Saves $14 on the $30 lunch prix fixe — $45 of à-la-carte food, about 31% off.
La Gioconda focuses on typical regional Italian cuisine using the finest ingredients
$30 lunch menu
First Course
- Cozze alla Marinara — normally $14.5. Sautéed mussels in light marinara sauce served with toasted garlic bread
- Calamari con Zucchine — normally $15.5. Grilled calamari over julienned zucchini & extra virgin olive oil
- Arancini di Carne con Mozzarella Affumicata. Breaded fried rice balls stuffed with short ribs and smoked mozzarella
- Mozzarella di Bufala — normally $16 (best value in this course). Bufala milk mozzarella, vine tomato & basil
- Parmigiana di Melanzane — normally $15. Eggplant layered with mozzarella and parmesan in tomato sauce
- Insalata di Barbabietole — normally $13.5. Roasted red beets, spinach, grilled asparagus, goat cheese, toasted sliced almond, balsamic dressing
- Burrata con Prosciutto & Tartufo Nero. Burrata cheese with prosciutto di Parma and black truffle
- Spinaci, Gamberi e Avocado Salad. Baby spinach, pan seared shrimps, avocado, endive, olives, toasted almond, lemon dressing
Main Course
- Scaloppine di Vitello al Gorgonzola. Veal scaloppini with porcini mushroom and gorgonzola sauce, sautéed spinach, herb roasted potatoes
- Salmone con Crosta di Patate. Pan seared salmon filet in a potato crust, over sautéed zucchini julienne, lemon & capers sauce
- Pollo alla Parmigiana — normally $27.5. Crispy breadcrumb coated chicken breast, smothered in a rich homemade sauce and melted mozzarella cheese, side of spaghetti with tomato sauce
- Tagliatelle con Asparagi e Gamberi. Tagliatelle with asparagus, shiitake mushroom and shrimps
- Fusilli al Pesto di Mandorle e Burrata. Fusilli fresh pasta with almond pesto and burrata cheese
- Gnocchi Tricolore. A potato sampler gnocchi, pesto sauce, cacio e pepe, tomato and mozzarella
- Brasato di Bue con Risotto — normally $28.5 (best value in this course). Braised short rib in red wine with truffle oil risotto
- Branzino Salsa di Limone e Capperi — normally $28. Pan seared striped bass, filled with wilted spinach, over mashed potatoes, capers berry lemon sauce
$45 dinner menu
First Course
- Burrata con Prosciutto & Tartufo Nero. Burrata cheese with prosciutto di Parma and black truffle
- Insalata di Barbabietole — normally $13.5. Roasted red beets, spinach, grilled asparagus, goat cheese, toasted sliced almond, balsamic dressing
- Salsiccia con Polenta e Funghi. Grilled Italian sweet sausage over taleggio polenta, shiitake mushroom
- Arancini di Carne con Mozzarella Affumicata. Breaded fried rice balls stuffed with short ribs and smoked mozzarella
- Spinaci, Gamberi & Avocado Salad. Baby spinach, pan seared shrimps, avocado, endive, olives, toasted almond, lemon dressing
- Piadina con Mozzarella, Prosciutto di Parma & Tartufo Nero. Grilled flat Italian bread, Bufala mozzarella, prosciutto di Parma, black truffle
- Cozze alla Marinara — normally $14.5 (best value in this course). Sautéed mussels in light marinara sauce served with toasted garlic bread
Second Course
- Salmone con Crosta di Patate. Pan seared salmon filet in a potato crust, over sautéed zucchini julienne, lemon & capers sauce
- Gnocchi Tricolore. A potato sampler gnocchi, pesto sauce, cacio e pepe, tomato and mozzarella
- Pollo alla Parmigiana — normally $27.5. Crispy breadcrumb coating chicken breast, smothered in a rich homemade sauce and melted mozzarella cheese, side of spaghetti in marinara sauce
- Spaghetti con Polpette di Vitello. Spaghetti with meat (veal) ball in marinara sauce
- Branzino Salsa di Limone e Capperi — normally $28. Pan seared striped bass filet, with wilted spinach, over mashed potatoes, capers berry lemon sauce
- Tagliatelle con Asparagi e Gamberi. Tagliatelle with asparagus, shiitake mushroom and shrimps
- Brasato di Bue con Risotto — normally $28.5 (best value in this course). Braised short rib with truffle risotto
- Scaloppine di Vitello al Gorgonzola. Veal scaloppini with porcini mushroom and gorgonzola sauce, sautéed spinach, herb roasted potatoes
- Fusilli al Pesto di Mandorle e Burrata. Fusilli fresh pasta with almond pesto and burrata cheese
Sweet Course
- Bigne' con Crema Pasticciera. Choux pastry filled with pastry cream, covered with chocolate sauce
- Panna Cotta al Cocco — normally $11 (best value in this course). Coconuts flavored custard
- Chocolate Mousse. With whipped cream & toasted sliced almond
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Savings compare each Restaurant Week dish to the same restaurant’s own regular menu price. Prices were collected from public menus and may have changed; taxes, tips and drinks are not included. See all 648 Restaurant Week restaurants on the map.