Lattanzi Cucina Italiana
Times Square/Theatre District · Manhattan · Italian
361 W. 46th St. · (212) 315-0980
Rated 4.3 from 743 Google reviews
Saves at least $13 on the $45 lunch prix fixe — $58 of à-la-carte food.
Set in a romantic and welcoming Restaurant Row townhouse, Lattanzi is celebrated for its "Roman Jewish-style specialties.
$60 dinner menu
Appetizers
- Antipasto Misto Romano. Carciofi alla Giudia, Mozzarella in carrozza e Bruschetta al Pomodoro - a combination of our signature Artichokes, fried Mozzarella and Bruschetta with fresh tomato
- Mozzarella e Pomodoro — normally $21. Warm homemade mozzarella, fresh tomato, onions, basil and extra virgin olive oil
- Insalata di Rucola Pere e Pecorino Romano — normally $21. Baby arugula salad with diced pears and Pecorino Romano
Entrees
- Trittico di Pasta. A combination of Bucatini all'Amatriciana, Tonnarelli Cacio e Pepe & Spaghetti alla Carbonara
- Pollo con Peperoni — normally $37. Boneless chunks of chicken with peppers, sauteed in extra virgin olive oil, onions, oregano and fresh tomato
- Saltimbocca alla Romana. Veal Scaloppine with Prosciutto di Parma sautéed in Olive Oil, Garlic, and White Wine, served with sauteed spinach
- Spigola al Forno con Spinaci e Uvetta Passa. Baked branzino topped with breadcrumb and a white wine sauce, served with sauteed spinach and raisins
Dolce
- Tiramisu
- Fragole con Zabajone
- Sorbet
$45 lunch menu
Appetizers
- Antipasto Misto Romano. Carciofi alla Giudia, Mozzarella in carrozza e Bruschetta al Pomodoro - a combination of our signature Artichokes, fried Mozzarella and Bruschetta with fresh tomato
- Mozzarella e Pomodoro — normally $21 (best value in this course). Warm homemade mozzarella, fresh tomato, onions, basil and extra virgin olive oil
- Insalata di Rucola Pere e Pecorino Romano — normally $21. Baby arugula salad with diced pears and Pecorino Romano
Entrees
- Trittico di Pasta. A combination of Bucatini all'Amatriciana, Tonnarelli Cacio e Pepe & Spaghetti alla Carbonara
- Pollo con Peperoni — normally $37 (best value in this course). Boneless chunks of chicken with peppers, sauteed in extra virgin olive oil, onions, oregano and fresh tomato
- Saltimbocca alla Romana. Veal Scaloppine with Prosciutto di Parma sautéed in Olive Oil, Garlic, and White Wine, served with sauteed spinach
- Spigola al Forno con Spinaci e Uvetta Passa. Baked branzino topped with breadcrumb and a white wine sauce, served with sauteed spinach and raisins
Dolce
- Tiramisu
- Fragole con Zabajone
- Sorbet
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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.