Place Category: Breakfast, Cafe, Italian, and Sandwiches
Popular for Cappuccinos and Paninis. Located on the Upper East Side of Manhattan, Via Quadronno, a restaurant and paninoteca, is the perfect stop after a visit to one of your favorite museums or on the way home from a long day.
With our warm and inviting atmosphere, you will find people standing at the coffee bar sipping espresso while crusty Paninis topped with cheeses, truffles, and high quality cured meats, are made to order in our tiny kitchen.
Steeped in Milanese traditions, Via Quadronno is famous for not only our mouth watering Paninis, but also for our unforgettable cappuccinos and scrumptious homemade pastries. One visit to Via Quadronno is all it takes to determine why it has become a New York’s dining critics’ favorite.
Via Quadronno New York All Day Menu
Menu and prices subject to changePANINI SEMPLICI
plain sandwiches
This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf.
You can ask for butter mustard or our own house pâté.COTTO 8.00
boiled ham shoulderMORTADELLA 8.00
classic ham bologna with pistachio nutsPANCETTA 8.00
Italian-style bacon with black pepperPRAGA 9.00
Prague-style smoked hamSALAME UNGHERESE 8.00
pork & beef blended salamiSOPPRESSATA VENETA 8.00
finest imported Italian salamiBRESAOLA 13.00
cured filet mignon from ValtellinaPORCHETTA 10.00
young roast porkPROSCIUTTO DI PARMA 10.00
by Berretta, the classic prosciuttoSOPPRESSATA GENOA 9.00
extremely lean salami from GenoaSPECK DEL TIROLO 11.00
Austrian smoked peppered prosciuttoPANINI DI VIA QUADRONNO
special sandwiches
In the Milanese tradition. Up to six fresh ingredients, served warm.TENTAZIONE 13.50
prosciutto, smoked mozzarella, rucola, shrimp & pink saucePRAGA COMPLETO 13.00
smoked prague-style ham, brie, fontina, pâtèORCHIDEA 13.50
moked ham, goat, camembert & fontina cheeses, tomato, tabascoSAN BABILA 13.50
smoked ham, brie, fontina, rucola and pâtèBIP-BIP 14.50
bresaola, goat cheese, shrimp, rucola, fine herbs & pink sauceIL COSACCO 14.50
bresaola, camembert, thinly-sliced lemonMILANESE 13.50
bresaola, rucola, hearts of palmPRIMAVERA 11.50
goat cheese, tomatoes, chopped romaine, black olive pâtéAMERICANO 13.50
brie, fresh mozzarella, corn, rucola, tomatoesIL TIROLER 13.50
speck, goat cheese, romaine, freshtomato, black pepper and pink sauceNON TI SCORDAR DI ME 14.50
our award-winning specialty: speck, brie, pâtéIL TOAST 13.50
toasted “pancarre” bread stuffed with boiled ham & melted Fontina cheeseFARCITO 13.00
same as above with mixed marinated vegetablesBARBAGIA 14.50
prosciutto, camembert, rucola, thinly-sliced red onionCERVINO 14.50
prosciutto, brie, goat & fontina cheeses, romaine, herbsPAN BAGNAT 15.00
from the French/Italian Riviera: soft bread filled w/ Nicoise saladDESIREE 12.00
thick-sliced grilled ham, fontina cheese with a light caper sauceLO SPAZZINO 13.50
young roast pork, rucola, provolone, red onion & caper sauceVIA QUADRONNO 13.00
genoa salami with brie and fresh celery sauceMIRAGGIO 12.00
mortadella di Bologna with provolone cheese and parsleyLA MADUNINA 13.50
prosciutto, fresh mozzarella, black olive pâté, fresh tomatoesLE TARTINE
open-faced sandwiches
This group of open-faced toasts are spread with a single ingredient, sliced to order and served warm.CAPRESE 13.50
fresh mozzarella, tomatoes and basilQUATTRO FORMAGGI 13.50
camembert, brie, Fontina and provolone cheesesPÂTÉ ‘AL PORTO 13.50
our own port fois gras pâteTERRAMAR 14.50
tuna and artichoke heartsMONTANARA 13.50
warm Fontina and provolone cheese over fresh steamed asparagusSALMONE 15.00
lightly smoked Scottish Highlands salmonUOVA DI SALMONE 16.50
salmon roePOLPA DI GRANCHIO 15.50
lump crab meatFONTINA E TARTUFI BIANCHI D’ALBA Seasonal
white Alba truffles over Fontina cheese (seasonal)TARTUFATA 15.50
finely chopped champignons in truffle oil over Fontina cheeseCARPACCI E MAGATELLI
cold dishes menuCARPACCIO CLASSICO 22.50
Cipriani’s recipe: a Harry’s Bar originalCARPACCIO PIERRE 25.00
filet mignon, parmigiano and rucolaSALMONE FRESCO AL CARPACCIO 22.50
fresh Icelandic salmon served with baby greensPROSCIUTTO FINISSIMO D’OCA 22.50
duck prosciutto with baby greens and artichokeAFFETTATO DI TONNO AFFUMICATO 21.00
delicately smoked tuna filet with tomatoes and rughettaSALMONE DI SCOGLIO SCOZZESE FUMATO AL LIMONE 22.50
smoked wild salmon served with onion and capers on toastSUPREMA DI POLLO 21.50
gently smoked chicken breast with thinly sliced and marinated celery and carrotsVITELLO IN SALSA TONNE 25.50
milanese-style veal, thinly sliced and served with a tuna caper sauceVIVANDE CALDE, MINESTRE & PASTA FATTA IN CASA
warm dishes belowCROSTINI DI POLENTA 16.50
“Swiss cheese fondue” melted over cornmeal medallionsLASAGNA BOLOGNESE 26.00
a classic meat lasagna, originally from BolognaLASAGNA DEL GIORNO 23.00
ask your server for today’s specialPIATTINO DI RISO AL SALTO 23.50
‘baked’ milanese risotto with cremini mushroomsBRUSCHETTA POMODORO & PREZZEMOLO 12.00
fresh tomato, garlic and parsley over toasted bruschettaMINESTRA DEL LAVORANTE 12.50
our own ‘workmans’ soup, made fresh dailySFERZATA DI SALUTE 12.50
pureèd mixed vegetable soup, a VQ specialtyCROSTINO CENTRO NORD 16.50
speck and melted mozzarella over ciabatta breadINSALATE E PIATTI FREDDI
fresh made-to-order salads and cold platesBUFALOTTA DEL VESCOVO 20.00
delicate San Daniele prosciutto with imported buffalo mozzarellaPROSCIUTTO CON MELONE 19.50
Parma prosciutto with sweet ripened cantaloupeINSALATA RUSTICA ALLA VALTELLINESE 23.00
bresaola, rucola and chunks of parmigianoGRANSEOLA AL PALMIERE 23.00
fresh lump crab meat served on a bed of asparagusINSALATA PIERREPI 15.50
shaved parmigiano, rucola and fresh tomatoesASPARAGI VERDI FRESCHI IN SALSINA VINAIGRETTE 17.00
steamed & chilled asparagus, hard-boiled egg in our own vinaigrette sauceINSALATA RUSPANTE CON VENTRESCA DI TONNO 17.50
organic mixed greens with marinated tunaINSALATA BRACCIO DI FERRO 17.50
fresh baby leaf spinach, shaved artichoke hearts with ParmigianoINSALATA DI CAPRI 18.50
imported buffalo mozzarella, tomatoes and basilALTRE SPECIALITA
other specialies*FONDUTA DI BORGOGNA 69.00
hot-oil beef fondue, an alpine speciality (per person, 2 person minimum)*FONDUTA ALTA SAVOIA 63.00
fontina cheese fondue with seasonal vegetables (per person, 2 person minimum)
* fondue served after 6 pm dailyIL CASARO IN PARADISO 22.50
assorted house cheese plate served with warm breadAFFETTATO MISTO DEL SALUMAIO 24.00
beef and pork cold-cuts served with warm breadPOLENTA DEL CACCIATORE 21.00
baked cornmeal Bolognese with mushrooms and mozzarellaVia Quadronno New York Breakfast Menu
Menu and prices subject to changeBREAKFAST
ESPRESSO 4.50
single or decafDOUBLE ESPRESSO 6.50
double shot of espressoESPRESSO MACCHIATO 4.50
Shot of espresso with a silky foam on topMAROCCHINO 6.50
Shot of espresso with real chocolate in a small cupICED ESPRESSO 5.00
shot of espresso over iceCAPPUCCINO 5.00
shot of espresso( decaff or with Caffeine) and silky foam with milkDOUBLE CAPPUCCINO 8.50
Two shot of espresso with hot milk and creamy milk foamCAFFE LATTE 6.00
Shot of espresso and hot milkDOUBLE CAFFE LATTE 8.00
2 Shots of espresso and hot milkCAFFE AMERICANO 5.00
shot of espresso and hot waterICED CAPPUCCINO 6.00
Cappuccino with IceCAFFÈ FILTRO 6.00
pot of American coffee or decaf coffeeCIOCCOLATO CALDO 7.00
hot chocolateTHÈ POT OF TEA 5.00
choice of: jasmine, mint, camomile, earl gray, greenSPREMUTE FRESCHE 6.00
fresh squeezed orange or grapefruit juicePAYARD’S (FRENCH CROISSANTS) 4.00
plain
filled with chocolate
almondTORTA AL TAGLIO / BREAKFAST CAKE 8.50
apple
raspberryMACEDONIA DI FRUTTA AL NATURALE 9.50
cut to order: assorted fresh fruit compote, nothing addedPANINI PRONTI / FRESH COLD PANINI: 5.50
salami
ham & fontina
prosciutto & fontinaPANINI PRONTI / FRESH COLD PANINI: 6.50
tuna & tomato
vegetable frittata
mozzarella & tomato
prosciutto & mozzarellaVia Quadronno New York Dinner Menu
Menu and prices subject to changeZUPPA
SFERZATA DI SALUTE 13.00
Healthy, puréed mixed Vegetable Soup, a VQ specialtySTRACCIATELLA ALLA ROMANA13.00
Parsley sparked Egg-drop, Chicken-broth SoupANTIPASTI
PROSCIUTTO CRUDO CON MELON 19.50
Parma prosciutto with sweet ripened CantaloupeINSALATA RUSTICA ALLA VALTELLINESE 23.00
Bresaola, Arugula and chunks of ParmigianoCARPACCIO AL FILETTO DI MANZO CLASSICO 23.00
Cipriani’s recipe: a Harry’s Bar OriginalCARPACCIO AL FILETTO DI MANZO PIERRE 25.00
Thinly sliced raw Filet Mignon, Parmigiano and ArugulaVITELLO FREDDO IN SALSA TONNATA 25.50
Milanese-style Veal, thinly sliced, served with a tuna & capers spreadINSALATA DI RUCOLA CON PARMIGIANO 15.50
Fresh Arugula leaf salad with shaved Parmigiano, Tomato wedgeASPARAGI VERDI IN SALSA VINAIGRETTE 17.00
Steamed & chilled fresh Asparagus, hard boiled Egg in our own Vinaigrette DressingINSALATA BRACCIO DI FERRO 17.50
Fresh baby Spinach Leaf, shaved Artichoke hearts with ParmigianoINSALATA DELLA CASA CON AVOCADO 19.50
Tricolor salad, hearts of Palm, sliced olives, bits of Mozzarella and AvocadoINSALATA DI CAPRI 18.50
Imported Buffalo Mozzarella, Tomatoes and BasilPRIMI PIATTI
LINGUINE CON SCAMPI ALLA MARINARA 28.50
Linguine sautéed and topped by two Jumbo Shrimps in their own sauceGNOCCHI DI PATATE ALLA BOSCAIOLA 28.50
Potato Dumplings in a meat sauce “stretched” by Peas, touch of Cream and MushroomGARGANELLI ALLA MODA DELLO CHEF 27.50
Wrapped thin Pasta sautéed in a (lightly) spiced tomato sauce topped with bits of MozzarellaRIGATONI ALL’ ARRABBIATA 27.50
Large Tube Pasta sautéed in a spicy Tomato Garlic & Oregano saucePENNE SALTATE CON POMODORO E BASILICO 23.50
Penne Pasta sautéed in a fresh Tomato and fresh Basil (leaf) sauceORECCHIETTE IN SALSA ROSA E GAMBERETTI 28.50
Ear-shaped thick Pasta in a Pink Sauce (Tomato & Cream) with ShrimpSPAGHETTI SALTATI ALLA BOLOGNESE 27.50
he most Italian, truly authentic, Pasta sautéd with meat sauceSPAGHETTI SALTATI ALLA CARBONARA 26.50
Spaghetti sautéed in a thick sauce with bits of bacon, egg and a touch of creamSPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO 25.50
AOP, Pasta at its simplest: Garlic, Olive Oil and dry Hot PeppersRISOTTO MANTECATO ALLA PARMIGIANA 25.50
Classic Risotto, slowly stirred, slow cooked Carnaroli Rice and ParmigianoRISOTTO MILANESE CON FUNGHI 28.50
As they love it in Milano, same as above with Safron and MushroomLINGUINE AGLIO OLIO E VONGOLE VERACI 28.50
Linguine with fresh Clams in a Olive Oil and Garlic sauceSECONDI PIATTI
FILETTO DI SOGLIOLA DORATA ALLA SALVIA 36.00
Fresh Filet of Sole lightly floured and pan-golden with sage leafFILETTO DI SOGLIOLA AL LIMONE 36.00
Fresh filet of Sole in a light Lemon SauceBRANZINO CILENO AI CAPPERI 38.00
Chilean Sea Bass in a light Caper and Tomato sauceTRANCIO DI SALMONE AL LIMONE 32.50
Fresh Salmon Steak with LemonGAMBERONI REALI ALLA MOSTARDA 36.00
Royal Shrimp in Dijon Mustard SaucePICCATA DI VITELLO ALLA LOMBARDA 40.50
Veal Medallions sautéed in a light White Wine sauceMILANESINE DI VITELLO, RUCOLA E POMODORO 40.50
Breaded and pan-seared Veal cutlets topped with fresh Arugula and TomatoNODINO DI VITELLO AL COGNAC CON FUNGHI 42.50
Bone-in thick Veal Chop in a tasty Cognac sauce with MushroomsMIGNONETTE DI MANZO AL MARSALA 41.50
Filet Mignon with a Wine sauceASTICCIOLE DI POLLO AL LIMONE 30.50
Strips of Chicken Breast golden in a light Lemon saucePETTO DI POLLO ALLA ROMANESCA 30.50
Breaded Chicken breast topped by light Tomato sauce and melting spread of Parmigiano