Lunch - Ristorante da Benito

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  • Vongole14.00

    little neck clams baked with shiitake mushrooms & bell peppers, finished with brandy

  • Prosciutto di Parma18.00

    prosciutto di parma with melon

  • Gamberi20.00

    pan-seared jumbo shrimp with toasted sweet corn & avocado salad, citrus dressing

  • Torta di Granchio20.00

    crab cakes with homemade tartar sauce, baby mustard greens, dijon vinaigrette & mustard seeds

  • Salsiccia d’anatra20.00

    duck & fig sausage over french lentils

  • Octopus20.00

    spanish octopus charred over fresh chickpea puree

  • Artichoke18.00

    grilled baby artichoke & goat cheese tart, pistachio-arugula pesto


  • Penne Rustica26.00

    penne with onion, tomato & pancetta

  • Pappardelle Carne28.00

    hand cut pappardelle bolognese

  • Penne Integrale26.00

    whole-wheat penne with roasted beets, gorgonzola & walnuts

  • Linguine alle Vongole28.00

    linguine with clams

  • Capelli d’Angelo con Gamberi28.00

    angel hair pasta with shrimp & fresh tomato sauce

  • Orecchiette26.00

    with braised cherry tomato, roasted garlic & basil, finished with parmigiana


  • Pasta e Fagioli12.00

    pasta and bean soup, with pancetta

  • l'orzo e Funghi12.00

    toasted barley & shiitake mushroom soup

  • Pappa al Pomodoro12.00

    san marzano tomato & herb soup


  • Insalata di Cesare12.00

    caesar salad

  • Mista Verde10.00

    mixed baby field greens

  • Insalata del Radicchio12.00

    radicchio with golden raisins, toasted almonds, garlic-anchovy vinaigrette

  • Formaggio di Capra14.00

    goat cheese & roasted beets with horseradish & crispy shallots


  • Vitello32.00

    veal scaloppine over fennel hash

  • Filetto Affettato36.00

    sliced filet mignon with fresh herbs, olive oil & vegetables

  • Bistecca65.00

    prime NY strip with roasted baby red potato & cipollini

  • Pollo Arrostito30.00

    roasted free-range half chicken with green beans, celery root & rosemary sauce

  • Pollo Ricoperto30.00

    lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage

  • Arctic Char32.00

    slow-cooked medium with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad

  • Swordfish36.00

    pan-roasted over organic vegetable quinoa

  • Gamberi38.00

    grilled shrimp with chef's dipping sauce & vegetables

Items and pricing subject to change without notice.