Lunch - Ristorante da Benito

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  • Vongole14.00

    little neck clams baked with shiitake mushrooms & bell pepper finished with brandy

  • Prosciutto di Parma16.00

    prosciutto di parma with melon

  • Tonno Piccante18.00

    spicy tuna tartar with seaweed & avocado

  • Gamberi18.00

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

  • Torta di Granchio18.00

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

  • Salsiccia d’anatra18.00

    duck & fig sausage over french lentils

  • Spanish Octopus18.00

    charred over fresh chickpea puree

  • Artichoke18.00

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


  • Penne Rustica24.00

    penne with onion, tomato & pancetta

  • Pappardelle Carne26.00

    hand cut pappardelle bolognese

  • Penne Integrale24.00

    whole wheat penne with roasted beets, gorgonzola & walnuts

  • Linguine alle Vongole26.00

    linguine with clams

  • Capelli d’Angelo con Gamberi26.00

    angel hair pasta with shrimp & fresh tomato sauce

  • Orecchiette24.00

    with braised cherry tomato, roasted garlic, basil and chives, finished with parmigiano cheese


  • Pasta e Fagioli12.00

    pasta and bean soup

  • 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 vainigrette

  • Formaggio di Capra14.00

    goat cheese & roasted beets with horseradish & crispy shallots


  • Vitello30.00

    veal scaloppine over fennel hash

  • Filetto Affettato36.00

    sliced filet mignon with fresh herbs, olive oil & vegetables

  • Bistecca65.00

    prime NY strip with crushed potato & cipollini

  • Pollo Arrostito28.00

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

  • Pollo Ricoperto28.00

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

  • Arctic Char30.00

    slow cooked arctic char with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad

  • Swordfish34.00

    pan roasted over organic vegetable quinoa

  • Gamberi36.00

    grilled shrimp with chef's dipping sauce & vegetables


  • Sautéed mushrooms

  • Broccoli di rapa

  • Sautéed spinach

Items and pricing subject to change without notice.