Hilton Sunday Funday


3-COURSE DINNER, $100 pp

 Choice of any antipasto, followed by primo or secondo, and dolce on our seasonally-changing menu.

House-baked focaccia accompanies the meal.

Prosecco toast is included, with choice of coffee or tea.

Tax and gratuity included. 


Sample menu is below. Dishes change regularly, and include seasonal salad, pasta, meat, fish, and dessert options. 


ANTIPASTI

Crema di Mozzarella

Burrata, Flageolet Beans, Roasted Peppers, Black Olive Tapenade, Pane di Campagna 


Insalata di Barbabietole

Roasted Beets, Seasonal Greens, Robiolina, White Balsamic Vinaigrette


Tartare di Hamachi

Yellowfin Tuna, Crème Fraiche, Pomelo, Sturgeon Caviar Vinaigrette


Terrina di Anatra

Duck-Vegetable Terrine, Foie Gras, Marsala Gelee, Fig Brioche


Polpette di Vitello

Veal-Ricotta Meatballs, Anson Mills Polenta



PRIMI

Tortellini alle Radici

Parsnip-Filled Pasta, Hazelnut Brown Butter, Marsala Gastrique


Garganelli Verdi con Bolognese di Anatra

Spinach Pasta, Duck Bolognese, Pecorino Ginepro



SECONDI

Risotto alla Rucola

Acquerello Carnaroli Rice, Arugula, Parmigiano Reggiano, Golden Glazed Mushrooms


Cacciucco Toscano

Tuscan Fish Stew, Celery, Shallots, Kohlrabi, Tomato-Saffron Broth


Spigola

Pan Seared Sea Bass, Baby Sweet Carrots, Market Rainbow Potatoes, Lacinato Kale


Costoletta di Cervo

Boneless Chop of Red Deer, Parsnip Salad, Black Trumpet Mushrooms, Venison Jus


Costine di Manzo Brasate al Barolo

Barolo-Braised Short Rib of Beef, Spigarello, Broccoli Leaf, Malloredus



DOLCI

Affogato

Fior di Latte Galato, Espresso


Tortino di Cioccolato

Warm Chocolate Cake, Dates, Balsamic Ganache, Candied Walnuts, Yogurt Gelato


Trio di Gelati e Sorbetti

Seasonal Flavors

 

Subject to availability and closure for private events. 


Location


Lincoln Ristorante

Venue


Lincoln Ristorante

At Lincoln Ristorante, we offer Chef Shea Gallante’s interpretation of Italian cuisine in New York at Lincoln Center. Our philosophy is simple: to source the best local ingredients and prepare them with authentic Italian methods and spirit. We honor the Italian culinary tradition of making our own fresh pastas, grissini, and focaccia. Desserts, by Richard Capizzi, are beautiful renditions of Italy’s classics: light, lush and irresistible.
 
Reservations for the Hilton Sunday Funday program are made via the online webcart and not via any other reservations system. Bookings for each Hilton Sunday Funday dinner at Lincoln Ristorante must be made by 4 PM each Sunday, when reservations close. If you have booked your table, and need to change the reservation time, you can do so by telephone by calling the reservations desk at 212-359-6500, subject to availability. You cannot change your reservation time online for this program.  Guests should bring their printed email confirmation with them to the restaurant.

All reservations are final and non-refundable due to limited availability. We cannot cancel, refund or replace seats for this type of pre-paid, booked reservation. 

Hilton Sunday Funday


3-COURSE DINNER, $100 pp

 Choice of any antipasto, followed by primo or secondo, and dolce on our seasonally-changing menu.

House-baked focaccia accompanies the meal.

Prosecco toast is included, with choice of coffee or tea.

Tax and gratuity included. 


Sample menu is below. Dishes change regularly, and include seasonal salad, pasta, meat, fish, and dessert options. 


ANTIPASTI

Crema di Mozzarella

Burrata, Flageolet Beans, Roasted Peppers, Black Olive Tapenade, Pane di Campagna 


Insalata di Barbabietole

Roasted Beets, Seasonal Greens, Robiolina, White Balsamic Vinaigrette


Tartare di Hamachi

Yellowfin Tuna, Crème Fraiche, Pomelo, Sturgeon Caviar Vinaigrette


Terrina di Anatra

Duck-Vegetable Terrine, Foie Gras, Marsala Gelee, Fig Brioche


Polpette di Vitello

Veal-Ricotta Meatballs, Anson Mills Polenta



PRIMI

Tortellini alle Radici

Parsnip-Filled Pasta, Hazelnut Brown Butter, Marsala Gastrique


Garganelli Verdi con Bolognese di Anatra

Spinach Pasta, Duck Bolognese, Pecorino Ginepro



SECONDI

Risotto alla Rucola

Acquerello Carnaroli Rice, Arugula, Parmigiano Reggiano, Golden Glazed Mushrooms


Cacciucco Toscano

Tuscan Fish Stew, Celery, Shallots, Kohlrabi, Tomato-Saffron Broth


Spigola

Pan Seared Sea Bass, Baby Sweet Carrots, Market Rainbow Potatoes, Lacinato Kale


Costoletta di Cervo

Boneless Chop of Red Deer, Parsnip Salad, Black Trumpet Mushrooms, Venison Jus


Costine di Manzo Brasate al Barolo

Barolo-Braised Short Rib of Beef, Spigarello, Broccoli Leaf, Malloredus



DOLCI

Affogato

Fior di Latte Galato, Espresso


Tortino di Cioccolato

Warm Chocolate Cake, Dates, Balsamic Ganache, Candied Walnuts, Yogurt Gelato


Trio di Gelati e Sorbetti

Seasonal Flavors

 

Subject to availability and closure for private events. 


Hilton Sunday Funday

Purchase this event


Location


Lincoln Ristorante

Venue


Lincoln Ristorante

At Lincoln Ristorante, we offer Chef Shea Gallante’s interpretation of Italian cuisine in New York at Lincoln Center. Our philosophy is simple: to source the best local ingredients and prepare them with authentic Italian methods and spirit. We honor the Italian culinary tradition of making our own fresh pastas, grissini, and focaccia. Desserts, by Richard Capizzi, are beautiful renditions of Italy’s classics: light, lush and irresistible.
 
Reservations for the Hilton Sunday Funday program are made via the online webcart and not via any other reservations system. Bookings for each Hilton Sunday Funday dinner at Lincoln Ristorante must be made by 4 PM each Sunday, when reservations close. If you have booked your table, and need to change the reservation time, you can do so by telephone by calling the reservations desk at 212-359-6500, subject to availability. You cannot change your reservation time online for this program.  Guests should bring their printed email confirmation with them to the restaurant.

All reservations are final and non-refundable due to limited availability. We cannot cancel, refund or replace seats for this type of pre-paid, booked reservation.