Two of New York City’s hottest new restaurants are now serving lunch Faustina (Scott Conant’s newly opened restaurant at  the Cooper Square Hotel and The Tap Room at Colicchio & Sons (Tom Collichio’s newest restaurant).

Faustina is now serving lunch daily, 11.30am to 2.30pm.  The menu features the Cooper Square Burger (his first), made from LaFrieda beef, taleggio cheese, caramelized onions and pickled mustard seeds.

The Tap Room begins serving brunch this Saturday, March 13th. Today only, the new lunch menu will be offered as a three-course prix fixe with an appetizer, choice of sandwich, pizza or main course and a dessert for $25. Lunch is served Monday - Friday from 12pm until 5:30pm, when the restaurant opens for dinner. Lunch reservations are available from 12pm - 2pm.  Brunch is offered on Saturdays & Sundays from 11am - 4pm with reservations available until 3pm.  Menu is below

Enjoy!

Faustina - Lunch

Olives, warmed & herbed 6.

Grilled Ciabatta, poached duck egg & fonduta 6.

Stromboli

smoked mozzarella & proscuitto 5.

Salume

proscuitto san daniele, cacciatorini & mortadella 16.

Beets, pink peppercorns & taleggio 11.

Arugula, endive & pignoli nuts 9.

Tuna & avocado salad 14.

Oysters & mojito gelee 3 for 10.

Susci Salad ricci di mare, kanpachi, tuna, lobster & baby greens 21.

Cannelloni burrata & baby tomatoes 17.

Mushroom Ravioli porcini & parmigiano 16.

Tagliatelle Bolognese 18.

Olive Oil-Poached Octopus, fingerling potatoes, & olive oil 14.

Lardo-wrapped Prawns & rosemary lentils 16.

Clams in guazetto 12.

Slow-Roasted Escolar & saba 12.

Crispy Rock Shrimp 13.

Fried Chicken porcini & potato stufato 14.

Balsamic-Glazed Pork Spare Ribs & tomato chutney 13.

Short Ribs Of Beef & spaetzle 16.

Seared Sirloin Of Aged Beef 37.

Cooper Square Burger

taleggio, caramelized onions

pickled mustard seeds 19.

Sides 9.

herbed fries / stewed eggplant & pork shoulder / truffled cabbage

 

The Tap Room at Colicchio & Sons - Lunch

Appetizers

Kale & white bean soup with ham hock  9

Squid salad with chickpeas & radicchio  11

Warm octopus and potato salad with paprika & capers  12

Salad of pears, country ham & baked endive  10

Mixed greens with balsamic vinaigrette  9

Fresh ricotta with roasted root vegetables & truffle honey  12

 

Sandwiches

Suckling pig with sauerkraut & fontina  13

Leg of lamb with eggplant caviar & tapenade  15

Tap Room burger with balsamic onions & pecorino  14

Pizza

Onion, fontina, rosemary & potato  11

Tomato, mozzarella & basil  12

Chanterelle, nettle & cacciatorini  12

Mains

Quail with farro & vin cotto  19

Baked rigatoni with duck & cavalo nero  17

Braised rabbit legs with grits & soffrito  18

Roasted loup de mer with tomato confit  20

Herb-roasted poussin with braised potatoes  16

Skirt steak with chimichurri, leeks & potatoes  20

Brunch

Pork scaloppini with sunny side up eggs, salsa verde & white beans  12

Toad-in-the-hole with spicy tomato piperade  9

Ricotta root vegetable frittata with truffle honey & arugula  10

Baked eggs with mushroom ragout & crispy ham  11

Carolina rice johnny cake with duck confit, poached eggs & red-eye gravy   10

Eggs your way with wood oven potatoes & choice of meat   10

Irish oatmeal with caramelized pecans, compressed apples & brandied raisins   9

10th avenue hangover: soffrito tripe with beer sabayon & poached eggs   12

Merguez scotch egg with curried lentils & caramelized yogurt   12

Peekytoe crab omelette with spring onions, bitter greens & fontina mornay   12

Brioche pain perdu with smoked maple syrup & bourbon butter   10

Pizza with onion, fontina, bacon jam and a sunny side up egg   10

Sides

Pork sausage patties   6

Wood fired potatoes   6

Nueske’s bacon   6

Cheddar grits   6

Roasted vegetables   6

Assortment of pastries   6