Tre Stelle; an idea spawned a long time ago from three friends, Roberto Stefano, and a lot of drinks between them. Once upon a time it was but a dream and many a night with Stefano’s culinary creation in his own restaurant. But as I’m sure you know all chefs are a little… touched in the head, something every neurosurgeon is well aware of (not entirely coincidentally Roberto just happened to be a neurosurgeon). So here we have the neurosurgeon and the crazy chef, a combination otherwise known as the perfect storm.
Anyways, they talked and talked and talked… and talked, until, in January 2012 the head-case and the doc decided to go on vacation to the NYC. Now, the only people who know what happened during their stay are Jack, Johnny, and Jose Cuervo, but when they got back to Italia they had apparently opened a restaurant in NY, and thus the dream became a reality;
Tre Stelle is born.
Saturday and Sunday from 11am to 4pm
Includes all you can drink MIMOSA or BELLINI per person
OMELETTE CON PATATE FRITTE E INSALATAOmelette with fried potatoes and mixed green
$ 11
FRITTATA AGLI SPINACI CON MOZZARELLA E POMODOROSpinach frittata served with tomato & mozzarella
$ 14
UOVA STRAPAZZATE CON COPPA POMODORINIScrambled eggs with coppa and cherry tomatoes
$ 12
PENNE AL POMODORO E BASILICOPenne pasta tomatoe sauce
$ 15
PETTO DI POLLO CON SPINACI SALTATIChicken with sautéed spinach
$ 16
HAMBURGER DI MANZO CON CIPOLLA, FORMAGGIO, INSALATA E PATATE FRITTEBeef burger with onion, cheese, salad and fried potatoes
$ 17
SAN DANIELE CON MOZZARELLA DI BUFALASan Daniele with buffalo mozzarella
$ 17
BRESAOLA RUCOLA E PARMIGIANOBresaola baby arugula and parmigiano
$ 16
TOMA PIEMONTESE AL FORNO CON PROSCIUTTO CRUDOPidmont cheese oven baked with San Daniele ( for 2 people…..or 1 very hungry )
$ 25
LA CLASSICA BRUSCHETTA Classic Italian bruschetta
$ 6
CALAMARIFried calamari served with a light spicy tomatoes sauce
$ 10
VERDURE ALLA GRIGLIAGrilled vegetables
$ 11
BURRATA CON POMODORINIImported burrata cheese with tomatoes
$ 13
CARPACCIO DI FILETTO IN MARINATA DI SPINACIFilet mignon carpaccio served in a spinach marinade
$ 15
GUAZZETTO DI COZZE E VONGOLEMussels and clams served in a delicate tomato and herb sauce
$15
MISTO DI MARE IN COPPA CON BRONOISE DI VERDUREMixed seafood with vegetable brunoise
$ 18
AFFETTATI MISTIMixed Italian cured meats
$ 19
FORMAGGI CON COMPOSTE E FRUTTACheese with fruits & marmalade
$ 23
SALUMI & FORMAGGI (for 2 or 3 people to share)Mixture of imported Italian cured meats & cheeses
$ 39
INSALATA TRICOLOREEndive, radicchio and spinach salad tossed in a light home lemon dressing.
$ 9
CAESAR SALADCaesar salad
$ 9
INSALATE VERDERomaine lettuce salad served with roasted red peppers, corn and red beet tossed in a light homemade balsamic dressing
$ 11
MISTAMixed salad with tomatoes, arugula, and spinach
$ 10
FINOCCHI E ARANCEFennel & orange salad
$ 11
SPINACI, PERA, PARMIGIANO E NOCISpinach, pear, parmigiano and walnuts
$ 12
INSALATA CAPRESE CON MOZZARELLA DI BUFALACaprese salad with buffalo mozzarella
$ 15
PENNE ALL’ARRABBIATAPasta Arrabbiata style (hot sauce)
$ 16
FETTUCCINE ALLA BOLOGNESEHomemade pasta bolognese style
$ 16
SPAGHETTI AGLIO, OLIO E PEPERONCINOSpaghetti with olive oil, red crushed hot pepper, anchovies, crumble bread & garlic
$ 16
LA CLASSICA LASAGNA AL RAGUClassic Italian lasagna with bolognese sauce
$ 16
FETTUCCINE PRIMAVERAHomemade pasta with fresh vegetables (vegetarian)
$ 18
LA CARBONARASpaghetti carbonara with egg yolk and pancetta
$ 18
GNOCCHI AL PESTO, FAGIOLINI E PATATEHomemade Gnocchi with pesto sauce, served with green beans & potatoes (vegetarian)
$ 19
PASTA DON ROBERTOHome made tagliolini pasta served with speck and porcini mushrooms in a delicate cream sauce
$ 23
RISOTTO AI FRUTTI DI MARERisotto with seafood sauce
$ 24
TAGLIOLINI ALL’ASTICEHomemade pasta with lobster sauce
$ 25
RAVIOLI RIPIENI DI RICOTTA E GAMBERI CON POMODORI PACHINO, JULIENNE DI ZUCCHINE E PISTACCHIStuffed ravioli with shrimps and ricotta cheese, served with cherry tomatoes, zucchini, and pistachios
$ 25
LINGUINI FRUTTI DI MARESeafood spaghetti served with clams, mussels, shrimps and calamari in a light tomato sauce.
$ 25
POLLO ARROSTO CON PURE DI PATATERoasted chicken thigh with mashed potatoes
$ 19
MILANESE DI VITELLO CON PATATINEVeal Milanese style with French fries
$ 23
FILLETO DI SOGLIOLA IN SALSA LEGGERA DI GORGONZOLA E BROCCOLI CROCCANTISole filet served with light gorgonzola sauce and crispy broccoli
$ 26
GAMBERI SALTATI CON SALSA BRANDY E VERDURINESauteed shrimp with brandy sauce and vegetables
$ 27
SALMONE IN CROSTA DI PATATE SERVITO CON SPINACI E SALSA LIGERA AL PROSECCOPotato crusted salmon served with sautéed spinach and finish with light prosecco cream sauce
$ 28
MEDAGLIONI DI FILETTO AL ROSMARINO CON PATATE E SALSA AL PEPE VERDEFillet mignon medallions scented with rosemary and served with potatoes and greenpepper corn sauce
$ 29
TAGLIATA CON POMODORI E BROCCOLIVeal tagliata served with tomatoes and broccoli
$ 29
COSTINE D’AGNELLO ALLA GRIGLIA CON PATATE DOLCI E MIELEGrilled lamb chop served with honey sweet potatoes
$ 30
BRANZINO ALLA GRIGLIA STILE FARFALLA SERVITO CON VERDURE DI STAGIONEGrilled branzino butterfly style served with grilled seasonal vegetables
$ 33
FILET MIGNON E ARAGOSTA IN SALSA LEGGERA AL PROFUMO DI SENAPEFillet mignon and lobster with a light sauce flavored with mustard
$ 35
CHEESECACKE ALLA NUTELLANutella cheesecacke
$ 9
MACEDONIA DI FRUTTA FRESCA E GELATOFresh fruit salad with ice cream
$ 9
TORTA SEMIFREDDA AL CIOCCOLATO CON CREMA INGLESE E GELATOSemifreddo chocolate cake with English cream and ice cream
$ 9
AFFOGATO AL CAFFE’Vanilla ice cream with coffee
$ 9
ZUPPA AL CIOCCOLATO CON JULIENNE DI PERE E AMARETTIChocolate soup with pere joulienne and macaroons.
$ 9
TORATA AL CIOCCOLATO CON CREMA CAFFEChocolate cake with coffee mousse
$ 9
COPPA ALLO ZABAJONE TIEPIDO, NUTELLA E BISCOTTO CROCCANTEWarm zabaione cup with nutella and crispy cookies
$ 9
TIRAMISUClassic Italian dessert Tiramisu
$ 10
CAPPUCCINO
$ 3
CAPPUCCINO DECAF
$ 3
COLD CAPPUCCINO
$ 3.50
COFFEE
$ 2.50
DECAF COFFEE
$ 2.50
ESPRESSO
$ 2.50
ESPRESSO DECAF
$2.50
COFFEE SHACKERATO
$ 4
MILK
$ 3.80
HOT CHOCOLATE
$ 3.80
TEA
$ 2
ICE TEA
$ 2.50
WATER STILL
$ 7
WATER SPARKLING
$ 7
WATER GLASS
$ 1
LA CLASSICA BRUSCHETTATomato, basil, and, olive oil on homemade bread
$ 6
FORMAGGI MISTICheese salad
$ 9
VERDURE ALLA GRIGLIAMixed grilled vegetables
$ 11
INSALATA CAPRESE CON MOZZARELLA DI BUFALACaprese salad with buffalo mozzarella
$ 15
LA PARMIGIANA DI MELANZANEEggplant parmesan
$ 16
INSALATA VERDEMixed garden salad
$ 6
CAESER SALADCaesar salad
$ 9
MISTAMixed salad with tomatoes, arugula, and spinach
$ 10
FINOCCHI E ARANCEFennel & orange salad
$ 11
SPINACI, PERA, PARMIGIANO, E NOCISalad with spinach, pear, parmesan cheese, and walnuts
$ 12
LA PARMIGIANA DI MELANZANEEggplant parmigian
$ 16
FETTUCCINE PRIMAVERAHomemade pasta with fresh vegetables
$ 18
GNOCCHI AL PESTO, FAGIOLINI E PATATEHomemade Gnocchi with pesto sauce, string beans, and potatoes
$ 19
LA CLASSICA BRUSCHETTATomato, basil, and olive oil on homemade bread
CALAMARI FRITTIFried calamari
ALI DI POLLO IN SALSA PICCANTEHot wings
SPIEDINO DI MANZOGrilled beef skewers
FORMAGGI ASSORTITICheese salad
AFFETTATI MISTISelection of cured Italian meats
VERDURE ALLA GRIGLIAGrilled vegetables
PROSECCO ( Valdobbiadene ) La Farra, Veneto, Italy
$ 36
LANGLOIS ( Brut Rose’ )Cremant, Loire, France
$ 48
MONTENISA (Antinori) Franciacorta (Lombardia), Italy
$ 65
ROSE’ BRUT CUVEE La Farra, Veneto, Italy
$ 38
LOUIS ROEDERER PREMIERLouis Roederer, France
$ 110
CRISTAL VINTAGELouis Roederer, France $ 380.0
$ 380
LUGANAProvenza, Veneto Fruity, light. Very good before lunch or dinner or with appetizer and fish.
$ 10
FRIULANO Pierpaolo Pecorari, Friuli Fruity, elegant, dry medium body. Great for dinner with fish or like aperitivo.
$ 10
SAUVIGNON BLANCPierpaolo Pecorari, Friuli Aromatic, with a classic note of fresh yellow fruit and flowers. Very good with shrimps.
$ 11
PINOT GRIGIOLight, crisp and dry, flavors of lemon, green apple and blossom may be noted in this wine, along with distinguishable notes.
$ 10
NEGRO AMARO The intense ruby red colour is the result of controlled grape skins fermentation in horizontal rotary vats.It has an intense cent and slightly dry tannic taste.
$ 12
MONTEPULCIANO D'ABRUZZO D.O.C.Ruby-red colour with purple highlights and fruity scent with tones of plum and morel cherries,matures a few months after vintage with a soft, lingering taste.
$ 12
PINOT NERODelicate, elegant fragrance with hints of raspberries, strawberries and rose petals. Lingers on palate, with dry notes.
$ 11
PRIMITIVODeep ruby-red colour with violet hues; intense aroma, forward fruit of prunes and cherry with scent of rosemary and vanilla spices; full-bodied wine, soft and balanced and easy to drink.
$ 12
PROSECCO DI VALDOBBIADENELa Farra, Veneto, Italy One of the most popular wine in Italy, 24 hours ready, very fruity, light and fresh.
$ 10
LANGLOIS BRUT ROSE’Cremant, Loire, France Created in a traditional champenois metod The pinot noir print a classic rose’ color and red fruity note. The chardonnay put in balance this yang and very nice wine.
$ 12
ROSE’ BRUT CUVEE La Farra, Veneto, Italy
9
ALAMOS RED BLEND 2011(Bonarda & Tempranillo), Mendoza, Argentina. Red blend displays deep, ripe flavors of blackberry and plum with layers of brown spice.
38
GRAN RESERVA MERLOT 2009 Concha y Toro, Ribera del Maule, Chile. Intense colour, good acidity packed with black fruit.
46
CABERNET SAUVIGNON 2011 William Hill Estate Winery, California. Dark colour with intense flavor and dramatic fruit presence. Aromas and flavors of dark cherry, ripe plum, and blueberry are complemented by sweet vanilla notes.
48
PINOT NOIR 2010 Mac Murray Ranch, California. Elegant aromas and flavors of red cherry, cola and briar that are complemented by nuances of sweet vanilla.
50
ITALIAN RED WINES:
CABERNET SAUVIGNON 2004 Bertani, Villa Novare, Veneto. Intense colour with purple reflections. At the nose very intense perception of red berry fruit, accompanied by a note spicy like boxwood and prune, cocoa and vanilla. Very full- bodied on the palate while in the presence of soft tannins, all accompanied by red berries and good sapidity.
79
AMARONE 2007 Brigaldara, Valpolicilla, Veneto. Aromas of cherries, dark fruit, chocolate and tobacco. This wine is full-bodied, but not overpowering, elegant, vevelty and well-balanced.
110
AMARONE 2006(costasera ) Masi, Valpolicella, Veneto. Deep purple ruby colour, rich, ripe, plummy cherry aromas and flavors with hints of chocolate, spice and earth. Full-bodied with a firm, long finish.
135
REFOSCO 2010 Pierpaolo Pecorari, Friuli. Deep violet color and a slightly bitter on the palate. There are strong currant, wild berries and plum flavors.
40
BARBERA D’ALBA 2009 Medium bodied, smooth and always very winey, with a good support of acidity. As a young wine, it shows fresh fruit and a refreshing bite of almonds. Long lasting and persuasive bouquet of forest flowers and dried herbs.
48
DOLCETTO D’ALBA 2010 Dry, black cherry and licorice with some prune flavors, and a characteristically bitter finish reminiscent of almonds.
55
BAROLO D.O.C.G. 2007 Gigi Rosso, Piemonte. Pungent with tar, licorice, soy and black cherry aromas and flavors, this is a dense, satured red with a brawny structure. The finish is long, showing all elements in balance.
112
BARBERA 2008 (BRICCO dell’UCCELLONE) Braida, Asti, Piemonte. Dry, generous, full-bodied. Significant structure, great softness, long aromatic finish. Intense ruby red colour with garnet highlights.
130
CHIANTI D.O.C.G 2011 Castiglioni, Marchesi De’ Frescobaldi.,Toscana, Medium-bodied, the color is a purple red with violet reflections.On the nose, cherry is prevalent followed by strawberry and raspberry with floral sensations of rose and classic sugared almonds.
53
MORELLINO DI SCANSANO 2009 Terre Di Fiori, Costa Tenute, Toscana. Dry, deep ruby red and intense. Cherry and raspberry on the nose as well as roses that become aromatic herbs towards the end. This morellino is intense and soft with execellent persistence, well balanced and elegant.
56
IL BRUCIATO 2009(CABERNET SAUVIGNON, MERLOT, SYRAH) Antinori, Toscana. Is well-defined and fresh in the nose, with aromas of red fruit, followed by more complex notes of sweet spices and hints of menthol. The palate is soft, with wonderfully silky tannins; offering very fragrant and delicate hints of fruit.
65
VINO NOBILE DI MONTEPULCIANO RISERVA 2006 Toscana. The aromas of this wine suggest leather, dried oriental spices and tobacco. The earthy tones are backed by dried cherry and berry character, with just a hint of toasted oak.
68
VOLPOLO 2006 (MERLOT, CABERNET) Podere Sapaio, Bolgheri, Toscana. This dry, full-bodied and woody red displays a complex and medum nose. On the palate, it’s refreshing acidity fleshy tannins, and broad texture precede a medium finish
80
PROMIS 2009 (MERLOT, SYRHA, SANGIOVESE) Gaja, Ca’ Marcanda, Toscana. Is a delicious, full-bodied red loaded with ripe fruit, spices, leather and grilled herbs. The wine offers terrific density and richness in an engaging accessible style tones of balance and sheer class.
95
BRUNELLO DI MONTALCINO 2005 Castelli Martinozzi, Toscana. Ruby red in color, closer to pomegranate. It has a complex, intensive and elegant bouquet with scent of undergrowth and predominance of violet and musk. The taste is strong, hot, dry but not much, pleasantly tanninic, lively, harmonious and lingering.
110
BRUNELLO DI MONTALCINO 2007 Banfi, Toscana. Colour; intense ruby-red with garnet reflections. Bouquet; ethereal, wide, light vanilla. Taste; full, soft, vevelty and intense, with sensations of liquorice, spices and light notes.
135
MONTEPULCIANO D’ABRUZZO D.O.C. 2011 Villa Ambrosia, Abruzzo. Ruby-red colour with purple highlights and fruity scent with tones of plum and morel cherries , soft, lingering taste.
38
NEGRO AMARO 2010 Cantina Due Palme, Puglia. Tend to be very rustic in character, combining perfume with earthy bitterness.
38
NERO DI TROIA 2007/8Vigne Di Rasciatano, Puglia. Black tea leaf, petals, and savoury tannins that are somewhat nebbiolo-like in texture. The body is smooth, soft, round and not so firm in acidity, this is elegant and very finely texture red.
70
PRIMITIVO DI MANDURIA 2008( PAZZIA) Lucarelli, Puglia. With it’s ruby-red colour and unique bouquet, primitivo preserves it’s strong, robust, wild characteristics. The wine has intense fruty scents, mainly cherry and plum with balsamic undertones.
75
PRIMITIVO ETTAMIANO 2O09 (SALENTO) Cantina Due Palme, Puglia. Wine obtained from selected primitive grapes picked by hand during the first days of September, offers a dry-red and powerful wine, full of characteristic, great in body with ample bouquet, intense, complex flavor and rich, long, lingering finish.
90
AGLIANICO 2003(IRPINIA) Feudi Di San Gregorio, Campania. Intense, persistent, bouquet of wild cherries, toasted oak and warm vanilla, soft, dense and well balanced. The finish is long and pleasant, with flavors of red berries against a smooth background of toast and spice.
65
AZZOLINO DI’MORE 2008(SYRAH, CABERNET) Sicily. Ruby red color, intense and armonic scent of mature blackcherries and spices, in mouth it is balanced, tannic and long lasting.
38
NERO D’AVOLA 2009 Monreale, Azzolino, Sicily. Short low temperature maceration and then long fermentation. Intense and persistent scent of mature fruits and spice. In mouth it is balanced, tannin and persistent.
38
CANNONAU 2009 Maimone, Sardegna. The wine is a garnet red colour with purple highlights, a fragrance with character typicality of red fruits. A taste dry and soft with good length and medium body.
48
CALIFORNIAN WHITE WINES
FUME’ BLANC 2011 Chateau St Jean, Sonoma County. This wine shows notes of Asian pear, lemon zest, and jasmine blossom, medium-bodied, fresh and clean finish.
38
CHARDONNAY 2011 Sonoma-Cutrer, Russian River Ranches. This wine has a nice balance of fruit, acidity and oak. Not over-powering, medium-bodied, right amount of butterness.
48
ITALIAN WHITE WINES
PINOT BIANCO 2011 Lahnhof, Trentino Alto Adige. Brilliant and delicate straw yellow. Alively flavor, full bodied and intense with a pleasing mineral note, followed by sensations of green
42
SAUVIGNON BLANC 2011 Lahnhof, Trentino Alto Adige. Strong, elegant, well balanced, fresh and full-bodied. Ends with a long mineral length. Intense with delicate green notes of thyme, sage and elderberry, with a fern whitestone finish.
46
VINTAGE TUNINA 2007 Jerman, Venezia Giulia. Brilliant straw yellow in colour, with golden reflections. Intense, ample, very elegant and persistent, with scents of honey and country flowers. On the palate it is dry, mellow, well balanced, with extraordinary persistence, thanks to the full body.
95
VERMENTINO 2010 Lunae Colli Di Luni, Liguria. Almost brilliant light straw yellow. Medium consistent. Intense, medium complex and fine at nose. Presence of pear and apples, dry and rounded, good acidity and minerality.
55
GAVI DI GAVI 2011 Rosso, Piemonte. Aromas of succulent white apple, blossoms and hints bright melon flavors with an inviting almond finish.
38
VERMENTINO 2011 Terre Di Fiori, Maremma Toscana. Crystalline straw yellow with greenish reflections. Intriguing, very intense nose, with scents ranging from floral, with mimosa, to fruity, with ripe peaches, to spicy, and also the aromatic herbs typical from the land, thyme, lemon verbena and marjoram.
41
PECORINO 2011 Gran Sasso, Abruzzo. Light lemon yellow on colour with an attractive open, fresh perfume on the nose, with aromas of citrus and exotic fruit, giving way toa nutty, almondy palate with a lifted, citrus finish.
43
VERDICCHIO DI MATELICA 2010 La Monacesca, Marche. Classic tones of anise, almonds and sour, bitter finish, wonderful fresh acidity.
38
ROSE’ 2011 Feudo Di Sn Gregorio, Campania. Intense crystalline rose. On the nose it gives sensations of fresh red fruit, from strawberries to raspberries of the forest.
35
GRECO DI TUFO 2011 Petilia Campania. Perfume is intense and persistent.in the nose, clear sensations of fruit, immediately following, there are soft notes of balsamic
45
VIOGNIER/INSOLIA 2010 Baglio Di Pianetto, Sicily. The nose reveals notes of white peach, wild herbs and flowers;on the palate it is fresh and fragant.
43
Tre Stelle BASIL MARTINIGin with fresh muddled basil cointreau lemon juice and simple syrup
$ 12
BROOKLYNRye wiskey, dry but fresh,balanced With Maraschino & dry Vermouth
$ 12
KIWI & APPLE MARTINIFresh muddled kiwi, Don Q rum, and a touch of apple liqueur
$ 12
SPICY PASSIONVodka infusion with Don Q rum, passion pure, and a touch of Ginger ale
$ 12
GORDON’S CUPSummer drink Death’s Door gin sour with cucumber & a touch of salt sparkle
$ 12
ALMA NEGRATequila ,St. Germain, blackberries, and a touch of Amaro Ramazzotti
$ 12
QUEENS PARK SWIZZLEItalian mojito with angostura bitters
$ 12
THE SEPARATISTBourbon,Amaro Cio Ciaro,blood orange & crushed ice
$ 12
PORNO STAR MARTINI The best cocktail for excellence
$ 14
APEROL SPRITZThe classic and delicious italian cocktail
$ 11
NEGRONI SBAGLIATOFamous Milan classic cocktail light version of Negroni. Campari, Vermout and prosecco
$ 12
NEGRONI Campari , sweet vermout and gin
$ 12
AMERICANOCampari Sweet vermout and soda
$ 12
CAMPARI SHACKERATO Very famous in Italy, bitter, with a sweet point. Campari with little bit gin and orange skin
$ 12
MenabreaItalian Lager
$ 6
Samuel AdamsBoston Ale
$ 6
Samuel AdamsNobile Pilsner
$ 6
Negra ModeloBlack
$ 6
Baladin NoraKamut beer
$ 14
Baladin SuperRed beer
Baladin, actually is one of the best italian beer.
Micro production from Piemonte.
$ 14
WITH A GLASS OF RED/WHITE WINE OR A SPRITE - Choose 2 items from the appetizer and the entree plus a dessert tax and gratuity are not included
ZUPPA DI ARAGOSTA LOBSTER SOUP
INSALATA DI CALAMARIGRILLED CALAMARI SALAD WITH BLACK OLIVES, CAPERS, CHERRY TOMATOES, AND BASIL IN A LEMON DRESSING
DOLCE DEL GIORNOPANNA COTTA
SPAGHETTI CON POLPETTESPAGHETTI MEATBALLS
FARFALLE CON SALMONEBOWTIE PASTA WITH SALMON, ASPARAGUS, AND FRESH TOMATOES IN A LIGHT CREAM SAUCE
GAMBERI ALLA GRIGLIA GRILLED SHRIMP WITH MIXED GREENSAND PLUM TOMATOES IN A BALSAMIC DRESSING
POLLO AL MARSALACHICKEN MARSALA WITH MASHED POTATOES
A chef’s world is strange, funny, and, believe me, absolutely crazy.Sometimes one new dish born from an idea, other times because you have to cook for a friend and your fridge is totally empty.
And other times you study and experiment with a new recipe and new flavors .
For example, from my menu:
For the first time I made a BEET SALAD because I was thinking about some new dish for a child.
What do children usually like? Simple response: ICE CREAM! Well beets are RED, and of course all children like the color red. Beets are sweet too, but in a normal situation no child would want to eat this kind of food. Ok, I have to make something with this and focus on the taste of a child.
And voilà, the new dish is born, presented like ice cream in a martini cup, red beat concasse, some red onion, and other sweet ingredients inside...CHE BELLO! My first costumer was my son and he LOVED IT!!!
Another recipe, another idea, another day. Once sometime ago, a costumer told me: “ I don’t like octopus because usually it’s very chewy”. And I thought to myself “good god, you have to change your mind about octopus, if you prepare the right way it will be soft, sweet and fresh”.
Three magic words: SOFT, SWEET, FRESH. And my brain start to work towards a dish with these elements.
A week later the OCTOPUS SALAD with mango, grapes, and fresh basil was on the menu.
— Stefano
ATTENTION:URGENT!!! - To all Tre Stelle customers, because of an internal problem at iCtycerts, Tre Stelle is no longer accepting iCitycerts giftcards. If you get in touch with the company they will refund you GC's. We sincerely apologize for any inconvenience this may have caused you. Tre Stelle Team
212.255.4655
39 W 24th Sreet
New York, NY 11101
info@trestelleny.com
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(kitchen closes at 10:30pm)
FRIDAY - SATURDAY
7:00am - 12:00am
(kitchen closes at 11:00pm)
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