Dominic Restaurant
349 Greenwich Street
New York, NY 10013 USA
Chef/Owner. John Villa
Telephone. 212-343-0700

Fax. 212-343-9556
Email. info@dominicrestaurant.com
Website. www.dominicrestaurant.com
Cuisine.
New American, Italian
Hours. Dinner: Monday-Thursday 5:30 -10:30
Friday & Saturday 5:30 -11:00
Sunday 4:00 -9:00
Lunch: Monday-Friday 12:00 -2:30

Dominic is the creation of celebrity chef owner John Villa.
Dominic, named after John's grandfather is a blend of seasonal modern-American cuisine with influences from John's travels throughout Italy.

Come experience Chef John Villa's exciting "Big City Italian" cuisine. The wine list along with the menu is very moderately priced with many selections by the glass. You can enjoy cocktails at our beautiful glass marble-topped bar before dinner, or dine right at the bar.

All of this is wrapped in a beautiful setting that was designed by movie decorator Regina Graves. Dominic is one of the most exciting new openings of downtown New York!
 

Private entertaining in Dominic

The Cellar
The Wine cellar is a beautiful private space designed as an intimate cellar dining room accommodating up to 12 guests. The long mahogany chef’s table offers a great dinner party environment surrounded by candlelight and an open view of the glassed-in wine cellar.

The Café
The café room is a semi-private room with a private bar that offers many diverse possibilities for your meeting or party needs. The space can accommodate up to 30 people for a sit-down dinner or up to 45 guests for cocktails and hors d’oeuvres.
Private Party Contact: Rachid (212) 343-0700
 

 


 

Dinner Menu



Roasted Garlic Soup

quail egg crouton 8

Classic Caesar Salad
prepared tableside 8

Baby Spinach Salad
pecorino, roasted shallot and guanciale vinaigrette 8

Grilled Octopus
fennel and apple salad, chervil and tomato oil 12

Seared Tuna Pastrami
red onion marmelata and slices of lardo 16

Sauteed Chicken Liver Bruschetta
prosciutto, fig, balsamic and almond vinaigrette 10

Farotto
seared shrimp, basil and truffle oil 10

Marinated Fresh Sardines
vegetable soffrito vinaigrette, oregano and lemon 10

Sauteed Wild Mushrooms and Creamy Polenta
gorgonzola cream 12

Seared Diver Scallops, artichoke purée
chanterelles and sherry vinegar reduction 14

Winter Greenmarket Vegetable Salad
ricotta salata and pumpkin seed vinaigrette  10
 



Pumpkin Ravioli
pine nut butter dried currants and amaretto 20

Tagliolini
white wine chili and clams 21

Maccheroncini Farro
braised lamb shank, marinated carrots,
pistachio and mint 21

Spaghetti “Senatore Cappelli” Chitarra
Maine lobster, sautéed cauliflower, extra virgin olive oil 26

Foie Gras Ravioli
brown butter and blood orange mostarda 14
 


 
American Red Snapper
braised fennel, green olive tapenade, saffron aioli 26

Spice Roasted Cod
chorizo fingerling puree and brussel sprouts 24

Plancha Seared Skate
sweet sausage, sage, carrot gnocchi, sweet and sour onions 21

Baked Monkfish
with mustard and oregano, creamed leeks
and olive-flavored orzo 23

Slow-Roasted Salmon
spices and herbs, sorrel purée, cippollini onion 24

10-Hour Pig Roast
slow roasted with Tuscan seasonings, crispy skin,
wildflower honey and sautéed greens 24

Grilled Aged Ribeye
grilled radicchio and asparagus salad, wild mushrooms,
bone marrow gremolata 32

Spit-Roasted Amish Chicken
sugar snap peas and spiced eggplant purée, lemon oil 21

Whole Roasted Branzino
salsa verde, fresh lemon and fingerling potato 28

Long Island Duckling àl’orange
thyme roasted potato and blood orange   24
 



Sides 5
creamy polenta, sautéed greens, lemon potatoes,
carrot gnocchi, wild mushrooms

Tasting Menu
Three courses of your choice 38    Paired with wines 54
Seasonal five course Chef’s tasting 52    Paired with wines 75

Winter 2005

Executive Chef John Villa