Lattanzi (Roman Jewish) vegetarian choices available *** new restaurant *** 361 W 46 St (between 8th & 9th Ave)

Wednesday, April 24 6:15 pm optional drinks 7:00 pm dinner $88 (early payment price) prix fixe includes: 3 courses, 1 glass of wine or soft drink, coffee/tea, tax & tip

$98 if payment is received after Sat, Apr 20 +$10 supplement for non-members and guests

This will not be an actual Seder meal, but a meal where longtime Single Gourmet member Marilyn Schulder has graciously offered to lead us in — according to her — only the most fun parts of the seder! Her friend and also longtime member Lyle Perlmutter will also assist. Scroll down for menu details. Chef Paolo came to New York City as a child when his mother Erminia Lattanzi left Italy for Brooklyn in 1965. Erminia developed a knack for cooking eggplant, and Paolo learned and perfected the art of making mozzarella. What was once a personal passion turned into professional ambition in 1978, when the Lattanzi family opened a Roman Italian Cucina in the Upper East Side, named Trastavere (later called Tevere). The business quickly grew, as word spread about the authentic Italian cuisine that was difficult to find elsewhere (not to mention the ingenious eggplant dishes and fine homemade mozzarella). In the spring of 1984, Lattanzi was opened at 361 West 46th Street. Now in its 35th year, this unique Italian Restaurant is a classic on Theater Row. Renowned for its “Roman style specialties”. Over the years, the neighborhood has developed into a cultural and culinary epicenter, and Lattanzi has grown from a one-room Italian cucina into a multi-story ristorante with seating for over 300. With a Zagat rates it a 4.3 and calls it “Something “special” on Restaurant Row, this “better-than-average” with an unusual menu of Roman-Jewish specialties; a strictly “old-guard” experience with gracious service and a charming setting featuring lots of dining nooks and crannies.” MENU (note: this is *not* a kosher menu): Antipasto (choice of ):

• Caponata Ebraica, Mozzarella en Carrozza, Suppli’ al Telefono Combination of marinated eggplant caponata, breaded and fried mozzarella, and rice ball
• Carciofi alla Giudia Lattanzi’s signature dish of artichokes cooked Jewish style; sautéed with garlic and extra virgin olive oil
• Pezzetti Fritti Batter dipped and fried broccoli, mushrooms, artichokes, and zucchini

Entrées (choice of):

• Sogliola con Indivia Filet of sole sautéed with fresh endive, garlic, extra virgin olive oil, and vinegar
• Pollo alla Cacciatora Boneless chicken with fresh rosemary, garlic, and white wine
• Veal Scaloppini Carciofi Veal Scaloppine with artichokes, mushrooms, onions sautéed in Extra Virgin Olive Oil and garlic
• Eggplant Parmigiana (vegetarian) Sautéed eggplants in tomato sauce with a mozzarella and Parmigiano cheese

Dessert (choice of):

• Napoleon
• Fresh Berries with Zabaglione
• Cassala Ricotta Cheese Cake