OVEN BAKED EGGS

FONTINA, baked eggs, tomato sauce, fontina and basil11

MOZZARELLA, baked eggs, tomato sauce, mozzarella and basil11

FUNGHI, baked eggs, tomato sauce, sautéed wild mushrooms12

SALMONE, baked eggs, tomato sauce, smoked salmon and chives13

TONNO, baked eggs, tomato sauce, imported Italian tuna13

SPINACI, baked eggs, tomato sauce, fontina sautéed spinach and mascarpone cheese13

SAUSAGE, baked eggs, tomato sauce, imported Italian sausage13

PANINI

ROASTED VEGETABLES, mozzarella and roasted vegetables10

PROSCIUTTO, Prosciutto di Parma with mozzarella and tomato11

SPECK, speck with roasted radicchio and fontina cheese11

MOZZARELLA, mozzarella with tomato and basil10

PROSCIUTTO COTTO, ham with fontina cheese and tomato11

GAMBERI, shrimp with tomato, mayonnaise and parsley11

FRESH FIGS, figs and gorgonzola dolce10

SAVORY PASTRIES

FOCACCINA with boiled eggs, mayonnaise and parsley or mozzarella and cherry tomato6

MINI PANINO with mozzarella and prosciutto San Daniele4.50

PIZZETTA, tomato & mozzarella or *vegetables with goat cheese6

*SPINACH RICOTTA, strudel5

HAM & CHEESE, croissant5

ITALIAN BREAKFAST

*POACHED FIGS with fresh ricotta from "Di Palo's" and crunch almonds9

*FRESH BERRIES with yogurt, crunchy almond slices8

FRUIT SALAD, assorted seasonal fruit7

BOMBOLONI with crème, mixed berries jam, chocolate or cream chantilly3.50

TURNOVER, chocolate pear or apple cinnamon4

CORNETTO, plain (2.5), crème, jam, chocolate or *almond3.50

RAISIN BREAD3.50

LEMON SFOGLIATELLA4

OATMEAL, Oatmeal cooked in milk served with fresh sliced banana

INSALATE

FARRO CECI E FAGIOLI, italian spelt, chickpeas, celery, pickled pioppini mushrooms and Asiago9

INSALATA DI POLLO, breast of chicken, frisee' salad, celery, carrots, red onion and mayonese10

AVOCADO, avocado with mixed greens, radicchio, and black truffle dressing9

INSALATA DI FUNGHI, oyster, porcini and baby French horn mushrooms with parmigiano, chestnut honey13

ANTIPASTI

CAPONATA SICILIANA, mix vegetables ragu, ricotta flan, pine nuts and pistachio biscuit10

POLPETTINE DI VITELLO, veal meat balls with tomato sauce and shaved Parmigiano12

POLIPO, baby octopus served with fingerling potatoes,fried capers,smoked paprika and black squid ink sauce13

MELANZANA ALLA PARMIGIANA, eggplant topped with mozzarella and parmigiano served with tomato sauce11

BUFALA, fresh buffalo mozzarella with roasted vegetables, lemon zest and crotons14

AFFETTATI CON SOTT'OLIO, selection of italian charcuterie of the day and vegetables pickled in oil16

ZUPPE

PAPPA AL POMODORO, Italian bread tomato soup served at room temperature with fresh ricotta and Parmigiano9

MINESTRONE, mixed vegetables in vegetable broth9

FAGIOLI E FARRO, cannellini beans, Italian spelt and rosemary9

PRIMI

SPAGHETTI AL POMODORO, whole wheat spaghetti with tomato sauce15

TORTELLI DI PATATE CON RAGU’ ALLA BOLOGNESE, potato puree stuffed tortelli in bolognese meat sauce17

PAPPARDELLE ALLA ZUCCA CON CINGHIALE, butternut squash pappardelle, with wild boar ragu'16

GNUDI, spinach,ricotta and sage-infused brown butter souce15

SPAGHETTI AI FEGATINI DI POLLO, chitarra spaghetti with chicken leaver, bottarga14

RAVIOLI DI SPINACI, ricotta stuffed spinach ravioli with fresh tomatoes,burrata cream and spinach puree15

PIATTO DI STAGIONE

SALTIMBOCCA ALLA ROMANA, veal cutlet with prosciutto, broccoli rabe, finger potatoes, Marsala sauce22

SALMONE CON CAVIALE, salmon filet with red lentils, scallion, leeks puree and salmon roe caviar19

OVEN BAKED EGGS

BAKED EGGS AND TOMATO SAUCE with Fontina & basil 11, Mozzarella & basil 11, Wild mushrooms 12, Smoked Salmon 13, Sauteed Spinach & Mascarpone Cheese 13, Imported Italian Tuna 13, Italian Sausage 13

PANINI

ROASTED VEGETABLES, and mozzarella10

MOZZARELLA, tomato and basil10

SPECK, roasted radicchio and fontina11

PROSCIUTTO, mozzarella and tomato11

PROSCIUTTO COTTO, ham with fontina and tomato11

GAMBERI, shrimp with tomato, mayonnaise and parsley11

FRESH FIGS, gorgonzola dolce10

INSALATE

FARRO FAGIOLI E CECI, Italian spelt, chickpeas, celery, pickled pioppini mushrooms and Asiago9

INSALATA DI FUNGHI, oyster, porcini and French horn mushrooms with parmigiano, chestnut honey13

INSALATA DI POLLO, breast of chicken, frisee' salad, celery, carrots, red onion and mayonese10

AVOCADO with mixed greens, radicchio, black truffle dressing9

ANTIPASTI

CAPONATA SICILIANA, mixed vegetable ragu', ricotta flan, pine nuts and pistachio biscuits10

POLIPO, baby octopus with fingerling potatoes, fried capers, smoked paprika, black squid ink sauce13

BUFALA, fresh buffalo mozzarella with roasted vegetables, lemon zest and crotons14

POLPETTINE DI VITELLO, veal meat balls with tomato ragu', shaved parmigiano12

AFFETTATI CON SOTT'OLIO, selection of Italian charcuterie of the day and vegetables pickled in oil16

MELANZANA ALLA PARMIGIANA, eggplant with tomato sauce, mozzarella and parmigiano11

ZUPPE

PAPPA AL POMODORO, Italian bread tomato soup served at room temperature with fresh ricotta and Parmigiano9

MINESTRONE, mixed vegetable in vegetable broth9

FAGIOLI E FARRO, cannellini beans, Italian spelt and rosemary9

PRIMI

SPAGHETTI AL POMODORO, whole wheat spaghetti with tomato sauce15

TORTELLI DI PATATE CON RAGU’ BOLOGNESE, tortelli stuffed with potato puree in bolognese meat sauce17

PAPPARDELLE ALLA ZUCCA, butternut squash pappardelle with wild boar ragu'16

LINGUINE AL NERO DI SEPPIA, squid ink black linguine, with baby clams and orange zest16

TAGLIOLINI AL GRANO SARACENO, buckwheat thin tagliatelle, chickpea purea, Tropea confit onion and pecorino16

SPAGHETTI AI FEGATINI DI POLLO, chitarra spaghetti with chicken liver and bottarga14

GNUDI, spinach,ricotta,and sage-infused brown butter sauce15

RAVIOLI DI SPINACI, ricotta stuffed spinach ravioli with fresh tomatoes,burrata cream and spinach puree16

MACCHERONCINI AL FOIS GRAS, served with stracchino and braised radicchio16

SECONDI

SALTIMBOCCA ALLA ROMANA, thinly sliced veal with prosciutto, broccoli rabe, finger potatoes and Marsala sauce22

FILETTO DI AGNELLO, lamb medallion, endive salad, cippolini onion, black cabbage and black turnips23

BRANZINO, pan-seared sea bass, carrots and Jerusalem artichokes puree, porcini pickled in oil22

PETTO D'ANATRA, glazed duck breast in 5 spices, swiss chard and Mascarpone24

INVERNO VEGETARIANO, poached eggs, green asparagus, chanterelle mushrooms, cauliflower and parmigiano16

SALMONE CON CAVIALE, salmon filet with red lentils, scallion, leeks puree and salmon roe caviar19

DESSERTS AND PASTRIES

TIRAMISU6

PANNA COTTA with strawberry coulis6

BLACK MOON, semolina biscotto, spiced mousse, dark chocolate6

SPRING DOME, pistachio cake, raspberry gelee, citrus crème6

FLOURLESS CHOCOLATE, dense dark chocolate cake6

*CITRUS TARTE with mandarin, orange, white chocolate6

*STRAWBERRY TARTE with vanilla cream5

*CHOCOLATE FONDANT, mini brownie with dense chocolate5

*ÉCLAIR, choux pastry with milk chocolate hazelnut crème5

*BANANA ALMOND, almond cake, fresh caramelized banana5

CANNOLO, puff pastry cannolo, vanilla bourbon crème5

*SEMOLINA TARTE, semolina crème, dark chocolate5

*RICOTTA TARTE, ricotta crème and pinenuts5

*RICE TARTE, rice crème, milk chocolate5

*APPLE STRUDEL5

CREPE CAKE, by slice6

CAFFETTERIA

ILLY ESPRESSO 3, double 3.5, MACCHIATO 3.5, double4

AMERICANO 3.5, COFFEE 2.5, refill 0.5, CAFE AU LAIT3

CAPPUCCINO, LATTE4

ICED CAPPUCCINO, LATTE5

SHAKERATO5

TEA POT6

ICED COFFEEE4

COCKTAILS

MIMOSA, orange juice and prosecco10

BELLINI, peach purée and prosecco10

ROSSINI, strowberry purée and prosecco10

DARDALYCHEE, lychee and bluberry purée with prosecco rosé12

SPEZZAMINT, menabrea lager,ginger ale and fresh mint12

ZANBITTER, sanbitter and prosecco11

BEVERAGES

ICED TEA4

FRESH JUICES, selection of the day4.50

COKE, diet COKE, ARANCIATA, LIMONATA, CHINOTTO3

SAN BITTER, non alcoholic aperitif4

PELLEGRINO OR PANNA 1/2LITER4.50

PELLEGRINO OR PANNA 1 LITER7

The reservation line for Caffe Falai is 212-274-8615.
The reservation line is open 7am-11pm seven days a week.

Reservations are taken 30 days in advance.
We also encourage walk-in customers both at tables and at the bar.
The full menu is served at the bar.

Caffe Falai will confirm all reservations 1 day in advance.
The number used when making the reservation will be used
to confirm the reservation. If a different number is needed for
a confirmation, please indicate that when making the reservation.
Guests may confirm or cancel a reservation at any time.

For business inquiries, or wholesale production, please call 212-777-6569
or email to info@falainyc.com

What kind of food does Caffe Falai serve?

Italian food.  

What time do you serve dinner, how many days a week?

 We serve breakfast from 7am to 12pm Monday through Friday and 8am to 12pm Saturdays and Sundays. Lunch is served daily from 12pm until 4pm. Dinner starts at 5pm everyday, ending Sunday through Thursday at 10pm and Fridays and Saturdays at 11pm. 

Does the chef offer tasting menus?

 No

Are there vegetarian dishes? 

There are several vegetarian options every evening.

 Dress code?

 Casual.

What is your corkage fee?

 $25.00

Do you have gift certificates?

 Available in any denomination. Call 212-274-8615 or email us at caffefalai@falainyc.com  

How many seats does the restaurant have?

 Inside there are 30 seats and 5 at the bar. Outside we have 10 seats.  

Who were the designers?

 Iacopo Falai and Sofia Sizzi.   

What is the chef's name?

 Iacopo Falai.  

Where did he cook before?

 Enoteca Pinchiorri, Le Cirque 2000.

Does Iacopo Falai have any additional restaurant locations?

Iacopo Falai opened his first restaurant, serving contemporary Italian fare, in 2004. Falai Restaurant is located in the LES at 68 Clinton Street. It is a beautiful space, with an outside garden, serving dinner seven nights a week. He then opened 'Falai Panetteria' in 2006 at 79 Clinton Street (corner of Rivington Street). It's a nice, white-themed café, serving breakfast, lunch and dinner. We also sell all of our bread, pastry and biscuits there. He also owns Falai Production, a production of bread and pastries for wholesale accounts.  

Where can customers park? 

Parking can usually be found on-street in the neighborhood. If you require a parking lot there is one located directly across the street.

What are the nearest subway lines?

The Spring St 6 train, the Prince St R or W trains or the Broadway/Lafayette F or V trains are all located very close by.

What about large parties? 

We can accommodate large parties. Please contact us for details and prices.   

What is the wait time for walk-ins?

 You can always call ahead on the evening you wish to dine and speak with our host, who will let you know how busy we are.

  What credit cards do you accept?

 All major credit cards. (American Express, Visa, Mastercard)

  If I am a wholesale customer and I want to have more information about business inquires, who can I speak with?

Call us 212.777.6569 or send an email at info@falainyc.com

Can Falai cater any private event?
Absolutely. Call 212.777.6569 or send and email at info@falainyc.com