After ordering the 4 course, this was presented as compliments of the chef. I assume it’s some sort of truffle appetizer.
Note: I’ve tried to correctly identify the dishes below with their menu names. The names may or may not be accurate.
seared octopus, salt cod, tomato agrodolce, culatura d’alici
hand-made pasta quills, milk-fed veal ragu, parmigiano fonduta
hand-made pasta ribbons, braised lamb, savory, pecorino
creekstone farms sirloin, black trumpette mushrooms, parsnip puree, roasted fingerling potatoes, red wine-bone marrow sauce
roasted amish veal chop, cardoons, licorice, castelvetrano olives
piemontese nougat semifreddo, hazelnut cake, warm chocolate sauce
apple cinnamon doughnuts, caramel sauce
Alto, given its location in Midtown East, is a prime venue for corporate dining. Formerly a Michael White / Chris Cannon joint (emphasis on the former), I expected to be blown away by the pasta dishes. Instead, I enjoyed their mushroom soup (the brown puddle of soup is not pictured above) and the Bomboloni the most.