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Italian-American · Red Sauce · NYC

Arthur and Sons Menu 2026: Italian-American Classics in NYC

Full Arthur and Sons menu — the retro Italian-American red-sauce classics that put this NYC spot on the map. Veal parm, clams casino, house meatballs, pasta, sausage and peppers. Old-school New York Italian done right, without apology.

Italian-American red sauceNYC locationOld-school NY atmosphereVeal parm signatureClams casino
Jump to full menu Cheapest items
Sample · $$

Signature items

Veal ParmigianaSignature
Clams CasinoAntipasto
Spaghetti & MeatballsClassic
Linguine alle VongoleSeafood pasta
CannoliDessert
Jump to: Signature dishes Antipasti Pasta Mains What to order Full menu FAQ
Quick answers

What to know about the Arthur and Sons menu

The four most common questions about the menu, answered at a glance.

House signature
Veal Parmigiana

Breaded veal cutlet with San Marzano marinara, hand-pulled mozzarella and Parmigiano. The dish that defines the restaurant.

Best starter
Clams Casino

Littleneck clams with bacon, seasoned breadcrumbs, peppers and butter, broiled in the shell.

Best pasta
Spaghetti & Meatballs

Slow-simmered Sunday red sauce, pork-beef meatballs and house spaghetti. The quintessential red-sauce plate.

Best for seafood
Linguine alle Vongole

Linguine with littleneck clams in white wine, garlic and olive oil.

Signature dishes

The six dishes that define Arthur and Sons

If you have never been to Arthur and Sons, start here. These are the dishes most associated with the restaurant's red-sauce identity and NYC Italian-American heritage.

  1. 1Veal ParmigianaThe house dish. Breaded, fried, layered with marinara, mozzarella and Parmigiano.Signature item
  2. 2Clams CasinoBacon, breadcrumbs, butter and peppers on broiled littleneck clams.Antipasto
  3. 3Spaghetti and MeatballsSunday red sauce with pork-beef meatballs on house spaghetti.Pasta
  4. 4Rigatoni alla VodkaCreamy tomato-vodka sauce with prosciutto. Crowd favorite.Pasta
  5. 5BraccioleBeef rolls with breadcrumb stuffing braised in Sunday red sauce.Secondo
  6. 6TiramisuClassic house-made tiramisu. Finish strong.Dessert
Antipasti

How to start your meal at Arthur and Sons

The antipasti menu is built around old-school New York Italian starters. Clams casino and baked clams are the table staples; mozzarella in carrozza is the house deep-cut.

Table staple

Clams Casino

Littleneck clams broiled with bacon, seasoned breadcrumbs, peppers and butter. The definitive American-Italian retro appetizer, done correctly.

Deep cut

Mozzarella in Carrozza

Fresh mozzarella fried inside bread with an anchovy-butter sauce. A classic southern Italian preparation rarely found outside old-school NYC joints.

Classic

Baked Clams

Chopped clams baked with garlic, breadcrumbs and white wine. The gentler sibling of clams casino -- equally essential.

Pasta

The pasta menu: red-sauce standards and Italian classics

Seven pasta dishes anchored by the house Sunday red sauce, pork-beef meatballs and house-made pasta. Both crowd-pleasers (vodka rigatoni, spaghetti and meatballs) and old-world standards (cacio e pepe, linguine alle vongole) are on offer.

Red sauce

Spaghetti and Meatballs

The canonical red-sauce dish. House spaghetti, slow-simmered Sunday sauce, pork-beef meatballs. The one to order if you want to understand the restaurant in a single plate.

Fan favorite

Rigatoni alla Vodka

Creamy tomato-vodka sauce with shallots and prosciutto. One of the most consistently ordered pastas on the menu.

Seafood

Linguine alle Vongole

Littleneck clams, white wine, garlic, parsley and olive oil. The best choice for white-sauce pasta fans or seafood lovers.

Slow-braised

Pappardelle Bolognese

Wide house-made pappardelle with a beef-pork-veal ragu braised low and slow. A more refined alternative to spaghetti and meatballs.

Roman classic

Cacio e Pepe

Pecorino Romano, Parmigiano-Reggiano and freshly cracked black pepper. No frills, no shortcuts -- a test of kitchen precision.

Vegetarian

Eggplant Parmigiana Pasta

Breaded and fried eggplant layers over rigatoni with marinara and mozzarella. The vegetarian answer to the signature veal parm.

Secondi

Main courses: the heart of the Italian-American menu

The secondi section is where Arthur and Sons leans into its red-sauce identity hardest. Veal parm leads, followed by chicken parm, veal marsala, bracciole and sausage and peppers. Seafood runs alongside with shrimp scampi, branzino and baked stuffed shrimp.

The house signature

Veal Parmigiana

Breaded veal cutlet, fried golden, layered with San Marzano marinara and hand-pulled mozzarella, baked and finished with Parmigiano-Reggiano. The dish Arthur and Sons is built around. Everything else on the menu leads here or away from it, but this is the plate that defines the restaurant.

Chicken parmigiana is available for those who prefer poultry -- it follows the same preparation and is served with a side of rigatoni.

  • Veal Parmigiana -- house signature, breaded veal with marinara and mozzarella
  • Bracciole -- beef rolls in Sunday red sauce, old-school NYC classic
  • Veal Marsala -- pan-sauteed veal in Marsala-mushroom sauce
  • Shrimp Scampi -- garlic-white wine-butter, served with grilled bread
  • Branzino al Forno -- whole roasted Mediterranean sea bass
  • Sausage and Peppers -- house Italian sausage, sweet-hot peppers, San Marzano sauce
First-timer's guide

What to order at Arthur and Sons

A curated path through the menu for first-time visitors -- the classic red-sauce progression from antipasto through dessert.

Start here

Clams Casino

The table starter that sets the tone. Broiled littleneck clams with bacon, breadcrumbs and butter -- old-school and executed well.

The signature

Veal Parmigiana

The dish the restaurant is built around. Order it once, and you will understand exactly what Arthur and Sons is doing.

Classic alternative

Spaghetti and Meatballs

If veal is not your preference, the spaghetti and meatballs is the red-sauce litmus test. Sunday sauce, pork-beef meatballs, house pasta.

Seafood pick

Linguine alle Vongole

Clams, white wine, garlic and olive oil on linguine. The best route through the menu for seafood-forward diners.

Side

Sauteed Broccoli Rabe

Bitter greens with garlic, olive oil and crushed red pepper. The classic Italian-American table side that cuts through rich red-sauce dishes.

Finish

Cannoli

Shells filled to order with sweetened ricotta and chocolate chips. The only acceptable ending to a red-sauce dinner done right.

About the restaurant

Old-school New York Italian, without irony

Arthur and Sons occupies a specific and increasingly rare niche in New York City dining: the unashamedly retro Italian-American red-sauce restaurant. The menu does not chase trends or deconstruct classics -- it serves the dishes that defined New York Italian dining for decades: veal parm, clams casino, spaghetti and meatballs, bracciole, linguine alle vongole.

The atmosphere matches: think old neighborhood trattoria energy, warm lighting, and the sense that the food has been made the same way for a very long time. For visitors looking for that specific New York Italian-American experience -- the kind of restaurant that once filled entire neighborhoods -- Arthur and Sons delivers it.

For reservations, current hours and the live menu, visit arthurandsons.com.

  • Concept: Italian-American red-sauce, retro NYC
  • Signature: Veal parmigiana
  • Must-order starter: Clams casino
  • Best pasta: Spaghetti and meatballs
  • Price range: $$ (mid-range NYC dining)
  • Reservations: See arthurandsons.com
Browse the menu

Jump to a category

All menu categories at Arthur and Sons.

Antipasti6 itemsSoups & Salads4 itemsPasta7 itemsSecondi — Meat & Poultry6 itemsSecondi — Seafood4 itemsSides6 itemsDesserts5 items
The full menu

Every category on the Arthur and Sons menu

All dishes listed by category. Prices are not shown -- see the note below.

About menu prices. Menu prices for Arthur and Sons are not publicly verified by Menupedia as of May 2026. We do not list prices we cannot confirm. For current pricing, visit arthurandsons.com or call the restaurant directly.
New York Italian-American dining

What makes red-sauce Italian-American cuisine distinct

Italian-American red-sauce cooking is a distinct culinary tradition that developed in New York, New Jersey and other immigrant communities during the late 19th and early 20th centuries. It diverged from its Italian regional roots to produce dishes -- veal parmigiana, baked ziti, meatballs, sausage and peppers, eggplant parm -- that are neither Italian nor generically American, but something uniquely their own.

Restaurants like Arthur and Sons preserve this tradition at a moment when it has largely been replaced by newer dining formats. The red-sauce joint -- with its checkered tablecloths, generous portions, slow-simmered sauces and old-neighborhood warmth -- is an important part of New York City's culinary history, and increasingly a rare find.

7Pasta dishes
6Meat & poultry mains
6Antipasti
5Desserts
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Common questions

Arthur and Sons -- frequently asked questions

Quick answers about the menu, what to order, the atmosphere and how to visit.

What kind of food does Arthur and Sons serve?

Arthur and Sons is an Italian-American red-sauce restaurant in New York City. The menu focuses on classic New York Italian dishes: veal parmigiana, chicken parm, clams casino, baked clams, spaghetti and meatballs, pasta alla vodka, linguine alle vongole, veal marsala and bracciole. The atmosphere is deliberately retro, evoking the old-school neighborhood Italian-American joints that defined New York dining for decades.

What is Arthur and Sons famous for?

Arthur and Sons is best known for its veal parmigiana — a breaded veal cutlet layered with San Marzano marinara and hand-pulled mozzarella, baked golden and finished with Parmigiano. The restaurant's clams casino, house meatballs and slow-simmered Sunday red sauce are also frequently cited as standout dishes. The old-school New York Italian atmosphere and classic-without-irony menu are central to the restaurant's identity.

Where is Arthur and Sons located?

Arthur and Sons is located in New York City. For the current address, hours and reservation availability, visit the official site at arthurandsons.com or call the restaurant directly.

Does Arthur and Sons take reservations?

Reservation policies can change. For the most current information on reservations, hours and walk-in availability, visit arthurandsons.com or check OpenTable and Resy for real-time table availability.

Are there vegetarian options at Arthur and Sons?

Yes. While the menu is meat- and seafood-forward, there are several vegetarian-friendly dishes: bruschetta al pomodoro, cacio e pepe, rigatoni alla vodka (ask to omit prosciutto), eggplant parmigiana, Caesar salad, minestrone, tricolore salad, garlic bread and most desserts. Confirm preparation details with the restaurant if you have strict dietary requirements.

What should I order at Arthur and Sons?

First-timers are most often directed to the veal parmigiana (the house signature), clams casino as a starter, spaghetti and meatballs for a quintessential red-sauce experience, and the cannoli to finish. The linguine alle vongole and shrimp scampi are strong choices if you prefer seafood. The rigatoni alla vodka is consistently popular as well.

How much does Arthur and Sons cost?

Arthur and Sons is a sit-down Italian-American restaurant — expect a mid-range dinner experience ($$) typical of New York City full-service Italian dining. Menu prices are not publicly verified on this page. Visit arthurandsons.com for current menu pricing, or check recent reviews on Yelp, Google Maps or TripAdvisor for visitor-reported price ranges.

What is the atmosphere like at Arthur and Sons?

Arthur and Sons has a retro, old-school New York Italian atmosphere. Think checkered tablecloths, dim lighting, a warm and convivial room, and a menu that does not chase trends — it delivers the red-sauce Italian classics that defined New York City neighborhood dining. It is considered a love letter to the classic Italian-American restaurant that once dominated the city's dining landscape.

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