Pasta Primavera at Le Cirque
This is the O.G. of Manhattan off-the-menu items. According to Le Cirque owner Sirio Maccioni, he invented the dish on a vacation to Prince Edward Island in 1975. After tiring of eating nothing but seafood and wild boar for days, Maccioni created two pasta dishes, one with an assortment of fresh vegetables and another with a creamy Alfredo sauce. Mixing them all together, he created his restaurant's iconic pasta primavera — a mixture of vegetables like zucchini, broccoli, mushrooms, pea pods, asparagus and green beans are sautéed with a creamy Alfredo sauce. The dish is still not on the printed menu, and it is still prepared tableside for anyone who orders it.
151 E. 58th St.; 212-644-0202