Is fried rabbit the new haute wing? The results of a cross-country menu check certainly suggest so: In Manhattan Mia Dona (206 E. 58th St.; 212-750-8170; miadona.com) serves it like fish and chips, in a basket. Bar Milano (323 Third Ave.; 212-683-3035; barmilano.com) does it with apricots and carrots as an entrée, and Hundred Acres (38 Macdougal St.; 212-475-7500; hundredacresnyc.com) pairs it with creamed spinach. Boston’s KO Prime (90 Tremont St.; 617-772-0202; koprimeboston.com) has it General Tso style, while Los Angeles’s Sona (401 N. La Cienega Blvd.; 310-659-7708; sonarestaurant.com) serves fried rabbit legs with Chinese mustard and bok choy.