Menus
Dinner Menus
FOUR COURSE PRIX FIXE $120 • WINE PAIRING $110
antipasto / pasta or risotto / main / dolce
CHEF’S TASTING MENU $175 • VEGETARIAN TASTING MENU $150 • SOMMELIER PAIRING $130
we ask that the entire table participate in the tasting menu
— CAVIAR —
served with gougère, chive, egg yolk, crème fraîche
Golden Kaluga Caviar 155
Platinum Caviar 175
— ANTIPASTI —
Crudo e Caviale* 38 (pf supp $12)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Ricciola* 32
hiramasa, shiso, sunflower seed, spring onion
Tartare di Carne* 28
hand-cut beef, shallot crema, cornichon, baguette
Foie Gras 42
hudson valley foie gras terrine, green strawberry, hazelnut
Polipo 32
seared octopus, calamari, spring pea, fregola
Vellutata 28
lobster soup, périgord black truffle, crouton
— VERDURE —
Insalata 22
baby gem, snap pea, pecorino, pine nut, herb vinaigrette
Barbabietole 21
market beets, dill, crème fraîche, horseradish
Piselli 21
english pea croquette, snap pea, sunflower tahini, mint
Carote 21
heirloom carrot, saffron, hazelnut, dukkha, dill
Asparago 32
white asparagus, english pea, caper, egg yolk, dill
Zuppa 22
spring garlic and potato soup, green chickpea, chive
— PASTA E RISOTTO 40 —
Trofie Nero
ligurian crustacean ragù, scallop, seppia, spiced mollica
Spaghetti
blue crab, lemon, bottarga, calabrian chili
Pansotti
maine lobster, livornese, caper, olive
Cavatelli
english pea, morel, fiore sardo, cured egg yolk
Sagne
rabbit, fava bean, castelvetrano olive, mint
Risotto
riso acquerello, shrimp, lobster, uni
— PESCE E CARNE —
Aragosta 59
butter-poached lobster tail, guanciale, chickpea, ramp
Ippoglosso 56
pan-seared halibut, fava bean, broccolini, basil
Spigola 47
pan-seared striped bass, asparagus, lentil, spring garlic
Sogliola 86 (pf supp $25)
pan-seared dover sole, meunière, salsa verde, arugula
Tagliata* 59
roasted ribeye, market potato, spring onion
Agnello* 56
roasted lamb loin, belly, artichoke, fava bean, mint
— CONTORNI 15 —
Escarole
lemon, garlic, chili
Patate
fingerling potato, parmigiano
Funghi
wild mushroom, savory
EXECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness