Dinner Menu
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DINNER
Joining us on a Monday through Saturday night after 5:00pm Enjoy our classic à la carte menu below or opt for a 4-course prix fixe.
4-COURSE PRIX FIXE DINNER 145
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— CRUDI —
Oysters 34|56
east coast, sherry mignonette, lemon
Hamachi* 31
sliced amberjack, apricot, green almond, granola
TUNA TARTARE NIÇOISE* 36
bigeye tuna, pole bean, potato, niçoise olive, quail egg
PASSERA E CAVIALE* 47 (PF SUPP 10)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
BEEF TARTARE* 38
hand-cut prime top round, shallot crema, cornichon, baguette
Steelhead trout* 29
chive yogurt, Champagne vinegar, Baguette
— ANTIPASTI —
insalata 24
little gem, radish, hazelnut, ricotta salata, mollica
watermelon and tomato salad 25
barrel aged feta, mint, aged balsamic
LOBSTER KNUCKLES 37
Maine lobster, garlic butter, lemon, pastry crisp
GRILLED OCTOPUS 38
potato, n’duja, pepper, salsa verde
LOBSTER BISQUE 29
perigord black truffle, celery root, crouton
Melone e Prosciutto 28
honeydew, prosciutto di parma , soppressata, basil
— CONTORNI —
Pea leaves 18
garlic, colatura
FINGERLING POTATO 18
parmigiano
WILD MUSHROOM 18
brandy, herbs
Summer Succotash 18
corn, romano beans, tomato, Castelrosso
spinach 18
parmigiano, nutmeg
— CAVIAR SERVICE —
served with gougère, chive, egg yolk, crème fraîche
Kaluga 185
Siberian 275
Oscietra 350
— PRIMI —
campanelle 41
pesto genovese, zucchini, asparagus, pistachio
EPAULETTES 44
veal breast & reblochon ravioli, butter, hazelnut, black truffle
CARAMELLE 41
corn, mascarpone, parmigiano, lemon, proscuitto
TROFIE NERO 45
squid ink spirals, ligurian crustacean ragù, mollica
SPAGHETTI 45
blue crab, lemon, calabrian chili, bottarga
RISOTTO 46
acquerello rice, ruby red shrimp, allium, bone marrow, almond, black lime
Taglietelle Royale 64
Maine lobster, brandy, sea urchin, breadcrumbs
— SECONDI —
Branzino 52
seared filet, eggplant caponata, salsa verde, charred lemon
ATLANTIC HALIBUT 57
Bloomsdale spinach, spaetzle, fava bean, spring onion, guanciale
MAINE LOBSTER 58
butter poached tail, cauliflower, leek, bagna cauda
Scallops 54
pan seared scallop, corn, guanciale, almond
colorado lamb 66
seared lamb chop, zucchini, tomato, squash blossom, mint
NEW YORK STRIP 68
60-day dry-aged steak, mushroom bread pudding, charred kale, cipollini agrodolce
courgette farci 48
summer squash, freekeh, castelrosso cheese, romesco, labne
40 oz Tomahawk 285
60-day dry aged 850 prime steak, watercress, romaine, bordelaise salsa verde, choice of 2 sides.
— EXECUTIVE CHEF: LAUREN DESTENO —
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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Check our full, award winning Wine and Liquor List here.
