4-COURSE PRIX FIXE DINNER 135
optional 

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— MAREA VOLZHENKA CAVIAR —
served with gougère, chive, egg yolk, crème fraîche

Siberian 275
Oscietra 350

— CRUDO E COTTO —
Madai* 29
sliced red sea bream, celery, strawberry, rhubarb

Tuna Tartare Niçoise* 34
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* 36
hand-cut prime top round, shallot crema, cornichon, baguette

Lobster Knuckles 37
warm nova scotia lobster, garlic butter, lemon, pastry crisp

Grilled Octopus 34
beluga lentils, apple, almond, vadouvan

——

Vichyssoise 24
chilled potato & leek soup, crème fraîche, chive

Lobster Bisque 28
perigord black truffle, celery root, crouton

— VERDURE —
Insalata 22
baby gem, spring vegetables, pecorino, pine nut, herb vinaigrette

Asparagus 24
charred asparagus, farm egg, caper, dill

Heirloom Beets 24
salt-baked beets, pine nut tahini, citrus, bulger

Erbazzone 25
nettle and spinach pie, artichoke, feta, herbs

— PASTA  —
Caramelle 40
pea and ricotta ravioli, morel, ramp, fiori sardo

Epaulettes 44
veal breast & reblochon ravioli, butter, hazelnut, black truffle

Trofie Nero 45
squid ink spirals, ligurian crustacean ragù, mollica

Spaghetti 43
blue crab, lemon, calabrian chili, bottarga

Risotto 48
acquerello rice, ruby red shrimp, saffron, bone marrow

— PESCE E CARNE —
Atlantic Halibut 57
asparagus, mussel, preserved lemon

Maine Lobster 58
butter poached tail, green chickpea, panelle

Swordfish Brochettes 54
grilled loin, bulgur, parsley, pine nut, olive, bottarga aioli

Roasted Duck Breast 56
parsnip, pear, almond

New York Strip 59
charred spring onion, potato terrine, salsa verde

— CONTORNI —
Escarole 16
lemon, garlic, chili

Fingerling Potato 16
parmigiano

Wild Mushroom 19
brandy, herbs

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