4-COURSE PRIX FIXE DINNER 135
optional 

………………………………………………………………………………..

— CAVIAR —
served with gougère, chive, egg yolk, crème fraîche
Golden Kaluga Caviar 155
Platinum Caviar 175

— Seafood Plateau —
for two
oyster, fluke tartare, crab salad, mussel escabeche, prawn cocktail 104

— CRUDO E COTTO —
Passera e Caviale* 44
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Hamachi Crudo* 29
sliced yellowtail, beet, pistachio

Petite Niçoise* 34   (pf supp 9)
bigeye tuna, pole bean, potato, niçoise olive, quail egg

Beef Tartare* 36
hand-cut prime top round, shallot crema, cornichon, baguette

Lobster Knuckles 33
warm nova scotia lobster, garlic butter, lemon, pastry crisp

Red Snapper en Papillote 29
potato, fennel, trout roe, dill

Marinated Sardines 28
potato crisp, red pepper, lemon aioli, olio nuovo

——

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

Lobster Bisque 28
perigord black truffle, celery root, crouton

— VERDURE —
Insalata 22
seasonal lettuce, quinoa, pecan, fiore sardo, apple cider vinaigrette

Market Squash 24
labne, dukkah, dill, hazelnut

Petite Chou Farci 25
stuffed savoy cabbage, potato, cauliflower, black truffle

Provençal Onion Tarte 25
caramelized onion, hazelnut, olive, anchovy, thyme

— WHITE TRUFFLE SEASON  —
Tagliatelle or Risotto 210
butter, parmigiano, alba white truffle

— PASTA  —
Culurgiones 40
sweet potato and ricotta ravioli, maitake, sage, cashew

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

Tagliatelle Royale 72   (pf supp 40)
nova scotia lobster, crustacean butter, sea urchin, american sturgeon caviar

— PESCE —
Atlantic Halibut 57
chanterelle, turnip, orange, watercress

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

Maine Lobster 58
butter poached tail, winter squash, prosciutto, quince, mustard green

Zuppa di Mare 54
clam, prawn, mussel, red snapper, seafood tomato broth

Dover Sole 88   (pf supp 25)
beurre blanc, arugula, salsa verde

— CARNE —
New Zealand Lamb 58
roasted lamb chop & confit shoulder, shelling bean, pistou, fig

Chicken Roulade 48
green circle chicken, potato, chanterelle, marjoram, caper

Suckling Pig 52
crispy confit pork, herbes de provence, swiss chard, apple, fennel

New York Strip 59
winter root vegetable, caramelized onion jus

— CONTORNI 16 —
Escarole
lemon, garlic, chili

Fingerling Potato
parmigiano

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