4-COURSE PRIX FIXE DINNER 135

optional

…………………………….

— MAREA VOLZHENKA CAVIAR —

served with gougère, chive, egg yolk, crème fraîche

Siberian 275
Oscietra 350

— CRUDO E COTTO —

Madai* 29sliced 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, apricot, almond, vadouvan

——

VICHYSSOISE 24

chilled potato & leek soup, crème fraîche, chive

LOBSTER BISQUE 28

perigord black truffle, celery root, crouton

— VERDURE —

Insalata 24gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette

CUCUMBER 24

marinated cucumber, sunflower seed, cherry tomato

ECKERTON HILL FARMS TOMATO  24

heirloom tomato, summer beans, olives, basil, crouton 

MIGLIAZZA 25

local corn, chanterelle, market pepper, fontina

— PASTA  —

Campanelle 40pesto genovese, summer beans, pistachio

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

heirloom tomato, eggplant, crostini

MAINE LOBSTER 58

butter poached tail, chickpea, panelle

SWORDFISH BROCHETTES 54

grilled loin, bulgur, parsley, pine nut, olive, bottarga aioli

GRILLED DUCK BREAST 56

market carrot, stone fruit, saffron, dukkah

NEW YORK STRIP 59

charred onion, potato terrine, salsa verde

— CONTORNI —

ESCAROLE 16

lemon, garlic, chili

FINGERLING POTATO 16

parmigiano

WILD MUSHROOM 19

brandy, herbs

— DOLCI 17 —

TARTE AU CITRON

lemon curd tart, vanilla meringue, candied kumquats, pistachio

CIOCCOLATO

flourless chocolate hazelnut cake, dark chocolate mousse, salted caramel sabayon, vanilla gelato

TIRAMISU

chocolate espresso cake, café mousse, mascarpone gelato

AFFOGATO

vanilla gelato, ramazzotti amaro, espresso

– FORMAGGIO –

3 FOR 25  (pf supp 7)
ARTISANAL CHEESE PLATE WITH HOUSE MADE ACCOMPANIMENTS

ST. Stephan  pasteurized cow – Stephenson, New York
Tomme Brûlée    pasteurized, sheep – Basque Region, France
Afterglow  pasteurized goat – Port Washington, Wisconsin

– GELATI E SORBETTI –

SINGLE SCOOP 5 • THREE SCOOPS 15

GELATO | vanilla • pistachio • strawberry

SORBETTO | lemon • raspberry