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Joining us Monday – Saturday? See the below dinner menu.

Joining us on a Sunday night from 5:00pm – 9:00pm? Our SUNDAY SUPPER menu, with a selection of chef’s favorite dishes, follows.

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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, apricot, almond, vadouvan

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

Lobster Bisque 28
perigord black truffle, celery root, crouton

— VERDURE —
Insalata 24
gem 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 40
pesto 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

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Joining us on a Sunday night from 5:00pm – 9:00pm? Our SUNDAY SUPPER menu is below:

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— PER COMINCIARE —
Marinated Olives  8
lemon, chili, garlic, rosemary 

Focaccia  24
olive tapenade, honey ricotta

Formaggi  3 for 25 • 5 for 35
artisanal cheese plate, housemade accompaniments

— CRUDO E COTTO —
Insalata 24
gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette

Passera e Caviale* 44 (pf supp 9)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Tuna Tartare Niçoise* 34
bigeye tuna, pole bean, potato, niçoise olive, quail egg

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

Lobster Bisque 28
perigord black truffle, celery root, crouton

Grilled Octopus 34
beluga lentils, apple, almond, vadouvan

— PASTA —
Bucatini 32
pomodoro, parmigiano, basil

Campanelle 40
pesto genovese, summer beans, pistachio

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

Spaghetti 43
blue crab, lemon, calabrian chili, bottarga

— PESCE & CARNE —
Atlantic Halibut 57
asparagus, mussles, preserved lemon

Maine Lobster 58
butter poached tail, green chickpeas, panelli

Roasted Duck Breast 56
parsnip, pear, almond

New York Strip 59
charred onion, potato terrine, salsa verd

– Fiori Burger 29 –
prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries

— CONTORNI —
Escarole 16
lemon, garlic, chili

Wild Mushroom 16
brandy, herbs

Looking for something to accompany your meal?
Check our our full, award winning Wine and Liquor List here.

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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