400 5th Avenue, 2nd Level • The Langham NYC, New York City, NY 10018 • Tel:212.613.8660
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
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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
Heirloom Beets 24
salt-baked beets, pine nut tahini, citrus, bulger
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
asparagus, mussel, preserved lemon
Maine Lobster 58
butter poached tail, 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 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
400 5th Avenue, 2nd Level • The Langham NYC, New York City, NY 10018. Tel: 212.613.8660