— CRUDO E COTTO —

Kanpachi* 31

sliced kanpachi, honeynut squash, cherry agrodolce, pumpkin seeds

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* 38

hand-cut prime top round, shallot crema, cornichon, baguette

LOBSTER KNUCKLES 37

nova scotia lobster, garlic butter, lemon, pastry crisp

GRILLED OCTOPUS 36

beluga lentils, apricot, almond, vadouvan

VICHYSSOISE 24

chilled potato & leek soup, crème fraîche, chive

LOBSTER BISQUE 29

perigord black truffle, celery root, crouton

SCALLOP CRUDO 34

wild sea scallop, cucumber, fennel, green apple, dill

— VERDURE —

baby beet salad 24

roasted baby beets, cumin yogurt, pink lady apple, frisee

CUCUMBER 24

marinated cucumber, sunflower seed, cherry tomato

napa cabbage 48

couscous, caciocavallo, king trumpet, chive

insalata 22

baby gem lettuce, pear, ricotta salata, crouton, balsamic

— CONTORNI —

cavaletti 18

pancetta, maple, lemon, parsley

FINGERLING POTATO 18

parmigiano

WILD MUSHROOM 18

brandy, herbs

Asparagus 18

pickled shallots, parsley

– FORMAGGI –

3 FOR 27  (pf supp 7)
ARTISANAL CHEESE PLATE WITH HOUSE MADE ACCOMPANIMENTS

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

— EXECUTIVE CHEF: ROSE NOEL —

* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness