— CRUDO E COTTO —

Kanpachi* 29

sliced kanpachi, honeynut squash, cherry agrodolcepumpkin 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* 36

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

LOBSTER KNUCKLES 37

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 —

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 24

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

— CONTORNI —

cavaletti 16

pancetta, maple, lemon, parsley

FINGERLING POTATO 16

parmigiano

WILD MUSHROOM 19

brandy, herbs

– FORMAGGI –

3 FOR 25  (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