— CRUDI—

Oysters 32|54

east coast, sherry mignonette, lemon

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

SCALLOP CRUDO 34

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

— ANTIPASTI—

insalata 22

green strawberries, ninja radish, rhubarb vinaigrette, ricotta salata

White Asparagus 32

pickled ramps, guanciale, squash blossoms

baby beet salad 24

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

LOBSTER KNUCKLES 37

nova scotia lobster, garlic butter, lemon, pastry crisp

GRILLED OCTOPUS 36

beluga lentils, apricot, almond, vadouvan

LOBSTER BISQUE 29

perigord black truffle, celery root, crouton

— CONTORNI —

Pea leaves 18

garlic, colatura

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: LAUREN DESTENO —

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