400 5th Avenue, 2nd Level • The Langham NYC, New York City, NY 10018 • Tel:212.613.8660
— CAVIAR — served with gougère, chive, egg yolk, crème fraîche Golden Kaluga Caviar 155 Platinum Caviar 175
— PLATEAU DE FRUTS DE MER — oyster, fluke tartare, crab salad, mussel escabeche, prawn cocktail 104
— CRUDO E COTTO* — Vichyssoise 24 chilled potato-leek soup, crème fraîche, chive
Lobster Bisque 28 perigord black truffle, celery root, crouton
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Crudo e Caviar 44 atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Hamachi Crudo 29 sliced yellowtail, cucumber, chickpea, dill
Langoustine Terrine 36 langoustine terrine & tartare, crustacean gelée, prosciutto, trout roe
Petite Niçoise 33 bigeye tuna, pole bean, potato, niçoise olive, quail egg
Beef Tartare 35 prime hand-cut beef, shallot crema, cornichon, baguette
Lobster Knuckles 33 warm nova scotia lobster, butter, garlic, lemon, pastry crisp
Red Snapper en Papillote 29 ratatouille, tomato, basil, sauce vierge
Marinated Sardines 27 potato crisp, red pepper, lemon aioli, olio nuovo
— VERDURE — Insalata 22 seasonal lettuce, cucumber, zucchini, pecorino, basil vinaigrette
Heirloom Tomato Salad 24 eckerton hill farm tomato, market pepper, feta, olive, bulgur
Petit Chou Farci 24 stuffed savoy cabbage, potato, cauliflower, black truffle
Tarte Pissaladière 25 caramelized onion, hazelnut, olive, anchovy, thyme
Melanzane 22 | 36 market eggplant, caponata, romesco, basil
— PASTA — Campanelle 38 pesto genovese, summer bean, 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
Ruby Red Shrimp Risotto 48 acquerello rice, shrimp, saffron, bone marrow
Tagliatelle Royale 58 nova scotia lobster, crustacean butter, sea urchin, american sturgeon caviar
— PESCE — Pan-Seared Halibut 56 chanterelle, turnip, mandarin orange, watercress
Swordfish Brochettes 52 skewered swordfish loin, bulgur, parsley, pine nut, olive, bottarga aioli
Butter Poached Lobster Tail 58 summer squash, shishito, pine nut
Fruitti di Mare en Brodo 54 tomato-seafood broth, clams, prawns, mussels, red snapper, grilled baguette
Dover Sole 86 pan-seared dover sole, beurre blanc, arugula, salsa verde
— CARNE — Agnello 58 roasted lamb chop & confit shoulder, shelling bean, pistou, fig
Poussin 48 green circle chicken roulade, potato, chanterelle, marjoram, caper
Cochon de Lait 52 crispy confit pork, herbes de provence, swiss chard, apple, fennel
New York Strip Steak 59 grilled prime sirloin, cauliflower, salsa verde
— CONTORNI 16 — Escarole lemon, garlic, chili
Patate fingerling potato, parmigiano
Funghi wild mushroom, savory
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
