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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— CAVIAR — served with gougère, chive, egg yolk, crème fraîche Volzhenka Siberian 275 Volzhenka Osetra 350
— CRUDO E COTTO — Passera e Caviale* 44 atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Hamachi Crudo* 29 sliced yellowtail, hibiscus, quinoa, kumquat
Petite Niçoise* 34 (pf supp 9) bigeye tuna, pole bean, potato, niçoise olive, quail egg
Beef Tartare* 36 hand-cut prime top round, shallot crema, cornichon, baguette
Lobster Knuckles 37 warm nova scotia lobster, garlic butter, lemon, pastry crisp
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Vichyssoise 24 chilled potato & leek soup, crème fraîche, chive
Lobster Bisque 28 perigord black truffle, celery root, crouton
— VERDURE — Insalata 22 baby gem, spring vegetables, farm egg, caper, dill
Asparagus 24 charred asparagus, farm egg, caper, dill
Petite Chou Farci 25 stuffed savoy cabbage, potato, cauliflower, black truffle
Provençal Onion Tarte 25 caramelized onion, hazelnut, olive, anchovy, thyme</I
Erbazzone 25 nettle and spinach pie, artichoke, feta, herbs
— PASTA — Culurgiones 40 sweet potato and ricotta ravioli, maitake, sage, cashew
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 — Atlantic Halibut 57 Asparagus, mussels, preserved lemon
Swordfish Brochettes 54 grilled loin, bulgur, parsley, pine nut, olive, bottarga aioli
Maine Lobster 58 butter poached tail, green chickpea, panelli
Zuppa di Mare 54 clam, prawn, mussel, red snapper, seafood tomato broth
Dover Sole 88 (pf supp 25) beurre blanc, arugula, salsa verde
— CARNE — Roasted Duck Breast 56 parsnip, pear, almond
Chicken Roulade 48 green circle chicken, potato, chanterelle, marjoram, caper
Suckling Pig 52 crispy confit pork, herbes de provence, swiss chard, apple, fennel
New York Strip 59 charred spring onion, potato terrine, salsa verde
— CONTORNI 16 — Escarole lemon, garlic, chili
Fingerling Potato parmigiano
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
