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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— MAREA VOLZHENKA CAVIAR — served with gougère, chive, egg yolk, crème fraîche Siberian 275 Oscietra 350
— CRUDO E COTTO — Madai* 29 sliced red sea bream, celery, strawberry, rhubarb
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 warm nova scotia lobster, garlic butter, lemon, pastry crisp
Grilled Octopus 34 beluga lentils, apple, almond, vadouvan
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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, pecorino, pine nut, herb vinaigrette
Asparagus 24 charred asparagus, farm egg, caper, dill
Heirloom Beets 24 salt-baked beets, pine nut tahini, citrus, bulger
Erbazzone 25 nettle and spinach pie, artichoke, feta, herbs
— PASTA — Caramelle 40 pea and ricotta ravioli, morel, ramp, fiori sardo
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 E CARNE — Atlantic Halibut 57 asparagus, mussel, preserved lemon
Maine Lobster 58 butter poached tail, green chickpea, panelle
Swordfish Brochettes 54 grilled loin, bulgur, parsley, pine nut, olive, bottarga aioli
Roasted Duck Breast 56 parsnip, pear, almond
New York Strip 59 charred spring onion, potato terrine, salsa verde
— CONTORNI — Escarole 16 lemon, garlic, chili
Fingerling Potato 16 parmigiano
Wild Mushroom 19 brandy, herbs
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
