4-COURSE PRIX FIXE DINNER 135
optional 

………………………………………………………………………………..

— 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

——

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

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