Menus

FOUR COURSE PRIX FIXE $120 • WINE PAIRING $110
antipasto / pasta or risotto / entrée / dolce

CHEF’S TASTING MENU $175 • VEGETARIAN TASTING MENU $150 • SOMMELIER PAIRING $130
we ask that the entire table participate in the tasting menu

– CAVIAR –
served with gougères, chives, egg yolk, crème fraîche
Golden Kaluga Caviar 155
Platinum Caviar 175

– ANTIPASTI –
Insalata 19
market lettuces, spring vegetables, mint, pecorino

Ravanello 17
market radish, spring allium, mascarpone, watercress

Asparago 19
asparagus, dill, capers, cured egg yolk

Crudo e Caviale* 38 (pf supp $12)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Polipo 28
octopus a la piastra, fingerling potato, guajillo, parsley

Tartare di Carne 25
hand-cut beef, shallot crema, cornichon, toasted baguette

Vellutata 25
lobster soup, périgord black truffle, croutons

– PASTA E RISOTTO 37 –
Culurgiones
potato, leek, morel mushroom, cacio cavallo

Trofie Nero
ligurian crustacean ragù, scallops, seppia, spiced mollica

Spaghetti
blue crab, lemon, bottarga, calabrian chili

Risotto
riso acquerello, clams, mussels, saffron, lardo

Pansotti
lobster, livornese, capers, olives

Sagne
lamb shank, fava beans, mint

– ENTRÉE –
Uovo 38
poached farm egg, heirloom grains, spring vegetables, herbs

Ippoglosso 47
pan-seared halibut, artichoke, white asparagus

Coda di Rospo 45
pan-roasted monkfish, ribollita, root vegetables

Astice 56
butter-poached lobster, morel mushrooms, spaetzle, shellfish sabayon

Maiale 46
pork loin, belly, fennel, rhubarb

Agnello 54
lamb saddle, peas, carrots, mint

Tagliata 69 (pf supp $15)
waygu strip loin, lengua, chickpea ragù, ramps

– CONTORNI 15 –
Broccolini
charred broccolini, calabrian chili, lemon

Piselli
snap peas, sunflower seed tahini, mint

Patate
fingerling potatoes, parmigiano

Funghi
sautéed wild mushrooms

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