Menus
Dinner 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
winter chicory, orange, pistachio, pecorino di fossa
Ravanello 17
winter radish carpaccio, herb butter, giardinieri, fines herbes
Crudo e Caviale* 32 (pf supp $12)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Tartare di Carne 25
hand-cut beef, shallot crema, cornichon, toasted baguette
Polipo 28
octopus a la piastra, fingerling potato, guajillo, parsley
Vellutata 25
lobster soup, périgord black truffle, croutons
– PASTA E RISOTTO 37 –
Culurgiones
potato, leek, hedgehog 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
Doppio Agnolotti
ossobuco, maitake, hon shimeji, red wine jus
Fusilli
wild boar and pancetta ragù, sofrito, fontina fonduta
– ENTRÉE –
Zucca 38
smoked heirloom squash, brussels sprouts, pecorino fonduta
Ippoglosso 47
pan-seared halibut, parsley root, castelvetrano olive, salsa verde
Coda di Rospo 45
pan-roasted monkfish, ribollita, winter root vegetables
Astice 49 (pf supp $12)
butter-poached lobster, silver dollar mushrooms, bacon, carrot velouté
Anatra 46
roasted duck breast, kumquat, beets, chestnut
Cervo 48 (pf supp $12)
roasted venison loin, quince, celeriac, dandelion, amaro jùs
Tagliata 67 (pf supp $15)
dry-aged new york strip, potato fondant, braised kale, onion jùs
– CONTORNI 15 –
Broccolini
charred broccolini, calabrian chili, lemon
Topinambur
roasted sunchoke, brown butter, chestnut, winter apple, pecorino romano
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

