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 –
Crudo e Caviale* 38 (pf supp $12)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Ricciola* 32
hiramasa, fig, castelvetrano olive, fennel
Polipo 32
octopus, potato, octo nduja, puntarella, apple
Tartare di Carne* 28
hand-cut beef, shallot crema, cornichon, baguette
Vellutata 28
lobster soup, périgord black truffle, crouton
Foie Gras 42
hudson valley foie gras terrine, pear, pepita, brioche
– VERDURE –
Insalata 22
seasonal lettuce, endive, pear, walnut, fiore sardo
Carote 21
heirloom carrot, saffron, dukkha, dill
Rapa 21
market turnip, kohlrabi, pistou, pumpkin seed
Barbabietole 21
market beets, dill, creme fraiche, horseradish
Castagna 22
chestnut soup, parsnip, apple, rosemary
Zucca 21
heirloom squash, cabbage, apple, cashew
– PASTA E RISOTTO 40 –
Trofie Nero
ligurian crustacean ragù, scallop, seppia, spiced mollica
Spaghetti
blue crab, lemon, bottarga, calabrian chili
Pansotti
maine lobster, livornese, caper, olive
Anolini
potato, maitake, pine nut, black truffle
Caramelle
veal breast, chanterelle, hazelnut
Risotto
riso acquerello, shrimp, apple, squash
– WHITE TRUFFLES –
4g 90 / 8g 180
tagliatelle, butter, parmagiano
– PESCE E CARNE –
Aragosta 56
butter-poached lobster, cardoon, leek
Ippoglosso 47
pan-seared halibut, celeriac, beurre blanc, thyme
Capesante 52
pan-seared sea scallop, sunchoke, swiss chard, pine nut
Tagliata* 69 (pf supp $15)
roasted wagyu strip loin, shortrib, wild mushroom, kohlrabi
Cervo* 46
roasted venison loin, sweet potato, brussels sprout, pecan
Sogliola 86 (pf supp $25)
pan-seared dover sole, meunière, salsa verde, arugula
– CONTORNI 15 –
Escarole
lemon, garlic, chili
Patate
fingerling potato, parmigiano
Funghi
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

