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
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

