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