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