400 5th Avenue, 2nd Level • The Langham NYC, New York City, NY 10018 • Tel: 212.613.8660
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* 28
hiramasa, fig, castelvetrano olive, fennel
Polipo 28
octopus, heirloom peppers, corn, honey
Tartare di Carne* 25
hand-cut beef, shallot crema, cornichon, baguette
Vellutata 25
lobster soup, périgord black truffle, crouton
Foie Gras 35
hudson valley foie gras terrine, pear, pepita, brioche
– VERDURE –
Insalata 19
gem lettuce, summer bean, wild grain
Carote 17
heirloom carrot, saffron, dukkha, dill
Ravanello 17
market radish, mascarpone, watercress
Pomodoro 17
heirloom tomato, market pepper, boquerones, crouton
Cetriolo 17
market cucumber, eggplant, sesame
Uovo* 38
poached duck egg, heirloom grain, summer vegetable, herb
– 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
Agnolotti
eggplant, mozzarella, parmigiano, mollica
Caramelle
veal breast, chanterelle, hazelnut
Risotto
riso acquerello, lobster, ‘nduja, summer bean
– PESCE E CARNE –
Aragosta 56
butter-poached lobster, heirloom tomato, pine nut, crostini
Ippoglosso 47
pan-seared halibut, local squash, shishito, sea bean
Capesante 52
pan-seared sea scallop, corn, guanciale, apricot
Tagliata* 69 (pf supp $15)
pan-seared waygu strip loin, lingua, fairytale eggplant, romesco, basil
Maiale* 46
roasted pork loin & belly, stone fruit, market bean
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
400 5th Avenue, 2nd Level • The Langham NYC, New York City, NY 10018. Tel: 212.613.8660