400 5th Avenue, 2nd Level • The Langham NYC, New York City, NY 10018 • Tel: 212.613.8660
Reservations
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
