Menus

– CAVIAR –
served with gougères, chives, egg yolk, crème fraîche
Golden Kaluga Caviar 155
Platinum Osetra Caviar 175

– ANTIPASTI –
Insalata 19
gem lettuce, summer beans, fennel, wild grains

Cetriolo 17
market cucumber, eggplant, sesame

Ricciola* 28
hiramasa, fig, castelvetrano olive, fennel

Crudo e Caviale* 32 (pf supp $12)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Stracciatella 24
stone fruit, heirloom tomato, prosciutto, aged balsamic

Vellutata 25
lobster soup, périgord black truffle, croutons

– PASTA E RISOTTO 40 –
Agnolotti
eggplant, mozzarella, parmigiano, mollica

Trofie Nero
ligurian crustacean ragù, scallops, seppia, mollica

Spaghetti
blue crab, lemon, bottarga, calabrian chili

Caramelle
veal breast, chanterelle, hazelnut

Risotto
riso acquerello, wild mushrooms, parmigiano

– ENTRÉE –
Ippoglosso 47
pan-seared halibut, local squash, shishito, sea beans

Capesante 52
pan-seared scallops, corn, guanciale, apricot

Pollo 38
pan-roasted cornish hen, stone fruit, market bean

Tagliata* 56
20 day dry-aged new york strip, fairytale eggplant, romesco, basil

Fiori Burger* 29
prime brisket blend, fontina, tomato jam, dijonnaise

– DOLCI –
Paris Brest 17
dark chocolate, banana cremeux, brown butter caramel

Affogato 17
vanilla gelato, ramazzotti amaro, espresso

Torta di Mandorle 17
almond cake, plum, pain d’epices, caramelized honey gelato

Assorted Cookies 12
coconut chocolate chip, chocolate hazelnut

GELATI E SORBETTI
SINGLE SCOOP 5 • THREE SCOOPS 15

GELATO | vanilla • lemon poppy • amaretto  • caramelized honey

SORBETTO (v) | lemon verbena • peach bellini • ginger • pineapple-yuzu

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