Menus

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

– ANTIPASTI –
Insalata 19
winter chicory, orange, pistachio, pecorino di fosso

Ravanello 17
winter radish carpaccio, herb butter, giardinieri, fines herbes

Stracciatella 25
apple, prosciutto, parsley

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

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, wild mushrooms, parmigiano

– ENTRÉE –
Ippoglosso 47
pan-seared halibut, parsley root, castelvetrano olive, salsa verde

Coda di Rospo 45
pan-roasted monkfish, ribollita, winter root vegetables

Pollo 38
pan-roasted cornish hen, kumquat, beets, chestnut

Tagliata 67 (pf supp $15)
dry-aged new york strip, potato fondant, braised kale, onion jùs

Fiori Burger 29
prime brisket blend, fontina, tomato jam, dijonnaise, pickles, potatoes

– DOLCI 17 –
Paris Brest
mascarpone ganache, pear, cardamom caramel, vanilla gelato

Affogato
vanilla gelato, ramazzotti amaro, espresso

GELATI E SORBETTI
SINGLE SCOOP 5 • THREE SCOOPS 15

GELATO | vanilla • olive oil • tiramisu • coconut
SORBETTO | blood orange • chocolate • kiwi mango • fennel orange

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