FOUR COURSE PRIX FIXE $120 • WINE PAIRING $110
antipasto / pasta or risotto / main / dolce

CHEF’S TASTING MENU $175 • VEGETARIAN TASTING MENU $150 • SOMMELIER PAIRING $130
we ask that the entire table participate in the tasting menu

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— CAVIAR —
served with gougère, chive, egg yolk, crème fraîche
Golden Kaluga Caviar 155
Platinum Caviar 175

–PLATEAU DE LA MER —
oyster, fluke tartare, crab salad, mussel escabeche, poached prawn cocktail  104

— ANTIPASTI —
Crudo e Caviale* 44 (pf supp $14)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Madai* 32
red sea bream, plum, tomato, parsley

Tartare di Carne* 28
hand-cut beef, shallot crema, cornichon, baguette

Foie Gras 42
hudson valley foie gras terrine, blueberry, peanut, brioche

Polipo 32
octopus and pork belly skewer, market pepper, stone fruit

Vellutata 28
lobster soup, périgord black truffle, crouton

— VERDURE —
Insalata 22
seasonal lettuce, cucumber, zucchini, pecorino, basil vinaigrette

Melanzana 22
market eggplant, caponata, romesco, basil

Cetriolo 22
norwich meadow cucumber, sun gold tomato, eggplant, sesame

Carote 21
heirloom carrot, saffron, hazelnut, dukkha, dill

Pomodoro 24
eckerton hill tomato, market pepper, feta, olive, bulgar

Zuppa 22
chilled tomato soup, cucumber, basil, crouton

— 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

Campanelle
pesto genovese, summer bean, pistachio

Sagne
rabbit, fava bean, castelvetrano olive, mint

Risotto
riso acquerello, lobster, summer squash, prosciutto

— PESCE E CARNE —
Aragosta 59
butter-poached lobster tail, summer squash, shishito, pine nut

Ippoglosso 56
pan-seared halibut, fava bean, broccolini, basil

Spigola 47
roasted striped bass, corn, clam, nduja

Sogliola 86 (pf supp $25)
pan-seared dover sole, meunière, salsa verde, arugula

Tagliata* 59
roasted ribeye, cauliflower, salsa verde

Vitello* 89
roasted veal chop, summer bean, pepperonata

— 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