10° Trofeo Città di Venezia Slalom Gigante

Two-Cou r s e L u n ch $4 5
each additional cour s e $1 8
PER COMINCIARE
Insalata
bibb lettuce, radicchio, crouton, manchego, aged sherry
Zuppa di Zucca
butternut squash soup, pickled delicata, foie gras, brown butter, pumpkin seeds
Crudo di Passera
fluke crudo, american sturgeon caviar, meyer lemon (pf supp. $7)
Insalata di Barbabietola
roasted beet salad, goat cheese, apple, pinenuts, chervil
Vellutata
lobster velouté, périgord black truffles, tarragon
Torchon
foie gras au naturel, seckel pear, pecans, 25 yr. balsamic, toasted brioche (pf supp. $5)
PASTA
Trofie Nero
ligurian crustacean ragu, seppia, scallops, spiced mollica
Spaghetti
blue crab, lemon, bottarga, chilies
Tortelli
ricotta & mascarpone ravioli, sottocenere cheese, red wine glaze
Marubini
pork shoulder ravioli, cacio e pepe
Agnolotti
braised veal parcels, butternut squash, sage, black truffle sugo
Risotto
riso aquarello, duck confit, hen of the woods mushrooms, marsala, parmesan fonduta
PESCE E CARNE
Insalata di Astice
nova scotia lobster, sunchokes, pine nuts, golden raisins, truffle vinaigrette (pf supp. $5)
Capesante
pan seared sea scallops, beluga lentils, baby carrots, pancetta
Spigola
olive oil poached striped bass, baby fennel à la grecque, razor clam vinaigrette
Ippogolosso
line caught atlantic halibut, sea urchin crema, leeks, apples, arugula
Agnello
rack of lamb en crepinette, romanesco, chanterelles, anchovy, pommes puree
Pollo Arrosto
pan roasted chicken al coq au vin, thumbelina carrots, turnips, pearl onions, red wine sauce
Tagliata
prime dry aged strip loin, endive, potato terrine, “cacio e pepe”, bordelaise (pf supp. $5)
White Label Burger
8oz. la frieda prime burger, bacon marmalade, american cheese, mcclure’s pickles
pommes dauphines
CONTORNI $10
Rapini
broccoli rabe, garlic, chili flakes
Cavolfiore
pan roasted cauliflower, anchovies, salsa verde
Patate Schiacciate
crispy marble potatoes, capers, champagne vinaigrette
Funghi
hen of the woods, ricotta salata
Chef & Owner: Michael White
Executive Chef: PJ Calapa
Chef de Cuisine: Marianne Bondad