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
© Copyright 2025 ExpyDoc
