PER COMINCIARE Insalata 16 Crudo di Passera 26 Crudo di Dentice 24 Tartare di Spigola 21 Zuppa di Zucca 21 I nsal a ta di A s t i c e 26 Vellutata 21 Canestrelli 24 Polpo 24 Animelle 24 Torchon 28 Piccione 28 bibb lettuce, radicchio, crouton, manchego, aged sherry fluke crudo, american sturgeon caviar, meyer lemon red snapper crudo, garlic créma, crispy shallots, trout roe wild striped bass tartare, pickled cauliflower, calabrian chili oil, lemon butternut squash soup, pickled delicata squash, foie gras, brown butter, pumpkin seeds nova scotia lobster, sunchokes, pine nuts, golden raisins, truffle vinaigrette lobster soup, périgord black truffles, tarragon pan seared nantucket bay scallops, marcona almond gremolata, lardo octopus a la plancha, ‘nduja, fennel, potato roulade crispy veal sweetbreads, butternut squash caponata, pistachio, black truffle jus foie gras au naturel, seckel pear, pecans, 25 yr. balsamic, toasted brioche (pf supp $5) roasted breast of squab, leek bread pudding, apple walnut puree, bitter greens, mustard jus (pf supp $5) PASTA E RISOTTO Trofie Nero 36 Spaghetti 37 Tortelli 33 Agnolotti 36 Marubini 37 Corzetti 37 Risotto 36 ligurian crustacean ragu, seppia, scallops, spiced mollica blue crab, lemon, bottarga, chilies ricotta & mascarpone ravioli, sottocenere cheese, red wine glaze braised veal parcels, butternut squash, sage, black truffle sugo pork shoulder ravioli, cacio e pepe fennel sausage, ricotta, pomodoro, basil riso aquarello, duck confit, hen of the woods mushrooms, marsala, parmesan fonduta TART U FO BIA NCO Alba white truffles 60 per 4 grams • 100 per 8 grams Tagliatelle Risotto pasta ribbons, butter, parmigiano riso acquerello, butter, parmigiano PESCE Capesante 38 Merluzzo 35 Bouillabaisse 43 Spigola 38 Ippoglosso 40 Astice 40 pan seared sea scallops, beluga lentils, baby carrots, pancetta atlantic cod, potato, salsify, beau soleil oyster broth saffron broth, langoustine, scallops, bouchot mussels, rouille (pf supp $5) olive oil poached striped bass, baby fennel à la grecque, clam vinaigrette line caught atlantic halibut, sea urchin crema, leeks, apples, arugula butter poached nova scotia lobster, carrots, rutabaga, chateau chalon sauce CARNE Faraona 37 Anatra 37 Agnello 37 Capriolo 49 Vitello 52 Tagliata 42 guinea hen al coq au vin, thumbelina carrots, turnips, pearl onions, red wine sauce long island duck, apple mostarda, tuscan kale, hazelnuts, cipollini onion rack of lamb en crépinette, romanesco, chanterelles, anchovy, pommes purée pan roasted venison chop, sweet potato, chestnut, parsnip, golden oak mushrooms (pf supp $8) amish veal chop “au four,” new potatoes, prosciutto, sage (pf supp $12) prime dry aged strip loin, endive, potato terrine, “cacio e pepe,” balsamico, bordelaise CONTORNI $12 Patate Schiacciate crispy marble potatoes, capers, champagne vinaigrette Cavolfiore pan roasted cauliflower, anchovies, salsa verde Cavoletti brussels sprouts, pancetta, mustard seed Funghi hen of the woods mushrooms, ricotta salata Our menu is recommended as a Four Course Prix Fixe $97 cominciare / pasta or risotto / pesce or carne / dolce Seven Course Chef’s Tasting Menu $135 Chef & Owner: Michael White Executive Chef: PJ Calapa Chef de Cuisine: Marianne Bondad
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