DINNER MENU
ESPERIENZA DI CAVIALE*
celebrate life ~ caviar experience
TRADIZIONALE
caviar served with gougeres, chips, brioche, chives, crème fraîche
BLACK DIAMOND “RUSSIAN OSSETRA” 175
CAVIAR RUSSE “SELECT OSETRA” 225
TSAR NICOULAI “GOLDEN OSETRA” 250
BLACK RIVER “IMPERIAL OSCIETRA” 280
THE ONLY “OSCIETRA” 305
BRUSCHETTA 48
garlic bread, kaluga caviar, burrata
PASSERA 48
fluke crudo, robiolina, kaluga caviar, sesame, dill
CAPELLINI 72
pasta, ossetra caviar, butter, lemon, chive
SOGLIOLA 142
pan-seared wild dover sole, kaluga caviar sugo, choice of one side
OSTRICHE*
6 PC 34 | 12 PC 58
oysters served with cucumber mignonette, red wine mignonette, and lemon
kusshi | british columbia
stellar bay | british columbia
merasheen bay | newfoundland
orient point | new york
PER COMINCIARE*
to start
BRUSCHETTA 48
garlic bread, kaluga caviar, burrata
ACCIUGHE 19
spanish anchovy, black truffle, cultured butter, salsa verde, crostini
RICCI 22
sea urchin, lardo, crostini
SCAMPI ON “SCAMPI” 24
langoustine tartare, crispy rice, garlic, lemon
CRUDI*
sliced raw fish and shellfish
SPIGOLA 44
bass, sturgeon caviar, mussel vinaigrette
RICCIOLA 42
hamachi, meyer lemon, pistachio, nori
SGOMBRO 39
mackerel, tomato, anchovy, pine nut
TONNO 42
yellowfin tuna, oyster crema, artichoke
SCAMPI 47
pacific langoustine, crustacean oil, chive
CANNOLICCHIO 39
razor clam, manila clam, prosciutto, fennel
ASSAGGIO DI TRE 52
chef’s tasting selection of three crudi
ANTIPASTI
appetizers
little gem, white anchovy, pecorino
barolo vinaigrette, mollica
TONNO ACQUA PAZZA 39
tuna tartare, tomato, cucumber
olive, calabrian chile, basil
PASSERA 48
fluke crudo, robiolina
kaluga caviar, sesame, dill
BRANZINO 37
seabass tartare, pistachio
calabrian chile, radish, chive
sea scallop crudo, tomato
cucumber, red onion, basil
GAMBERO ROSSO 39
red prawn tartare, fennel
tarragon, lemon, sugo
ASTICE 44
nova scotia lobster, burrata, basil
eggplant al funghetto
POLIPO 39
grilled octopus, smoked potato
radish, chile, tonnato
PRIMI 48
selection of house-made pastas and risottos
MARUBINI
ricotta filled ravioli, cacio e pepe, celery root, pine nut, black truffle
SPAGHETTI
manila clam, baby leek, garlic, peperoncino
GNOCCHETTI
shrimp, cannellini, chile, rosemary oil
MAFALDINE GRANCHIO REALE
(+20 supplement)
pasta ribbons, king crab, garlic butter, parsley, lemon, mollica
CASARECCE
jumbo lump crab, sea urchin basil, calabrian chile
FUSILLI
red wine braised octopus, bone marrow
PAPPARDELLE ANATRA
duck confit, sugo, luxardo cherry, rosemary
RISOTTO AI FUNGHI
wild mushrooms, taleggio, parmigiano
RISOTTO ALL’ARAGOSTA
lobster, hazelnut brown butter, tarragon
PESCE E CARNE
fish and meat dishes
IPPOGLOSSO 61
pan-seared halibut, farrotto, rutabaga, parsnip, shiitake, almond
SPADA 64
grilled swordfish, fennel, clam, chorizo vinaigrette
SOGLIOLA 99
pan-seared wild dover sole, choice of one side, limone
CAPESANTE 58
pan-seared sea scallop, fall squash, pepita, brown butter
ANATRA 68
pan-roasted duck breast, turnip, mustard green, pear, pistachio
BISTECCA 110
grilled creekstone farms dry-aged sirloin, little gem, bone marrow panzanella
ALLA GRIGLIA*
fish and meat dishes
WHOLE SCAMPI 28 per piece
seared new zealand langoustine, garlic butter, arugula, limone
“TUNAHAWK” 92
bigeye tuna loin, cauliflower salsa rossa, choice of one side
TOMAHAWK 255
40-day dry-aged tomahawk ribeye steak, little gem, bone marrow panzanella
CONTORNI 18
sides
RUCOLA wild arugula, radish, limone
SCAROLA sauteed escarole, white anchovy, garlic
CAVOLFIORE roasted cauliflower, tomato, almond
BROCCOLINI bomba calabrese, mollica
FUNGHI mushrooms, herbs
PATATE potatoes, parmigiano, caper
*Consuming raw or undercooked meats, poultry, seafood
shellfish or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF PJ CALAPA
