DINNER MENU
CAVIALE*
ASSAGGIO DI CAVIALE 325
duo of caviar russe caviar
“siberian sturgeon” ~ “select osetra”
CAVIAR RUSSE “SIBERIAN STURGEON” 150
acipenser baeri ~ germany
CAVIAR RUSSE “GOLDEN OSETRA” 295
acipenser gueldenstaedtii ~ germany
CAVIAR RUSSE “SELECT OSETRA” 225
acipenser gueldenstaedtii ~ germany
REGALIS “GOLDEN OSETRA” 365
acipenser gueldenstaedtii ~ netherlands
OSTRICHE*
6 PC 28 | 12 PC 48
oysters served with cucumber mignonette, red wine mignonette, and lemon
pickering pass | washington
blue hill bay | maine
shibumi | washington
duxbury gems | massachusett
queen’s cup | prince edward islan
irish point | prince edward island
PER COMINCIARE*
to start
ACCIUGHE 22
crostini, black truffle, spanish anchovy
cultured butter, salsa verde
RICCI 36
crostini, sea urchin, lardo
SCAMPI ON “SCAMPI” 38
langoustine tartare, crispy rice, garlic, lemon
CRUDI* 34
sliced raw fish and shellfish
PASSERA
meyer lemon cured fluke
sultana purée, marcona almond
SPIGOLA
bass, sturgeon caviar
mussel vinaigrette
RICCIOLA
kampachi, meyer lemon
sorrento and basil aioli, pistachio
ALFONSINO
tea smoked golden eye snapper
smoked fish garum aioli, cucumber, fennel
TROTA
tasmanian sea trout, fennel
shallot, crispy focaccia
TONNO
yellowfin tuna, oyster crema
crispy sunchoke
SEPPIA
cuttlefish, carrot, leek
celery root, bottarga
SCAMPI
pacific langoustine
crustacean oil, chive
ASSAGGIO DI TRE +6 SUPPLEMENT
chef’s tasting selection of three crudi
ANTIPASTI
seasonal appetizers
ZUPPA 34
chilled spring pea soup
lemon mascarpone, basil
INSALATA 34
kale, fermented carrot, mandarin orange, ricotta, nasturtium
TARTARE 36
catalonian blue prawn, beech mushroom
prawn aioli, marcona almond
ASTICE 38
nova scotia lobster, burrata
basil, eggplant al funghetto
MERLUZZO NERO 37
grilled black cod, pine nut
charred onion brodo, lemon
POLIPO 38
grilled octopus, smoked potato
radish, chili, tonnato
PRIMI 42
selection of house-made pastas and risotto
CULURGIONES
roasted potato ravioli, morel, ramp, pea
SPAGHETTI
manila clam, calamari, baby leek, garlic, peperoncino
GNOCCHETTI
shrimp, chili, rosemary oil
CASARECCE
jumbo lump crab, uni purée, basil, calabrian chili
PANSOTTI
squid ink lobster ravioli, coral bottarga
FUSILLI
red wine braised octopus, bone marrow
RISOTTO AI FUNGHI
wild mushroom, parmigiano
RISOTTO ARAGOSTA
lobster, celery root, hazelnut
PESCE E CARNE
fish and meat dishes
IPPOGLOSSO 56
pan-seared halibut, nettle spaetzle, artichoke, fava bean, guanciale
CAPESANTE 52
pan-seared sea scallop, pear, pine nut, endive, roasted garlic vinaigrette
ARAGOSTA 89
grilled lobster, cipollini, cacio e pepe, caviar, saba
ANATRA 61
porchetta spiced duck, asparagus, wild rice, fegato
BISTECCA 97
grilled creekstone farms dry-aged sirloin, baby romaine, bone marrow panzanella
PESCE E CROSTACEI
whole fish and shellfish
available sauces: salmoriglio, livornese, limone, salsa verde
SOGLIOLA 86
pan-seared dover sole, choice of one side
SCAMPI 27 per piece
seared new zealand langoustine served with arugula, limone
BRANZINO 135 suggested for two
salt baked mediterranean sea bass, choice of two sides
CONTORNI 17
sides
RUCOLA wild arugula, radish, limone GERMOGLI pea leaves, garlic, colatura
FUNGHI mushrooms, herbs
PATATE potatoes, rosemary, parmigiano
PISELLI snap peas, emmer, castelrosso
CIPOLLOTTO spring onions, romesco
*Consuming raw or uncooked meats, poultry, seafood
shellfish or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF LAUREN DESTENO
