LUNCH MENU
CAVIALE & OSTRICHE*
CAVIAR RUSSE “SIBERIAN STURGEON” 150
acipenser baeri ~ germany
REGALIS “PLATINUM OSETRA” 365
acipenser transmontanus ~ netherlands
CAVIAR RUSSE “SELECT OSETRA” 225
acipenser gueldenstaedtii baeri ~ germany
CAVIAR RUSSE “GOLDEN OSETRA” 295
acipenser gueldenstaedtii ~ germany
OYSTERS 6 PC 28 | 12 PC 48
served with cucumber mignonette, red wine mignonette, and lemon
duxbury gems | massachusetts
irish point | prince edward island
riptide | massachusetts
osprey point | prince edward island
east beach blonde | rhode island
pickering pass | washintgon
MOCKTAILS
ELDERFLOWER FIZZ 12 elderflower, lime,
fever-tree soda
SPICED ALMOND BUCK 12 almond orgeat, baking spice lemon, fever-tree ginger beer
POMPELMO 12
fever-tree grapefruit soda lemon, vanilla
VINI AL BICCHIERE | wines by the glass
VINI SPUMANTI & CHAMPAGNE
VALDOBBIADENE PROSECCO SUPERIORE, “RUSTICO” NINO FRANCO NV glera (veneto, italy) 20
FRANCIACORTA EXTRA BRUT, CORTE BIANCA NV chardonnay/pinot nero (lombardia, italy) 29
BLANC DE BLANCS GRAND CRU, “MESNIL SUR OGER” M. GONET 2014 chardonnay (champagne, france) 38
BRUT ROSÉ, BILLECART-SALMON NV chardonnay/pinot meunier/pinot noir (champagne, france) 56
DOM PERIGNON, MOET & CHANDON 2012 chardonnay/pinot noir (champagne, france) 89
VINI BIANCHI
ASSYRTIKO, “THALASSITIS” GAI’A 2021 (santorini, greece) 28
PIGATO, “LE RUSSEGHINE” BRUNA 2021 (liguria, italy) 26
SANCERRE, “PETIT LE MONT” FOUCHER-LEBRUN 2022 sauvignon blanc (loire, france) 30
KERNER, MANNI NÖSSING 2018 (alto adige, italy) 26
CINQUE TERRE, “MAREA” BISSON 2021 bosco/vermentino/albarola (liguria, italy) 26
ETNA BIANCO, “PIETRARIZZO” TORNATORE 2021 carricante/cataratto (sicilia, italy) 34
COLLIO MALVASIA, “PÉTRIS” VENICA 2021 (friuli, italy) 27
CASTELLI DI JESI VERDICCHIO RISERVA CLASSICO, “RINCROCCA” LA STAFFA 2020 (marche, italy) 28
CHARDONNAY, SANDHI 2021 (santa rita hills, california) 30
FIANO DI AVELLINO, “EXULTET” QUINTODECIMO 2021 (campania, italy) 37
SOAVE CLASSICO, “VIGNE DELLA BRA” FILIPPI 2020 garganega (veneto, italy) 28
CHASSAGNE-MONTRACHET, DOMAINE COFFINET – DUVERNAY 2020 chardonnay (burgundy, france) 49
VINO ROSATO
“CUVEE DES COMMANDEURS” PEYRASSOL 2021 grenache/cinsault/syrah/rolle (cotes de provence, france) 26
VINO ROSATO, “ELATIS” COMM. G.B. BURLOTTO 2021 nebbiolo/pelaverga/barbera (piemonte, italy) 24
VINI ROSSI
ROSSESE, “VIGNETO ISASCO” PUNTA CRENA 2020 (liguria, italy) 25
PINOT NOIR, HOLLORAN 2021 (willamette valley, oregon) 33
NUITS-SAINT-GEORGES, DUFOULEUR FRERES 2018 pinot noir (burgundy, france) 45
ETNA ROSSO, FEDERICO GRAZIANI 2020 nerello mascalase/nerello cappuccio (sicilia, italy) 28
CROZES HERMITAGE, “LES TIERCEROLLES” LOUIS BARRUOL 2017 syrah (rhone, france) 34
BAROLO, “RAVERA DI MONFORTE” PIERO BENEVELLI 2014 nebbiolo (piemonte, italy) 43
BRUNELLO DI MONTALCINO, LA FORNACE 2017 sangiovese grosso (toscana, italy) 40
AGLIANICO, IRPINIA, “MEMINI” GUASTAFERRO 2018 (campania, italy) 29
BARRUA PUNICA, 2018 carignano/cabernet sauvignon/merlot (sardinia, italy) 35
VALDISANTI, TOLAINI 2019 cabernet sauvignon/cabernet franc (toscana, italy) 28
CABERNET SAUVIGNON, WHITEHALL LANE 2019 (napa valley, california) 36
AMARONE DELLA VALPOLICELLA CLASSICO, “MORANDINA” PRA 2016 corvinone blend (veneto, italy) 49
ANTIPASTI
seasonal appetizers
CRUDO DI PASSERA 34
meyer lemon cured fluke
sultana purée, marcona almond
CRUDO DI TONNO 34
yellowfin tuna, oyster crema
crispy artichoke
CRUDO DI RICCIOLA 34
kampachi, meyer lemon
sorrento and basil aioli, pistachio
TARTARE DI TONNO 34
yellowfin tuna, pear
pomegranate, quail egg yolk
ZUPPA 34
chilled spring pea soup
lemon mascarpone, basil
INSALATA 34
kale, fermented carrot, mandarin orange, ricotta, nasturtium
ASTICE 38
nova scotia lobster, burrata
basil, eggplant al funghetto
POLIPO 38
grilled octopus, smoked potato
radish, chili, tonnato
PRIMI 42
housemade pasta
SPAGHETTI
manila clam, calamari, baby leek, garlic, peperoncino
GNOCCHETTI
shrimp, chili, rosemary oil
FUSILLI
red wine braised octopus, bone marrow
CASARECCE
bolognese, parmigiano
RISOTTO AI FUNGHI
wild mushroom, parmigiano
SECONDI
seasonal 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
SCAMPI 27 per piece
seared new zealand langoustine served with arugula, limone
POLLO 42
pan-roasted chicken, asparagus, wild rice, fegato
BISTECCA 97
grilled creekstone farms dry-aged sirloin, baby romaine, bone marrow panzanella
CONTORNI 17
side dishes
RUCOLA
wild arugula, radish, limone
FUNGHI
mushrooms, herbs
PATATE
potatoes, rosemary, parmigiano
GERMOGLI
pea leaves, garlic, colatura
*Consuming raw or uncooked meats, poultry, seafood
shellfish or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF LAUREN DESTENO
