loader image

DINNER MENU

CAVIALE*
caviar served with gougeres, chives, creme fraiche

BLACK DIAMOND “RUSSIAN OSSETRA” 175

CAVIAR RUSSE “SELECT OSETRA” 225

TSAR NICOULAI “GOLDEN OSETRA” 250

REGALIS “TWO-TONE OSETRA” 285

OSTRICHE*

6 PC 30 | 12 PC 54
oysters served with cucumber mignonette, red wine mignonette, and lemon

kusshi | british columbia
pebble beach | washington

merasheen bay | newfoundland
orient point | new york

PER COMINCIARE*

to start

ACCIUGHE 29
spanish anchovy, black truffle, cultured butter, salsa verde, crostini

RICCI 36
sea urchin, lardo, crostini

SCAMPI ON “SCAMPI” 38
langoustine tartare, crispy rice, garlic, lemon

BRUSCHETTA 46
garlic bread, kaluga caviar, burrata

CRUDI* 37

sliced raw fish and shellfish

SPIGOLA
bass, sturgeon caviar
mussel vinaigrette

RICCIOLA
hamachi, blood orange, endive, chervil

SGOMBRO
spanish mackerel, tomato
anchovy, pine nut, eggplant

TONNO
                          yellowfin tuna                          oyster crema, sunchoke

SCAMPI
pacific langoustine
crustacean oil, chive

CANNOLICCHIO
razor clam, manila clam, prosciutto, fennel

ASSAGGIO DI TRE +7 SUPPLEMENT
chef’s tasting selection of three crudi

ANTIPASTI

seasonal appetizers

INSALATA  29

little gem lettuce, white anchovy, pecorino
barolo vinaigrette, mollica

CAPESANTE 35

sea scallop crudo, tomato
cucumber, red onion, basil

GAMBERO ROSSO  37
red prawn tartare fennel, lemon, sugo

BRANZINO  32
seabass tartare, pistachio
calabrian chile, radish, chive

ASTICE  38
        nova scotia lobster, burrata, basil           eggplant al funghetto

POLIPO  38
grilled octopus, smoked potato
radish, chile, tonnato

PASSERA 42

fluke, robiolina, kaluga caviar
sesame, dill

PRIMI 45

selection of house-made pastas and risottos

MARUBINI
ricotta filled ravioli, cacio e pepe, delica pumpkin, sage, pepita

SPAGHETTI
manila clam, baby leek, garlic, peperoncino

GNOCCHETTI
shrimp, cannellini, chile, rosemary oil

MAFALDINI 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

RISOTTO AI FUNGHI
wild mushrooms, robiola, parmigiano

RISOTTO ALL’ARAGOSTA
lobster, hazelnut brown butter, tarragon

RISOTTO ALL’ANATRA
duck confit, kale, red port, orange

PESCE E CARNE

fish and meat dishes

IPPOGLOSSO  56
pan-seared halibut, farrotto, leek, cauliflower, almond

SPADA  58
grilled swordfish, fennel, clam, chorizo vinaigrette

CAPESANTE  56
pan-seared sea scallop, celery root, black truffle, apple, pine nut, sultana

ANATRA  64
roasted duck breast, quince, turnip, broccoli rabe, hazelnut

BISTECCA  97
grilled creekstone farms dry-aged sirloin, little gem, bone marrow panzanella

PESCE E CROSTACEI

whole fish and shellfish

WHOLE SCAMPI 27 per piece
seared new zealand langoustine
garlic butter, arugula, limone

SOGLIOLA 92
pan-seared wild dover sole
choice of one side, limone

CONTORNI 17

sides

RUCOLA  wild arugula, radish, limone

SCAROLA  sauteed escarole, white anchovy, garlic

CAVOLFIORE  roasted cauliflower, tomato, almond

CIPOLLINE  cipollini onion, balsamic vinegar, brown butter, hazelnut

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