DINNER MENU
OSTRICHE*
6 PC 30 | 12 PC 54
oysters served with cucumber mignonette, red wine mignonette, and lemon
kusshi | british columbia
merasheen | newfoundland
CRUDI* 35
sliced raw fish and shellfish
SPIGOLA
bass, sturgeon caviar
mussel vinaigrette
SGOMBRO
spanish mackerel, tomato
anchovy, pine nut, eggplant
TONNO
yellowfin tuna oyster crema, artichoke
SCAMPI
pacific langoustine
crustacean oil, chive
ASSAGGIO DI TRE +7 SUPPLEMENT
chef’s tasting selection of three crudi
ANTIPASTI
seasonal appetizers
little gem lettuce, white anchovy, pecorino, barolo vinaigrette, mollica
GAMBERO ROSSO 37
red prawn tartare fennel, lemon, sugo
ASTICE 38
nova scotia lobster, burrata basil eggplant al funghetto
POLIPO 38
grilled octopus, smoked potato
radish, chili, tonnato
PRIMI 42
selection of house-made pastas and risotto
MARUBINI
ricotta filled ravioli, cacio e pepe, pesto, tomato
SPAGHETTI
manila clam, baby leek, garlic, peperoncino
GNOCCHETTI
shrimp, cannellini, chili, rosemary oil
CASARECCE
jumbo lump crab, sea urchin, basil, calabrian chili
FUSILLI
red wine braised octopus, bone marrow
PESCE E CARNE
fish and meat dishes
SPADA 58
grilled swordfish, fennel, clam, chorizo
CAPESANTE 52
pan-seared sea scallop, chanterelle, corn, pancetta, tarragon, sherry
ANATRA 61
roasted duck breast, honey, peach, turnip, mustard green, pistachio
AGNELLO 71
lamb saddle porchettato, ratatouille, squash blossom
BISTECCA 97
grilled creekstone farms dry-aged sirloin, little gem, bone marrow panzanella
CROSTACEI
whole shellfish
available sauces: salmoriglio, livornese, limone, salsa verde
SCAMPI 27 per piece
seared new zealand langoustine, garlic butter, arugula, limone
CONTORNI 17
sides
RUCOLA wild arugula, radish, limone
SCAROLA sauteed escarole, white anchovy, garlic
PATATE potatoes, parmigiano, caper
*Consuming raw or uncooked meats, poultry, seafood
shellfish or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF PJ CALAPA
