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LUNCH 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, lemon

CRUDI* 37

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

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

BRUSCHETTA 46
garlic bread, kaluga caviar, burrata

ANTIPASTI

seasonal appetizers

INSALATA 29
little gem, white anchovy, pecorino
barolo vinaigrette, mollica

GAMBERO ROSSO 37
red prawn tartare, fennel, lemon, sugo

TARTARE DI TONNO 32
yellowfin tuna, pistachio
calabrian chile, radish, chive


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

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

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, peperoncino

GNOCCHETTI
shrimp, cannellini, chile, rosemary oil

CASARECCE
jumbo lump crab, sea urchin
basil, calabrian chile

RISOTTO DI FUNGHI
wild mushroom, robiola, parmigiano

RISOTTO ALL’ARAGOSTA
lobster, hazelnut brown butter, tarragon

FUSILLI
red wine braised octopus, bone marrow

PESCE E CARNE

fish and meat dishes

IPPOGLOSSO 56
pan-seared halibut, farrotto, leek, zucchini

SPADA 58
grilled swordfish, fennel
clam, chorizo vinaigrette

CAPESANTE 52
pan-seared sea scallop, celery root
black truffle, apple, pine nut, sultana

POLLO 42
grilled chicken, fingerling potato
hen of the wood, chicory

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

WHOLE 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

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