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 32 | 12 PC 56
oysters served with cucumber mignonette, red wine mignonette, lemon
CRUDI* 39
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, artichoke
SCAMPI
pacific langoustine, crustacean oil, chive
ASSAGGIO DI TRE +9 SUPPLEMENT
chef’s tasting selection of three crudi
BRUSCHETTA 48
garlic bread, kaluga caviar, burrata
ANTIPASTI
seasonal appetizers
INSALATA 29
little gem, white anchovy, pecorino
barolo vinaigrette, mollica
ZUPPA DI ASPARAGI 34
chilled asparagus soup, ramp, spring onion
ASPARAGI BIANCHI 39
white asparagus, anchovy
hazelnut, leek, bottarga
GAMBERO ROSSO 38
red prawn tartare, fennel, lemon, sugo
TARTARE DI TONNO 35
yellowfin tuna, pistachio
calabrian chile, radish, chive
ASTICE 42
nova scotia lobster, burrata
basil, eggplant al funghetto
POLIPO 38
grilled octopus, smoked potato
radish, chile, tonnato
PRIMI 47
selection of house-made pastas and risottos
MARUBINI
ricotta filled ravioli, cacio e pepe
broccoli rabe, pistachio, aged balsamic
SPAGHETTI
manila clam, baby leek, peperoncino
GNOCCHETTI
shrimp, cannellini, chile, rosemary oil
CASARECCE
jumbo lump crab, sea urchin
basil, calabrian chile
RISOTTO ALL’PRIMAVERA
asparagus, pea, prosciutto
taleggio, tarragon
RISOTTO DI FUNGHI
wild mushroom, robiola, parmigiano
FUSILLI
red wine braised octopus, bone marrow
PESCE E CARNE
fish and meat dishes
IPPOGLOSSO 58
pan-seared halibut, farrotto, leek, zucchini
SPADA 61
grilled swordfish, fennel
clam, chorizo vinaigrette
CAPESANTE 58
pan-seared sea scallop
morel, spring pea, speck
POLLO 46
grilled chicken, fingerling potato
hen of the wood, chicory
BISTECCA 66
grilled creekstone farms sirloin
little gem, bone marrow panzanella
WHOLE SCAMPI 28 per piece
seared new zealand langoustine, garlic butter, arugula, limone
CONTORNI 18
sides
RUCOLA wild arugula, radish, limone
SCAROLA sauteed escarole, white anchovy, garlic
CAVOLFIORE roasted cauliflower, tomato, almond
BROCCOLINI bomba calabrese, mollica
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
