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DINNER MENU

ESPERIENZA DI CAVIALE*

caviar experience

TRADIZIONALE
caviar served with gougeres, chips, brioche, chives, crème fraîche

BLACK DIAMOND “RUSSIAN OSSETRA”  175

CAVIAR RUSSE “SELECT OSETRA”  225

TSAR NICOULAI “GOLDEN OSETRA”  250

REGALIS “TWO-TONE OSETRA”  285

BRUSCHETTA  48
garlic bread, kaluga caviar, burrata

PASSERA  42
fluke crudo, robiolina, kaluga caviar, sesame, dill

CAPELLINI  72
pasta, ossetra caviar, butter, lemon chive

SOGLIOLA  134
pan-seared wild dover sole, kaluga caviar sugo, choice of one side

OSTRICHE*

6 PC 32 | 12 PC 56
oysters served with cucumber mignonette, red wine mignonette, and lemon

kusshi | british columbia
stellar bay | british columbia

merasheen bay | newfoundland
orient point | new york

PER COMINCIARE*

to start

BRUSCHETTA  48
garlic bread, kaluga caviar, burrata

ACCIUGHE  27
spanish anchovy, black truffle, cultured butter, salsa verde, crostini

RICCI  19
sea urchin, lardo, crostini

SCAMPI ON “SCAMPI”  23
langoustine tartare, crispy rice, garlic, lemon

CRUDI* 39

sliced raw fish and shellfish

SPIGOLA
bass, sturgeon caviar, mussel vinaigrette

RICCIOLA
hamachi, blood orange, endive, chervil

SGOMBRO
mackerel, tomato, anchovy, pine nut

TONNO
yellowfin tuna, oyster crema, artichoke

SCAMPI
pacific langoustine, crustacean oil, chive

CANNOLICCHIO
razor clam, manila clam, prosciutto, fennel

ASSAGGIO DI TRE
(+9 supplement)
chef’s tasting selection of three crudi

ANTIPASTI

appetizers

INSALATA  29

little gem, white anchovy, pecorino
barolo vinaigrette, mollica

ZUPPA  37
chilled summer squash soup
langoustine, melon, garlic scape, basil

TONNO ACQUA PAZZA  35
tuna tartare, tomato, cucumber
olive, calabrian chile, basil

PASSERA  42
fluke crudo, robiolina
kaluga caviar, sesame, dill

 
 
BRANZINO  35
seabass tartare, pistachio
calabrian chile, radish, chive
 
CAPESANTE  38

sea scallop crudo, tomato
cucumber, red onion, basil

GAMBERO ROSSO  38
red prawn tartare, fennel
tarragon, lemon, sugo

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, sungold tomato, basil, pine nut

SPAGHETTI
manila clam, baby leek, garlic, peperoncino

GNOCCHETTI
shrimp, cannellini, chile, rosemary oil

MAFALDINE GRANCHIO REALE
(+20 supplement)
pasta ribbons, king crab, garlic butter, parsley, lemon, mollica

PAPPARDELLE ARAGOSTA ARRABBIATA
(+12 supplement)
lobster, tomato, calabrian chile, basil

FUSILLI
red wine braised octopus, bone marrow

RISOTTO ALL’ESTATE
corn, jimmy nardello pepper, scallion, pancetta, tarragon

RISOTTO AI FUNGHI
wild mushrooms, taleggio, parmigiano

RISOTTO ALL’ARAGOSTA
lobster, hazelnut brown butter, tarragon

CASARECCE
jumbo lump crab, sea urchin basil, calabrian chile

PESCE E CARNE

fish and meat dishes

IPPOGLOSSO  58
pan-seared halibut, farrotto, corn, romano bean almond

SPADA  61
grilled swordfish, fennel, clam, chorizo vinaigrette

SOGLIOLA  99
pan-seared wild dover sole, choice of one side, limone

CAPESANTE  58
pan-seared sea scallop, summer squash, spaetzle, mint

ANATRA  66
pan-roasted duck breast, cherry, polenta, chidori kale, buckwheat

BISTECCA  105
grilled creekstone farms dry-aged sirloin, little gem, bone marrow panzanella

ALLA GRIGLIA*

fish and meat dishes

WHOLE SCAMPI  28 per piece
seared new zealand langoustine, garlic butter, arugula, limone

“TUNAHAWK”  88
bigeye tuna loin, cauliflower salsa rossa, choice of one side

TOMAHAWK  240
40-day dry-aged tomahawk ribeye steak, little gem, bone marrow panzanella

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