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DINNER MENU

ESPERIENZA DI CAVIALE*

celebrate life ~ 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

BLACK RIVER “IMPERIAL OSCIETRA”  280

THE ONLY “OSCIETRA”  305

BRUSCHETTA  48
garlic bread, kaluga caviar, burrata

PASSERA  48
fluke crudo, robiolina, kaluga caviar, sesame, dill

CAPELLINI  72
pasta, ossetra caviar, butter, lemon, chive

SOGLIOLA  142
pan-seared wild dover sole, kaluga caviar sugo, choice of one side

OSTRICHE*

6 PC 34 | 12 PC 58
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  19
spanish anchovy, black truffle, cultured butter, salsa verde, crostini

RICCI  22
sea urchin, lardo, crostini

SCAMPI ON “SCAMPI”  24
langoustine tartare, crispy rice, garlic, lemon

CRUDI*

sliced raw fish and shellfish

SPIGOLA  44
bass, sturgeon caviar, mussel vinaigrette

RICCIOLA  42
hamachi, meyer lemon, pistachio, nori

SGOMBRO  39
mackerel, tomato, anchovy, pine nut

TONNO  42
yellowfin tuna, oyster crema, artichoke

SCAMPI  47
pacific langoustine, crustacean oil, chive

CANNOLICCHIO  39
razor clam, manila clam, prosciutto, fennel

ASSAGGIO DI TRE  52
chef’s tasting selection of three crudi

ANTIPASTI

appetizers

INSALATA  29

little gem, white anchovy, pecorino
barolo vinaigrette, mollica

TONNO ACQUA PAZZA  39
tuna tartare, tomato, cucumber
olive, calabrian chile, basil

PASSERA  48
fluke crudo, robiolina
kaluga caviar, sesame, dill

BRANZINO  37
seabass tartare, pistachio
calabrian chile, radish, chive

 
 
 CAPESANTE  42

sea scallop crudo, tomato
cucumber, red onion, basil

GAMBERO ROSSO  39
red prawn tartare, fennel
tarragon, lemon, sugo

ASTICE  44
nova scotia lobster, burrata, basil
eggplant al funghetto

POLIPO  39
grilled octopus, smoked potato
radish, chile, tonnato

PRIMI 48

selection of house-made pastas and risottos

MARUBINI
ricotta filled ravioli, cacio e pepe, celery root, pine nut, black truffle

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

CASARECCE
jumbo lump crab, sea urchin basil, calabrian chile

PAPPARDELLE ANATRA
duck confit, sugo, luxardo cherry, rosemary

FUSILLI
red wine braised octopus, bone marrow

RISOTTO AI FUNGHI
wild mushrooms, taleggio, parmigiano

RISOTTO ALL’ARAGOSTA
lobster, hazelnut brown butter, tarragon

PESCE E CARNE

fish and meat dishes

IPPOGLOSSO  61
pan-seared halibut, farrotto, rutabaga, parsnip, shiitake, almond

SPADA  64
grilled swordfish, fennel, clam, chorizo vinaigrette

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

CAPESANTE  58
pan-seared sea scallop, fall squash, pepita, brown butter, sherry

ANATRA  68
pan-roasted duck breast, turnip, mustard green, pear, pistachio

BISTECCA  110
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”  92
bigeye tuna loin, cauliflower salsa rossa, choice of one side

TOMAHAWK  255
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