LUNCH MENU
CAVIALE*
caviar served with gougeres, chips, brioche, chives, creme fraiche
BLACK DIAMOND “RUSSIAN OSSETRA” 175
CAVIAR RUSSE “SELECT OSETRA” 225
TSAR NICOULAI “GOLDEN OSETRA” 250
BLACK RIVER “IMPERIAL OSCIETRA” 280
THE ONLY “OSCIETRA” 305
OSTRICHE*
6 PC 34 | 12 PC 58
oysters served with cucumber mignonette, red wine mignonette, lemon
CRUDI*
SPIGOLA 44
bass, sturgeon caviar, mussel vinaigrette
RICCIOLA 42
hamachi, meyer lemon, pistachio, nori
SGOMBRO 39
spanish mackerel, tomato
anchovy, pine nut, eggplant
TONNO 42
yellowfin tuna, oyster crema, artichoke
SCAMPI 47
pacific langoustine, crustacean oil, chive
ASSAGGIO DI TRE 39
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
BRANZINO 37
sea bass tartare, pistachio
calabrian chile, radish, chive
TONNO ACQUA PAZZA 39
tuna tartare, tomato, cucumber
olive, calabrian chile, basil
ASTICE 44
nova scotia lobster, burrata
basil, eggplant al funghetto
GAMBERO ROSSO 39
red prawn tartare, fennel, lemon, sugo
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
sungold tomato, basil, pine nut
SPAGHETTI
manila clam, baby leek, peperoncino
GNOCCHETTI
shrimp, cannellini, chile, rosemary oil
CASARECCE
jumbo lump crab, sea urchin
basil, calabrian chile
FUSILLI
red wine braised octopus, bone marrow
RISOTTO DI FUNGHI
wild mushroom, taleggio, parmigiano
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
CAPESANTE 58
pan-seared sea scallop
summer squash, spaetzle, mint
POLLO 48
grilled chicken, fingerling potato
hen of the wood, chicory
BISTECCA 69
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
