INTERMEZZO MENU
Available at the Bar and Terrace, 3:00pm – 4:45pm daily.
VEUVE CLICQUOT APERITIVO HOUR
Veuve Clicquot Yellow Label, NV (champagne, france) 33
Veuve Clicquot Rosé, NV (champagne, france) 37
La Grande Dame, 2015 (champagne, france) 75
Royal Blush Cocktail 30
CAVIALE*
Paired with a Glass of La Grande Dame 2015
ASSAGGIO DI CAVIALE 325
duo of caviar russe caviar
“siberian sturgeon” ~ “select osetra”
CAVIAR RUSSE “SIBERIAN STURGEON” 150
acipenser baeri ~ germany
CAVIAR RUSSE “GOLDEN OSETRA” 295
acipenser gueldenstaedtii ~ germany
CAVIAR RUSSE “SELECT OSETRA” 225
acipenser gueldenstaedtii baeri ~ germany
REGALIS “PLATINUM OSETRA” 365
acipenser transmontanus ~ netherlands
OSTRICHE*
6 PC 28 | 12 PC 48
oysters served with cucumber mignonette, red wine mignonette, and lemon
please ask for our daily selections
CRUDI* 42
seasonal appetizers
PASSERA
meyer lemon cured fluke, sultana purée, marcona almond
SPIGOLA
bass, sturgeon caviar mussel vinaigrette
TONNO
yellowfin tuna, oyster crema crispy artichoke
ASSAGGIO DI TRE +6 SUPPLEMENT
chef’s tasting selection of three crudi
ANTIPASTI
seasonal appetizers
SCAMPI 27 per piece
seared new zealand langoustine
served with arugula, limone
CAVIAR SLIDER 48
housemade potato bun, creme fraiche,
sturgeon caviar, tuna tartare
ASTICE 38
nova scotia lobster, burrata,
basil, eggplant al funghetto
PRIMI 42
house-made pastas and risotto
GNOCCHETTI
shrimp, chili, rosemary oil
CASARECCE
bolognese, parmigiano
FUSILLI
red wine braised octopus, bone marrow
DOLCI 19
TIRAMISU
mascarpone mousse, espresso sabayon,
chocolate crumble, mascarpone gelato
ASSAGIO DI TRE SORBETTI O GELATI 19
selection of three
SORBETTI
passion fruit~olive oil, apricot, strawberry~rhubarb
GELATI
pistachio, vanilla, parmigiano-reggiano
ASSAGGIO DI FORMAGGI
two 17 | four 30
COSSANELLA
cuneo – italy – cow
80:10:10
new york – usa – cow/goat/sheep
BAY BLUE
point reyes, california – cow
PROJECT X
vermont – usa – cow