ANTIPASTI
CAPPESANTA DORATA CON PAGLIOLAIA E FUNGHI
Wood-roasted diver scallop with crispy dewlap, hen of the woods mushrooms and Parmigiano Reggiano 28
CRUDO DI HAMACHI CON BURATTA E CAVIALE
Thinly sliced Hon hamachi with Pugliese buratta, chives, heirloom tomatoes and Petrossian Royal Osetra caviar 58
CONIGLIO AL FORNO CON ZUCCHINE E OLIVE
Wood-roasted pancetta wrapped rabbit loin and rabbit sausage with zucchini and Taggiasca olives 26
ZUPPA DI MAIS E GRANCHIO CON FIORE DI ZUCCA
Sweet corn and crab soup, crispy squash blossom filled with ricotta and warm Dungeness crab leg with fennel and lime zest 27
BIETOLE E SFORMATO DI PARMIGIANO REGGIANO, ACETO BALSAMICO TRADIZIONALE ARAGOSTA E PISTACCHI
Nichols Farm baby beets with Parmigiano Reggiano mousse, toasted pistachios and Acetaia San Giacomo traditional balsamic 25
CARNE CRUDA ALL'ALBESE E SCAGLIE DI PARMIGIANO-REGGIANO
Finely diced raw prime dry aged strip steak with Piemontese white truffle essence, celery, and Parmigiano Reggiano 29
CAVIALE
Petrossian Royal Osetra Caviar served with buckwheat blinis, baked baby potato, Pugliese buratta and Prosecco cured salmon,garnished with Vandeboom Farm red egg, minced shallots, fennel frond and housemade crème fraîche
105 - 7.5 grams
350 - 30 grams
PRIMI PIATTI
Our pastas are hand crafted daily by our team of dedicated artisans.
BIGOLI CON POMODORINI, BASILICO E BARILOTTO
Bigoli pasta with Spiaggia extra virgin olive oil, poached cherry tomatoes, basil and pressed buffalo milk ricotta 24
GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFI NERI
Potato gnocchi with ricotta sauce and Savini black truffles 27
AGNOLOTTI DEL PLIN CON POLLINE DI FINOCCHIO
Veal filled pasta with fennel pollen and crispy veal breast 24
RAVIOLETTO DI CRESCENZA CON ZUCCHINE
Crescenza cheese filled pasta wrapped in squash blossoms with baby zucchini and Parmigiano Reggiano 26
RISOTTO AL RICCIO DI MARE CON GAMBERETTI E CAVALE
Organic Acquerello risotto with sea urchin, Laughing Bird shrimp and white sturgeon caviar 28
SPAGHETTORO CON CREMA D'OSTRICHE E CAVIALE DI TROTA
Italian gold die spaghetti with Beau Soleil oysters and wild steelhead trout caviar 28
SECONDI PIATTI
SALMONE E SEPIA CON ZUCCA, PATATE E PESTO DI CAPPERI
Wood roasted wild Pacific king salmon and Mediterranean cuttlefish with zucchini, squash blossoms, baby potatoes and Pantellerese caper pesto 44
IPPOGLOSSO AL FORNO CON FAGIOLI DI PURGATORIO, GUANCIALE E BALSAMICO TRADIZIONALE ARAGOSTA
Wood-roasted Alaskan halibut with purgatory beans, crispy guanciale, grilled Tropea onions and Acetaia San Giacomo traditional balsamic 43
COSTOLLETA DI VITELLO ALLA GRIGLIA CON RAPINI E FONDUTA DI PARMIGIANO REGGIANO
Wood grilled veal chop with rapini, toasted garlic, Calabrian chilis, crispy Anson Mills spin rosso polenta and Parmigiano Reggiano fonduta 60
DELICATEZZA DI MAIALE CON CIPOLLA E CAVOLA NERA
Wood-grilled Niman Ranch pork loin, crispy pressed pork rib, and caramelized onion braised pork belly, braised Tuscan kale, fennel and pistachio and Il Traturello extra virgin olive oil 41
AGNELLO IN TRE MANIERE CON CARCIOFI ALLA GIUDEA E OLIVE
Wood-roasted Wisconsin lamb chop, crispy lamb belly and grilled lamb heart with crispy baby artichokes and cerignola olives and 2008 Manni "Per Me" Extra Virgin Olive Oil 46
TAGLIATA E BRACIOLA DI MANZO CON FUNGHI E CRESCIONE
Wood-grilled prime strip loin and sirloin rolled with herbs and Parmigiano Reggiano, pickled ramps, roasted chanterelle mushrooms and wild watercress 49
A service charge of 20% will be added for parties of six or more.
