caviar˜e˜ostriche antipasti - the langham, …...2018/06/07 · caviar˜e˜ostriche imperial gold...
TRANSCRIPT
O U R � M E N U � I S � R E C O M M E N D E D � A S � A � F O U R � C O U R S E � P R I X � F I X E � � � � �antipasto / pasta or risotto / verdure or pesce or carne / dolce
S E V E N � C O U R S E � S P R I N G � T A S T I N G � M E N U � � � � �O R � V E G E T A R I A N � T A S T I N G � M E N U � � � � �we ask that the entire table participate in the tasting menu
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
A N T I P A S T I
Insala ta 17market greens, pickled vegetablesmanchego cheese, aged sherry
Zuppa di Mais 23chilled corn soup, pickled red onion shrimp, charred sweet corn
Crudo e Cavia le 32fluke crudo, american sturgeon caviar meyer lemon (pf supp $8)
Ricciola 25hamachi crudo, radishserrano chili, finger lime
Insalata di Ast ice 28nova scotia lobster, nettle pestosnow peas, fennel, lovage
Torchon 30foie gras au naturel, strawberries sicilian pistachio, balsamic (pf supp $6)
Vellutata 25lobster soup, périgord black trufflestarragon
Pomodoro 28heirloom tomato salad, stracciatellacharred watermelon, herb pesto
Pol ipo 26octopus alla piastra, seppia, tomato ragù toasted bread, basil
Moleche 24crispy soft shell crab, whipped ricottazucchini, cherry tomatoes
P A S T A E R I S O T T O $ 3 7
Trof ie Nero ligurian crustacean ragù, seppia scallops, spiced mollica
Spaghet t i blue crab, lemon, bottarga chilies
Cavate l l i braised lamb, mustard greens, pecorino fennel, black pepper
Torte l l i ricotta & mascarpone ravioli sottocenere cheese, red wine glaze
Agnolo t t i milk-braised veal parcelsspring onion pesto, oyster mushrooms
Risot to riso acquerello, asparagus, chanterellesprosciutto, weinkase lagrein
C A V I A R � E � O S T R I C H E
Imperia l Gold Osset ra $115 per ounceRoyal Belgian $145 per ounceserved with whole wheat blinis, chives crème fraîche with a glass of Krug +$35
Market Oysters $24 for 6/$39 for 12on the half shell, mignonette cocktail sauce, lemonwith a glass of Dom Perignon +$40
A U S T R A L I A N � B L A C K � T R U F F L E S � � � � � (pf supp $15)
Tagl ia te l le house made pasta ribbons, parmigiano
Risot to riso acquerello, butter, parmigiano
C H E F � & � O W N E R � � M I C H A E L � W H I T E � � � � � � � � � � � � C H E F � D E � C U I S I N E � � S C O T T � S C H N E I D E R
C O N T O R N I $ 1 4
Chicorycharred chicory, anchovy vinaigrette, parmesan
Funghihen of the woods mushrooms, ricotta salata
Fagiol i Mist iwax beans, calabrian chilies, mollica
Patate Schiaccia tecrispy marble potatoes, capers
Pommes Dauphinespotato fritters
Pise l l ispring peas, prosciutto, black pepper
V E R D U R E
Torta di Ceci 32chickpea panisse, spring peastomatoes, oyster mushrooms
P E S C E
Capesante 42pan-seared sea scallops, artichokezucchini, olives
Spada 45olive oil-poached swordfish, fennelclam vinaigrette, soppressata
Ippoglosso 44butter poached-halibut, couscousmorels, wax beans
Ast ice 46butter poached-nova scotia lobsterporcini, pea leaves, tarragon soubise
C A R N E
Anatra 44long island duck breast, onion mostarda chicories, blackberries
Agnel lo 48rack of lamb en crepinette, barleysunflower seed pesto, long beans
Gnudi 30ricotta gnudi, spring peas, asparagusparmesan crisp
Tagl ia ta 46dry-aged strip loin, pommes purée spring onions, bordelaise
Vite l lo 55amish veal chop "au four", morelsleeks, bacon, pine nuts(pf supp $12)
P E R D U E with choice of two contorni
Sogl iola 98whole roasted dover solemeunière sauce, caviar crema (pf supp $12 per person when shared)
Costata 1 3 540 oz tomahawk ribeye bordelaise, béarnaise sauce (pf supp $20 per person when shared)