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)