3-course Dinner Menu $135 per person Please feel free to select 2 options per course 1st Course Insalata baby lollo rossa, sucrine, manchego cheese, crouton, aged sherry* Vellutata lobster velouté, périgord black truffles, tarragon Zuppa di Piselli chilled pea soup, whipped ricotta, crushed english peas, mint Crudo di Passera fluke crudo, american sturgeon caviar, meyer lemon Insalata di Astice nova scotia lobster terrine, white and green asparagus, proscuitto, fine herbs Torchon foie gras au naturel, black plums, almond, mint, toasted brioche 2nd Course Trofie Nero ligurian crustacean ragoût, seppia, scallops, spiced mollica Tortelli ricotta & mascarpone ravioli, sottocenere cheese, red wine glaze* Agnolotti braised veal parcels, leeks, pine nuts, parmesano, black truffle sugo Spaghetti blue crab, lemon, bottarga, chilies Marubini pork shoulder ravioli, cacio e pepe Ippoglosso line-caught atlantic halibut, butter beans, artichokes, cavolo nero, pancetta Spada olive oil poached swordfish, razor clams, chickpeas, green garlic, chorizo Astice butter poached nova scotia lobster, asparagus, morels, chateau chalon sauce Pollo Arrosto pan roasted chicken, thumbelina carrots, turnips, pearl onions, red wine sauce Agnello rack of lamb en crepinette, panisse, sugar snap peas, fava beans, mint pesto Tagliata prime dry aged strip loin, endive, potato terrine “cacio e pepe”, balsamico, bordelaise Vitello amish veal chop “au four”, new potatoes, prosciutto, sage
Additional Cheese Course Chef’s selection of two
$12 per person
Dessert Torta di Olio ligurian olive oil cake, mascarpone mousse, sicilian pistachio, strawberry sorbetto* Mille Feuille dark chocolate, hazelnut praline, fior di latte gelato* Tartaletta citrus crema, chantilly, mandarin, blood orange gelato* Budino milk chocolate crema, caramel, mango gelato* Cheese Course Chef’s selection of two*
*denotes vegetarian options
4-course Dinner Menu $160 per person Please feel free to select 2 options per course 1st Course Insalata baby lollo rossa, sucrine, manchego cheese, crouton, aged sherry* Vellutata lobster velouté, périgord black truffles, tarragon Zuppa di Piselli chilled pea soup, whipped ricotta, crushed english peas, mint Crudo di Passera fluke crudo, american sturgeon caviar, meyer lemon Insalata di Astice nova scotia lobster terrine, white and green asparagus, proscuitto, fine herbs Torchon foie gras au naturel, black plums, almond, mint, toasted brioche
2nd Course Trofie Nero ligurian crustacean ragoût, seppia, scallops, spiced mollica Tortelli ricotta & mascarpone ravioli, sottocenere cheese, red wine glaze* Agnolotti braised veal parcels, leeks, pine nuts, parmesano, black truffle sugo Spaghetti blue crab, lemon, bottarga, chilies Marubini pork shoulder ravioli, cacio e pepe
3rd Course Ippoglosso line-caught atlantic halibut, butter beans, artichokes, cavolo nero, pancetta Spada olive oil poached swordfish, razor clams, chickpeas, green garlic, chorizo Astice butter poached nova scotia lobster, asparagus, morels, chateau chalon sauce Pollo Arrosto pan roasted chicken, thumbelina carrots, turnips, pearl onions, red wine sauce Agnello rack of lamb en crepinette, panisse, sugar snap peas, fava beans, mint pesto Tagliata prime dry aged strip loin, endive, potato terrine “cacio e pepe”, balsamico, bordelaise Vitello amish veal chop “au four”, new potatoes, prosciutto, sage
Additional Cheese Course Chef’s selection of two
$12 per person
Dessert Torta di Olio ligurian olive oil cake, mascarpone mousse, sicilian pistachio, strawberry sorbetto* Mille Feuille dark chocolate, hazelnut praline, fior di latte gelato* Tartaletta citrus crema, chantilly, mandarin, blood orange gelato* Budino milk chocolate crema, caramel, mango gelato* Cheese Course Chef’s selection of two*
*denotes vegetarian options
Chefs Tasting Menu $175 per person Chef to select one offering per course Per Cominciare Insalata baby lollo rossa, sucrine, manchego cheese, crouton, aged sherry* Vellutata lobster velouté, périgord black truffles, tarragon Zuppa di Piselli chilled pea soup, whipped ricotta, crushed english peas, mint Crudo di Passera fluke crudo, american sturgeon caviar, meyer lemon Insalata di Astice nova scotia lobster terrine, white and green asparagus, proscuitto, fine herbs Torchon foie gras au naturel, black plums, almond, mint, toasted brioche
Pasta Trofie Nero ligurian crustacean ragoût, seppia, scallops, spiced mollica Tortelli ricotta & mascarpone ravioli, sottocenere cheese, red wine glaze* Agnolotti braised veal parcels, leeks, pine nuts, parmesano, black truffle sugo Spaghetti blue crab, lemon, bottarga, chilies Marubini pork shoulder ravioli, cacio e pepe
Pesce Ippoglosso line-caught atlantic halibut, butter beans, artichokes, cavolo nero, pancetta Spada olive oil poached swordfish, razor clams, chickpeas, green garlic, chorizo Astice butter poached nova scotia lobster, asparagus, morels, chateau chalon sauce
Carne Pollo Arrosto pan roasted chicken, thumbelina carrots, turnips, pearl onions, red wine sauce Agnello rack of lamb en crepinette, panisse, sugar snap peas, fava beans, mint pesto Tagliata prime dry aged strip loin, endive, potato terrine “cacio e pepe”, balsamico, bordelaise Vitello amish veal chop “au four”, new potatoes, prosciutto, sage
Additional Cheese Course Chef’s selection of two
$12 per person
Dessert Torta di Olio ligurian olive oil cake, mascarpone mousse, sicilian pistachio, strawberry sorbetto* Mille Feuille dark chocolate, hazelnut praline, fior di latte gelato* Tartaletta citrus crema, chantilly, mandarin, blood orange gelato* Budino milk chocolate crema, caramel, mango gelato* Cheese Course Chef’s selection of two*
*denotes vegetarian options