Last edited 1.20.2019


TO START
Gem Lettuce – date, sunflower seed, pecorino 16
Endive – warm walnut bagna cauda 16*
Black Bass – meyer lemon, green chili 17
Montauk Scallop – foie gras, pear 20
Maine Uni – panelle, scallion 28
Wagyu Crudo –  boquerones, milk bread 21*

Sourdough Focaccia 5
tin of sardines + 8
nduja + 9
surf & turf +16

PASTA
Bucatini – ceci e pepe  20*
Whole Wheat Chitarra – anchovies, onion 18
Campanelle – blue crab, old bay 27
Tagliatelle – pork skin, garlic chive 22
Lobster Fra Diavolo – garlic & chili, spaghettoni 68


PASTA TASTING  65
Beverage Pairing 45
Agnolotti – squash, smoked scallop*
Bucatini – ceci e pepe
Risotto –  korean langoustine*
Orecchiette – duck sausage, tomatillo, mezcal


Grapefruit & Campari
Sunchoke, Cherry & Butterscotch


MEAT & FISH
Yellowfin Tuna – tonnato, maitake 34
Monkfish – shishito pepper, mussels 28
Long Island Duck – brassicas, mustard  36
Roast Pork – pea shoots, jus 29
Whole Salt Baked Turbot – caponata, salsa verde 140*
45 Day Dry Aged Ribeye – acorn squash MP*

*italian black truffles – 32 (6g)

DESSERTS
Frozen Vanilla Mousse – amaro, black lime  12
Pistachio Bundt – whipped ricotta  12
Almond Sorbet – passion fruit, olive oil 12