Our Menu

Toasted sourdough, vine-ripened heirloom tomatoes, garden basil, aged balsamic.

Starters

Lightly battered calamari, lemon aioli, fresh parsley, sea salt.

Starters

Hand-pulled burrata, heirloom tomatoes, Genovese basil, Sicilian olive oil.

Starters

Wild-caught salmon, lemon butter sauce, grilled asparagus, fingerling potatoes.

Seafood

Butter-poached lobster, herb gremolata, charred lemon.

Seafood

Dry-aged ribeye, rosemary butter, roasted heirloom potatoes, seasonal greens.

Main Course

House-made tagliatelle, black truffle cream, 24-month Parmigiano-Reggiano.

Pasta

San Marzano tomatoes, fior di latte mozzarella, basil, extra-virgin olive oil.

Pizza

Warm Valrhona chocolate cake, Madagascar vanilla bean gelato, fresh raspberries.

Desserts

Espresso-soaked savoiardi, mascarpone cream, Venezuelan cocoa.

Desserts

Curated by-the-glass wines and seasonal cocktails crafted in-house.

Drinks

Cannellini bean purée, rosemary oil, shaved pecorino on grilled ciabatta.

Starters

Miso-glazed sea bass, baby bok choy, jasmine rice, yuzu beurre blanc.

Seafood

6oz filet mignon paired with butter-poached lobster tail, truffle pommes purée.

Main Course

A5 Japanese Wagyu, smoked sea salt, charred shallot, bone marrow jus.

Main Course

House-made ravioli filled with Maine lobster, saffron cream, chive oil.

Pasta

Hand-cut pappardelle, porcini, chanterelles, thyme butter, aged Parmesan.

Pasta

Wood-fired crust, black truffle, fontina, cremini mushrooms, free-range egg.

Pizza

San Daniele prosciutto, wild arugula, shaved Parmigiano, lemon oil.

Pizza

Madagascar vanilla, espresso, and Grand Marnier brûlée tasting flight.

Desserts

Three 3oz pours of our sommelier's reserve selections, paired tasting notes.

Drinks

Bottle of Veuve Clicquot Yellow Label, presented tableside with berries.

Drinks