Mche with Quince, Apples & Smoked Bacon 17.

Winter Greens with Quinoa & Pumpkin Oil 14.

Hearts of Palm & Chicory Salad with Blood Orange & Sheeps Milk Yogurt 17.
Roasted Carrots with Caramelized Honey, Radicchio & Beef Lardo 20.
Warm Burrata with Brussels Sprouts & Black Truffle 24.
Marinated Hamachi with Meyer Lemon, Celery & Pistachio 20.
Beef Tartare with Apple, Jicama & Smoked Mayonnaise 16.
Foie Gras Torchon with Black Walnuts, Moscato Gele & Roasted Beets 32.

Broccoli Rabe Ravioli with Lemon & Pepperoncini 18.

Tagliatelle with Cuttlefish & Bone Marrow 21.
Squid Ink Campanelle with Mussels & Bottarga 18.

Charred Octopus with Citrus, Caramelized Endive & Chorizo Vinaigrette 22.
Butter Poached Oysters with Celery Root & Caviar 22.
Sea Urchin & Crab Fondue 21.
Roasted Sea Bream with Charred Onion Soubise, Bok Choy & Radish Kimchi 22.
Pancetta-Wrapped Monkfish with Fennel, Lobster & Saffron 26.
Sauted Fluke with Golden Raisins, Capers, Cauliflower & Romesco 22.
Black Sea Bass with Manilla Clams, Sea Beans & Calabrian Chili 23.

Duck Pastrami Pot-au-Feu with Savoy Cabbage & Chestnuts 26.

Roasted Pork Loin with Tuscan Kale, Sunchokes & Lady Apple 30.
Dry-Aged Sirloin with Salsify, Black Garlic & Soy Bordelaise 32.

Chef Tom Colicchio

Chef de Cuisine Chris Lavey

Four Course Menu

Marinated Arctic Char with Grilled Scallions, Pickled Red Onion Vinagrette & Cilantro
Riesling, Kick On Ranch Tatomer, Santa Barbara 2012

Orecchiete with Prosciutto, Shelling Beans & Chiles

Chardonnay, Terrien, Sonoma Coast 2009

Black Truffle Chicken with Wheat Berries & Brussels Sprouts

Gattinara, Nervi, Piedmont 2002

Almond Milk Panna Cotta with Crunchy Toffee, Bittersweet Chocolate

& Toasted Marshmallow Ice Cream
Rivesaltes, Domaine des Schistes, Rousillon NV

95 .
Wine Pairings
85 .

We kindly request the participation of the entire table.

Vegetarian & dietary alternatives are available.

We further our dedication to serving great food by
featuring only antibiotic-free meat on our menu.