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 Soubis, Bok Choy & Radish Kimchi
22.
Pancetta-Wrapped Monkfish with Fennel, Lobster & Saffron
26.
Sauted Fluke with Golden Raisins, Capers, Cauliflower & Romesco
18.
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