DINNER MENU
ESPERIENZA DI CAVIALE*
caviar experience
TRADIZIONALE
caviar served with gougeres, chips, brioche, chives, crème fraîche
BLACK DIAMOND “RUSSIAN OSSETRA” 175
CAVIAR RUSSE “SELECT OSETRA” 225
TSAR NICOULAI “GOLDEN OSETRA” 250
REGALIS “TWO-TONE OSETRA” 285
BRUSCHETTA 48
garlic bread, kaluga caviar, burrata
PASSERA 42
fluke crudo, robiolina, kaluga caviar, sesame, dill
SOGLIOLA 129
pan-seared wild dover sole, kaluga caviar sugo, choice of one side
OSTRICHE*
6 PC 32 | 12 PC 56
oysters served with cucumber mignonette, red wine mignonette, and lemon
kusshi | british columbia
pebble beach | washington
merasheen bay | newfoundland
orient point | new york
PER COMINCIARE*
to start
ACCIUGHE 29
spanish anchovy, black truffle, cultured butter, salsa verde, crostini
RICCI 37
sea urchin, lardo, crostini
SCAMPI ON “SCAMPI” 39
langoustine tartare, crispy rice, garlic, lemon
CRUDI* 39
sliced raw fish and shellfish
SPIGOLA
bass, sturgeon caviar, mussel vinaigrette
RICCIOLA
hamachi, blood orange, endive, chervil
SGOMBRO
mackerel, tomato, anchovy, pine nut
TONNO
yellowfin tuna, oyster crema, artichoke
SCAMPI
pacific langoustine, crustacean oil, chive
CANNOLICCHIO
razor clam, manila clam, prosciutto, fennel
ASSAGGIO DI TRE
(+9 supplement)
chef’s tasting selection of three crudi
ANTIPASTI
appetizers
little gem, white anchovy, pecorino
barolo vinaigrette, mollica
ZUPPA DI ASPARAGI 34
chilled asparagus soup
ramp, spring onion
ASPARAGI BIANCHI 39
white asparagus, anchovy
hazelnut, leek, bottarga
sea scallop crudo, tomato
cucumber, red onion, basil
BRANZINO 35
seabass tartare, pistachio
calabrian chile, radish, chive
GAMBERO ROSSO 38
red prawn tartare, fennel
tarragon, lemon, sugo
ASTICE 42
nova scotia lobster, burrata, basil
eggplant al funghetto
POLIPO 38
grilled octopus, smoked potato
radish, chile, tonnato
PRIMI 47
selection of house-made pastas and risottos
MARUBINI
ricotta filled ravioli, cacio e pepe, broccoli rabe, pistachio, aged balsamic
SPAGHETTI
manila clam, baby leek, garlic, peperoncino
GNOCCHETTI
shrimp, cannellini, chile, rosemary oil
MAFALDINI GRANCHIO REALE
(+20 supplement)
pasta ribbons, king crab, garlic butter, parsley, lemon, mollica
PAPPARDELLE ARAGOSTA ARRABBIATA
(+12 supplement)
lobster, tomato, calabrian chile, basil
FUSILLI
red wine braised octopus, bone marrow
RISOTTO ALL’PRIMAVERA
asparagus, pea, prosciutto taleggio, tarragon
RISOTTO AI FUNGHI
wild mushrooms, robiola, parmigiano
RISOTTO ALL’ARAGOSTA
lobster, hazelnut brown butter, tarragon
CASARECCE
jumbo lump crab, sea urchin basil, calabrian chile
PESCE E CARNE
fish and meat dishes
IPPOGLOSSO 58
pan-seared halibut, farrotto, leek, cauliflower, almond
SPADA 61
grilled swordfish, fennel, clam, chorizo vinaigrette
SOGLIOLA 94
pan-seared wild dover sole, choice of one side, limone
CAPESANTE 58
pan-seared sea scallop, morel, spring pea, speck
ANATRA 66
pan-roasted duck breast, kumquat, polenta, cavolo nero, coriander
BISTECCA 98
grilled creekstone farms dry-aged sirloin, little gem, bone marrow panzanella
ALLA GRIGLIA*
fish and meat dishes
WHOLE SCAMPI 28 per piece
seared new zealand langoustine, garlic butter, arugula, limone
“TUNAHAWK” 88
bigeye tuna loin, cauliflower salsa rossa, choice of one side
TOMAHAWK 240
40-day dry-aged tomahawk ribeye steak, little gem, bone marrow panzanella
CONTORNI 18
sides
RUCOLA wild arugula, radish, limone
SCAROLA sauteed escarole, white anchovy, garlic
CAVOLFIORE roasted cauliflower, tomato, almond
BROCCOLINI bomba calabrese, mollica
FUNGHI mushrooms, herbs
PATATE potatoes, parmigiano, caper
*Consuming raw or undercooked meats, poultry, seafood
shellfish or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF PJ CALAPA
