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