Mâche with Quince, Apples & Smoked Bacon 17.

Winter Greens with Quinoa & Pumpkin Oil 14.

Hearts of Palm & Chicory Salad with Blood Orange & Sheep’s 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 Gelée & Roasted Beets 32.

Broccoli Rabe Ravioli with Lemon & Pepperoncini 18.

Tagliatelle with Cuttlefish & Bone Marrow 21.

Squid Ink Campanelle with Mussels & Bottarga 18.

Chef Tom Colicchio Chef de Cuisine Chris Lavey

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.

Sautéed 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.

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.