Spring Menu

Chef’s five-course tasting menu will be customized based on your allergies, restrictions, and preferences for each reservation. Full table participation is required.

Additional 2-ounce wine pairing available. Full table participation is not required.

Selection of salami: lamb and rosemary, elk cacciatorini, wagyu and truffles, and finocchiona toscana
with tarallo napoletano and black olives

Angus strip sirloin, shaved truffle and champignon mushrooms and sesame dressing

Grilled scallops served with dashi peas velouté, semi-dry tomatoes and snow peas with crunchy guanciale

Grilled octopus, Romesco sauce, octopus mayo, ‘agrodolce’ Tropea IGP* red onion and novelle potato

Cabbage egg-cake, katsoubushi and homemade mayo dressing

Salad with fresh seasonal products

Tasting of Seberian sturgeon black caviar from Amur River region (1.06oz) with toasted white bread

Mezze maniche, duck egg yolk, pecorino Romano DOP*and parmigiano Reggiano DOP* truffle fondue and duck prosciutto

Pecorino romano DOP* and black pepper fondue - (a blend of 16 different peppercorns sourced from around the world)

Linguine with red Argentinian shrimp bisque, tomato sauce topped with lime infused red shrimp tartare

Revisitation of a Neopolitan classic

Beef and pork ragú - pork rib, beef cheek and tail - fondue of Agerola provola

Angus chuck flat iron steak tataki, and sicilian vegetable 'caponata'

Salmon fillet, creamy dashi sauce, salmon caviar, baby bok choy and citrus gel

Rabbit rollè, parsley root purée and roasted multicolor baby carrots

Slow-cooked lamb leg and shoulder served over sunchoke velouté with broccoli rabe

Branzino fillet, saffron potato velouté and lacinato kale

Millefoglie pastry layers filled with chantilly cream and wild sour cherry

Neapolitan classic babá over English custard and wild berries

Savoiardo, ‘aria di mascarpone’ and espresso

Traditional Sicilian cannolo with ricotta mousse, chocolate chips and candied fruits

Selection of seasonal flavors