Main
"The Only” Oscietra Caviar
Caviar Cannoli 39
whipped mascarpone, chive
Classico - 30G 248
polenta blini, traditional garnish
Frutti Di Mare
A La Carte
Oysters on the Half Shell* 36
cherry pepper mignonette
Chilled Red King Crab 115
lemon, caper remoulade
Chilled Jumbo Prawns 38
horseradish cocktail, lemon aïoli
Plateau Di Mare
Plateau Di Mare - Piccolo* 225
oysters, clams calabrese, jumbo shrimp, king crab, Maine lobster, grilled seafood salad, toro and caviar
Plateau Di Mare - Grande* 455
oysters, clams calabrese, jumbo shrimp, king crab, Maine lobster, grilled seafood salad, toro and caviar
Crudi
Tuna Tartare* 35
Sorrento lemon, basil, crispy rice
Fluke Crudo* 32
jalapeño, cucumber, lime vinaigrette
Steak Tartare* 36
smoked egg yolk, sunchoke, chili
Insalate & Antipasti
Little Gem Caesar* 26
aged Parmigiano, breadcrumbs
Wild Arugula 27
artichoke, tomato, ricotta salata
Baked Clams 31
bacon, pancetta, Sicilian oregano
Burrata di Puglia 27
squash caponata, pesto, prosciutto
Fritto Misto 31
calamari, red shrimp, zucchini
Meatballs 28
pomodoro, Parmigiano fonduta
Pasta
Fettuccine Alfredo alla Romana 125
prepared tableside, serves 2
aged prosciutto, morel mushroom, asparagus
Fusilli 49
wagyu beef ragu, garlic butter, pangrattato
Bucatini 55
Maine lobster, tomato, Calabrian chili butter
Lasagna 40
roasted wild mushroom, black truffle
Agnolotti 44
sheep's milk ricotta, lamb pancetta, English pea
Secondi
Veal Chop Parmigiana 85
burrata, tomato, basil
Grilled Branzino 59
pesto rosso, charred eggplant, basil
Roasted Heritage Chicken 51
marsala mushroom jus, cipollini agrodolce
Grilled Lion’s Mane Mushrooms 40
polenta, scallion pesto, confit tomato
Halibut 55
green garlic, fava, Castelvetrano olive
Bistecca
Our steaks are sourced from family farms and iconic ranches devoted to raising extraordinary beef. All steaks are finished with cultured butter and porcini-herb sea salt.
Prime
9 oz. Filet Mignon* 89
Schuyler Ranch, Nebraska
40 oz. Dry-Aged Bistecca Fiorentina* 235
Double R Ranch, Washington
carved tableside
porcini, peppercorn, salsa verde
16 oz. Ribeye* 104
Little Belt Ranch, Montana
14 oz. Bone-In Filet Mignon* 132
Schuyler Ranch, Nebraska
18 oz. Bone-In Dry-Aged NY Strip* 110
Double R Ranch, Washington
American Wagyu
6 oz. Filet Mignon* 94
Akaushi Reserve, Texas
10 oz. NY Strip* 148
Snake River Farms Gold, Idaho
Enhancements
Truffle Short Rib & Egg Yolk Raviolo 28
Brunello Beef Jus 5
Butter-Poached Maine Lobster Tail 55
Caper Salsa Verde 5
Grilled Red King Crab Merus Scampi 52
Béarnaise 5
Contorni
Fingerling Potatoes 19
Parmigiano, truffle aïoli
Creamed Tuscan Kale 20
crispy guanciale
Yukon Gold Potato Purée 20
roasted garlic, rosemary
Broccoli Rabe 19
walnut bagna càuda
Roasted Mushrooms 21
vin santo, shallot
Grilled Asparagus 20
lemon, Parmigiano
Riso al Salto 34
king crab, saffron, fonduta
*Consuming raw or undercooked meat, poultry, seafood, shellstock, or eggs may increase your risk of foodborne illness.