The Menu

Andria burrata, late-summer stone fruit, aged balsamico, Castelvetrano oil, grilled levain.

Beef carpaccio

Hand-cut prime tenderloin, black winter truffle, shaved Parmigiano, lemon, olio nuovo.

Rock shrimp, calamari, lemon, sweet peppers, bottarga aioli.

Grilled octopus

Wood-grilled octopus, gigante beans, salsa verde, Calabrian chili, charred lemon.

Twenty-four-month prosciutto carved to order, warm grissini, whipped mascarpone.

Rosé veal, cured tuna cream, salted capers, olive oil, celery heart.

Little gem hearts, white anchovy, torn sourdough, aged pecorino, coddled-egg dressing.

Bronze-die rigatoni, San Marzano, Calabrian chili, Parmigiano, torn basil.

Wide ribbons, eight-hour short-rib ragù, red wine, rosemary, Parmigiano.

Lobster ravioli

Maine lobster, mascarpone, tarragon, lobster butter, Amalfi lemon.

Tonnarelli, Pecorino Romano, cracked Tellicherry pepper, mountain butter.

Truffle tagliolini

Thirty-six-yolk pasta, cultured butter, Parmigiano, black winter truffle.

Pinched Piedmontese parcels, braised veal and pork, rosemary jus.

Potato gnocchi, San Marzano, fior di latte, basil, baked to order.

Salt-crusted sea bass

Whole Mediterranean branzino baked in sea salt, filleted tableside, salmoriglio.

Dover sole meunière

Whole Dover sole, brown butter, capers, parsley, lemon.

Diver scallops

Seared day-boat scallops, sweet corn, crispy guanciale, aged balsamico.

Grilled Maine lobster

Whole lobster split and grilled, Calabrian butter, charred lemon.

Head-on Santa Barbara prawns, garlic, chili, white wine, grilled bread.

8 oz center-cut filet mignon

The leanest cut, tender and mild, best taken medium-rare.

16 oz prime New York strip

Firm grain, deep mineral char, a clean line of fat along the edge.

22 oz bone-in ribeye

Richly marbled, cooked on the bone, rested long.

40 oz long-bone ribeye, for two

Carved in the dining room. Enough for two, generous for three.

38 oz dry-aged Porterhouse, for two

Tuscan style — seared hard, finished with oil, lemon, and salt only.

6 oz Australian wagyu, marble score 9

A tasting portion. Intensely rich; we recommend sharing.

Blue crab, grilled asparagus, béarnaise.

Seared, saba, toasted brioche.

Poached in Calabrian butter.

Melted at the table.

Sauces

Barolo bordelaise · green peppercorn brandy · salsa verde · horseradish crema.

Duck-fat potatoes, rosemary, garlic, sea salt.

Creamed spinach, nutmeg, Parmigiano crust.

Wild mushrooms, thyme, garlic, parsley.

Charred broccolini, chili, lemon, pecorino.

White asparagus, brown butter, toasted hazelnut.

Braised whole artichokes, mint, lemon, olive oil.

Espresso-soaked savoiardi, mascarpone, Marsala, cocoa — finished tableside.

Pine-nut and lemon custard tart, crème fraîche.

Warm doughnuts, Amarena cherry, vanilla crema.

Bronte pistachio, olive oil, flaked sea salt.

Fior di latte gelato, hot espresso, your choice of amaro.

Cheese

Three Italian cheeses, mostarda, honeycomb, walnut bread.