ROYAL OSSETRA 
50g  Supplement   $385

GOLDEN IMPERIAL OSSETRA
50g  Supplement   $485

PELPHREY FARM RABBIT “PORCHETTA”

English Pea, Tarragon Mustard

Minted Bread Tuile

ATLANTIC RED MULLET
“Escabeche-Style”, Anise Hyssop, Green Tomato Beignet
Aged Banuyls Vinegar Emulsion

"CHAUD-FROID" MAINE LOBSTER

Yellow Peaches, Lemon Verbena
Gem Lettuce, Spruce Tips

CASTROVILLE ARTICHOKE “QUADRO RAVIOLIS”
Basil, Sunflower, “Barigoule” Consommé
Parmesan Tuile

EAST COAST CRAB DUO
Soft Shell Tempura, Local Yellow Corn, Tomatillos
Jonah Crab “Fricassée”, “Bisque de Crabe”

CALIFORNIA SPOT PRAWN
Acorn Ibérico Jamón “Craquelin’’, Pistachio Kernel
Fennel, “Sauce Ibiza’’

KAMPACHI

Pink Peppercorn, Cumin, Braised Carrot, Nettles Subric
"Sauce Angevine"

CAROLINA SWORDFISH

Grilled, Eggplant “Niçoise”, Pearl Couscous

Tahini-Mint Emulsion

ALASKAN KING SALMON

Slow Cooked, Cucumber, Wild Rice “Fricassée”
Tarragon, Sauce “Babeurre”

SUMMER SPECIAL
LA BOUILLABAISSE | Starting June 11
Saffron-Infused Mediterranean Seafood Stew with Rouille
$295 supplement | For two guests

Available in addition to our Prix-Fixe or Tasting menu
Reservations are recommended due to limited availability by contacting
our General Manager Brian Willoughby or calling (212) 288-0033

PENNSYLVANIA SQUAB "FARCI"

Spring Venere Rice, Wilted Swiss Chard

“Sauce Madras”

SCHARBAUER RANCH WAGYU BEEF STRIPLOIN*

Binchotan Charred, Broccoli di Ciccio, “Pomme Parisienne”

Ramp-Stuffed Shallot, Chimichurri–Bordelaise Sauce

VEAL TENDERLOIN "CHOISY"
Sweetbreads, Chanterelles, “Zucca” Pasta
Crystal Lettuce, Sauce “Forestière”