Food Menu

Question 1

Capesante

Answer 1

Diver Scallops cured in kondu and seasoned in lemon juice evoo and salt with a black truffle vinaigrette (sherry vinegar, truffle juice, evoo, chopped winter Australian truffles), with dots of sweet corn puree (shallots garlic white wine, corn, corn stock, puréed), picked baby corn (star of show), buckwheat for crunch, caper leafs, basil oil garnish.

“Scallop crudo, summer corn, black truffle”

Dairy and gluten free

Question 2

Carpaccio

Answer 2

Bigeye Tuna

Bluefin tuna dressed with spicy almonds and nuts vinagrette - Pickled green almonds sweet and sour ramps the sauce is made with olive oil vinegar shallots and garlic finish Almond Pure sauce. sauce (calabrian chili oil with walnuts, Peanuts, almonds, evo
Allium- nuts-dairy

Question 3

Gamberi Rosso

Answer 3

Montauk red Prawns
halved (lemon and evoo) and served with dollops of crustacean mayo, pickled chiodini mushroom, Sicilian pistachios, and Antonius Siberian Caviar.

Question 4

Insalata Mista

Answer 4

spring greens, Plums, murrays goat cheese and mustard ving.

Question 5

Tartare di Manzo

Answer 5

Wagyu beef tartare seasoned with lemon juice olive oil, salt-shallots and piave cheese-mate served with Robiola cheese with paprika aioli and grill sourdogh bread. gluten- dairy-allium

Question 6

Mare

Answer 6

Warm Seafood Salad
Montauk Red Prawns, Squid body and Tentacles, and Scallops cooked in a Leek Court Bouillon (leek, garlic, celery, white wine, lemon, salt). Served with a tomato conserva and Bottarga (Mullet Roe with herbs/evoo)

Question 7

Pólipo

Answer 7

Spanish Octopus tentacle braised in red wine and grilled. served over eggplant Puree, eggplant caponata, pinenuts, crispy eggplant, olive oil and smoked paprika oil Finish

Fish-dairy-allium

Question 8

Gnocchi Burro e Oro

Answer 8

ricotta gnocchi in a pomodoro sauce (garlic, upstate tomatoes, onion, butter) garnished with basil and grated Parmesan

Question 9

Busiate

Answer 9

wild mushroom ragu(mixed mushroom,housemade mushroom paste(black trumpet cremini, shallot, garlic, black truffle pate) garlic oil, white wine, marsala wine -> butter -> mushroom stock), fresh shaved black truffle, bagna cauda (anchovey vinaigrette, shallot, garlic, white wine) parsley, lemon juice, parmigiano, egg noodle

Question 10

Garganelli

Answer 10

Egg noodle, Traditional ragu with a mix of beef and pork. finished with parmigiano reggiano

Question 11

Orecchiatte

Answer 11

Jumbo Lump crab and pasta folded into a Maine Uni Emolsion (uni, fish stock, EVOO, butter) served with panko breadcrumbs and thin herbs (Saffron, thyme, parsley, basil)

Question 12

Tortellini

Answer 12

Bolognese meat stuffed pillow (mortadella, prosciutto, pork loin, nutmeg, Parmesan, egg), thing herbs bayleaf, fresh nutmeg, Parmesan and Mozzarella

Question 13

Risotto

Answer 13

Seafood.
Garlic, Brandy, shrimp and lobster stock, calamari tentacles, Montauk red prawns, sepia, finished with lemon juice, basil, chive oil, coral butter (lobster roe butter with espelette chili, butter, colatura)

Question 14

Astice

Answer 14

Maine Lobster 1.5 lbs de shelled and cooked in butter served with lobster pomme dauphin (lobster potato and bechamel) romanesco and served with a cacio e Pepe sauce (Parmesan, shallots, garlic, sherry, white wine, cognac, lobster stock, cream, mascarpone), garnished with cognac soaked green peppercorns and Parmesan shavings

Question 15

Faraona

Answer 15

Roasted Guinea Hen marinated in a rosemary sage and seared skin side down. Served with savoy cabbage, a wild mushrooms cooked ragú with delicata and butternut squash, and a pancetta stew

Question 16

Vitello

Answer 16

Amish Veal milk fed chop and roasted and served with roasted pancetta wrapped treviso with sweet and sour pearl onions and a pancetta cream vodka sauce with black peppercorn

Question 17

Costata

Answer 17

Grilled Prime ribeye cooked to medium rare
thin slices of potato are pressed and roasted, once cooled they are cut into squares
They are tried crisoy and finished with a trufile aioli and fresh black trufles. Vinel ripened tomatoes are roasted in the oven and garnished with fines herbs

“Grilled Prime Ribeve, potato tortim
oven roasted tomato. red wine jus”

Allergies: dairy. blac pepper, allium

Question 18

Coniglio

Answer 18

CA farmed Rabbit for two. Done three ways:
1. Roasted Saddle stuffed with Farce (fava leaves, rabbit, chicken) finished with rabbit jus vinaigrette (chop liver and kidney, anchovy, parsley, chives, lemon, sherry vinegar)

2. Lollipop grilled front hind legs with the rabbit jus
3. And a cappelicci pasta of the back hind legs folded with a parm, porcini, and a pea puree with fava bean. Spring feel.

Question 19

Delizie al Limone

Answer 19

Sponge cake soaked in house made limoncello syrup and filled with a citrus custard curd and covered in a white chocolate glaze. Basil chantilly piped. Flower and micro herbs

Question 20

Tartaletta

Answer 20

ricotta tart, baked pear, sicilian pistachios

ricotta cream filled tart, baked Seckel pear, pear gel, sicitian pistachios, sicilian pistachio puree, Farm One apple mint

Question 21

Cioccolato

Answer 21

warm Parre 68% dark chocolate cake, piedmont hazelnuts, caramel, chocolate gelato

Chocolate Tart - coco powder, flour, egg, butter, sugar
Filling - marinated prunes - earl grey, cognac, simple syrup
Souffle base- 68% chocolate, butter, coco powder, egg, sugar
Malted Ice Cream -reduced milk, matt powder, egg yolk, condensed milk

Question 22

Sol and Luna

Answer 22

Sun and Moon

A whole poached FrogHollow Peach stuffed with EVOO jam.
Crescent moon is a almond and macadamia croissant filled with franjaban (almond custard) peach compote.

Tableside it is finished with: lemon verbena En Glaze, whipped honey mascarpone, and lemon verbena powder.

Allergy: Almond and macadamia nut, gluten, dairy

Question 23

Risolatte

Answer 23

Warm acquarello rice pudding (oat milk sugar vanilla) with poached delicata squash, persimmons, pumpkin seed praline/granola

Question 24

Torta al Mascarpone

Answer 24

mascarpone mousse with orzo soaked ladyfingers. Zabiologne espuma, cacao nibs, orzo gelee, chocolate puff pastry tuile, disaronno.

Question 25

Merenga

Answer 25

Baked meringue with lemon verbena, pine nut sabayon, pine nut praline, grapefruit, cara cara, blood orange and grapefruit Campari sorbet

Question 26

Gelato and Sorbet

Answer 26

pistachio, cherry strachiatella, fernet branca strawberry soursop, mango amaretto, sorrel yogurt

Question 27

Murray’s cheese Board

Answer 27

1. Cossanella: P-Cow, Ren-Animal 2. Weinkase Lagrien: P-Cow, Ren-Animal 3. Aged Cave Original: 80 Cow, 10 Goat, 10 Sheep, Ren-Animal 4. Vermont Shepard Verano: R-Sheep, Ren- Microbial 5. Barnstorm Blue: R-Cow, Ren-Animal 6. La Tur, A blend of sheep's milk, goat's milk, and cow's milk is used to create creamy, tangy Animal rennet. ———————— Aged Gouda: P-Goat, Ren- vegetarian (only in Insalata)

Question 28

Ricciola

Answer 28

Kombu cure Amberjack served with olivada 15 cured olives, sundried tomatoes, caper anchovies and olive oil, finger limes, lemonzest Finish with crispy basil and basil oil. citrus - tomato - nighshade NOW AS A SALAD

Question 29

Foie Gras Torchone

Answer 29

(5 day process for foie) 1. Soaks in Milk and water over night 2. Cleaned and cured 3. Blanched and rolled 4. 5. Hangs Finished with a crust of Sicilian pistachio and cacao nibs and Glazed in EVOO salt, black pepper, and finished with a truffle round shaving. Served with a pistachio puree (pistacho cooked down, simple syrup) and a cherry compote (cherrys cooked down, with sugar, a little vanilla extract, lemon zest and juice.) Served with escargot brioche. *Can be nut free but why.

Question 30

Dall’ Orto (from the garden)

Answer 30

Vegetarian Option -Dall' Orto- (From the Garden) Seasonal Roasted Root Vegetables -Heirloom Carrots -Kyoto Carrots -Chickpea Panelli -Carrot Jus (Shallots, Garlic, Carrot Juice, Red Wine, Carrot Puree - reduced all the way down) Available Now-only if asked - considered Kosher (but not blessed) Allergy - Allum Verbiage- seasonal root veggies, consisting of heirloom carrots, chickpea panelli, carrot jus

Question 31

Sgombro

Answer 31

Raw crudo dish of Shima Aji 5 slices of Shima Ají with Asian pear in between each layer.Comes dressed in EVOO, lemon, finger limes. Bottom has vinaigrette of red pepper reduction, chive, and smoked paprika oil. Garnished on top with Mioga (ginger blossom) and mustard frills Japanese, caught within 24 hours. Wagyu of himachi. - $34

Question 32

Clarified Mushroom Consume

Answer 32

Triple fortified and clarified mushroom consume: Base is broth made from all mushroom clippings in house, dried mushrooms, water, aromatics (like Thyme, Bay Leaf, Garlic). After broth is finished and they add more mushroom clippings, kombu, bonito (fish) flakes (“gives it umami kick”) to make broth into soup. Then the third (triple) cook of soup will be to clarify it with egg whites in a very slow cold to simmer. The pot is garnished with tied aromatics: thyme, sage, and bay leaf. In the bowl we have a tasting of mushrooms: Raw Crimini dressed in evoo, lemon and salt. And then roasted Morels, crimini, shiitake, oyster, and king trumpet (mushrooms will change). And a perfectly poached egg. Finished with shaved black truffle over top.

Question 33

Spigola

Answer 33

Grilled black bass served with seasonal roasted yellow and green zuccini and deep fried stuffed squash blosson with calamari and zuccini, served over Zuccini Puré with chives, egg whites, lemon zest and Zafron crema. Dairy-allium- egg gluten Free 8 shelfish)

Question 34

IPPOGLOSO

Answer 34

dive oil poached halibut cooked with garlic, shallots and thyme, served with diced manila clams and razor clams, Potatos and spinach- leek potato sauce White wine and lemon juice Finish with trout roe and chives oil Shellfish-allium - citrus Dairy Free

Question 35

Grannchio dinner

Answer 35

1 entire Soft Shell Crab from Maine (tempora fried) with thin herbs fried in top for a hat finished with dusts of ramp powder. On the bottom is a ramp aioli, we use the pickling liquid from the bulbs of Ramps for a ramp ving. Salad is pickled green tomatoes,raw green tomatoes, frisée, red watercress, pickled ramps. Pickling: White vinegar, water, salt, sugar, coriander, black peppercorn, chile flake, dill, whole garlic with the unripe tomatoes (green)

Question 36

Sardina

Answer 36

About 1.5 Local sardines ( quickly cured and marinated in evoo crushed garlic and parsley stems, bay leaf) On the base is grilled summer squash (goldbar squash, zucchini, eggplant all marinaded in salsa verde) Evoo, lemon, Taggiasco olives. Layered Sardines, riccatta salada, toasted seed bread, with a buttermilk dressing with chive oil, Allergies: allium, gluten*, nightshade, dairy* *Can do without

Question 37

Fiocchetti

Answer 37

cheese ravioli with mascarpone- Parmigian robiola and ricotta cheese. Base is Sun gold tomato with skin still on (cooked with shallot garlic white wine and blended), Garnished with semi dried Sun gold tomatoes, fresh basil, basil oil and riccatta slices. gluten-dairy - egg

Question 38

Cavatelli

Answer 38

(Egg free/ pasta vegan noodle) Saffron, double zero flour, semolina flour, and water. Hand rolled. Picked up with Garlic Chili sprinkled rosemary. Glazed in white wine, lobster stock pomodoro, butter. Finished with Montauk Red Prawns, and diced tomato concasse, mollica bread crumbs and rosemary oil.