October 24, 2025
Panisse 18 Olives 15
Finochietta 15
Moules Provençal with breadcrumbs, butter and parsley 18
Hand-cut potato and dandelion ravioli with ricotta salata and lemon zest 28
Insalata di stagione of pink endive and radicchio di Verona with fresh ricotta, crushed hazelnuts, marjoram and lemon zest 27
Parsnip, chestnut and celeriac soup with brown butter, walnuts and sage 25
Montauk tuna sott’olio with lemon zest, wild oregano and puntarelle with an anchovy crostino 28
Sirloin chargrilled over rosemary branches with soft polenta, girolles, speck and parmesan 49
Monkfish roasted in King 2024 rosé with saffron rice, rainbow chard and tapenade 47
Smashed honeynut pumpkin with roasted trevise large leaf rocket, marinated spinach, Italian chilli and marjoram 38
To share
Half a golden chicken grilled with a bowl of coco blanc, salsa verde and watercress leaves 84
Contorni 18
Salade Verte
Borlotti beans with King olive oil
Tarte tatin with vanilla ice cream 45
Please order at the start of your meal
The King Cookbook is available from November 4
Pre-order from our website
Our Fall/Winter uniforms are presented this season in collaboration with TOAST.
Visit their new store at 271West 4th Street for the full collection or online at us.toa.st.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Parties of six or more will have an automatic gratuity of 20% added to their bill