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