November 13, 2025

Panisse  18                             Olives  15

Finnochietta 15

Mandilli al forno with gorgonzola fonduta and wild funghi  32

Tagliarini with white Alba truffle  85

Insalata di stagione of puntarelle, yellow endive, large-leaf rocket

and bottarga di muggine  25

Celeriac, parsnip and chestnut velouté with walnuts

and brown butter  26

Caillettes ardéchoises with rainbow chard and mâche leaves  28

Wild striped bass roasted in Dolin vermouth with mussels, leeks, flageolet beans and chervil  48

Lombatello chargrilled over rosemary branches with polenta verde, roast Treviso, speck and marjoram salmoriglio  48

Duck slow roasted in Ostinato Marsala secco with prunes, orange peel and cinnamon over smashed honeynut pumpkin  46

To share

Half a golden chicken grilled with a bowl of borlotti beans, cavolo nero, blistered Italian chilli and salsa verde  82

Contorni   18

Garden leaves salad

Roast potatoes with horseradish cream

Tarte tatin with vanilla ice cream  45

Please order at the start of your meal

The King Cookbook is now available!

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