December 29, 2025

Panisse  18                            Olives  15

Finochietta  15

Radishes with smoked cod’s roe  16

Trout gravlax cured with juniper and pink peppercorn with fresh horseradish cream, beetroot and mâche  28

Cima di rapa, coco blanc and potato soup with arugula and pine nut pesto  25

Hand-cut lasagnette with Savoy cabbage and sunchokes with rosemary and walnuts  32

Tagliatelle with wild funghi and parsley  28

Winter leaves salad of pink and yellow endive and rosa del Veneto with fresh ricotta, pomegranate and crushed hazelnuts  28

Sirloin grilled over rosemary branches with polenta verde, baked borlotti beans and blistered Italian chilli  48

Pork belly rolled and stuffed with fennel seed and lemon zest with honeynut pumpkin and roasted trevise  47

Wild striped bass and mussels roasted in Pernod with Florence fennel, saffron aïoli and rice  48

Half a golden chicken for two, grilled with leeks, potato pavé and sauce verte  84

Contorni  18

Salade verte

Tarte tatin with vanilla ice cream  45

Please order at the start of your meal

The King Cookbook is now available to order!

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.