May 30, 2026

Panisse  18                                         Olives  15 

Finochietta  15

Hand-cut fresh ricotta ravioli with pesto genovese  28

Salade de printemps of baby gems, sugar snap peas, radishes and fennel, with anchoïade and a soft egg  29

Rose veal with tuna mayonnaise, broad beans and black pepper  30

Swordfish spiedini with summer squash, their blossoms and marjoram  32

Hudson valley trout with heirloom tomatoes, borlotti beans, basil and aïoli  50

Duck leg confit with wax beans, warm lentils and a mustard vinaigrette  49

Sirloin chargrilled over thyme branches with grilled and marinated artichokes and lardo  52

To share

Half a golden chicken chargrilled with a bowl of flageolet beans, watercress leaves and sauce verte  84

Contorni   18

Marinated rainbow chard

Potatoes with fresh horseradish cream

Cherry clafoutis with vanilla ice cream to share  40

Please order at the start of your meal

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