March 3, 2026

Panisse  18                         Olives  15

Finochietta  15

Tagliarini verdi e bianchi with Savoy cabbage, fonduta, crushed walnuts and black pepper  27

Insalata di stagione of roast delica pumpkin, radicchio leaves, crushed hazelnuts, mint and ricotta salata  28

First-of-the-season white asparagus with hollandaise and black pepper  26

Poached Montauk lobster with lemon mayonnaise, potatoes, mache leaves and a soft quail egg  28

Sirloin grilled over thyme branches with warm lentils, grumolo rosso and anchoïade  50

Skate wing amandine roasted with beurre noisette, samphire and capers  47

Duck breast roasted in Château de Pellehaut armagnac with prunes, endive and crushed celeriac  48

To share

Half a golden chicken chargrilled with a bowl of coco blanc,

watercress leaves and sauce verte  84

Contorni   18

Salade verte with mustard vinaigrette

Roast trevise

Yorkshire rhubarb clafoutis with vanilla ice cream to share  40

Please order at the start of your meal

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.