February 11, 2026

Panisse  18                         Olives  15

Finochietta  15

Lasagnette di castagna con sugo di anatra  32

Winter leaf salad of pink endive leaves with a soft egg, anchoïade, warm lentils, carrots and radish  28

Ribollita of cavolo nero and borlotti beans with olio nuovo  26

Scallops roasted in Volpaia red wine vinegar with blood orange, puntarelle and bottarga di muggine  32

Sirloin chargrilled over rosemary branches with soft polenta, wild funghi, speck and black pepper  49

Wild striped bass roasted in Pieropan Soave with mussels, fregola sarda, Florence fennel and saffron aïoli  50

Pork chop roasted in Cidrerie de Verzy cider with a celeriac, Savoy cabbage and leek gratin  49

To share

Half a golden chicken chargrilled with a bowl of coco blanc, watercress leaves and salsa verde  84

Contorni   18

Roasted trevise

Erbette saltate

Tarte tatin with vanilla ice cream  45

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.