February 8, 2026

          Panisse  18                         Finochietta  15

Olives  15

Carta di musica with bottarga di muggine and winter tomatoes  18

Grilled polenta with baccalà mantecato  18

Hand-cut cappellacci with Honeynut pumpkin, sage, butter and parmesan  29

Puntarelle, finocchio e indivia alla romana  28

Raclette with crushed potatoes, Savoy cabbage, pickles and cornichons  26

Celeriac, parsnip and sunchoke velouté with sage, hazelnuts and brown butter  26

Soft omelette with chèvre, fine herbes and salade verte  28

Pissaladière with wild watercress  26

Scallops grilled with blistered cima di rapa, Castelluccio lentils, chopped Taggiasca olives, lemon zest and marjoram  46

Ox cheek peposo slow-cooked in Fontodi Chianti Classico with ceci, cavolo nero and gremolata  47

Golden chicken roasted in Pieropan Soave with coco blanc, girolles and sauce verte  46

Pine nut ricotta cake with blood orange  18

Seville orange marmalade ice cream  12

Walnut sorbet  12

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