December 28, 2025

Panisse  18                            Olives  15

Finochietta  15

Carta di musica with bottarga di muggine and winter tomatoes  18

Cured trout gravlax with juniper and pink peppercorn,fresh horseradish cream, beetroot and mâche leaves  28

Hand-cut tagliatelle with wild mushroom, thyme and parmesan  28

Winter leaves with Roquefort, red Anjou pear and warm walnuts  27

Soft omelette with Osetra Noir caviar and crème fraîche with chives and garden leaves  32

Raclette with crushed potatoes, savoy cabbage, picklesand cornichons  26

Sirloin chargrilled over rosemary with smashed honeynut pumpkin roast trevise and blistered Italian chilli  47

Wild striped bass grilled with potatoes, preserved lemon and puntarelle  45

Golden chicken roasted in Pieropan Soave with braised Castelluccio lentils, wild cress and salsa verde  46

Cassoulet Toulousain for two  95

Confit de canard

Saucisse

Poitrine de porc

Flageolet beans

Salade verte

Warm baguette

Quince pudding with custard  28

Please order at the start of your meal

Seville orange marmalade ice cream  12

Walnut sorbet  12

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