March 1, 2026

          Panisse  18                           Finochietta  15

Olives  15

Carta di musica with fresh ricotta, toasted almonds, mint and lemon zest  18

Hand-cut farfalle with fonduta, crushed walnuts and black pepper  28

Parsnip velouté with sunchokes, sage and brown butter  25

Insalata di stagione of Florence fennel, puntarelle, large leaf rocket, mint and bottarga di muggine  27

Soft omelette with chèvre, fines herbes and a garden leaf salad  28

Leek, cabbage and raclette tart with wild cress and a mustard vinaigrette  27

Wild striped bass grilled with torn olives, Italian chilli, marinated spinach and Castelluccio lentils  46

Onglet chargrilled over thyme branches with shoestring potatoes, watercress leaves and green peppercorn sauce  49

Golden chicken roasted in Volpaia red wine vinegar with crushed celeriac, roasted treviso, sage, capers and speck  48

Walnut cake with crème fraiche  18

Earl grey ice cream  12

Oro blanco 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