Transcript CRUDO AL TAGLIO

...E PER COMINCIARE
items to be shared by the table
RICCI
18
sea urchin, lardo, sea salt
MIDOLLO
14
roasted beef marrow, beet gremolata, crostino
PEPERONI
10
shishito peppers, sea salt
ZEPPOLE
12
baccala fritters, meyer lemon, basil
CRUDO AL TAGLIO
sliced raw fish and shellfish
PASSERA
18
long island fluke, eggplant, tomato, basil, frico
DENTICE
21
pacific snapper, tonnato, crisp
SCAMPI
19
pacific langoustine, murray river pink salt
SEPPIA
19
cuttlefish tagliatelle, soffrito crudo, bottarga di muggine
ONO
19
seared wild pacific wahoo, frutti di mare, basil
SGOMBRO
20
pacific jack mackerel, tomato, fennel, trout roe, potato chip
POLIPO
16
octopus, chili oil, lemon, parsley
TONNO
20
bigeye tuna, oyster crema, crispy sunchoke
CANNOLICCHI
21
marinated razor clams, baby fennel, peperoncino
BRANZINO
26 (pf supp $6)
local wild striped bass, sturgeon caviar, mussel vinaigrette
MACCARELLO
22
pacific horse mackerel, fennel, cucumber, citrus, basil
ASSAGGIO DI TRE
tasting of three crudo
27 (pf supp $7)
CAVIALE
caviar
SIBERIAN STURGEON
PETROSSIAN “SPECIAL
RESERVE OSSETRA” 280 per oz
110 per oz
acipenser baerii sturgeon, florida
acipenser guldenstadti, china
OSTRICHE
oysters
east and west coast oysters served with morellino mignonette & cucumber-lemon vinaigrette
3.75 pc
12 pc 40
MATUNUCK rhode island
SOUTH BAY BLONDE massachusetts
BLACK DUCK SALTS virginia
NAVY POINT new york
SKOOKUM INLET washington
ANTIPASTI
ASTICE
seasonal appetizers
POLIPO
27 (pf supp $7)
22
nova scotia lobster, burrata,
grilled octopus, smoked potatoes, radish,
eggplant al funghetto, basil
pickled red onions, chilies, tonnato
STORIONE
ZUPPA
22
21
blackened sturgeon, pearl barley, cauliflower,
mushroom brodo, poached egg, sunchoke,
capers, chives
hen of the woods, black truffle
MILLEFOGLIE
RICCIOLA
21
21
marinated sardine, red currant, chanterelles,
grilled yellowtail, radicchio, hazelnut,
pine nut, fennel, vitello mantecato
eggplant
CONIGLIO
CANESTRELLI
21
21
warm rabbit terrine, seppia, olives,
peconic bay scallops, persimmon, spinach,
herb roasted potatoes, trevisio
heart of palm, watercress
PASTA FATTA IN CASA
all pasta made by hand in house
PRIMI DI MARE
ALTRE FATTA IN CASA
GARGANELLI
PANSOTTI
31
tuna ragu, guanciale, broccoli rabe pesto
TAGLIOLINI
30
manila clams, calamari, peperoncino
FUSILLI
ROTOLO
49 (pf supp $11)
ricotta pinwheel, veal ragu, taleggio fonduta,
black truffle
GRAMIGNA
33
red wine braised octopus, bone marrow
GNOCHETTI
29
housemade ricotta, swiss chard, brown butter,
beet, sage
31
ruby red shrimp, chilies, rosemary
31
wild boar sausage, savoy cabbage
I RISOTTI
MARE
33
bass, lobster, sea urchin
FUNGHI
29
wild mushrooms, parmigiano
SECONDI DI PESCE
seasonal fish dishes
SPIGOLA NERA 41
BRODETTO DI PESCE
steamed black sea bass, gigante beans,
adriatic seafood soup, clams, langoustine,
pine nuts, clams, saffron brodo
scallop, prawns, bass
IPPOGLOSSO
SEPPIA
41
48 (pf supp $8)
39
crusted canadian halibut, carrots, sunchokes,
grilled mediterranean cuttlefish, escarole,
almonds, blood orange
taggiasca olives, livornese, wild oregano
CAPESANTE
CODA DI ROSPO
41
41
seared sea scallops, cider braised pork cheek,
roasted monkfish, smoked umbrian lentil
apple, celery, pine
ragu, fennel, parsnip
CARNE
meat selections
BISTECCA
FARAONA*
57 (pf supp $17)
43
grilled creekstone 50-day dry aged sirloin,
roasted guinea hen, chestnuts, savoy cabbage,
braised romaine, bone marrow panzanella
black trumpets, dried cherry, potato
PIATTI VEGETARIANI
CAVOLFIORE
vegetarian selections
TORTA RUSTICA*
18/33
18/34
whole roasted cauliflower, marinated peppers,
ricotta, mushroom, parmigiano, leeks,
panissa, smoked almonds, salmoriglio
winter greens
PESCE E CROSTACEI
SOGLIOLA
whole fish and shellfish (pf supp based on weight)
BRANZINO
69/lb
49/lb
dover sole (nl) sautéed
wild bass (italy) salt baked
SCAMPI
ROMBO
19/pc
langoustine (new zealand) seared
GAMBERO ROSSO
49/lb
turbot (mediterranean) roasted
29/pc
jumbo red prawn (spain) seared
CONDIMENTI
sauces
SALMORIGLIO
LIMONE
sicilian caper, wild oregano
lemon, olive oil
LIVORNESE
SALSA VERDE
tomato, olive and caper
parsley, basil
CONTORNI
side dishes
BROCCOLI RABE, TOMATO BRAISED PORK RIBS
WILD ARUGULA & LEMON
ROASTED CAULIFLOWER, RICOTTA SALATA
FARRO, WINTER SQUASH, KALE, ALMONDS
WILD MUSHROOMS
FINGERLING POTATOES, ROSEMARY
OUR MENU IS RECOMMENDED AS A $99 FOUR COURSE PRIX FIXE MENU
Crudo, Ostriche or Antipasto / Pasta / Pesce or Carne / Dolce
MENU DEL MARE Tasting menus and wine pairings available upon request
MICHAEL WHITE CHEF & OWNER
JARED GADBAW EXECUTIVE CHEF
LAUREN DE STENO CHEF DI CUCINA