blue fin & caviar
truffle ponzu, white sesame
Menu for New York, NY
RAW BAR
torre de mare
cocktail sauce, mēdüzā mignonette, horseradish u-6 shrimp, seafood cocktail, 2 lb lobster, little neck clams*, oysters*
half shell oysters
minced olives & shallots, cilantro, lime, chili infused olive oil
hamachi
lemon, caper, tomato, celery leaves, green onion, EVOO
wagyu carpaccio
black truffle, kalamata olive, pistachio, capers, fine herbs
ossetra caviar
minced onions, chopped egg yolks & whites, crème fraiche, blinis
MEZZE
roasted garlic hummus
whipped aubergine
harissa whipped feta
shiso tzatziki
oil cured olives (VG)
pickled vegetables (VG)
dolmas (VG)
falafel
hummus, tzatziki, greek salad, tabbouleh, pita
THE GARDEN
shaved baby artichoke (v)
grana padano, EVOO, aged balsamic, basil
fattoush (v)
romaine hearts, red onion, tomato, cucumber, radish, za’atar, toasted lebanese flatbread
kale & pecorino (v)
roasted garlic, lemon, EVOO, pecorino,sea salt, cracked pepper
greek salad (v)
cucumber, tomato, red onion, parsley, red pepper, lemon, feta, oregano vinaigrette
ROBATA
wagyu kafta
tzatziki, calabrian chili, micro mint
lamb chops
chimichurri
grilled asparagus
lemon aioli, fines herbs
butterfish
honey, miso, chives
grilled spanish octopus
smoked romesco sauce, crispy potato, pickled shallots & fresno chilis
spiced prawns
garlic, calabrian chili, parsley, EVOO, sea salt, cracked pepper
chicken shawarma skewer
yogurt-herb marinade, salat katzutz, roasted tomato & calabrian humus
THE FIELDS
pesto (v)
fusilli, whipped ricotta, EVOO, grana padano, pine nuts
lobster arrabbiata
spaghetti, tomato, calabrian chili, garlic, basil
black truffle cacio e pepe (v)
chitarra, parmesan, black pepper
*add black truffle MP
THE SEA
grilled branzino
charred lemon, EVOO, fine herbs
dover sole
caper brown butter sauce, chili, charred lemon
roasted lobster
red yuzu kosho-vierge, garlic butter, charred lemon
pistachio crusted salmon
corn pureé, smoked chile oil
THE FARM & LAND
petite filet
6 oz., truffle butter, pomme puree, chives
chicken milanese
panko, arugula, tomato, balsamic, shaved parmesan, lemon vinaigrette
ribeye top cap
8 oz, red wine jus, garlic confit purée
prime porterhouse
40oz, garlic butter, smoked sea salt
eggplant rollatini (v)
garlic stewed tomatoes, panko-parmesan, basil, ricotta, charred leek pesto
wagyu ny strip
12 oz snake river farms, garlic butter, red wine jus
FOR THE TABLE
whole roasted cauliflower
miso, chimichuri, walnuts
roasted baby heirloom carrots
mint and pomegranate glaze, lebneh, sesame, poppy, garlic, lemon, arugula
batata harra (vg)
parsley, garlic, EVOO, calabrian chili
pomme purée (v)
échiré, chives
*add black truffle MP
roasted broccolini
garlic confit, lemon, calabrian breadcrumbs
Culinary Innovation
We embrace a culture of culinary innovation, constantly pushing boundaries. Through experimentation, creativity, and a passion for culinary excellence, we strive to surprise and delight our guests with inventive flavors, techniques, and presentations. Our commitment to culinary innovation allows us to stay at the forefront of the industry, setting new standard and redefining high-energy, fine dining.