“The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord.”
– Alexandre Dumas
AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA $18
Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam
Since we’ve opened I have always treated the charcuterie bat like a sushi bar. My cooks Michael and Chris kibbitz with guests offering them dishes that aren’t on any menu. It is a beautiful focal point for our restaurant.
Carpaccio of Octopus $18
Truffle Basil Aioli, Arugula and Asparagus Salad, shaved Manchego, Brioche Crostini
The octopus carpaccio is something I wanted to do for ten years now. Last night was the first experiments. I kept it fairly classic in liberal sense. I mean we all know carpaccio Is raw beef drizzled with an olive oil dressing and garnished with shaved cheese. Invented in 1950 by Mr. Cipriani at Harry’s Bar in Venice. The dish was inspired by the Contessa Amalia Nani Mocenigo whose doctor had recommended she go on a diet of raw meat. Mr. Cipriani had visited the art exhibit of the famed Renaissance painter Vittore Carpaccio, known for his brilliant reds and whites. Like any legendary dish, it mutates and morphs into something new. Change always comes whether we want it to or not. Our character is decided on how we handle it.
Turban of Sea Scallop and Burgundy Truffles $30
Spaghetti, shaved Truffles, Cabbage Salad, Beurre Blanc
This is one of my favorite Joel Robuchon inspired dishes. A single strand of spaghetti is wrapped around the interior of a savarin mold, filled with scallop and truffle mousse and big hunks of scallop then steamed.
Turned out onto a pasta bowl, paired with a cabbage salad, slivers of fresh Burgundy truffles and an old school beurre blanc made with French butter.
Squid Ink Chitarra Pasta in Guazetto $28
Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, Hand Cut Squid Ink Pasta
Kibbe│ Lebanese Lamb and Bulgur Wheat meatballs, Cucumber salad, Hummus – 14
Daube of slow braised Wagyu Beef Cheek $36
baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula
Moroccan Donuts and Harissa Hot Chocolate $9
house made Donuts, Cinnamon Sugar, spicy Hot Chocolate