I L
M E N U
P R E Z Z O
F I S S O
our menu is recommended as a 78 dollar four course prix fixe menu { Antipasti | Primi Piatti | Piatti Principali | Dolci }
or a 68 dollar three course prix fixe menu { Antipasti | Primi Piatti or Piatti Principali | Dolci }
crudo sliced raw fish & shellfish
TONNO 23
bigeye tuna, clementines, calabrese peppers, sicilian capers
CAPESANTE 19
sea scallops, parsnips, citrus salt, pomegranate vinaigrette
ORATA 21
red sea bream, fennel, grapefruit, rosemary oil
SCAMPI 22
raw langoustine, calabrian chili, cucumber, black truffle
caviale caviar
30 gr. Calvisius caviar served with lemon crema, capers, chives & toasted brioche
White Sturgeon 75 | Oscietra Classic 125 | Oscietra Royal 145
zuppe e insalate soup & salads
INSALATA MISTA 17
mixed fall lettuces, picked herbs
red wine vinegar, robiola crostino
ZUPPA 19
warm mushroom soup
truffled ricotta, toasted brioche
BURRATA 21
farro, pomegranate
shaved fennel, red grapes
INSALATA DI CICORIA 19
italian chicories, radicchio, gorgonzola
hazelnuts, orange, cider vinaigrette
antipasti appetizers
CALAMARI 23
calamari alla piastra, burrata
charred lacinato kale, olivada
CARPACCIO 21
thinly sliced Piemontese prime beef, squacquerone
pickled butternut squash, toasted pumpkin seeds
POLIPO 26 prix fixe supplement $5
grilled octopus, stewed tomato livornese
wild oregano, pecorino breadcrumbs
TERRINA 25 prix fixe supplement $6
foie gras and duck terrine, fig marmellata
sicilian pistachios, toasted brioche
MARE NOSTRUM 24
sauté of scallops, shrimp, calamari and octopus
sea beans, lemon-colatura
QUAGLIA 23
roasted quail, romanesco
grilled fennel, cauliflower crema
CANESTRELLI 24
seared bay scallops, delicata squash, radicchio
hen-of-the-woods mushrooms, sherry vinaigrette
POLENTA 23
creamy yellow polenta, fontina Val d’Aosta
pan-fried sweetbreads, chanterelle mushrooms
primi piatti all pasta made in house
CHITARRA 24
hand-cut spaghetti, pomodoro, basil
GNOCCHI NORCIA 45 prix fixe supplement $25
potato gnocchi, Umbrian black truffle, bagna cauda
TORTELLONI 25
robiola & mascarpone filled parcels, romanesco
PACCHERI 26
salsa all’amatriciana, mozzarella di bufala
SPAGHETTINI 27
mussels, clams, shrimp, calamari, sugo alla pescatore
AGNOLOTTI 26
piemontese meat ravioli, barbera sugo, sage
TORTELLI 28
Maine lobster ravioli, seppia, crustacean brodetto
TAGLIATELLE 26
classic ragu bolognese
CAPPELLACCI IN BRODO 25
duck ravioli cooked in rich broth
BUCATINI 25
carbonara, guanciale, black pepper
PANSOTTI 27
butternut squash and pumpkin ravioli, crushed amaretti
brown butter-balsamic sughetto
RISOTTO 28
wild mushrooms, taleggio, butternut squash
piatti principali seasonal fish & meat entrées
P E S C E
C A R N E
BRANZINO 39
grilled sea bass, cranberry beans
swiss chard, bagna cauda
POLLO 34
Cascun Farms chicken, castelluccio lentils
sopressata, braised kale, rutabaga
MERLUZZO 37
poached Atlantic cod, confit tomatoes
patate al olio, ligurian olives, basil
NODINO DI VITELLO 49 prix fixe supplement $9
pan-roasted Amish veal chop, cipollini onions
endive, pancetta cream
PESCE SPADA 40
grilled swordfish, Maine lobster farrotto
roasted baby carrots, trumpet mushrooms
ANATRA 37
seared duck breast, roasted salsify, pickled radish
shallot confit, sautéed mustard greens
SALMERINO 38
seared arctic char, coco bean ragu
roasted onion purée, bitter greens, meyer lemon
AGNELLO 39
roasted lamb chops, spaetzle, brussels sprouts
lamb neck bauletti, savoy cabbage
SOGLIOLA 69 prix fixe supplement $29
grilled wild dover sole, golden raisin caponata
toasted almond, passito di Pantelleria
TAGLIATA 46
grilled prime strip steak, rosemary potatoes
wild mushrooms, bordelaise
per due for two
contorni side dishes
FIORENTINA 115
dry-aged porterhouse, bordelaise, choice of two sides
SPINACH 11
BRUSSELS SPROUTS 11
CRISPY POTATOES 11
WILD MUSHROOMS 13
Il Gran Menu chef’s tasting menu and wine pairing available upon request
MICHAEL WHITE Chef & Owner
GORDON FINN Executive Chef
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