ANTIPASTI
- AHI SCOTTATO SALAD
- Cherry Tomato, Potato, Tapenade, Bread Crumble, Bufala Cream
- BEEF TARTARE
- Eggplant, Goat Cheese, Tomato Consommé, Basil Oil
- WHIPPED RICOTTA (v)
- Truffle Honey, Marcona Almond, House-Made Focaccia
- ENDIVE CAESAR
- Cabernet Vinegar Caesar Dressing, Port Reduction, Polenta Crouton
- FRESH MARKET CRUDO
- Lemon Olive Oil Jam, Fennel, Pink Peppercorn, Extra Virgin Olive Oil
- BURRATA (v)
- Papaya, Heirloom Tomato, Champagne Vinegar, Extra Virgin Olive Oil, Crispy Brioche
- add san daniele prosciutto crudo, extra charge
- OCTOPUS (gf)
- Cannellini Bean Salad, Celery, Red Onion, Tomato, Bottarga
- CHICORY INSALATA (gf) (v)
- Grilled Escarole, Castlefranco Radicchio, Endive, Roasted Grapes, Hazelnuts, Herb Goddess Dressing, Sweet Land Farms Tomme
PRIMI
- LINGUINI NERO
- Hokkaido Uni, Saffron Champagne Emulsion, Lemon, Anchovy Breadcrumbs
- TAGLIATELLE
- Sicilian Red Prawn, Matsutake Mushroom, Arugula, Pistachio, Yuzu Oil
- NOE SIGNATURE TAGLIATELLE (v)
- Seasonal Truffle, Mushroom, Parmigiano Reggiano
- STUFFED PASTA
- Spring Pea, Ricotta Mezzaluna, Scallop Mousseline, Stuffed Morel Mushroom, Bonito Brown Butter
- SPAGHETTI (v)
- Broccoli Rabe, Cherry Tomato, Chili, Garlic, Panko
- Add clams, extra charge
- RIGATONI BOLOGNESE
- 12-hour Beef Ragù, Sofrito
SECONDI
- FILET MIGNON
- Seasonal Vegetables, Balsamic-Pepper Sauce
- add seared foie gras or wagyu snake river filet, extra charge
- PESCATO DEL GIORNO (gf)
- Clam Guazzetto, Green Olive, Snap Pea Purée, Parsley Oil
- VEAL MILANESE
- Truffle Arugula Salad, Cherry Tomato
- LOCAL MAHI-MAHI (gf)
- Roasted GEM Lettuce Salad, Broccoli Purée, Ogo Tapenade, Hazelnut & Gin Dressing
- TRIO OF PORK
- Tenderloin, Crispy Confit, Braised Belly, Blueberry, Heart Of Palm, Mustard Greens, Nectarine, Whole Grain Mustard Jus
- PASTA AL FORNO
- Daily Selection
- 32-OZ. PORTERHOUSE
- Chimichurri, Horseradish, King Oyster Mushroom
- Add seared foie gras, extra charge
- ROASTED JIDORI CHICKEN (gf)
- Pearl Onion, Spinach, Parmigiano Cream, Puttanesca Sauce
- BAKED KONA LOBSTER
- Herbed Bread Crumble, Light Béarnaise Sauce, Lobster Jus Vinaigrette
CONTORNI
- CAULIFLOWER (gf) (v)
- Grappa Soaked Raisin, Pine Nut, Chianti Shallot
- KALE BRASARE (gf)
- Guanciale, Calabrian Chili Oil, Aged Balsamic Vinegar
- TRUFFLE MASHED POTATO (gf) (v)
- Black Truffle Paste
CHEF RYO'S TASTING MENU
Four Courses, Daily Selection
Gluten-free penne pasta available
(gf) gluten free (v) vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Parties of 6 or more will automatically be charged an 18% service charge to be divided between the service team