Antipasti
- AHI SCOTTATO CRUDO (df) (gf)
- Smoked Tonnato, Basil Acqua Pazza, Charred Cucumber, Radish, Black Olive Salt
- WHIPPED RICOTTA (n) (v)
- Truffle Honey, Marcona Almond, House-Made Bread
- ENDIVE CAESAR
- Cabernet Vinegar Caesar Dressing, Port Reduction, Polenta Crouton, White Anchovy
- FRESH MARKET CRUDO (df) (gf)
- Heart of Palm, Fennel, Lemon Olive Oil Jam, Extra Virgin Olive Oil, Pink Peppercorns
- CASEIFICIO MALDERA BURRATA (v)
- Papaya, Heirloom Tomato, Champagne Vinegar, Extra Virgin Olive Oil, Crispy Brioche
- add prosciutto di san daniele, extra charge
- OCTOPUS (df) (gf) (sh)
- Cannellini Bean Salad, Celery, Red Onion, Tomato, Bottarga
- CHICORY INSALATA (gf) (n) (v) (s)
- Grilled Escarole, Radicchio, Frisee, Roasted Grapes, Hazelnuts, Herb Goddess Dressing, Sweet Land Farms Tomme
Primi
- NOE SIGNATURE TAGLIATELLE (v)
- Seasonal Truffle, Mushroom, Parmigiano Reggiano
- MACCHERONI (df) (sh)
- King Crab, Ho Farms Tomato, Baby Spinach, Lemon, Garlic
- RIGATONI BOLOGNESE
- 12-hour Beef Ragù, Sofrito
- Add ricotta cremosa, extra charge
- STUFFED PASTA (sh)
- Spring Pea, Ricotta Mezzaluna, Seared Scallop, Oyster Mushroom, Bonito Brown Butter
- LINGUINI NERO (sh)
- Santa Barbara Uni, Saffron Champagne Emulsion, Lemon, Anchovy Breadcrumbs
- SPAGHETTI (df) (v) (vg)
- Sugo Al Pomodoro, Eggplant, Ho Farms Tomato, Italian Olives
- Add cremosa, extra charge
Secondi
- 32-OZ. PORTERHOUSE (gf)
- Chimichurri, Horseradish, and Choice of Contorni
- Add seared foie gras, extra charge
- BUTTER POACHED MAINE LOBSTER TAIL (sh)
- Potato Gnocchi, Sweet Corn Crema, Brown Butter, Swiss Chard, Lemongrass-Lobster Jus
- SNAKE RIVER FARMS WAGYU EYE OF RIB LOIN (gf)
- Porcini Rub, Celery Root Puree, Maitake Mushroom, Romanesco, Pearl Onion, Ramps, Wild Berry Marsala Jus
- Add seared foie gras, extra charge
- PESCATO DEL GIORNO (df) (s) (sh)
- Clam, Fennel, Calabrian Chili Garlic Broth, Crispy Caper
- VEAL MILANESE
- Truffle Arugula Salad, Cherry Tomato
- LOCAL MAHI-MAHI (gf) (s)
- Sunchoke Purée, Tomato Ogo Confit, Yuzu Olive Tapenade, Crispy Sunchoke
- ROASTED JIDORI CHICKEN (gf) (s)
- Pearl Onion, Spinach, Parmigiano Cream, Puttanesca Sauce, Prosciutto
Contorni
- CAULIFLOWER (gf) (n) (v)
- Grappa Soaked Raisin, Pine Nuts, Chianti Shallots
- KALE BRASARE (df) (gf)
- Guanciale, Calabrian Chili Oil, Aged Balsamic Vinegar
- TRUFFLE MASHED POTATO (gf) (v)
- Black Truffle Paste
Chef’s Tasting Menu
Four Courses, Daily Selection, Wine Pairing (extra charge)
(DF) Dairy-Free, (GF) Gluten-Free, (N) Nuts, (SH) Shellfish, (S) soy, (V) vegetarian, (VG) vegan
Please alert your server of any dietary restrictions or allergies. Not all ingredients are listed.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.