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
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.
Parties of 6 or more will automatically be charged an 18% service charge to be divided between the service team.