Starters
Antipasti
| Warm lobster with burrata, cherry tomatoes confit, and lychee sauce 26 |
| Traditional eggplant Parmigiana 22 |
| Octopus Carpaccio with pistachio and jalapeño “scapece” 24 |
| Stuffed zucchini flowers with fresh ricotta and smoked mozzarella 23 |
| Crudo of hamachi with black caviar, gold leaves, and summer truffle 30 |
| Prosciutto Crudo di Parma 24 months, roasted figs, quince, shaved Grana Padano and hazelnuts 25 |
| Raw scallops carpaccio soaked in cucumber water, daikon, watermelon, and lime dressing 28 |
Insalate
| Kumato Caprese salad with imported buffalo mozzarella, basil sauce, scented with fresh oregano 16 |
| Baby gem salad with string beans, sun dried tomatoes, taggiasca olives, fragrant crumble bread, and champagne vinaigrette 16 |
| Arugula, asparagus, snap peas, grill eggplant, red onion, and ricotta salata 16 |
Soup
Zuppa
| Soup of the day MP |
Primi piatti
| Agnolotti stuffed with burrata cheese, tomato brandy sauce with shrimp 32 |
| Linguine of Gragnano with Manila clams, braised scallions, and bottarga 34 |
| Spaghetti chitarra alla Nerano with zucchini and caciocavallo fondue 30 |
| Black ink squid gnocchi with puttanesca sauce finished with crumbled almond tarallo 32 |
| Pennoni with slow cooked veal and mushrooms ragout 33 |
| Risotto with lobster and summer truffle 35 |
Secondi piatti
| Dover sole white “acqua pazza” with capers and rainbow potatoes 48 |
| Duck leg confit and duck breast served with peaches and oyster mushrooms with Frangelico sauce 50 |
| Crusted sesame hamachi fish with rainbow carrots and snap pea sauce 54 |
| Pan seared lamb chops with zucchini scapece, asparagus potatoes croquette 55 |
| Pan-seared sea scallops with sautéed spinach, lemon sauce and seasonal truffle 55 |
| Pounded organic chicken Milanese served with mix green salad and balsamic vinaigrette 40 |
| NY STRIP steak with cipollini, peppercorn sauce, and rosemary fries 54 |
Formaggi
| Chef assortment of Italian cheese served with dried fruit 15/19 |
Side dishes
Contorni
| Sautéed spinach with garlic 8 |
| Roasted rainbow potatoes cacio pepe 8 |
| Asparagus gratin 8 |
| Truffle fries 8 |
Our Dessert Menu
Dolci
| Cannolo with pistachio ricotta cream 14 |
| Mousse “Delizia a limone “ 12 |
| Rhum baba’ with Bavarian cream 12 |
| Crème brulee served with berries 12 |
| Chocolate sponge cake Affogato served with vanilla ice cream 12 |
| Artisanal gelati and sorbetti 14 |
EXECUTIVE CHEF ANTONIO SAVINO
MICHELIN GUIDE NEW YORK STATE 2021
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