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FOREST MENU
 
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OSCIETRA ROYAL 

OSCIETRA CLASSIC 

190

140

ARS ITALICA CALVISIUS 1 oz | BLINIS, CREME FRAICHE, EGG, CAPER, SHALLOT

ARS ITALICA CALVISIUS 1 oz | BLINIS, CREME FRAICHE, EGG, CAPER, SHALLOT

 
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PARSNIP SOUP

FARM EGG

SCALLOP

FETA & BRUSSELS SPROUTS

LITTLE GEM LETTUCE

8

13

15

11

10

SUMAC, YOGURT

HEN OF THE WOODS MUSHROOM, MADEIRA SABAYON

FAVA BEANS, CHERMOULA

SHAVED SPROUTS, BULGARIAN FETA, PINE NUTS

TARRAGON VINAGARETTE, RADISH

 
 

BLACK RICE

DUCK CONFIT

BEEF TARTARE

14

12

15

ROASTED TOMATO AND SESAME, NORI, COBIA

ROASTED BEETS, ALMOND

HORSERADISH, SHALLOT, MUSTARD

 
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FIVE COURSE

 
 

90

CHEF'S TASTING MENU

FETTUCCINE BOLOGNESE 

SQUID INK CAPELLINI 

GOAT CHEESE ROTOLO

RICOTTA AGNOLOTTI

SHORT RIB CANNELLONI

RYE CAPELLINI

22/13

24/15

23/14

24/15

32/17

22/13

TRADITIONAL

CLAMS, SPRING GARLIC, CHILI

CARMELIZED ONION

EGGPLANT, WALNUT, POMEGRANATE

RED WINE SHALLOT, LEEK VINAIGRETTE

OLIVES AND OIL, CUTTLEFISH, ORANGE

 
 

HALIBUT

SALMON

BRANZINO

32

30

34

SCALLOP, RAMP, OLIVE OIL

WHITE ASPARAGUS, PUFFED GRAINS

QUINOA, PINE NUT, POMEGRANATE

 
 

CHICKEN

DUCK BREAST

AGED NEW YORK STRIP

FILET

27

29

51

40

GREEN ASPARAGUS, HERB SALT, DILL

CARROTS, SUNFLOWER, DUKKAH

BORDELAISE SAUCE, HOME FRIES

BRAISED MUSHROOMS, POTATO PUREE

 

HOME FRIES

ROASTED VEGETABLES

MUSHROOMS

CARROTS

 

8

9

8

8

PARMESAN, CHIVES, KETCHUP

BABY BEETS, SCALLION, ALMONDS

MADERIA, PARSLEY

DUKKAH, HONEY, LIME