dal mare 9/06/24
Oysters {minimum of 6}
lemon, horseradish, mignonette, hot sauce ............................... 4/each
Caviar Service
30g regiis ova, crème fraîche, quail egg, blini ................................. 145 contorni
Crudo Burrata 19
medai, cucumber, radish, yuzu, puffed wild rice ........................... 24 focaccia, olive oil
Antipasti Potatoes 17
fork crushed,
Tartare mushroom madeira
vol-au-vent, beet-marinated egg, black garlic aioli, blanquette, turnips
egg mousse, honey sherry condiment ...................................................... 29
Incontro Cured Salumi Eggplant 18
valhalla honey, pain de campagne, Parmesan
point reyes quinta ............................................................................................... 45 fairy tale eggplant,
smoked tomato, basils,
Insalata di Arugula rosa maria fondue
colorado peach, dutch girl creamery chèvre,
twin springs pecans, banyuls honey vinaigrette ................................ 22 Estate Risotto 20
Watermelon Gazpacho 24 month parmigiano,
whipped burrata, watermelon, estate basil, “what our garden
gives us”
puffed miller dohrmann sorghum ............................................................. 19
pasta
Agnolotti
sweet corn, red pepper espuma,
biellese guanciale, estate corn shoots ...................................................... 23
Tajarin
estate egg dough, butter, parmigiano reggiano .................................. 22 add on
Farfalle
braised oxtail, bone marrow, summer squash, tender herbs ....... 37 Lobster Tail 37
canadian 7oz
Orzo
lobster espuma, crab cake, squid ink, fennel ...................................... 28 Black Winter 39
Truffles
australian 5g
secondi
Duck Duet Onions 7
miller dohrmann polenta, figs, turnips, caramelized,
gooseberry mostarda, sorghum, jus ........................................................ 59 madeira braised
Braised Colorado Lamb
saffron, fregola, cucumber, crème fraîche, pomegranate jus ....... 49 Bearnaise 9
tarragon, tomato,
Pacific Halibut onion
ratatouille, estate musik garlic, basil butter ........................................ 63
certified piedmontese bistecca
All steaks are cooked to chef's recommendation, unless otherwise specified.
Rib Cap 6oz | 76 Filet Mignon 7oz | 59 NY Strip 10oz | 53
grain finished grain finished grain finished
Nebraska Steak 12oz | 68 Hanger 14oz | 71 Wagyu NY Strip 7oz | 149
grass finished center cut ribeye grain finished A5 kagoshima
Please let your server know of any allergies or special dietary needs.
Consuming raw or undercooked food may increase your risk of foodborne illness.
HISTORY
Piedmontese cattle are an Italian-heritage breed deeply intertwined with the
robust history of fine wine and rich cuisine of the Piedmont region in
Northwestern Italy, tracing its roots back to the 1600s. Progressive ranchers
imported the first Piedmontese cattle to North America in the mid-1970s over
a five-year process. Today, the Piedmontese breed represents less than 1% of all
cattle in North America.
Certified Piedmontese raises all-natural, healthy Piedmontese cattle on the
mixed-grass prairies of the Midwest with fresh water from the Ogallala
Aquifer.
OUR RANCHING STANDARDS
The world's best beef isn't just sold, it's raised. With the rare combination of
heritage, leanness, and tenderness, there is only one choice.
Discover Italian luxury, rarity, and performance.
Visit Piedmontese.com for more information about our cattle program.
