Dinner
Dinner
*Crudo Bar
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*OSTRICHE
oyster | ponzu | green apple | serrano chili
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*RICCIOLA
yellowtail | fennel | ‘cacio e pepe’ tiradito
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*TONNO AL TARTUFO
seared bluefin tuna | winter black truffle
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*TARTARE DI TONNO
bluefin tuna tartare | pistacchio di bronte | citrus
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*CARPACCIO DI SCAMPI AI DUE CAVIALI
langoustine | yuzu dressing | ikura | N25 caviar
Antipasti
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BURRATA
butternut squash | pickled yellow beet | ”furikake”
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TATIN DI CARCIOFI
artichokes “tarte tatin” | radicchio kalamansi orange salad pecorino fonduta - kindly allow 20 minutes cooking time
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VELLUTATA DI FUNGHI
wild mushroom soup | whipped goat cheese | chestnut
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*VITELLO TONNATO
thinly sliced veal | tonnato sauce | crispy capers | aged balsamic
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*LIDO CARPACCIO
wagyu beef carpaccio | soy mayonnaise | pickled pioppini mushrooms | parmigiano-reggiano
Pasta E Risotto
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MEZZI PACCHERI “ALLA LIDO”
“trafilata” mezzi paccheri | tomato sauce | parmigiano-reggiano
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“CHICCHE” ALLA PESCATORA
fisherman’s potato gnocchetti | calamari | scallops | red prawns
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TAGLIATELLE ALL’ASTICE
tagliatelle | maine lobster | pesto trapanese
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LINGUINE AI RICCI DI MARE
linguine | hokkaido sea urchin
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RISOTTO AL TOPINAMBUR
acquerello risotto | jerusalem artichokes | kurobuta pork belly | five spices
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DITALINI ALL’ANATRA
home-made mezze maniche pasta| braised duck ragu | parmesan gremolata
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AGNOLOTTI DEL PLIN
guinea fowl | armagnac jus | parmigiano reggiano
Secondi
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BRANZINO AL VAPORE
steamed branzino | pantesca sauce | spinach | microgreens
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*SALMONE
ginger-dashi marinated faroe Islands salmon | asparagus | vanilla mayo | licorice | crispy quinoa
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PESCE CILENO
chilean seabass | cannellini beans | broccolini | cacciucco sauce
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SOGLIOLA ALLA MUGNAIA
dover sole | meunier sauce serves two
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OSSOBUCO ALLA MILANESE
saffron risotto | slow braised veal ossobuco | gremolada serves two
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SUPREMA DI POLLO
green circle chicken breast | mashed potato | savoy cabbage | crispy guanciale | rosemary jus
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*COSTATA DI MANZO
12 oz prime rib-eye | glazed mushrooms | padron pepper
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COTOLETTA ALLA MILANESE
14 oz “limousin milk-fed” veal milanese | organic rocket salad serves one or two
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*CARRÉ DI AGNELLO
30 oz colorado rack of lamb | artichokes “tatin” | pecorino fonduta | mint-infused lamb jus serves two
Contorni
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CAPONATA
sicilian caponata | eggplant | pine nuts | honey
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CARCIOFI
fried artichokes | lemon | mint
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BROCCOLETTI GRIGLIATI
broccolini | anchovy dressing | mollicata
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PUREA DI PATATE
mashed potato
Dolci
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TORTA KEY LIME
Toasted meringue | fresh berries
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PROFITEROLES AL PISTACCHIO
pistacchio di bronte gelato choux | orange grand marnier sauce
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TORTA DELLA NONNA
chef Marco’s take over on the classic grandmother’s cake, almond short crust, custard pears, salted pine-nut caramel ice cream
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TIRAMISU
espresso coffee | mascarpone mousse
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CIOCCOLATO, NOCCIOLA, CAFFE’
chocolate | piedmont hazelnut |white coffee ice cream
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TORTA BABA’
served table side | diplomatico rum, vanilla chantilly fresh strawberries
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GELATI E SORBETTI
artisanal selection of house-made | ice cream and sorbet
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SELEZIONE DI FORMAGGI
selection of 4 fine cheeses | house-made fruit compote dried fruit and nuts sourdough
Wines
Wine list available upon request*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bone illness.
If you have a chronic illness of the stomach or blood, or if you have immune disorders, you are at greater risk of serious illness. Consult your physician if you are unsure of your risk.
**If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If you are unsure of your risk, consult a physician