dal mare 02/22/25

Oysters {minimum of 6}
lemon, horseradish, mignonette, hot sauce ................................ 4/each
Regiis Ova Caviar contorni
30g tin, whipped onion crème fraîche, kettle chips ...................... 145
Burrata 19
Crudo focaccia, olive oil
hamachi, coconut, lime, pomegranate ..................................................... 24
Elk Meatballs 21
Antipasti radicchio, parsnip,
scallion, moscato,
Filet Carpaccio pastrami
potato, egg jam, black walnut condiment,
pickled onion, tender garden herbs .......................................................... 29
Broccolini 19
Incontro Cured Salumi {add jamon volcano 52} pecorino, garlic chip,
valhalla honey, pain de campagne, red pepper velouté,
dutch girl creamery ‘luna la crème’ .......................................................... 45 saba, calabrian chile,
olio verde
Insalata Mista
bibb, toasted pine nuts, white balsamic, blue cheese, Risotto 20
pain de campagne croutons, glacial till poached pear .................... 22 cipollini, scallions,
Oxtail Wedding Soup soubise espuma,
braised oxtail, escarole, fregola, oxtail bouillon .............................. 21 leek ash

pasta
Sunchoke Gnocchi
artichoke, capers, broccoli, sunchoke chip,
candied lemon, brown butter ........................................................................ 24
Tajarin add on
estate egg dough, butter, parmigiano reggiano .................................. 22
Jamon Volcano 52
Raviolo Incontro Cured
beef cheek sugo, tomato, egg yolk, ricotta, basil ................................ 27 36 month mangalitsa
Ruote Dal Mare
crystal blue prawns, clams, fennel, Truffles MP
lobster oil, chestnut velouté ........................................................................... 31 tableside 5g

secondi Onions 7
caramelized,
Duck madeira braised
foie gras, root vegetable ragu, parsnip,
salsify, jurena farms quail egg .................................................................. 51 Bearnaise 9
tarragon, tomato,
Guinea Hen onion
phyllo pinwheel, guinea hen ballotine, wild mushrooms,
cipollini, scallion, sauce albufera ............................................................. 57 Lobster Tail 48
Striped Bass canadian 9oz
rancho gordo marcella beans, castelvetrano olives,
spinach, meyer lemon, calabrian chili ..................................................... 61

certified piedmontese bistecca

All steaks are cooked to chef's recommendation, unless otherwise specified.

NY Strip 16oz | 76 Filet Mignon 8oz | 68 Nebraska Steak 10oz | 59

grass finished grain finished grass finished center cut ribeye
Hanger 14oz | 71 Wagyu NY Strip 7oz | 149 Beef Wellington | MP
grass finished A5 kagoshima mushrooms, crepe

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.