Trio of Pesce Crudo 278
A Sampling of Raw Fish Preparations

Trio of Formaggi 288
A Sampling of Cheeses

Trio of Carne Cruda 298
A Sampling of Raw Beef Preparations
Geoduck Clam with Lime and Espellet
Giant Clam inly Sliced with Lime and French Dried Chili
Amberjack with Aperol
Sashimi Grade Hamachi with a Bitter Italian Aperitivo and Chives
Oysters on the Half Shell
Half Dozen French Oysters and Mignonette
Wagyu Crudo with Apician Spices
Sashimi of M9 Wagyu Beef with Ancient Roman Flavors
Carne Cruda alla Piedmontese
Chopped to Order Steak Tartare with Mushrooms and Extra Virgin Olive Oil
Veal Carpaccio with Salted Egg Salsa Verde
Thinly Sliced Dutch Veal Loin with a Salted Duck Egg and Herb Dressing
Stracciatella with Caviar
Creamy Cows Milk Cheese with Oscetra Caviar
Buffalo Mozzarella with Stone Fruit
Seasonal Stone Fruit and Mint
Oscetra Caviar (MP)  

Prosciutto di Parma 30 Mesi
Exclusive to Carnevino, 30 Month Parma Ham with Light Pillows of Dough
Insalata Romana
Romaine and Red Endive Dressed in a Sweet Garlic Dressing with Spanish Anchovies
Butter Lettuce with Crab and Avocado
Sweet, Tender Lettuce with Jumbo Lump Crab Meat
Zach’s Chopped Salad
Mixed Lettuces with Salumi, Chick Peas and Cheese with an Herbed Red Wine Dressing
Beet Salad with Goat Cheese
Roasted Multi-Colored Beets with Pistachios and Citrus
Radish Salad with Guanciale Vinaigrette
Radishes Five Ways with a Warm Pork Jowl Vinaigrette

Calamari with Spicy Tomato
Crispy Calamari with Pickled Chilies, Lemon and Spicy Tomato
Octopus with Limoncello and Chile
Braised and Seared Octopus with House Made Limoncello and Radish
Bone Marrow with Preserved Lemon Gremolata
Roasted Bone Marrow with Preserved Lemon and Parsley
Foie Gras with Jackfruit
Seared French Foie Gras with Jackfruit Mostarda and Brioche
Lamb Belly
Charred Asparagus with Pearl Onions and Cherries
Pork Belly
Slowly Braised and Mustard Glazed Pork Belly with Rhubarb
Asparagus and Three Eggs
White Asparagus with Oscetra Caviar, Duck Eggs and Mentaiko

Tuscan Wedges
Crispy Potatoes with Parmigiano Reggiano and Garlic
Guanciale Mashed Potatoes
Mascarpone Mashed Potatoes with Pork Jowl and a Poached Duck Egg
Shitake Mushrooms with Balsamic
Roasted Shitake Mushrooms Glazed in Balsamic
Broccoli Rabe with Smoked Pork
Bitter Broccoli with Smoked Pork Belly
Charred Long Beans with Salmoriglio
Long Beans with a Sicilian Herb Vinaigrette
Thai Asparagus, Mentaiko
Creamed Corn with Lime Salt
Local Corn with Pickled Cherry Peppers

Dry-Aged Ribeye (for 2) 36oz $1568
New York Dry-Aged Strip 18oz $798
Dry-Aged Ribeye (for 1) 23 oz. $1088
USDA Prime NY Strip 14oz $628
USDA Filet 6oz $378
USDA Ribeye 16oz $608
USDA Filet 10oz $608
USDA Prime Sirloin 12oz $318
USDA Tri-tip 10oz $238
Australian Wagyu Rump 11oz $318
Australian Grass Fed Strip Loin 12oz $298
Australian Rib Eye 12oz $448
Pork Chop
Thick Cut Pork Chop Brined in Apple Cider
American Wagyu Cheek
Slowly Cooked Beef Cheeks in Red Wine with Creamy Polenta
Japanese Wagyu
Ribeye Cap, Celery Root Puree, Celery Root Salad
Sea Bass
Pan Roasted, Gaeta Olive, Melted Leeks
Roast Chicken with Truffles and Semolina alla Romana
Roasted Half Chicken with Semolina Cakes

Peppercorn Steak Sauce  
Chianti Mustard  
Porcini Bernaise  
Gorgonzola Mascarpone  
Horseradish Zabaglione  
Salsa Verde Butter  

Menus and wine lists are representative only and certain items may change based on availability.