To begin

Oysters, mignonette, on the half shell

Beef tartare, black pepper, rye toast

Puntarelle, anchovy, lemon

Carved and passed

Veal Milanese, cut to share

Turbot, brown butter, capers

Cacio e pepe, black pepper cut coarse

To finish

Bitter chocolate tart, crème fraîche

Affogato, from the lobby cart