Fox & the Knife menu — United States

Thinly sliced potatoes fried until golden and crispy.

A refreshing, sparkling cocktail featuring the savory, briny notes of a classic dirty martini.

Fresh, house-made Italian cheese served as a light appetizer.

A refreshing Italian cocktail made with Sarti Rosa aperitivo, sparkling wine, and soda water.

Crispy, deep-fried chickpeas seasoned with a mild chili spice.

A refreshing Italian cocktail made with sparkling wine, a bitter liqueur, and a splash of soda water.

A selection of olives marinated in a spicy North African chili paste.

A refreshing sparkling cocktail made with Forthave Genepy, an herbal liqueur crafted from alpine flowers and herbs.

Light, golden-fried dough served with thin slices of savory mortadella sausage.

A soft, oven-baked flatbread infused with rosemary and olive oil, filled with melted Taleggio and mozzarella cheeses.

This dish features traditional Italian flatbread served with Prosciutto di Parma, Parmigiano Reggiano, apple butter, and balsamic vinegar from Modena.

A crispy fried squash blossom stuffed with maitake mushrooms and charred corn, served with a toasted pumpkin seed romesco sauce.

A refreshing appetizer of crisp endive and sliced Asian pear, served with a creamy Parmesan yogurt dressing and topped with crunchy pistachios.

Grilled broccoli served with crispy breadcrumbs, savory white miso, and a dash of Italian anchovy sauce.

Finely chopped raw steak served on toasted bread with melted leeks and shaved Parmigiano Reggiano cheese.

Fresh Swiss chard served with creamy burrata cheese, topped with a walnut vinaigrette and crispy shallots.

Toasted bread topped with smoked scamorza cheese, anchovies, and heirloom tomatoes.

Spaghetti pasta served with clams in a savory saffron and tomato butter sauce.

Delicate pasta pillows filled with a creamy blend of salt cod and Jonah crab, seasoned with fresh tarragon.

Ribbon-style pasta served with a savory wild boar ragu, seasoned with thyme and topped with Parmigiano Reggiano cheese.

Handmade pasta filled with parsnips, served in a balsamic brown butter sauce with hazelnuts and blue cheese.

Thick, hollow spaghetti pasta tossed in a rich goat butter sauce and seasoned with aromatic pink peppercorns.

Pan-seared salmon served with asparagus, creamed Tuscan kale, and nasturtium flowers.

A potato cake served with Genovese pesto, heirloom Treviso, and a crème fraîche vinaigrette.

This dish features chicken pressed and seared until crispy, served with a side of sautéed escarole and a rosemary brown butter sauce seasoned with sumac.

A crispy breaded pork cutlet served with saffron aioli, mustard greens, and pickled cherries.

Sliced hanger steak served with parmesan-topped corn, chili aioli, and a red wine reduction.