What's wrong is when the impression one has that it's nothing but wall-to-wall butter.
When four out of six dishes are butter-based sauces, with not much contrast between each one. (It's been a while since I've been, but I can't imagine that it's gotten better; if anything, it sounds like there's been a decline.)
Ideally, I'd love a pasta menu, since that's my favorite course in a restaurant that focuses on Italian-inspired cuisine, but I too am wary of too much butter, and would be reluctant to order it anywhere, especially in this type of place in New York. I'm reminded of the New Yorker article of years past that considered a dinner at Aureole most likely involved consuming a pound of butter. Most recently, that was certainly the case at a dinner at Per Se. And I love butter more than anyone else I know. Nevertheless.