Dinner
CHILLED
Spring Tide NJ 4
Fisher Island NY 4
Hampton BaynNY 4
Peeko NY 4
GPO Cocktails ME 4
Heafitz ME 4.5
Kumamoto WA 5
Pebble Beach WA 4
Kusshi BC 4.5
Littleneck Clams 2.5 ea
Colossal Wild Shrimp 9 ea
Chilled 1/2 lb King Crab
TOWERS & CAVIAR
The Radio City 65 4 oysters, 4 clams, 4 colossal shrimp, 1 contemporary
The Rock 145 8 oysters, 6 clams, 8 colossal shrimp, 1/4 lb king crab, 2 contemporaries
The Triton 295 12 oysters, 8 clams, 10 colossal shrimp, 1/2 lb king crab, 3 contemporaries, 1 oz. caviar
The Oceana 595 24 oysters, 16 clams, 20 colossal shrimp, 1 lb king crab, 6 contemporaries, 2 oz. caviar
CONTEMPORARIES
Salmon Ceviche kewpie mayo, wasabi tabico, sriracha, chives
Tuna Tartare cippolini onion, pickled mushroom, bottarga
Mahi/Swordfish/Striped Bass Ceviche red onion, cilantro, orange
CAVIAR
Black Diamond Caviar Russian osetra – $130 per oz served with brioche toast, creme fraiche, red onion, chive, egg
APPETIZERS
Tuna Tartare + 28
pickled mushrooms, cipollini onion, bottarga
Sea Scallop Crudo + 28
yuzu, chives, osetra caviar
Yellowtail Crudo + 28
bruléed sorrento lemon, horseradish gremolata, parsley oil
Miso-Cured Salmon + 26
dashi, pickled serrano chili, puffed rice
Branzino Crudo + 26
lemon, ginger, pickled grapes
Black Bass Crudo + 26
pickled rhubarb, fennel, tarragon
Oysters Rockefeller 24
pernod, parmesan, panko
Lump Crab Cake 33
celery root remoulade, mustard, frisée
Seared Octopus 31
pine nut, harissa, chickpeas
Burrata 28
spring garlic pesto, pistachio, shaved asparagus, basil
Roasted Beet Salad 24
yogurt, pickled apples, hazelnut, blackberry
Mixed Greens 20
vegetables, lemon dressing
Caesar Salad + 22
house-made dressing, house-cured anchovies
Strawberry Gazpacho 23
shrimp, cucumber, avocado
PASTA
Asparagus Risotto 36
blue crab, stracchino cheese, chives
Lobster Scampi 48
lobster roe linguine, tarragon oil
Ramp Bolo Bianco 36
white bolognese, pancetta, wild ramps, pangrattato
Squid Ink Gemelli 47
calamari, mussels, shrimp, spicy tomato sauce, calabrian chili
MAIN COURSE
Scottish Salmon + 46
lentil and wild rice, water spinach, shiitake, cream sauce
Seared Sea Scallops + 52
english pea purée, pancetta, gnocchi, sugar snaps, brown butter vinaigrette
Whole Grilled Dorade +45
grilled chard, smoked trout roe butter
Dover Sole a la Meuniere +92
garlic potatoes & grilled broccolini
Grilled Branzino + 46
salsa verde, watercress, cucumber and radish salad
Sea Bass & King Crab Cioppino +49
sea bass, manila clams, mussels, garlic toast
Tableside Monkfish Wellington for Two + 90
thumbelina carrot, potato fondant, sauce bordelaise
Catskill Chicken Breast 36
spring pesto, pine nut, heirloom broccoli, chicken jus
Filet Mignon + 68
potato rosti, spinach, burnt onion purée, bone marrow croquette, jus
Salt-Baked Celery Root 32
root purée, rapini, mushroom, vegetable jus
4 COURSE CHEF'S TASTING MENU
110, with wine pairing 175
Appetizer, Pasta, Main, Dessert
+$10 supplemental charge applied to Crab Cake
+ $15 Filet Mignon selection + $15 Lobster Tail selection
*entire table participation*
(unavailable on Fridays and Saturdays between 5-6pm)
SIDES
Brussels Sprouts 17 pancetta, meyer lemon curd
Creamed Spinach 17 crème fraiche, roasted garlic, lemon
Roasted Asparagus 17 breadcrumb, poached duck egg, trout roe, parmesan
French Fries 12
Crispy Potato Lyonnaise 18 duck fat, caramelized onion
+ Per The NYC Department of Health, consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.