Dinner

OYSTERS

  • Cape May Salt
    NJ
    3.5
  • Peeko
    NY
    3.5
  • Glidden Point
    ME
    3.5
  • Elder point
    NJ
    3.5
  • Standish shore
    MA
    3.5
  • Hurricane island
    NB
    3.5
  • Capital
    WA
    4
  • Willapa bay
    WA
    4
  • Mirada Bay
    WA
    4

 

  • Plymouth Rock
    NY
    3.5
  • Oysterponds
    NY
    3.5
  • Wellfleet
    MA
    3.5
  • Moondancers
    ME
    3.5
  • Pink Moon
    PEI
    4
  • Kusshi
    BC
    4
  • Pebble Beach
    WA
    4
  • Olympic miyagi
    WA
    4
  • Kumamoto
    WA
    4.5

CHILLED

Alaskan King Crab Cocktail 42

6 oz

Wild Colossal Shrimp Cocktail 8.5 ea

Chilled Maine Lobster 18

half of a 1 lb lobster

Littleneck Clams + 2 ea

Jumbo Florida Stone Crab Claws 1lb. 55 (only when in season)

 

PLATEAUS +

The Radio City 36

For one

The Rock 76

For two to three

The Triton 125

For three to four

The Oceana 210

For four to six

Poseidon 575

For five to eight

APPETIZERS

 

 

Tuna Tartare +   22

pickled mushrooms, cippolini onion, bottarga

Halibut Ceviche +   23

aguachile, satsuma, jicama

Yellowtail +   24

uni, horseradish

Chef’s Tasting 

3 for 30

Crab Cakes 24

spicy cole slaw, green goddess

Oyster & Clam Chowder 22

root vegetables & oyster crackers

House Smoked Brook Trout 24

buckwheat blini, black radish sour cream

Baby Romaine Salad+ 19 

caesar style, house-cured anchovies

Chilled Roasted Beets 21

yogurt, bulgar wheat, dill

Foie Gras & Lobster 33

balsamic onions, mustard, tarragon

PASTA

Lobster Bolognese 30/40

spaghetti, light herbs, shallot garlic tomato broth

Black Linguine 28/38

bay scallops, green chili, garlic

Paccheri 25/35

pork sausage, robiola, winter greens

Ricotta Ravioli Cacio e Pepe Stlye 22/32

house-made ricotta, black pepper, pecorino

Black Truffles Gnocchi/Risotto 35

parmigiano

SECOND COURSE

Trout ‘Saltimbocca’ + 43

lemon sauce, prosciutto, fried potatoes

Wild Halibut + 45

crushed sunchoke, wild mushrooms, spinach

Scottish Salmon + 44

citrus-chicories salad, fennel, polenta ‘croutons’

Seared Scallops + 55

black truffles, potato puree

Grilled Cobia + 46

white bean confit, anchovies, prosecco

Catskill, NY Roasted Chicken 38

coq-au-vin style, egg pasta, roasted white seasonal vegetables

Rack of Lamb + 58

za’atar, carrots, benne

Niman Ranch Rib Eye + 65

sourdough onion rings, garlic chard, bone marrow

Cauliflower ‘Steak’ 27

cauliflower creamed spinach, red onion agrodolce, brown butter

LIVE MAINE LOBSTER

Broiled or Steamed

1 1/4lb $45

3lb $120

5lb $195

OCEANA SPECIALTIES

Served with garlic potato hash & creamed spinach.

Dover Sole a la Meuniere 78

Whole Grilled Local Porgy 48

herb caper oil

Tuna Wellington for Two + 50 per person

foie gras, duxelles

SIDES

Maine Lobster Fried Rice 20

Creamed Spinach 14

roasted garlic, lemon

House Made Potato Gnocchi 14

mushroom, garlic

Brussels Sprouts 14

bacon, mustard

French Fries 10

VEGETARIAN

Mixed Greens 13 vegetables, lemon dressing

Baby Romaine Salad 19 caesar style, parmigiano reggiano

Gnocchi Primavera 18/28 fresh seasonal vegetables, parmigiano reggiano

Cauliflower ‘Steak’ 27 cauliflower creamed spinach, red onion agrodolce, brown butter

 

Wild Mushrooms 25 mushrooms, crushed sunchoke, spinach

Mushroom Burger Sliders 19 gruyere, crispy shallots, pickled mushroom aioli

Assortment of Housemade Sorbets 3/scoop

Fresh Seasonal Fruit Plate

+ 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.

 

Executive Chef Bill Telepan