Dinner
CHILLED
Crystal Cove NJ 4
Naked Cowboy NY 4
Tide Rider NJ 4
Peeko NY 4
East Beach Blonde RI 4
Beach Plum MA 4
Big Rock MA 4
Island Creek MA 4
Riptide MA 4
Aphrodite ME 4
Pleasant Cove ME 4
Pink Moon PEI 4.5
Pebble Beach WA 4.5
Littleneck Clams 2.5 ea
Colossal Wild Shrimp 9 ea
Chilled 1/2 Maine Lobster 32
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, 1/2 chilled lobster, 2 contemporaries
The Triton 295 12 oysters, 8 clams, 10 colossal shrimp, chilled lobster, 3 contemporaries, 1 oz. caviar
The Oceana 595 24 oysters, 16 clams, 20 colossal shrimp, 2 chilled lobsters, 6 contemporaries, 2 oz. caviar
CONTEMPORARIES
Salmon Ceviche kewpie mayo, wasabi tobiko, 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
Yellowtail Crudo + 28
bruléed sorrento lemon, horseradish gremolata, parsley oil
Fluke Crudo + 26
buttermilk, grilled pineapple, opal basil
Branzino Crudo + 26
lemon, ginger, pickled grapes
Oysters Rockefeller 24
pernod, parmesan, panko
Lump Crab Cake 33
celery root remoulade, mustard, frisée
Seared Octopus 31
pine nut, harissa, chickpeas
Summer Burrata 28
peaches, pancetta, hot honey, fig leaf oil
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
Summer Risotto 36
blue crab, pesto, zucchini, ricotta
Lobster Scampi 48
lobster roe linguine, tarragon oil
L.I. Sweet Corn Ravioli 35
chanterelle mushroom, chives, parmesan
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 Halibut + 45
romesco, sautéed squash, basil
Grilled Swordfish + 42
cherry tomato bilbaina sauce, fregola, chive oil
Semolina-Crusted Softshell Crab + 46
guasacaca sauce, charred snow pea, pistachio
Dover Sole a la Meuniere +92
garlic potatoes & grilled broccolini
Grilled Branzino + 46
salsa verde, watercress, cucumber and radish salad
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
*entire table participation*
(unavailable on Fridays and Saturdays between 5-6pm)
SIDES
Summer Truffle Gnocchi 18 cacio e pepe
Creamed Corn 18 pickled fresno, queso fresco
Roasted Zucchini 17 miso, leeks, fermented honey
Creamed Spinach 17 crème fraiche, roasted garlic, lemon
Crispy Potato Lyonnaise 18 duck fat, caramelized onion
French Fries 12
+ 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.
