Dinner

OYSTERS

  • Oysterponds
    NY
    4
  • Peeko
    NY
    4
  • East Beach Blonde
    RI
    4
  • Glidden Point
    ME
    4
  • Malpeque
    PEI
    4

 

  • Hammersley
    WA
    4.5
  • Kumamoto
    WA
    5
  • Shibumi
    WA
    4.5
  • Shikogu
    WA
    4.5
  • Neptune's Choice
    WA
    4.5

CHILLED

Alaskan King Crab Cocktail  55

1/2 lb.

Wild Colossal Shrimp Cocktail  8.5 ea

Chilled Maine Lobster  22

half of a 1 lb lobster

Littleneck Clams + 2 ea

Jumbo Florida Stone Crab Claws  48 1/2lb (when in season)

 

PLATEAUS +

The Radio City 39

For one

The Rock  90

For two to three

The Triton  160

For three to four

The Oceana  240

For four to six

Poseidon  575

For five to eight

APPETIZERS

Tuna Tartare + 22

pickled mushrooms, cippolini onion, bottarga

Halibut Ceviche + 23

granata pepper, kuri squash

Yellowtail + 25

uni, horseradish

Bay Scallop Crudo + 26

calabrian chili oil, fennel

Chef’s Raw Tasting 

3 for 30     4 for 40

 

Crab Cakes 24

spicy cole slaw, green goddess

Shrimp Bisque 22

shrimp toast, fall vegetables

House Smoked Brook Trout 24

celery root, apple sour cream

Mixed Greens 16

vegetables, lemon dressing

Baby Gem Salad + 19 

caesar style, house-cured anchovies

Honey Nut Squash Salad + 19

candied pecans, baby kale, ricotta

Foie Gras & Lobster 33

balsamic onions, mustard, tarragon

Telepan Ham 23

pickled green tomatoes, honey mustard

PASTA

Lobster Bolognese 38/48

spaghetti, light herbs, shallot garlic tomato broth

Mezza Rigatoni Gricia-Style 31/41

nantucket bay scallops, house cured guanciale, zanzibar black pepper

Kuri Squash Gnocchi 23/33

mushrooms, pumpkin seeds, sage

ITALIAN WHITE TRUFFLES

Risotto

Egg Tagliatelle

3 grams 45

6 grams for 90

 

SECOND COURSE

Atlantic Cod + 42

charred brussels sprouts, meyer lemon, herb oil

Red Snapper + 49

crushed sunchoke, wild mushrooms, spinach

Grilled Swordfish+ 46

confit purple potato, broccoli rabe, pickled cherry bomb oil

Scottish Salmon + 44

baby fennel, polenta, gremolata

Seared Scallops and Foie Gras + 52

celery root, cider, apple brown butter

 

Catskill, NY Chicken 38

crushed blue potato, sunchokes, rosemary

Heritage Ranch Pork Chop  44

toscano-style, fried potatoes, frisee

Dry Aged Rib Eye + 65

sourdough onion rings, garlic chard, bone marrow

Cauliflower ‘Steak’ 29

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 78

a la meunière or grilled with lemon zest black pepper oil

Whole Grilled Local Porgy 48

herb caper oil

Crispy Black Sea Bass 52

baby bok choy, mushroom scallion sauce

(served with vegetable fried rice)

SIDES

Shrimp Fried Rice 20

Fingerling Sweet Potato 14

honey, espelette

Creamed Spinach 14

roasted garlic, lemon

French Fries 10

Brussels Sprouts 14

bacon, mustard

 

VEGETARIAN

Mixed Greens 16

vegetables, lemon dressing

Baby Gem Salad + 19 

caesar style, parmigiano reggiano

Autumn Squash Soup 19

sage crème fraiche, sage brown butter

Kuri Squash Gnocchi 23/33

mushrooms, pumpkin seeds, sage

Cauliflower ‘Steak’ 29

cauliflower creamed spinach, red onion agrodolce, brown butter

Mushroom Burger Sliders 19

gruyere, crispy shallots, pickled mushroom aioli

Wild Mushrooms 25

mushrooms, crushed sunchokes, spinach

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