Dinner

OYSTERS

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

 

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

aguachile, satsuma, jicama

Arctic Char +   24

ajo blanco, cucumbers, fresno chili

Chef’s Tasting 

3 for 30

 

Crab Cakes 24

spicy cole slaw, green goddess

Chilled Cucumber and Dill Soup 22

salmon ceviche, pickled ramps, rye croutons

House Smoked Brook Trout 24

potato blini, sweet onion sour cream

Mixed Greens  16

vegetables, lemon dressing

Baby Romaine Salad+ 19 

caesar style, house-cured anchovies

Chilled Roasted Beets 21

feta, bulgar wheat, dill

Foie Gras & Lobster 33

balsamic onions, mustard, tarragon

Telepan Ham 23

asparagus, honey mustard

PASTA

Lobster Bolognese 38/48

spaghetti, light herbs, shallot garlic tomato broth

Toasted Semolina Linguine 36/46

manilla clams, ramps, green chilis, garlic

Lamb Meatballs  25/35

canestri pasta, feta, spring greens, lemon breadcrumbs

Ricotta Ravioli 22/32

house-made ricotta, peas, basil mint pesto

SECOND COURSE

Bacon Wrapped Trout Roulade + 39

peas, potato puree, red wine butter

Seared Halibut + 49

morel mariniere, leeks, fava beans

‘Steakhouse’ Swordfish +  48

creamed nettles, hash browns, lobster bearnaise

Cornmeal Crusted Scottish Salmon + 42

asparagus, spring onion, rosemary, polenta

Sauteed Soft Shell Crabs  24/48

spring peas, almonds, spinach & lemon

Catskill, NY Roasted Chicken 38

ancient grain fried rice, smoked chicken, spring vegetables

Heritage Pork Chop  44

toscano-style, fried potatoes, frisee

Dry Aged Rib Eye + 65

sourdough onion rings, garlic chard, bone marrow

Pea Pancakes 29

spring vegetables, mushrooms, pea puree

LIVE MAINE LOBSTER

Broiled or Steamed

1 1/4lb $45

3lb $120

5lb $195

 

5 COURSE CHEF’S TASTING MENU

 

Per Person  95

with wine pairing  150

*entire table participation

OCEANA SPECIALTIES

Served with garlic potato hash & creamed spinach.

Dover Sole a la Meuniere 78

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

Creamed Spinach 14

roasted garlic, lemon

House Made Potato Gnocchi 14

fontina fonduta, peas

Asparagus 14

pistachios, lemon egg sauce

French Fries 10

VEGETARIAN

Mixed Greens 16 vegetables, lemon dressing

Baby Romaine Salad 19 caesar style, parmigiano reggiano

Chilled Cucumber and Dill Soup 19 pickled ramps, rye croutons

Ricotta Ravioli 22/32 house-made ricotta, peas, basil mint pesto

 

Pea Pancakes 29 spring vegetables, mushrooms, pea puree

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