Dinner
CHILLED
Cape May Salt NJ 4
Naked Cowboy NY 4
Fisher Island NY 4
Peeko NY 4
East Beach Blonde RI 4
Moonrise MA 4
Wellfleet MA 4
Elder Cove ME 4
Hurricane Island PEI 4.5
Malpeque PEI 4.5
Shibumi WA 4.5
Kusshi BC 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 chilled 1/2 lobster, 2 contemporaries
The Triton 295 12 oysters, 8 clams, 10 colossal shrimp, 2 chilled 1/2 lobsters, 3 contemporaries, 1 oz. caviar
The Oceana 595 24 oysters, 16 clams, 20 colossal shrimp, 4 chilled 1/2 lobsters, 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 + 26
pickled mushrooms, cipollini onion, bottarga
Branzino Crudo + 24
lemon, ginger, pickled grapes
Yellowtail Crudo + 26
chayote squash, radish, fresno, yuzu
Scallop Crudo + 24
aguachile, cucumber, dill
Halibut Ceviche + 25
eggplant, gazpacho, aleppo
Lump Crab Cake 31
celery root remoulade, mustard, frisée
Seared Octopus 29
pine nut, harissa, chickpeas
Burrata 28
kabocha squash, maple figs, sage, saba
Roasted Beet Salad 26
yogurt, pickled apples, hazelnut, blackberry
Mixed Greens 18
vegetables, lemon dressing
Caesar Salad + 20
house-made dressing, house-cured anchovies
Shellfish Bisque 25
lobster tortellini, shrimp, parsnip, potato
PASTA
Squash Risotto 31
taleggio, pumpkin seed, autumn spice
Lobster Scampi 45
lobster roe linguine, tarragon oil
Truffle Ricotta Ravioli 45
cacio e pepe style, shaved black winter truffle
Gnocchi all’Amatriciana 33
pancetta, pecorino romano, bread crumb
Squid Ink Pasta 44
aglio e olio, nantucket bay scallops, calabrian chili
MAIN COURSE
Scottish Salmon + 42
celery root puree, tarragon brown butter, spinach, almonds
Roasted Cod + 44
cauliflower puree, braised leek, black garlic
Cabbage Wrapped Halibut +48
mushroom, barley, dashi
Grilled Swordfish + 46
fregola, clam fricassee, caramelized fennel, thyme
Grilled Branzino + 40
squash mole, apple and radish salad
Dover Sole a la Meunière + 90
garlic potatoes & creamed spinach
Seared Chicken 39
sunchoke, braised cabbage, pickled mustard seed, chicken jus
Filet Mignon + 68
potato pave, miso truffle butter, broccolini
Salt-Baked Celery Root 29
root puree, rapini, mushroom, vegetable jus
SIDES
Creamed Spinach 15
crème fraiche, roasted garlic, lemon
Delicata Squash 15
bacon, brown butter
Brussels Sprouts 15
hot maple, pancetta, spiced pecans
Sautéed Mushrooms 16
gremolata
French Fries 12
4 COURSE CHEF'S TASTING MENU
95
with wine pairing 145
Appetizer, Pasta, Main, Dessert
*entire table participation*
(unavailable on Fridays and Saturdays between 5-6pm)
+ 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.
