Dinner

OYSTERS

  • Stormy Bay
    NJ
    4
  • Fishers Island
    NY
    4
  • Montauk Point
    NY
    4
  • Oysterponds
    NY
    4
  • Peeko
    NY
    4

 

  • East Beach Blonde
    RI
    4
  • Big Rock
    MA
    4
  • Nonesuch
    ME
    4
  • Pemaquid
    ME
    4
  • Little Gem
    WA
    4.5

CHILLED

Alaskan King Crab Cocktail  55

1/2 lb.

Colossal Wild Shrimp Cocktail  8.5 ea

Littleneck Clams + 2 ea

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

add 1 ounce italian osetra caviar additional $125

APPETIZERS

Tuna Tartare + 22

pickled mushrooms, cippolini onion, bottarga

Halibut Ceviche + 23

carrot, pickled ginger, cara cara orange

Yellowtail + 25

uni, horseradish

Fluke Crudo + 21

blood orange, fennel, horseradish pickle

 

Chef’s Raw Tasting   3 for 30     4 for 40

 

 

Salmon Tartare Toast +16

pickled cherry bomb oil, anchovy tonnato, sourdough

Crab Cakes 24

mango salsa, old bay aioli, arugula

Grilled Octopus 28

whipped feta, saffron potato, Calabrian chili

Shrimp Bisque 22

shrimp toast, fall vegetables

Mixed Greens 16

vegetables, lemon dressing

Baby Gem Salad + 19 

caesar style, house-cured anchovies

Ancient Grain Salad 21

baby spinach, roasted beets, mixed fruit, nuts

Foie Gras Torchon 33

blueberry compote, walnut, tarragon

 

PASTA

Feta Whey Mafalde Pasta 24/28

tomato, kalamata olives, feta, mint

Squid Ink Paccheri 30/40

octopus, bean ragu, toasted breadcrumbs

Smoked Nantucket Bay Scallop Linguini 32/42

meyer lemon purée, lemon cream, toasted garlic

Lobster Scampi 38/48

lobster roe spaghetti, tarragon oil

Risotto 23/33

pickled sunchoke, taleggio, veal glaze

 

 

SECOND COURSE

Seared Halibut + 43

peas, toasted couscous

Pan Roasted Monkfish + 37

potato purée, lemon hollandaise, prosciutto, red wine

Atlantic Cod + 38

charred brussels sprouts, meyer lemon, herb oil

Grilled Mahi Mahi + 40

confit beans, prosecco beurre blanc, anchovy

Olive Oil Poached Scottish Salmon + 38

watercress, champagne pears, blood orange

Pat LaFrieda Prime Ribeye 14oz + 65

potato puree, balsamic onions, blue cheese butter

Catskill, NY Chicken 38

sunchokes, oyster mushroom, mustard seed

Veal Chop 12oz  + 44

parmesan polenta, asparagus, balsamic

Cauliflower ‘Steak’ 29

cauliflower creamed spinach, red onion agrodolce, brown butter

LIVE MAINE LOBSTER

Broiled, Steamed, or Fra Diavolo

1 1/4lb $45

2lb $85

 

OCEANA SPECIALTIES

Served with garlic potato hash & creamed spinach.

Wild Dover Sole 78

a la meunière or grilled with lemon zest black pepper oil

Crispy Whole Black Sea Bass 52

baby bok choy, mushroom scallion sauce

(served with vegetable fried rice)

SIDES

Shrimp Fried Rice 20

Fingerling Sweet Potatoes 14

honey, espelette

Creamed Spinach 14

roasted garlic, lemon

Brussels Sprouts 14

bacon, mustard

French Fries 10

VEGETARIAN

Mixed Greens 16

vegetables, lemon dressing

Baby Romaine Salad + 19 

caesar style, parmigiano reggiano

Ancient Grain Salad 21

baby spinach, roasted beets, mixed fruit, nuts

Risotto 23/33

pickled sunchoke, taleggio

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 9

3 scoops, served with vanilla shortbread

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.