Dinner

OYSTERS

  • Cape May Salt
    NJ
    3.5
  • Blue Island
    NY
    3.5
  • Elder point
    NJ
    3.5
  • Glidden Point
    NY
    3.5
  • Hurricane island
    NB
    3.5
  • Capital
    WA
    4
  • Willapa bay
    WA
    4

 

  • Plymouth Rock
    NY
    3.5
  • Paradise Island
    WA
    3.5
  • Wellfleet
    MA
    3.5
  • Pink Moon
    PEI
    4
  • Pebble Beach
    WA
    4
  • Kusshi
    BC
    4

CHILLED

Alaskan King Crab Cocktail 42

6 oz

Colossal Shrimp Cocktail 8 ea

Chilled Lobster 18

half of a 1 lb lobster

Littleneck Clams + 2 ea

PLATEAUS +

The Radio City 36

For one

The Rock 76

For two to three

The Oceana 185

For four to six

Poseidon 525

For five to eight

RAW +

Sockeye Salmon Sashimi 20

watermelon summer salad

Black Bass 21

mustard, pickled cherry tomatoes

Tuna Tartare 22

pickled mushrooms, cippolini onion, bottarga

Mackerel Crudo 17

smashed cucumber, mint

Spicy Halibut Ceviche 20

corn  & bean salad

Steak Tartare 23

deviled egg sauce, preserved lemon

Seafood salad 21

Italian summer style

Chef Tasting 

3 for 30   7 for 60

First Course

Gazpacho 19

cherry tomato salad

Baked Oysters 20

bacon, garlic, oregano

House Smoked Brook Trout 24

potato chive blini, sweet onion sour cream

Grilled Octopus 21

shishito pepper, celery vinaigrette

Fried Calamari+ 19

tartar sauce

Mixed Greens 13

vegetables, lemon dressing

Baby Romaine Salad+ 19 

caesar style, house cured anchovies

PASTA & VEGETABLES

Lobster Bolognese 30/40

spaghetti, light herbs, shallot garlic tomato broth

Linguini & Clams 32/42

red chilies, garlic 

Beet Green & Ricotta Ravioli 24/34 

pickled beets, parmigiano

Ratatouille 27

fried eggplant, ratatouille, roasted tomato oil

Second Course

Refish a la plancha +  42

baby zucchini escabeche, zucchini puree

“Steakhouse” Swordfish + 46

creamed nettles, hash browns, lobster béarnaise

Scottish Salmon + 42

eggplant, heirloom tomato, & herb oil

Maine Pollock  42

morel marineiere, leeks, fave beans

Poached Halibut+ 45

cherry tomato confit, tarbais beans, arugula

Pan fried Soft Shell Crabs 46

herb aioli, wax bean & crab salad, herb breadcrumbs

Roasted Chicken 38

corn, butter potatoes, scallions

Niman Ranch Filet Mignon + 8 oz 59

sourdough onions rings, garlic chard, bone marrow

Fourchu Lobster 55

lobster corn sauce, potato puree

Whole Fish

Whole Grilled local porgy 38

side of herb-caper oil

Dover Sole a la meunière 1lb 60

 

SAUCES

Herb-Caper Oil

Hollandaise + 

LIVE MAINE LOBSTER

Broiled or Steamed 35/lb 

1 1/4lb, 3lb, and 5lb available

SIDES

Lobster Fried Rice 18 

Creamed Spinach 12

roasted garlic, lemon

Zucchini 12

green tomato, lemon thyme

House Made Potato Gnocchi 11

parmesan

French Fries 9

Wax beans 12

garlic, tomato

VEGETARIAN

Mixed Greens 13 vegetables, lemon dressing

Gazpacho 19 cherry tomato salad

Baby Romaine Salad 19 caesar style, parmigiano reggiano

Beet green & ricotta ravioli 24/34 pickled beets, parmigiano

 

Gnocchi Primavera 18/28 fresh seasonal vegetables, parmigiano reggiano

Ratatouille 27 fried eggplant, ratatouille, roasted tomato oil

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