Dinner
CHILLED
Crystal Cove NJ 4
Naked Cowboy NY 4
Peeko NY 4
East Beach Blonde RI 4
Wellfleet MA 4
Pink Moon PEI 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
Scottish Salmon Crudo + 24
persian cucumber, arugula, lemon caper vinaigrette
Branzino Crudo + 24
lemon, ginger, pickled grapes
Yellowtail Crudo + 26
white soy miso vinaigrette, sriracha, yuzu, poppy seeds
Halibut Ceviche + 25
burnt cucumber, green strawberry, jalapeno
Oysters Rockefeller 22
pernod, parmesan, panko
Lump Crab Cake 31
celery root remoulade, mustard, frisée
Seared Octopus 29
pine nut, harissa, chickpeas
Burrata 28
confit cherry tomatoes, garlic anchovy vinaigrette, sourdough 29
Roasted Beet Salad 26
yogurt, pickled apples, hazelnut, blackberry
Mixed Greens 18
vegetables, lemon dressing
Caesar Salad + 20
house-made dressing, house-cured anchovies
Strawberry Gazpacho 23
shrimp, cucumber, avocado
PASTA
Spring Risotto Primavera 31
mascarpone, leeks, sweet peas, zucchini
Lobster Scampi 45
lobster roe linguine, tarragon oil
Sheep Milk Ravioli 32
spicy tomato sugo, garlic breadcrumb
LI Sweet Corn Ravioli 35
chanterelle mushroom, chives, parmesan
MAIN COURSE
Seared Cod + 46
corn veloute, braised leek, black garlic
Scottish Salmon + 45
clam ragout, chorizo, gulf shrimp
Seared Sea Scallops + 46
polenta, red dandelion, trout roe, creme fraiche
Tempura Soft Shell Crab +45
green tomato gribiche, snow pea salad
Seared Halibut +48
romesco, zucchini salad, squash blossom
Grilled Swordfish + 46
chickpea, mussel escabeche, tomato chili vinaigrette
Grilled Branzino + 42
red pepper espuma, cherry tomato & cucumber salad
Dover Sole a la Meunière + 90
garlic potatoes & creamed spinach
Seared Chicken 39
gnudi, english peas, spring onion, basil, chicken jus
Filet Mignon + 68
mushroom, fondant potatoes, au poivre jus
Salt-Baked Celery Root 29
root puree, rapini, mushroom, vegetable jus
SIDES
Creamed Corn 18 pickled fresno, queso fresco
Creamed Spinach 15 crème fraiche, roasted garlic, lemon
Grilled Baby Zucchini 16 red wine vinaigrette, mint, parsley, sunflower seeds
French Fries 12
Crispy Potato Lyonnaise 18 German butterball potato, duck fat, caramelized onion
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.
