Dinner

OYSTERS

  • Cape May Salt
    NJ
    3.5
  • Peeko
    NY
    3.5
  • Glidden Point
    ME
    3.5
  • Elder point
    NJ
    3.5
  • Standish shore
    MA
    3.5
  • Hurricane island
    NB
    3.5
  • Capital
    WA
    4
  • Willapa bay
    WA
    4
  • Mirada Bay
    WA
    4

 

  • Plymouth Rock
    NY
    3.5
  • Oysterponds
    NY
    3.5
  • Wellfleet
    MA
    3.5
  • Moondancers
    ME
    3.5
  • Pink Moon
    PEI
    4
  • Kusshi
    BC
    4
  • Pebble Beach
    WA
    4
  • Olympic miyagi
    WA
    4
  • Kumamoto
    WA
    4.5

CHILLED

Alaskan King Crab Cocktail 42

6 oz

Wild Colossal Shrimp Cocktail 8.5 ea

Chilled Lobster 18

half of a 1 lb lobster

Littleneck Clams + 2 ea

Jumbo florida stone crab claws 1lb. 55 (only when in season)

 

PLATEAUS +

The Radio City 36

For one

The Rock 76

For two to three

The Triton 125

For three to four

The Oceana 210

For four to six

Poseidon 575

For five to eight

RAW +

Fluke Ceviche 19

granada pepper, squash, citrus

Tuna Tartare 22

pickled mushrooms, cippolini onion, bottarga

Yellowtail 24

uni, horseradish

Wild Striped Bass 23

aguachile, satsuma, jicama

Peconic Bay Scallop in the Shell 25

pickled mustard, shallots

Chef’s Tasting 

3 for 30   4 for 35

FIRST COURSE

Uni Toast 18

garlic rubbed brioche

Caviar Toast 50

american caviar & creme fraiche butter

Shrimp Bisque 22

shrimp toast, fall vegetables

Baked Oysters 20

bacon, garlic, oregano

House Smoked Brook Trout 24

celery root blini, green apple

Crab Cakes 24

spicy cole slaw, green goddess

Fried Calamari+ 19

tartar sauce

Mixed Greens 13

vegetables, lemon dressing

Baby Mixed Lettuce Salad+ 19 

caesar style, house-cured anchovies

Foie Gras & Lobster 33

balsamic onions, mustard, tarragon

Potato Latkes 16

apple butter, sour cream

Smoked Salmon & Potato Latkes 25

lemon creme fraiche, traditional garnishes

 

PASTA & VEGETABLES

Lobster Bolognese 30/40

spaghetti, light herbs, shallot garlic tomato broth

Squash Pierogi 23/33

walnuts, apple balsamic, sheep’s milk cheese

Honey Nut Squash 27 

sweet potato hash, mushroom puree, currants, brown butter

Italian White Truffles     3 grams/45, 6 grams/90

with gnocchi, risotto, or egg fettuccine

SECOND COURSE

Atlantic Cod + 43

lyonnaise potatoes, mustard

Seared Scallops +45

fresh bacon, hominy, refried beans, green chili

Grilled Mahi Mahi  + 46

potato confit, broccoli rabe, chili oil

Scottish Salmon + 44

kuri squash, baby red mustard, brown sugar glaze, hazelnuts

Wild Striped Bass + 45

crushed sunchoke, wild mushrooms, spinach

Roasted Chicken 38

brussels sprouts, poppy seeds, creme fraiche

Beer Braised Short Ribs 44

chard, mustard, savory bread pudding

Niman Ranch Rib Eye + 65

sourdough onion rings, garlic chard, bone marrow

Niman Ranch Hanger Steak ‘Frites’ + 35

WHOLE FISH

Whole Grilled Porgy 44

herb caper oil

Dover Sole a la meunière 1lb 65

Peconic Bay Scallops 45

spicy garlic oil

 

SAUCES

Herb-Caper Oil

LIVE MAINE LOBSTER

Broiled or Steamed

1 1/4lb $40

3lb $110

5lb $185

FOR TWO

Select quantity per chef’s discretion.

Tuna wellington + 45 per person

foie gras, duxelles

 

 

Tableside Surf & Turf Dinner + 125 per person

Baby mixed lettuce salad

caesar style, house-cured anchovies

1.5 lb Dry-aged bone-in NY strip & 2 lb lobster

potato cake, creamed spinach

Bananas Foster

vanilla gelato

SIDES

Lobster Fried Rice 20

Creamed Spinach 14

roasted garlic, lemon

Fingerling sweet potato 14

honey, espelette

House Made Potato Gnocchi 14

mushroom, garlic

Brussels Sprouts 14

bacon, mustard

French Fries 10

VEGETARIAN

Mixed Greens 13 vegetables, lemon dressing

Baby Mixed Lettuce Salad 19 caesar style, parmigiano reggiano

Squash Pierogi 23/33 walnuts, apple balsamic, sheep’s milk cheese

Gnocchi Primavera 18/28 fresh seasonal vegetables, parmigiano reggiano

 

Honey Nut Squash 27 sweet potato hash, mushroom puree, currants, brown butter

Wild Mushrooms 25 mushrooms, crushed sunchoke, spinach

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