Lunch

OYSTERS

Fisher Island
NY
4
Widow's Hole
NY
4
East Beach Blonde
RI
4
Mayflower Point
MA
4
Glidden Point
ME
4

Nonesuch
ME
4
Pink Moon
PEI
4
Hammersley
WA
4.5
Shibumi
WA
4.5
Kusshi
BC
4.5

CHILLED

Alaskan King Crab Cocktail 55

1/2 lb.

Wild Colossal Shrimp Cocktail 8.5 ea

Chilled Maine Lobster 22

Littleneck Clams 2 ea

Jumbo Florida Stone Crab Claws 18 ea (only 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

The Poseidon 575 For five to eight

APPETIZERS

Halibut Ceviche + 23 granada pepper, kuri squash

Tuna Tartare + 22 pickled mushrooms, cippolini onion, bottarga

Yellowtail + 25 uni, horseradish

Sea Scallop Ceviche + 24 aji dulce, spicy cole slaw

Chef’s Raw Tasting 3 for 30 4 for 40

Shrimp Bisque 22 rice crisp, fall vegetables

Fried Calamari + 19 house made tartar sauce

Mixed Greens 16 vegetables, lemon dressing

Baby Romaine Salad + 19 caesar style, house cured anchovies

Kuri Squash Gnocchi 23/33 mushroom pumpkin seed, sage

ENTREES

Atlantic Cod ‘Chowder’ + 42 smoked bacon, chowder vegetables

Seared Halibut + 49 crushed sunchoke, wild mushrooms, spinach

Grilled Mahi Mahi + 46 confit purple potato, broccoli rabe, pickled cherry bomb oil

Seared Scallops + 45 fresh bacon, hominy, refried beans, blue corn crisps

Scottish Salmon + 44 baby fennel, polenta, gremolata

Catskill, NY Chicken 38 crushed blue potato, sunchokes, rosemary

Cauliflower ‘Steak’ 29 cauliflower creamed spinach, red onion agrodolce, brown butter

LUNCH CLASSICS

Smoked Salmon Salad+ 28 lyonnaise style, poached egg, mustard, frisse

Shrimp Salad 29 roasted carrots, yogurt, pistachio

Tuna Nicoise Salad 28 preserved tuna, whitebean crostini, arugula

Alaskan Coho Salmon Burger+ 24 pickled red onion, horseradish, rock center kettle chips, or sub to french fries for additional cost

Grass Fed Burger+ 23 aged cheddar, bacon, Oceana fries

Lamb Burger+ 23 feta, oregano aioli, pickled vegetables

Mushroom Burger Sliders+ 19 gruyere, crispy shallots, pickled mushroom aioli

Filet Mignon Cobb Salad +35 bacon, blue cheese, tomato, egg, sliced mushroom, croutons, red wine mustard vinaigrette

Lobster Cobb Salad+ 42 bacon, blue cheese, tomato, egg, sliced mushroom, croutons, red wine mustard vinaigrette

Lobster Roll+ 28 house-made kettle chips

Fish and Chips+ 21

MAINE LOBSTER

Broiled or Steamed

1 1/4lb $45

3lb $120

5lb $195

SIMPLY PREPARED

Dover Sole a la Meunière 1lb 70

Whole Grilled Local Porgy 38

side of herb-caper oil

Seared Yellowfin Tuna + 34

C.A.B. Hanger Steak + 8oz/32

Dry Aged Ribeye + 55

SIDES

Gulf Shrimp Fried Rice 20

Creamed Spinach 14

roasted garlic, lemon

French Fries 10

Wax Beans 14

garlic, tomato

‘Creamed’ Corn 14

scallion, fresno chili

VEGETARIAN

Mixed Greens 16 vegetables, lemon dressing

Baby Romaine Salad 19 caesar style, parmigiano reggiano

Yellow Tomato Gazpacho 19 cherry tomato salad

Kuri Squash Gnocchi 23/33 mushrooms, pumpkin seed, sage

Cauliflower ‘Steak’ 29 cauliflower creamed spinach, red onion agrodolce, brown butter

Mushroom Burger Sliders 19 gruyere, crispy shallots, pickled mushroom aioli

Wild Mushrooms 25 mushroom, crushed sunchokes, spinach

Assortment of Housemade Sorbets 3/scoop

Fresh Seasonal Fruit Plate

THREE COURSE LUNCH

$35 per person

“Late Lunch” Special, $28 per person after 2pm

APPETIZERS

Mixed Greens lemon dressing

Baby Romaine Salad caesar style, anchovies

Swordfish Ceviche + orange, red onion, cilantro, jalapeno

MAIN COURSES

Market Fish broccoli rabe

Local Trout spinach salad, bacon, pine nuts

Grilled Calamari aleppo pepper, lemon juice

DESSERTS

Sorbet vanilla shortbread square

Tropical Parfait

coconut custard soaked matcha cake, passion fruit curd, lychee sorbet, white chocolate espuma

Cookie Plate assortment of cookies

+ 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