Lunch

OYSTERS

  • Cape Shore
    NJ
    4
  • Oysterponds
    NY
    4
  • East Beach Blonde
    RI
    4
  • Rock Harbor
    MA
    4
  • Wellfleet
    MA
    4
  • Dutch Island
    ME
    4

 

  • Glidden Point
    ME
    4
  • Raspberry Point
    PEI
    4
  • Penn Cove
    WA
    4.5
  • Shibumi
    WA
    4.5
  • Shigoku
    WA
    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 grenada pepper, radish, citrus

Tuna Tartare + 22 pickled mushrooms, cippolini onion, bottarga

Mackerel Crudo + 19 smashed cucumber, pickled gherkins, mint

Fluke Ceviche + 21 heirloom melon gazpacho

Chef’s Raw Tasting  3 for 30    4 for 40

Yellow Tomato Gazpacho 19 cherry tomato salad

Fried Calamari + 19 house made tartar sauce

Mixed Greens 16 vegetables, lemon dressing

Baby Romaine Salad + 19 caesar style, house cured anchovies

Summer Truffle Risotto 26/36 corn, summer beans, mascarpone

ENTREES

Seared Halibut + 49 chanterelle mariniere, leeks, fava beans

‘Steakhouse’ Swordfish +  48 creamed nettles, hash browns, lobster bearnaise

Scottish Salmon + 42 cornbread ‘panzanella’, collard greens

 

Sauteed Soft Shell Crabs  48 spring peas, almonds, spinach & lemon

Catskill, NY Chicken 38 cacciatore-style, black kale, polenta

Smoked Corn Stew 29 blue corn biscuit, steamed corn pudding

LUNCH CLASSICS

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

Shrimp ‘Greek’ Salad 29 farro tabouleh, spring vegetables, feta

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

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

Chilled Cucumber and Dill Soup 19 pickled ramps, rye croutons

Summer Truffle Risotto 26/36 corn, summer beans, mascarpone

Smoked Corn Stew 29 blue corn biscuit, steamed corn pudding

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

Polenta with Seasonal Vegetables 25 asparagus, peas, 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

Cod a la Plancha zucchini

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