Lunch

OYSTERS

  • Cape May Salt
    NJ
    3.5
  • Elder Point
    NJ
    3.5
  • Peeko
    NY
    3.5
  • Standish Shore
    MA
    3.5
  • Glidden Point
    ME
    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
  • Moondancers
    ME
    3.5
  • Wellfleet
    MA
    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 

Wild Colossal Shrimp Cocktail 8.5 ea

Chilled Lobster 18

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

The Poseidon 575 For five to eight

RAW +

Yellowtail 24 uni, horseradish

Tuna Tartare 22 pickled mushrooms, cippolini onion, bottarga

Red Snapper 23 aguachile, satsuma, jicama

Fluke Ceviche 19 granada pepper, squash, citrus

 

 

First Course

Shrimp Bisque 22 rice crisp, fall vegetables

Fried Calamari + 19 house made tartar sauce

Baby Mixed Lettuce Salad + 19 caesar style, house cured anchovies

Mixed Greens 13 vegetables, lemon dressing

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

Potato Latkes 16 apple butter, sour cream

Smoked Salmon & Potato Latkes 23 lemon creme fraiche, traditional garnishes

 

 

Second Course

Grilled Mahi Mahi + 46 potato confit, broccoli rabe, chili oil

Scottish Salmon + 44 kuri squash, baby red mustard, brown sugar glaze, hazelnuts

Seared Scallops 45 fresh bacon, hominy, refried beans, green chili

Seared Striped Bass + 45 crushed sunchoke, wild mushrooms, spinach

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

Roasted Chicken 38 brussel sprouts, poppy seeds, creme fraiche

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, white bean crostini, arugula

Wild Alaskan Coho Salmon Burger+ 21 pickled red onion, horseradish, rock center kettle chips, or sub to french fries for addition cost

Grass Fed Burger+ 21 aged cheddar, bacon, Oceana fries

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

Turkey Burger 23 smoked onions, mustard-paprika aioli

Lobster Roll+ 23

house-made kettle chips

Filet Mignon Cobb Salad +35

bacon, blue cheese, crispy shallots, tomato, egg, sliced mushroom, mustard dressing

Lobster Cobb Salad+ 35 bacon, blue cheese, crispy shallots, tomato, egg, sliced mushroom, mustard dressing

Fish and Chips+ 21

Simply Prepared

Whole Grilled Local Porgy 38

side of herb-caper oil

Dover Sole A La Meunière 1lb 65

Seared Yellowfin Tuna + 34

Niman Ranch Hanger Steak + 8oz/32

Niman Ranch Ribeye + 12oz/55

 

SAUCES

Herb Caper Oil

MAINE LOBSTER

Live Hard Shell Cold Water Lobster

Broiled or Steamed

1 1/4lb $40

3lb $110

5lb $185

SIDES

Lobster Fried Rice 20

French Fries 10

Housemade Potato Gnocchi 14 mushroom, garlic

Creamed Spinach 14 roasted garlic, lemon

Fingerling Sweet Potato 14 honey, espelette

Brussels Sprouts 14 bacon, mustard

VEGETARIAN

Mixed Greens 13 vegetables, lemon dressing

Baby Romaine 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

THREE COURSE LUNCH

$35 per person

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

APPETIZERS

Mixed Greens lemon dressing Baby Mixed Lettuce Salad caesar style, anchovies Mahi Mahi Ceviche + orange, red onion, cilantro, jalapeno

MAIN COURSES

Market Fish broccoli rabe Local Trout a la Plancha spinach salad, bacon, pine nuts Grilled Calamari aleppo pepper, lemon juice

DESSERTS

Sorbet vanilla shortbread square “Lemon Meringue Pie” Parfait

lemon curd, olive oil cake, graham cracker crumble, lemon sherbet, burnt meringue 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