Lunch

OYSTERS

  • Cape May Salt
    NJ
    3.5
  • Elder point
    NJ
    3.5
  • Wellfleet
    MA
    3.5
  • Belon
    ME
    4
  • Capital
    WA
    4
  • Willapa bay
    WA
    4

 

  • Glidden Point
    ME
    4
  • Goose Point
    WA
    4
  • Pink Moon
    PEI
    4
  • Fanny Bay
    BC
    4
  • Kusshi
    BC
    4

CHILLED

Alaskan King Crab Cocktail 42 

Colossal Shrimp Cocktail 8 ea

Chilled Lobster 18

Littleneck Clams 2 ea

PLATEAUS +

The Radio City 36 For one

The Rock 76 For two to three

The Oceana 185 For four to six

The Poseidon 525 For five to eight

RAW +

Sockeye Salmon Sashimi  20 watermelon summer salad

Black Bass 21 mustard, pickled cherry tomatoes

Tuna Tartare 22 pickled mushrooms, cippolini onion, bottarga

Spicy Halibut Ceviche 20 corn  & bean salad

Seafood Salad 21 Italian summer style

Mackerel Crudo 17 smashed cucumber, mint

 

First Course

Gazpacho 19 cherry tomato salad

House Smoked Brook Trout 24 potato chive blini, sweet onion sour cream

Fried Calamari + 19 house made tartar sauce

Baby Romaine Salad + 19 caesar style, house cured anchovies

Linguini & Clams 32/42 scallions, red chilies, garlic

Mixed Greens 13 vegetables, lemon dressing

Beet green & ricotta ravioli 24/34 pickled beets, parmigiano

Second Course

“Steakhouse” Swordfish + 46

creamed nettles, hash browns, lobster béarnaise

Pan Fried Soft Shell Crabs 46 herb aioli, wax bean & crab salad, herb breadcrumbs

Scottish Salmon + 42  eggplant, heirloom tomato, & herb oil

Poached Halibut + 45 cherry tomato confit, tarbais beans, arugula

Local Trout a la Plancha 34 spinach salad, bacon, pine nuts

Roasted Chicken 38 corn, butter potatoes, scallions

Ratatouille 27 fried eggplant, ratatouille, roasted tomato oil

LUNCH CLASSICS

Smoked Salmon Salad+ 25 lyonnaise style, poached egg, mustard, frisse

Shrimp “greek” Salad 29 cherry tomatoes, compressed cucumber, feta

Tuna Nicoise Salad 28 preserved tuna, white bean crostini, arugula

Wild Alaskan Coho Salmon Burger+ 21 pickled red onion, horseradish, rock center kettle chips

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

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

Fish and Chips+ 21

Lobster Roll+ 23

Filet Mignon Cobb Salad +35

Lobster Cobb Salad+ 35

Whole Fish

Whole Grilled local porgy 38

side of herb-caper oil

Dover Sole A La Meunière 1lb 60

 

SAUCES

Herb Caper Oil

Hollandaise +

 

MAINE LOBSTER

Live Hard Shell Cold Water Lobster

Broiled or Steamed 35/lb

1 ¼ lb, 3, and 5 lb available

SIDES

Lobster Fried Rice 18

Wax beans 12 garlic, tomato

Zucchini 12 green tomato, lemon thyme

French Fries 9

Housemade Potato Gnocchi 11 parmesan

Creamed Spinach 9 roasted garlic, lemon

VEGETARIAN

Mixed Greens 13 vegetables, lemon dressing

Gazpacho 19 cherry tomato salad

Beet green & ricotta ravioli 24/34 pickled beets, parmigiano

Baby Romaine Salad 19 caesar style, parmigiano reggiano

Gnocchi Primavera 18/28 fresh seasonal vegetables, parmigiano reggiano

Ratatouille 27 fried eggplant, ratatouille, roasted tomato oil

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 Romain Salad caesar style, anchovies Swordfish Ceviche+ lemon drop pepper, citrus

MAIN COURSES

Market Fish broccoli rabe, fingerling potatoes Cod Milanese fennel, red onions, arugula salad Grilled Calamari aleppo pepper, lemon juice

DESSERTS

Sorbet vanilla shortbread square Tropical Parfait tres leches cake, pineapple granita, amaretto 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