Lunch

CHILLED

Cape May Salt NJ 4

Atlantique Sweets NY 4

Oysterpond NY 4

Silver Fox NY 4

East Beach Blonde RI 4

Wellfleet ME 4

Pink Moon PEI 4

Shibumu WA 4.5

Littleneck Clams  2 Ea

 

 

APPETIZERS

Salmon Tartare Toast + 18  pickled cherry bomb oil, anchovy tonnato, sourdough

Tuna Tartare + 22  pickled mushrooms, cipollini onion, bottarga

Yellowtail Crudo + 23  green tomato, caper aioli

Striped Bass Crudo + 25  summer truffle, potato, pickled sunchoke, puffed barley

Crab Cakes 26  mango salsa, old bay aioli, arugula

Mixed Greens 16  vegetables, lemon dressing

Caesar Salad + 19  house-made dressing, house-cured anchovies

Honeydew Gazpacho 20  poached shrimp, cantaloupe, avocado

LUNCH CLASSICS

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

Shrimp Salad  29 arugula, roasted corn, shaved fennel, pecorino, pistachio

Smoked Soft Shell “BLT” 24 rye bread, old bay aioli

Alaskan Coho Salmon Burger + 24 pickled red onion, horseradish

Oceana Burger + 23  aged cheddar, bacon, fries

Cobb Salad derby style     

Maine Lobster 42
Hanger Steak + 30
Yellowfin Tuna + 38

Fish and Chips 23

Lobster Roll  28  

PASTA

Smoked Soft Shell Crab Orecchiette 32/42 corn pasta, corn, chilis, cilantro

Lobster Scampi   34/44  lobster roe linguine, tarragon oil

MAIN COURSE

Scottish Salmon + 39 romesco, roasted red pepper panzanella

Pan Roasted Monkfish +33 grilled escarole, manila clams, caviar beurre blanc

Seared Halibut + 42  israeli couscous, english pea, lemon

Grilled Branzino + 37  salsa verde, zucchini and radish salad

Catskill, NY Chicken 31  gnocchi, bacon, fava bean, pickled mushrooms, spinach puree

Hanger Steak +49  potato pureé, balsamic onions, blue cheese butter

Buckwheat Crepes 28 pea velouté, mint ricotta, sugar snap pea, almonds

SIDES

Lobster Baked Potato 22  lobster cream sauce, chives, bacon

Zucchini 14  pistachio puree, herbs

French Fries 10 

Romano Beans 14 spicy cherry tomato sauce, basil breadcrumbs

THREE COURSE LUNCH

  1. $35 per person

First Course: Baby Romaine Salad

caesar style, house-cured anchovies

Second Course:  Market Fish

zucchini, confit potato

Dessert Course: Lemon Meringue “Pie” Parfait

 

 

+ 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