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 Maine 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

APPETIZERS

 

Yellowtail +  24 uni, horseradish

Halibut Ceviche +   23 aguachile, satsuma, jicama

Tuna Tartare +   22 pickled mushrooms, cippolini onion, bottarga

Chef’s Tasting 3 for 30

Oyster & Clam Chowder 22 root vegetables & oyster crackers

Fried Calamari + 19 house made tartar sauce

Mixed Greens 13 vegetables, lemon dressing

Baby Romaine Salad + 19 caesar style, house cured anchovies

Ricotta Ravioli Cacio e Pepe Style 22/32 house-made ricotta, black pepper, pecorino

ENTREES

Scottish Salmon + 44 citrus-chicories salad, fennel, polenta ‘croutons’

Seared Scallops 45 celery root, cider, apple brown butter

Grilled Cobia + 46 white bean confit, anchovies, prosecco

Seared Halibut + 45 crushed sunchoke, wild mushrooms, spinach

Catskill, NY Roasted Chicken 38 coq-au-vin style, egg pasta, seasonal vegetables

Cauliflower ‘Steak’ 27 cauliflower creamed spinach, red onion agrodolce, brown butter

LUNCH CLASSICS

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

Shrimp Winter ‘Greek’ Salad 29 cabbage salad, candy cane beets, feta

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

Wild 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

Turkey Burger 23 smoked onions, mustard-paprika aioli

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+ 35 bacon, blue cheese, tomato, egg, sliced mushroom, croutons, red wine mustard vinaigrette

Lobster Roll+ 23

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 65

Whole Grilled Local Porgy 38

side of herb-caper oil

Seared Yellowfin Tuna + 34

Niman Ranch Hanger Steak + 8oz/32

Niman Ranch Ribeye + 55

 

SIDES

Maine Lobster Fried Rice 20

French Fries 10

Housemade Potato Gnocchi 14 mushroom, garlic

Creamed Spinach 14 roasted garlic, lemon

Brussels Sprouts 14 bacon, mustard

VEGETARIAN

Mixed Greens 13 vegetables, lemon dressing

Baby Romaine Salad 19 caesar style, parmigiano reggiano

Gnocchi Primavera 18/28 fresh seasonal vegetables, parmigiano reggiano

Cauliflower ‘Steak’ 27 cauliflower creamed spinach, red onion agrodolce, 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 Romaine 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