Lunch

OYSTERS

  • Cape May Salt
    NJ
    4
  • Elder Point
    NJ
    4
  • Peeko
    NY
    4
  • Standish Shore
    MA
    4
  • Glidden Point
    ME
    4
  • Hurricane Island
    NB
    4
  • Capital
    WA
    4
  • Willapa Bay
    WA
    4
  • Mirada Bay
    WA
    4

 

  • Plymouth Rock
    NY
    4
  • Oysterponds
    NY
    4
  • Moondancers
    ME
    4
  • Wellfleet
    MA
    4
  • Pink Moon
    PEI
    4
  • Kusshi
    BC
    4.5
  • Pebble Beach
    WA
    4.5
  • Olympic miyagi
    WA
    4.5
  • Kumamoto
    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

 

Arctic Char +  23 ajo blanco, cucucmbers, fresno chili

Halibut Ceviche +   23 aguachile, satsuma, jicama

Tuna Tartare +   22 pickled mushrooms, cippolini onion, bottarga

Chef’s Tasting 3 for 30

Chilled Cucumber and Dill Soup 22 salmon ceviche, pickled ramps, rye croutons

Fried Calamari + 19 house made tartar sauce

Mixed Greens 16 vegetables, lemon dressing

Baby Romaine Salad + 19 caesar style, house cured anchovies

Ricotta Ravioli 22/32 house-made ricotta, peas, basil mint pesto

ENTREES

Seared Halibut + 49 morel mariniere, leeks, fava beans

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

Cornmeal Crusted Scottish Salmon + 42 asparagus, spring onion, rosemary, polenta

 

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

Catskill, NY Roasted Chicken 38 ancient grain fried rice, smoked chicken, spring vegetables

Pea Pancakes 29 spring vegetables, mushrooms, pea puree

LUNCH CLASSICS

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

Shrimp Salad 29 farro tabouleh, spring vegetables, feta

Tuna Nicoise Salad 28 preserved tuna, chickpea carrot salad, chickpea crostini, rosemary

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 65

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

French Fries 10

Housemade Potato Gnocchi 14 fontina fonduta, peas

Creamed Spinach 14 roasted garlic, lemon

Asparagus 14 pistachios, lemon egg sauce

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

Ricota Ravioli 18/28 house-made ricotta, peas, basil mint pesto

Pea Pancakes 29 spring vegetables, mushrooms, pea puree

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 Swordfish 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 Tropical Parfait

matcha cake, passion fruit curd, lychee sorbet, coconut 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