Dinner Menu
fruits de mer
Oysters
kumamoto, pearl point, beausoliel, bluepoint. Half Dozen 20 Dozen 36
Littleneck Clams
mignonette, cocktail sauces Half Dozen 12
Ecuadorian Shrimp
cocktail sauce 18
Alaskan King Crab Legs
remoulade sauce Half lb 29
Chesapeake Lump Crab
dijonnaise and cocktail sauce 18
Petite Plateau
shrimp, oysters, king crab, littleneck clams 32
The Grand Plateau
(for 4) shrimp, oysters, king crab, littleneck clams, lobster 115
fresh starts
Carpaccio of Salmon Belly
celery, fresh horseradish, yuzu gelee14
Portuguese Octopus
potato puree, house preserved lemons, olive oil 18
Salad of Young Kale and Red Romaine
cauliflower, picked hon shimeiji, pecorino 12
Day Boat Scallops
haricots verts, cilantro yogurt 17
Yellowfin Tuna Crudo
haas avocado, pickled rhubarb, jalapeño vinaigrette18
Soft Shell Crab
persian cucumber, spicy avocado puree22
Fennel Soup
ama ebi shrimp, poached mussels14
fins and scales
Crispy Skin Mediterranean Branzino
sunchokes, fennel, saffron 33
Day Boat Halibut
fiddlehead ferns, artichoke barigoule40
New Zealand King Salmon
baby turnips, watermelon radish, cabbage puree 35
Seared Escolar
parsnip, blood orange, pistachio 34
Belgian Dover Sole
fried capers, brown butter, meyer lemon 50
Whole Fish
Crispy Red Snapper
“cantonese” style 37 per person
Maine Black Sea Bass
sugar snap peas, lemon beurre blanc 36 per person
Loup de Mer
yellow beets, citrus sabayon32 per person
shellfish & crustaceans
Slow Poached Gulf Shrimp
fresh chickpeas, chervil emulsion28
Nova Scotia Hard Shell Lobster
flavors of spring onion, pak choy56
from the land
Grilled Black Angus Strip Loin
pommes lyonnaise, rosemary 44
Roasted Eberly’s Farm Poussin
green asparagus, pickled mustard jus 29
union square market vegetables
Paffenroth Farms Baby Carrot
carrot and olive oil vinaigrette 9
English Spinach
garlic, fresh nutmeg11
Crispy Glazed Brussels Sprouts
sage, pancetta 10
Caramelized Cauliflower
semi-dried tomato pesto, basil 10
Wild Mushrooms
applewood smoked bacon, crème fraîche14
Grilled Asparagus
prosciutto, sorrel cream10
Jasmine Rice
kaffir lime leaf scent 8
Pommes Puree
plugra brown butter 10
Peanut Potatoes
garlic and bacon10
A few words about our fish…
Our fish are sourced from all over the world. We select and hand-cut our fish daily. Only the absolute freshest, exceptional quality fish are selected. Most of our fish are line caught, our scallops are harvested by divers and the lobsters are flown in from Maine. All seafood availability is subject to seasonal weather and fishing conditions.
Executive Chef Amy Eubanks
