Menu

Salted Seas. Seared Cuts.

APPETIZERS

Charred Bone Marrow

Roasted beef marrow bones with sea salt, parsley salad, and grilled sourdough

Oysters Three Ways

  • Raw on the half shell with mignonette

  • Wood-fired with garlic butter

  • Smoked with seaweed oil & lemon ash

Scallop Crudo

Thinly sliced scallops with citrus zest, chili oil, and pink peppercorns

Crispy Crab Beignets

King crab, scallion, and sweet corn fritters with charred lemon aioli

Shareables

Roasted Bone Marrow Potatoes

Crisp golden potatoes tossed with velvety roasted bone marrow, finished with herbs and sea salt

Charred Asparagus with Maldon Salt

Fire-grilled asparagus spears, kissed with smoke and topped with delicate Maldon flakes

Lobster Mac with Fontina & Gruyère

Rich, bubbling pasta with buttery lobster, creamy Fontina, and nutty Gruyère

Bourbon-Glazed Mushrooms

Wild mushrooms caramelized in bourbon and butter, with a hint of charred thyme

greens

Black Garlic Caesar

Baby romaine, squid ink croutons, anchovy crumb, aged parmesan, black garlic dressing

Signature Caesar

Grilled romaine, white anchovy, parmesan crisp, charred lemon, black garlic Caesar dressing, house sourdough croutons

Blood Orange & Fennel

Shaved fennel, arugula, blood orange segments, toasted pistachio, goat cheese, champagne vinaigrette

Seared Wedge 

Iceberg wedge, roasted bone marrow butter drizzle, crispy shallots, pickled red onion, smoked bleu cheese, herb dressing

Dessert

Smoked Sea Salt Crème Brûlée

Vanilla bean custard, torched sugar crust, smoked sea salt flake finish

Dark Chocolate Torte

Flourless chocolate cake, espresso ganache, brandied cherry compote

Roasted Fig Crème Brûlée

Classic custard with a caramelized sugar top, served with a sea salt shortbread

Charred Bone Marrow

Roasted beef marrow bones with sea salt, parsley salad, and grilled sourdough

land

Dry-Aged Ribeye (14 oz)

Seared to perfection with bone marrow butter and wild mushroom demi

Tomahawk for Two (32 oz)

Flame-grilled, sliced tableside. Comes with smoked salt, bone jus, and fire-roasted garlic

Charred Sirloin (10 oz)

Served with horseradish crème fraîche and truffle steak frites

Porcini-Crusted Short Ribs

Braised overnight and glazed in red wine reduction, served with celeriac mash

sea

King Crab Legs

Steamed and cracked, served with miso brown butter and lemon thyme

Seared Scallops

Over smoked corn puree with crispy pancetta and basil oil

Lobster Tagliatelle

Fresh pasta tossed in tomato cognac cream, poached lobster tail, tarragon, and chili flakes

Grilled Swordfish

Served over charred broccolini with seaweed gremolata and roasted fingerlings

Featured Cocktails

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For event inquiries, please call our special event line at (212) 555-6767. You may also E-mail us at sp***********@**********ne.com