Seagrape

RAW SELECTIONS
Half Dozen / Dozen Oysters
East Coast Oysters 20/39
West Coast Oysters 23/45
1/2 Chilled Maine Lobster 26
sauce louis, cocktail sauce
Prawn Cocktail 7ea
cocktail sauce, citrus
mignonette, cocktail sauce
Spicy Tuna & Hamachi Tartare 22
Local Fish Ceviche 15
sesame seeds, scallion salad,
rice & prawn crackers
calabrian chili oil, sour orange
NOSH
Warm Gougères 10
jamon serrano, truffle fondue, sherry glaze
Uni Toast 15
lardo, avocado, toasted brioche
Hudson Valley Foie Gras Torchon 25
yuzu marmalade, hazelnuts,
watercress, housemade brioche
Stuffed Squash Blossom 9
shrimp mousseline, corn grits, corn emulsion,
aleppo peppers, seafood nage
STARTERS
Organic Lacinato Kale Salad 14
pomegranates, toasted walnuts,
asian pears, pickled raisin dressing
Coriander Roasted Beets 18
avocado hummus, fried chickpea, sumac yogurt
Wild Cress and Tarragon 14
cherries, melting shallots, tarragon, feta
Maine Lobster Ravioli 21
red curry lobster emulsion, fried ginger,
puffed lobster coral
Spanish Octopus a la Plancha 18
potato foam, squid ink crackers, orange-gochujang sauce
Swank Farms Heirloom Tomato Composition 17
truffle burrata, Nobel P.X. Barrel-Aged Vinegar, olio verde
Roasted Porchetta 17
caramelized apple, heirloom bean salad,
honey mustard jus
a 20% service charge is added to all checks
There is a risk associated with consuming raw oysters, meats, poultry, fish, seafood and eggs. If you have chronic illness of the liver, stomach or blood, or have immune
disorders, you are at greater risk of serious illness from raw oysters and under cooked foods, and should eat foods fully cooked. If unsure of your risk, consult a physician.
PLATS DE RESISTANCE
Housemade Garganelli 21
long-stewed tomatoes, parmesan, stracciatella, basil
Blue Hubbard Squash Agnolotti 23
chestnut-celery broth, shaved chestnuts, truffle essence
Warm Forest Mushrooms & Parisian Gnocchi 25
foraged mushrooms, wilted greens, 64° egg, crispy sage
Rigatoni Vongole 24
kale, assorted clams, chili, lemon, parsley, white wine
Florida Snapper 27
“paella” rice cake, sugar snaps, shrimp chorizo, sofrito broth
Pan-Seared Arctic Char 32
celery root purée, potato gnocchi, lemon butter, smoked trout roe
Whole Crispy Snapper 36
coconut rice, Thai-style slaw, nam phrik, served head-removed
Cassoulet of Poulet Rouge 32
sous-vide breast, chicken skin chicharrone, winter mushrooms,
braised baby root vegetables, red wine-chicken jus
Elysian Fields Lamb Chops 39
crispy sweetbreads, lemon confiture,
chermoula yogurt, braised lamb fregola
Braised Short-Rib 39
cornbread foam, brussels sprouts,
pickled pearl onions, red wine jus
“STEAKHOUSE”
10oz. Skirt Steak 36
Jackman Ranch Florida Wagyu
8oz. Filet Mignon 52
Jackman Ranch Florida Wagyu
16oz. Bone-In NY Steak 43
28oz. Bone-In Rib-Eye 78
28 day dry-aged prime
28 day dry-aged prime
SIDES 9
Pan-Dripped Potatoes
horseradish crème frâiche
Duck Fat Fries
Brussels Sprouts
apple, honey fish sauce
Braised Greens
rosemary
lardons, fried garlic crumbs
Brown Butter Pomme Purée
Traditional Ratatouille
Shishito Peppers
shaved bonito, togarashi
a 20% service charge is added to all checks
There is a risk associated with consuming raw oysters, meats, poultry, fish, seafood and eggs. If you have chronic illness of the liver, stomach or blood, or have immune
disorders, you are at greater risk of serious illness from raw oysters and under cooked foods, and should eat foods fully cooked. If unsure of your risk, consult a physician.
WINES BY THE GLASS
Sparkling
Rosé
Delamotte, Le Mesnil sur Oger, Champagne 21/96
Perrier Jouët, “Grand Brut”, Champagne 24/120
Ruinart Rosé, Reims, Champagne 32/160
Scharffenberger Rosé, Mendocino 13/65
Jardin en Fleurs, Vouvray 12/60
Grenache, Chateau d’Aqueria, Tavel 14/56
White
Red
Chard., Stags’ Leap Winery, Napa Valley 14/56
Chard., Louis Michel “Montmains”, 1er Cru, Chablis 24/96
Picpoul de Pinet, Gerard Bertrand, France 9/36
Pinot Gris, Elk Cove, Willamette 14/56
Sauv. Blanc, Fournier, Sancerre 17/68
Roero Arneis, Negro “Serra Lupini”, Piemonte 13/52
Grenache, Dauvergne Ranvier, Rhône 9/36
Pinot Noir, Girardin “St. Vincent”, Bourgogne 16/64
Pinot Noir, Copain “Tous Ensemble”, Sonoma 19/76
Cab. Blend, Three Saints “67” Happy Canyon 16/64
Nebbiolo d’Alba, Bruno Giacosa, Piemonte 25/100
Bordeaux, Ch. Lassègue, Grand Cru, Saint-Émilion 23/92
Rhône Blend, Patelin de Tablas, Paso Robles 14/56
COCKTAILS
Raspberry 75 15
Belvedere Vodka, raspberries,
lemon juice, prosecco
Jungle Bear 14
Brugal Añejo, Aperol, lime juice,
mango purée
Pampelonne 14
Aylesbury Duck Vodka, St. Germain, lemon juice,
grapefruit juice, basil, sparkling vouvray
Guava Cobbler 15
Facundo Bacardi Neo, Pierre Ferrand Dry Orange Curaçao,
guava purée, lime juice, Angostura Bitters
Breakfast Martini 13
Beefeater Gin, Cointreau, lemon juice,
orange marmalade
Frozen Margarita Picosa 15
Avion Silver, Canton Ginger Liqueur, agave syrup,
lime juice, cayenne pepper
Bardot 15
Plymouth Gin, St. Germain, manzanilla sherry,
grapefruit bitters
Rum-Chocolate Old Fashioned 15
Ron Zacapa 23yr, chocolate bitters, vanilla syrup,
orange peel, chocolate shavings
Cucumber Gimlet 16
Elyx Vodka, lime juice, cucumber,
mint, black pepper
Seagrape Bellinis 15
prosecco with choice of:
classic peach, guava or passion fruit
BEERS
Domestic Bottles
Draft
Imported Bottles
Brooklyn Brewing Brown Ale - NY 8
Goose Island “Matilda” - IL 11
Samuel Adams Lager - MA 7
Swamp Ape IPA - FL 8
Brooklyn Brewing Pilsner - NY 8
Duvel Belgian Pale Ale - BEL 11
Funky Buddah Floridian Hefeweizen - FL 7
Grumpy Monk Belgian Pale Ale - MA 7
Wynwood Brewery “Pop’s Porter” - Miami 6
Amstel Light - NLD 8
Corona - MEX 8
Heineken - NLD 8
Pilsner Urquell - CZE 8
Rekorderlig Pear Cider - SWE 8
a 20% service charge is added to all checks
There is a risk associated with consuming raw oysters, meats, poultry, fish, seafood and eggs. If you have chronic illness of the liver, stomach or blood, or have immune
disorders, you are at greater risk of serious illness from raw oysters and under cooked foods, and should eat foods fully cooked. If unsure of your risk, consult a physician.