Seahorse

Restaurant, 201 Park Ave S, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Beausoleil — Canadian East Coast, light, clean mild brininess.
• Kumamoto — Washington State, plump and sweet with a finish of melon.
• Shigoku — Washington State, moderate salinity and a light cucumber finish.
• Blue Point — New York, briny, mineral, clean finish.
• Crudo Tasting — Tuna, Hamachi, Salmon. Generously dressed with extra virgin olive oil and sea salt.
• Tuna Tartare — Cured olive and lemon.
• Ricotta Ravioli — Fior di latte, tomato butter.
• Red Shrimp Campanelle — Red shrimp, dried tomatoes, basil.
• House Burger — 8 oz Prime beef, crispy onions, spicy mayo, brioche bun
• Dressed Crudo — Bigeye Tuna, Ravigote, finger lime, avocado.
• Steak Tartare — Classic
• Campanelle — Red shrimp, dried tomatoes, basil.
• Cappelletti — Ricotta, english peas, pecorino, morels.
• Lumache — Lobster, vodka sauce, calabrian chili

Breakfast

• Avocado Toast — Heirloom radish, pickled onion, parsley, extra virgin olive oil on sourdough. Vegan
• Greek Yogurt Parfait — Local berries, raw honey, housemade granola.
• Sunrise Oatmeal — Mixed local berries, banana, raw honey.
• Niman Ranch Bacon — hash brown, marinated tomato, sourdough toast.
• Fine Herbs Omelet — Creme fraiche, choice of field greens or crispy hash brown.
• Egg White Omelet — Kale, wild mushroom, market green salad.
• Shakshuka — Spiced tomato stew, pasture raised eggs, toasted sourdough.
• Golden Baked Pancake — French butter, blueberry compote. Please allow for extra cook time.
• The New Yorker — Brioche bun, cheddar, fried or scrambled eggs, avocado, crispy onion, Niman Ranch bacon, spicy aioli.
• Smoked Salmon Tower — Bagel crisps, hard boiled eggs, capers, pickled onion, creme fraiche, lemon.
• Brioche French Toast — Seasonal berries, NY state maple syrup.

Starters

• Gem Salad — Radicchio, apple, gem lettuce, gorgonzola.
• Lobster Bisque — Chive oil.
• Tuna Nicoise Salad — Tuna confit, baby greens, haricot vert, soft boiled eggs.

Other

• Baby Lettuces — Sherry dressing, dijon and shallot. Vegan
• Roasted Cauliflower — Hazelnut romesco. Vegan
• Bread Service Vegan
• Seahorse Plateau — East and West Coast oysters, jumbo shrimp cocktail, mussel escabeche, tuna tartare.
• Jumbo Shrimp — Cocktail sauce, lemon.
• Burrata — Delicata squash, brown butter, aged balsamic.
• Pounded Tuna Carpaccio — Harissa, labneh, pine nuts, mint.
• Grilled Branzino — Salsa verde, charred trevisano.
• Norwegian Salmon — Chermoula spice, sauteed kale, fregola, preserved lemon.
• Maine Lobster Roll — Old Bay, triple cooked french fries.
• Snapper Schnitzel — Charred lemon, tartar sauce
• Pan Roasted Amish Farm Chicken — Arugula bread salad, currants, pine nuts.
• Snow Crab Claws
• Chilled Lobster
• Bigeye Tuna
• Wild Fluke
• Japanese Hamachi
• Hamachi — Som tam, cilantro.
• Brioche Toast — Tuna Tartare, Caviar, creme fraiche
• Sea Urchin — Caviar
• Maine Lobster — Old Bay aioli
• 1 oz Ossetra — Served with housemade chips.
• 2 oz Ossetra — Served with housemade chips.
• Grilled Artichokes — Mint salsa verde, stracciatella.
• Charred Octopus — Potato, garlic and smoked paprika.
• Farmstead Aged Ricotta — Sunflower honey, roasted raddichio.
• Wood Roasted Shinnecock Clams — Nduja butter, Persillade breadcrumb.
• Skull Island Prawns — Calabrian chili, charred lemon.
• Black Seabass — Barigoule, arugula, artichoke, baby carrot salad
• Dover Sole — Filleted tableside. Sauce meuniere, herbs, broccolini.
• 18oz Bone-in Dry Aged Prime NY Strip — Crispy lyonnaise, Cafe de Paris butter.
• Wagyu Skirt — Entrecote sauce, asparagus.
• Roasted Half Duck a L'Orange — Citrus braised endive.

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