Menus
Radius offers a modern American menu, a lighter style of cuisine marked by an emphasis on seasonal ingredients, classical technique, and the use of flavored oils, emulsions, juices and reductions. Our menus change with the seasons, the market and the chef's whim.
Explore the links below to see our lunch and dinner menus and our changing prix fixe menu (changes weekly).
- Select a menu:
- Lunch-
- Dinner-
- Desserts-
- Tasting Menu-
- Prix Fixe-
- Lounge
First Courses
Ahi Tuna Tartare "A La Ting-San" 18
- cucumber, crunchy tempura and nori emulsion*
Crispy Pork Belly 17
- cabbage and daikon slaw, dulce de leche,
spicy mango puree and peanuts
Sauteed Calamari 17
- white beans, tomato, black olive and crispy bread
Chilled Cucumber and Apple Soup 19
- maine crab, allepo pepper and argan oil
Foie Gras <<A la Radius>> 25
- presentation changes nightly
Japanese Octopus 18
- sweet yellow peppers, bean sprouts
and spicy citrus jus
Chilled Maine Lobster 19
- hearts of palm, curry vinaigrette and
citrus saffron
Handmade Potato Gnocchi 18
- housemade pancetta, rock shrimp, peas
mint and shellfish emulsion
Seasonal Greens 13
-fresh herb vinaigrette
Main Courses
Slow Roasted Scottish Salmon 36
- lop chung, shrimp, bok choy, dashi broth
and shiitake mushrooms
Duo of Pekin Duck 38
- braised duck ravioli, english peas, seville orange
and green garlic puree*
Potato Crusted Cod 36
- shaved asparagus, haricots verts and corn salad,
chorizo and truffled corn consomme*
Slow Roasted Rib Eye 46
- robuchon potatoes, haricots verts,
pearl onions and red wine sauce *
Mediterranean Sea Bass 37
- potato mille feuille, fennel, tomato confit
and caviar sauce*
Herb Basted Organic Chicken 34
- favas, chanterelles, gruyere "tots" and spiced jus
Seared Scallops 35
- asparagus, pancetta, white bean and truffle purée*
Loin of Lamb 42
- sweet and sour golden raisins, tiny tomatoes,
creamy polenta and spicy chicory*
Vegetables 5 Ways 32
- our changing plate of fresh and originally
prepared vegetables