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
Bar Menu
"The Burger" 19
- vermont cheddar, crispy onions
and horseradish sauce
Maine Crab Gyoza 16
- edamame-mint pesto and soy citrus sauce
Spicy Pork Quesadilla 14
- pineapple and aji amarillo crème fraîche
Steak Tartare 15
- pickled asparagus, brioche, quail egg
and dijon purée
Crispy Duck Egg Rolls 14
- apricot sauce
Ahi Tuna Sashimi 16
- crispy tofu, spicy mango,
avocado mousse and shiso purée
Crispy Calamari 13
- pickled jalapeños and naoc chum
Saucisson Plate 16
- preserved vegetables, homemade mustard,
and cherry tomato mostarda
Lobster Salad "BLT" Sliders 15
Daily Cheese Plate 14
- all radius cheeses are sourced by our
friends at formaggio kitchen
Cocktails
Classics, Reshaken
The Green Apple 12
- house made green apple vodka,
house made tart green apple juice
Cross-Eyed Mary 16
- double cross vodka, tomato-cucumber water,
chili oil, celery
Daniel's Signature Margarita 14
- cuervo silver, fresh lime, agave nectar, orange bitters,
st. germaine, on the rocks
Mr. Karaban's Negroni 14
- hendrick's gin, campari, cynar, punt e mes,
fresh orange slices, on the rocks
Modern Mixes 14.
Skinny Dippin'
- absolut citron, stoli peachik, peaches,
basil, lemonade, soda
Glow Worm
- cuervo silver, watermelon juice, cayenne,
spicy sugared rim
Dizzy Dumbo
- absolut mandrin, kaffir, pink peppercorn,
lillet blanc, honey, lemon, lime
Red Rover
- baker's bourbon, raspberries, mint, bitters,
brown sugar, soda
The Final Goblet
- coconut rum, red wine, mango,
banana, bubbles