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).

First Courses

Ahi Tuna Tartare "A La Ting-San"               16
- cucumber, crunchy tempura
and nori emulsion*

Chilled Cucumber and Apple Soup              15
- maine crab, allepo pepper and argan oil*

Sauteed Calamari 15
-white beans, tomato, black olive
and crispy bread*

Handmade Potato Gnocchi 16
- housemade pancetta, rock shrimp, peas,
mint and shellfish emulsion*

Tataki of Prime Beef 16
- crispy rice cake, soy gelee, pickled carrot
and daikon salad*

Lightly Marinated Salmon Sashimi 17
- edamame pistou, watermelon, crispy potato
and spicy mango*

Seasonal Greens 12
- fresh herb vinaigrette

Buffalo Mozzarella Salad 13
- roasted cherry tomatoes, baby arugula,
and crispy prosciutto vinaigrette

Main Courses

Seared Salmon 19
- warm lentil salad, local braising greens
and cumin vinaigrette*

Homemade Pappardelle 20
- lamb sausage, favas, piquillo peppers, mint
and grana padana*

Herb Basted Cod 23
- corn, smoked bacon, chanterelles, thai basil,
and provencal vinaigrette*

Open Face "Fancy" Egg Salad Sandwich 20
- truffles, brioche and sweet potato gaufrettes

Steak Frites 23
- bearnaise, soubise, upland cress and pickled shallots*

Maine Lobster B.L.T. 24
-tarragon aioli and fines herb fries

Herb-Basted Organic Chicken 22
- favas, morels, fingerling potatoes and spiced jus*

"The Burger" 19
-vermont cheddar, crispy onions and
horseradish sauce