Menus

Daily Menu

  • Starters

    • Blistered Shishito Peppers

      11
      olive oil, lemon, sea salt
    • Baked Onion Soup

      12
      toast, Gruyère, crispy Parmesan
    • Seasonal Grilled Cauliflower

      14
      tahini caper lemon relish, Pecorino; pomegranate seeds
    • Avocado Toast

      14
      tomato, feta, onion, basil, olive oil
    • Floating Island Garlic Bread

      15
      Asiago, creamy Gorgonzola, truffle shavings
    • Seasonal Dips Trio

      14
      beet, pumpkin, sweet potato humus; veggie chips
    • Cheese Plate

      18
      seasonal cheeses, dried fruit, marinated olives
    • Pot of Mussels*

      18
      shallots, butter, garlic, white wine, cilantro; herbed focaccia
    • King Crab Cake

      18
      pickled onion, green apple & radish salad; spicy lemon aioli, IK tartar sauce
    • Di Parma Plate

      22
      paper thin prosciutto di Parma, fig compote, marinated olives; grilled focaccia
  • Salads

    • Industry Signature Salad

      13
      dill, parsley, tomato, fennel, carrot, watermelon radish, basil jalapeño vinaigrette
    • “Knife & Fork” Caesar

      14
      romaine heart, cherry tomato, black olive, shaved Parmesan
    • Kale Quinoa

      14
      pumpkin, orange, dried cranberry, radish, toasted almonds, apple cider vinaigrette
    • Goat Cheese Salad

      15
      endive, lentils, grapes, sweet potatoes, cranberry dressing
    • Squash Pot

      15
      spaghetti squash, winter mushroom ragù, maple ricotta, crispy spicy chickpeas
    • Chargrilled Octopus

      16
      chorizo, baby potatoes, garlic fresh tomato, olive oil, oregano
    • Burrata

      16
      beet root carpaccio, apple sticks, toasted almonds, basil, saffron aioli
    • Grilled Calamari

      17
      sweet chili chickpeas, tomatoes, fennel pepper slaw, balsamic Glaze
  • Wood Fired Oven

    • Grilled Lemon Chicken*

      22
      free range half chicken; herb salad, potato curls
    • Grilled Hanger Steak*

      26
      garlic butter sauce, potato curls
    • Braised Lamb Shank*

      26
      green peas, asparagus, saffron risotto, port wine sauce
    • Grilled Miso Marinated Salmon*

      27
      tomato-ginger-jalapeño-pineapple salsa; seaweed salad, potato curls
    • Mediterranean Orata

      29
      lemon, capers; lentil pumpkin salad, chili honey vinaigrette
    • Long Bone Steak*

      61
      3lb foot long bone-in ribeye, truffle port wine sauce & garlic herb butter; garlic potato curls
  • Wood Fired Pizza

    • Bianca

      15
      fresh mozzarella, aged Pecorino, ricotta, garlic olive oil
    • Margherita

      16
      crushed tomato, fresh mozzarella, basil
    • Hot Apricot

      16
      mozzarella, prosciutto, chives, honey Sriracha
    • Soppressata Picante

      18
      crushed tomato, shaved aged Pecorino, garlic
    • Bacon Sweet Potato

      20
      cheddar, rosemary, chipotle aioli, chives
    • Herbed Goat Cheese

      21
      goat cheese, baby arugula, wild mushroom, truffle oil
    • Burrata al Tartufi

      22
      Gruyère, baby arugula, toasted almonds, truffle shavings; Himalaya sea salt
  • SIGNATURE PIZZA

    • Diablo Pizza

      18
      spicy cheese tortilla crust, chorizo ragu, American cheese, avocado aioli, jalapeño
    • Pop Candy Land

      20
      rainbow crust, cream cheese frosting, pop rocks, cotton candy
    • Flaming Bomba

      18
      sweet ricotta, chocolate chips, pistachios, lemon meringue; lighted caramel dome
    • Alligator Pizza

      20
      crushed tomato, white cheddar, popcorn alligator, lemon aioli, chives
    • Smoked Salmon*

      22
      Nova Scotia, crème fraiche, red onion, fresh dill, crispy capers
    • Thanksgiving Pizza

      27
      cranberry sauce, pulled turkey, stuffing, mozzarella, shaved pecorino, walnuts
    • Guinness World Record 24K*

      2,000 (order 48 hours in advance)
      Add 1 ½ oz. Almas Caviar 700
      Stilton, foie gras, platinum Ossetra caviar, truffle, 24K gold leaves
  • Pasta

    • Cavatelli Verde

      18
      arugula, wild mushrooms, asparagus, peas, fresh ricotta
    • Lasagna ‘San Gennaro’*

      20
      roasted eggplant, peppers, sausage; arugula salad
    • Pumpkin Tagliatelle

      22
      toasted pecans, black truffle shavings, cream sauce
    • Lobster Fumet*

      28
      mussels, shrimp, white fish, octopus, black linguini, saffron sauce
  • Sides

    • Butternut Squash & Cauliflower Gratin

      7
    • Wood Oven Potato Curls

      garlic & rosemary 7 | add melted cheese 8
  • Dessert

    • Poached Spiced Pear

      12
      Madagascar vanilla ice-cream, hot chocolate sauce
    • Greek Yogurt Cheesecake

      12
      vanilla bean & berry compote
    • Chocolate River

      14
      dark chocolate lava cake, coconut sorbet, berry coulis, whipped cream
    • Industry Puff

      20
      perfect for sharing. puff pastry, burnt sugar ice cream, whipped cream, toasted almonds, melted dark chocolate
    • Gingernut Pizza

      20
      ginger crust, eggnog frosting, spicy pecans, candy canes, sprinkles
Print Daily Menu

Brunch Menu

  • Starters

    • Greek Yogurt

      11
      housemade granola, wild berry compote
    • Blistered Shishito Peppers

      11
      olive oil, lemon, sea salt
    • Chilled Watermelon Soup

      12
      peach, tomato, cucumber, bell pepper, mint
    • Avocado Toast

      14
      tomato, feta, onion, basil, olive oil
    • Seasonal Dips Trio

      14
      beet, pumpkin, sweet potato humus; veggie chips
    • Tuna*

      15
      Sriracha aioli, cucumber, radish; soy pearls
    • Di Parma Plate

      22
      paper thin prosciutto di Parma, fig compote, marinated olives; grilled focaccia
  • Brunch

    • Waffles

      14
      fresh fruit, maple syrup, bacon gelato
    • Wild Mushroom & Kale Omelet*

      14
      cremini & oyster mushrooms, kale; grilled toast, mixed greens
    • Greek Omelet*

      14
      Feta, olives, spinach; grilled toast, mixed greens
    • Farmers Omelet*

      14
      tomato, artichoke hearts, Gruyere; grilled toast, mixed greens
    • Cheese Chorizo Omelet*

      14
      Gruyere; grilled toast, mixed greens
    • Walnut Crusted French Toast

      14
      Nutella cream, bananas; whipped cream
    • Eggs Florentine*

      15
      English muffin, sautéed spinach; hollandaise; mixed greens
    • Industry Benedict*

      18
      smoked ham, poached egg, potato nest, hollandaise; mixed greens
    • Lobster Omelet*

      21
      tomato, asparagus, goat cheese; grilled toast, mixed greens
  • Salads

    • Industry Signature Salad

      13
      dill, parsley, tomato, fennel, carrot, watermelon radish, basil jalapeño vinaigrette
    • Kale Quinoa

      14
      pumpkin, orange, dried cranberry, radish, toasted almonds, apple cider vinaigrette
    • Watermelon Salad

      15
      feta, caper berries, micro mint, basil jalapeño vinaigrette
    • “Knife & Fork” Caesar

      14
      romaine heart, cherry tomato, black olive, shaved Parmesan
    • Burrata

      16
      beet root carpaccio, apple sticks, toasted almonds, basil, saffron aioli
    • King Crab Cake

      18
      pickled onion, green apple & radish salad; spicy lemon aioli, IK tartar sauce
  • Wood Fired Pizza

    • Bianca

      15
      fresh mozzarella, aged Pecorino, ricotta, garlic olive oil
    • Margherita

      16
      crushed tomato, fresh mozzarella, basil
    • Soppressata Picante

      18
      crushed tomato, shaved aged Pecorino, garlic
    • Breakfast*

      22
      spinach, mozzarella, applewood smoked bacon, fried eggs, Hollandaise; chives
    • Herbed Goat Cheese

      21
      goat cheese, baby arugula, wild mushroom, truffle oil
  • SIGNATURE PIZZA

    • Diablo Pizza

      18
      spicy cheese tortilla crust, chorizo ragu, American cheese, avocado aioli, jalapeño
    • Alligator Pizza

      20
      crushed tomato, white cheddar, popcorn alligator, lemon aioli, chives
    • Pop Candy Land

      20
      rainbow crust, cream cheese frosting, pop rocks, cotton candy
    • Smoked Salmon*

      22
      Nova Scotia, crème fraiche, red onion, fresh dill, crispy capers
    • Guinness World Record 24K*

      2,000 (order 48 hours in advance)
      Add 1 ½ oz. Almas Caviar 700
      Stilton, foie gras, platinum Ossetra caviar, truffle, 24K gold leaves
  • Sides

    • English Muffin

      4
    • Sourdough Toast

      4
    • Chicken Apple Sausage*

      6
    • Applewood Smoked Bacon*

      6
    • Smoked Ham*

      6
  • Dessert

    • Lemon Tart

      14
      raspberry coulis, fruit pearls, whipped cream, vanilla gelato
    • IK Sorbet

      12
      homemade seasonal flavors, waffle cigar, fruit pearls
    • Greek Yogurt Cheesecake

      12
      vanilla bean & berry compote
    • Chocolate River

      14
      dark chocolate lava cake, coconut sorbet, berry coulis, whipped cream
    • Industry Puff

      20
      perfect for sharing. puff pastry, burnt sugar ice cream, whipped cream, toasted almonds, melted dark chocolate
Print Brunch Menu

Cocktails Menu

  • Cocktails

    • The Flurry

      14
      Modagor gin, St. Germain, lemon
    • Abuela’s Apple Pie

      14
      Cazadores Reposado tequila, unfiltered apple juice, honey, lime
    • The Prophet

      14
      Elijah Craig bourbon, Cointreau, sweet vermouth, lemon
    • In A Pear Tree

      14
      Bombay Sapphire gin, pear puree, lemon
    • Home Made

      14
      pumpkin liquor, St. Germain, honey, rosemary
    • Almond Calm

      14
      Tito’s vodka, Malibu rum, Frangelico, chocolate, coconut milk
  • Shareable Cocktail

    • Frozen Peppermint Slide*

      34
      Tito’s vodka, Baileys, Dr. McGillicuddy’s Menthomint, half & half
      *Limited Quantities Daily
  • Hot Drinks

    • Glühwein

      13
      red wine, orange, lime, star of anise, cinnamon, nutmeg, cloves
    • Spiked Hot Chocolate

      13
      liquor of choice, Nutella, dark chocolate, milk
Print Cocktails Menu

Wine List

  • Wine By The Bottle

    • Chardonnay

      50
      William Hill, North Coast, California 2016
    • Riesling

      50
      St Hallett, Eden Valley, 2015
    • Pinot Grigio

      50
      Stemmari, Sicily, 2017
    • Albarino

      50
      Torres Albarino Pazo Das Bruxas, Rias Baixas, 2015
    • Gavi

      50
      Michele Chiarlo, Gavi, 2015
    • Sauvignon Blanc

      50
      Framingham, New Zealand, 2016
    • Sancerre

      50
      Barton & Guestier, Sancerre, 2015
  • Wine By The Bottle

    • Pinot Noir

      50
      Bonterra, California, 2016
    • Cotes du Rhone

      50
      Andre Brunel, France, 2014
    • Malbec

      50
      Trivento Reserve, Argentina, 2016
    • Tempranillo

      50
      Palacios Remondo Rioja La Vendimia, Rioja, 2014
    • Bordeaux

      50
      Chateau des Arras, Bordeaux, 2016
    • Cabernet Sauvignon

      50
      Storypoint, Napa Valley, 2015
    • Shiraz

      50
      Barossa Ink, South Australia, 2016
  • WINE BY THE HALF BOTTLE

    • Chardonnay

      25
      Louis Jadot, Macon Villages, 2015
    • Albariño

      30
      Granbazán “Etiqueta Verde”, Rías Baixas, Spain, 2015
    • Sauvignon Blanc

      26
      Ferrari-Carano, Sonoma, California 2017
    • Sancerre

      28
      Jean-Paul Balland, Sancerre, 2015
  • WINE BY THE HALF BOTTLE

    • Pinot Noir

      25
      Kenwood, Russian River Valley, 2013
    • Malbec

      30
      Altos Las Hormigas, Mendoza, Argentina, 2014
    • Merlot

      25
      Rioja Reserva, Marques De Riscal, Rioja, 2014
    • Cabernet Sauvigon

      26
      J Lohr, Seven Oaks, Paso Robles, 2016
  • WINE BY THE GLASS

    • Pinot Grigio

      13
      Montelvini, Veneto, Italy
    • Sauvignon Blanc

      13
      J. Lohr, Arroyo Seco, California
    • Rosé

      13
      Cotes de Provence
  • WINE BY THE GLASS

    • Nero D’Avola

      13
      Stemmari, Sicilia, Italy
    • Cabernet Sauvignon

      13
      Concannon Vineyard, Paso Robles
  • SPARKLING

    • Prosecco

      12/48
      La Marka, Italy, 2018
    • Champagne

      (375ml) 40
      Perrier Jouët, France NV
    • Veuve Clicquot Yellow Label

      110
      Brut, France, NV
    • Moët & Chandon

      105
      Brut, France, NV
Print Wine List

Beer

  • Draft Beer

    • Stella Artois

      8
      European Lager
    • Victory Prima Pils

      8
      German style pilsner
    • Bells

      9
      amber ale
    • Hofbrau Hefeweizen

      8
      hefeweizen
    • Founders Porter

      8
      Porter
    • Harpoon Winter Warmer

      8
      American pale ale
    • Montauk Session IPA

      9
      Session India pale ale
    • Cigar City Maduro

      9
      brown ale
    • Five Boroughs IPA

      10
      India pale ale
    • Allagash White

      10
      witbier
  • Bottle Beer

    • Bud Light

      7
    • Corona

      7
    • Gold Star Dark Lager

      7
    • Downeast Cider

      8
    • Clausthaler

      7
      (non alcholic)
Print Beer

Events

  • PASSED HORS’ D’OEUVRES & CANAPÉS

    Choice of 5; at $25 pp per hour
    • Passed Hors d’Oeuvres & Canapés

      • Salmon Tartar
      • Cherry Tomato filled with Avocado mousse topped with Feta cheese
      • Fried Artichoke with parmesan Crème
      • Fingerling potatoes with crème fraiche and caviar
      • Blistered Shishito Pepper
      • Devil Egg with paprika
      • Shrimp Cocktail
      • Mini crabcakes
      • Seared Sirloin Steak on crostini with red wine shallot compote
      • Rosemary Port Braised Lamb on wonton crisp, goat cheese fondue and siracha
      • Tomato Basil Bruschetta
      • Mini Tart filled with vanilla pastry cream topped with raspberry
      • Mini Nutella cups with marshmallows
    • Pizza Bites

      • Smoked Salmon with crème fraiche, red onion, fresh dill, crispy capers
      • Margherita with crushed tomato, fresh mozzarella, basil
      • Herbed Goat cheese and wild mushroom, truffle oil
      • Mini Calzone with spinach and ricotta
  • PLATTERS

    Serves 20 Guests Each
    • Meatballs sliders, mustard, pickles

      160
    • Pulled Pork sliders with BBQ sauce

      160
    • Portobello sliders, tomato, mozzarella, pesto mayo

      160
    • Angry Chicken Lollipop with spicy hoisin BBQ

      160
    • Chorizo puffs with siracha aioli

      160
    • Seasonal Fruit platter

      120
    • Seasonal crudité with selection of dips

      120
    • Cheese and Charcuterie platter

      160
    • Spanish artichoke dip

      120
    • Shellfish platter: oysters, shrimps, clams, lobster, cocktail sauce

      250
    • Gazpacho shot, poached shrimp, dill

      150
    • Dessert platter with assorted mini pastries

      80
  • BEVERAGE OPTIONS

    • Premium Open Bar

      20 pp per hour
      Selection of Premium Spirits, Selected Wines, Draft and Bottle Beers, Soft Drinks
    • Non Premium Bar

      18 pp per hour
      Selection of Non Premium spirits, Selected Wines, Draft and Bottle Beers, Soft Drinks
    • Beer & Wine Open Bar

      15 pp per hour
      Selection of Wines, Draft and Bottle Beers, Soft Drinks
  • BUFFET

    40 pp (40 person minimum)
    • Appetizers

      Selection of Three
      • Industry Signature Salad – dill, parsley, tomato, fennel, carrot, watermelon radish, cider vinaigrette
      • Caesar Salad – Romaine Hearts, shaved parmesan, croutons, Caesar dressing
      • Kale Salad – quinoa, pomegranate, watermelon radish, pickled red onions, persimmons, feta, candied almonds, cider vinaigrette
      • Blistered Shishito Pepper – Olive oil, sea salt
      • Tomato, Mozzarella, Basil pesto skewers
      • Meatballs with homemade red sauce
      • Chicken Lollipop with Hoisin BBQ sauce
      • Artichoke Dip with Herb focaccia
    • Entrées

      Selection of Three
      • Roasted Chicken
      • Grilled Salmon
      • Grilled Hanger Steak with butter garlic sauce
      • Pan Seared Seasonal White Fish in lemon butter sauce
      • Lasagna San Gennaro-Roasted Eggplant, peppers, sausage
      • Fettucine-fine herbs pesto, peas, tomato
    • Sides

      Selection Of One Starch And One Vegetable
      • Roasted Potatoes
      • Grilled Seasonal Vegetables
      • Grilled Asparagus
      • Butternut Squash and cauliflower gratin
      • Sauteed Spinach with garlic and olive oil
    • Dessert

      Selection of Two
      • Banana Brulee
      • Chocolate Mousse
      • Homemade Cheesecake
  • SIT DOWN MENU

    58 pp
    • Appetizers

      Selection of Three
      • Baby Greens, Fresh Herbs, cider vinaigrette
      • Romaine Lettuce, Shaved Parmesan, croutons, Caesar dressing
      • Seasonal grilled Cauliflower with pecorino, caper lemon relish
      • Soup of the day
      • Avocado Toast with tomato, jalapeno, basil, feta
      • Blistered Shishito Peppers with sea salt, lemon and olive oil
      • Chargrilled octopus and chorizo with olive oil, garlic, oregano, winter potatoes
    • Entrées

      Selection of Three
      • Grilled Lemon Chicken with herb salad, potato curls
      • Grilled Miso Marinated Salmon with tomato- ginger- jalapeno- pineapple salsa, seaweed salad, potato curls
      • Braised Lamb Shank with mirepoix port wine sauce, sweet potato gnocchi
      • Oven Poached Shrimp, cod, clams, chorizo with red pepper aioli, anaheim peppers, fresh tomato
      • Lasagna “San Gennaro” with roasted eggplant, peppers, sausage, arugula salad
    • Dessert

      Selection of Two
      • Banana Brulee
      • Chocolate Mousse
      • Homemade Cheesecake
Print Events