Menus

Daily Menu

  • Starters

    • Blistered Shishito Peppers

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

      12
      caramelized onions, croutons, Gruyère, cheese crisps
    • Seasonal Grilled Cauliflower

      14
      Pecorino, caper lemon relish
    • Avocado Toast

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

      14
      Asiago, creamy Gorgonzola, truffle shavings
    • Seasonal Dips

      14
      creamy ricotta, spiced pumpkin; herbed focaccia
    • Torched Truffle Goat Cheese

      14
      Chianti poached pear compote; sour dough toast
    • Chargrilled Octopus

      15
      chorizo, baby potatoes, garlic fresh tomato, oregano, olive oil
    • Pot of Mussels*

      17
      shallots, butter, garlic, white wine, cilantro; herbed focaccia
    • Charcuterie & Cheese

      17
      seasonal cured meats & cheeses
  • Salads

    • Industry Signature Salad

      12
      dill, parsley, tomato, fennel, carrot, watermelon radish, basil jalapeno 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
    • Warm Burrata

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

      17
      warm quinoa salad, green olives, avocado, baked sweet potato chips
    • King Crab Cake

      18
      IK tartar sauce, pickled onion, frissee salad, spicy lemon aioli, crispy capers
  • Wood Fired Oven

    • Grilled Lemon Chicken*

      20
      free range half chicken; herb salad, potato curls
    • Grilled Hanger Steak*

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

      26
      wild mushrooms, squash risotto, port wine sauce
    • Grilled Miso Marinated Salmon*

      27
      tomato-ginger-jalapeno-pineapple salsa; seaweed salad, potato curls
    • Oven-Poached Halibut*

      29
      mussels, shrimp, tomatoes, olives, capers, chorizo butter
    • Long Bone Duo Steak*

      61
      3lb foot long bone-in ribeye, truffle port wine & Gorgonzola sauces; potato curls
  • Wood Fired Pizza

    • Bianca

      14
      fresh mozzarella, aged Pecorino, ricotta, garlic olive oil
    • Margherita

      15
      crushed tomato, fresh mozzarella, basil
    • Spinach

      15
      creamy artichoke, cheddar, Parmesan
    • Hot Apricot

      15
      mozzarella, prosciutto, chives, honey Sriracha
    • Soppressata Picante

      16
      crushed tomato, aged pecorino, garlic
    • Bacon Sweet Potato

      17
      cheddar, rosemary, chipotle aioli
    • Herbed Goat Cheese

      18
      goat cheese, arugula, wild mushroom, truffle oil
  • SIGNATURE PIZZA

    • Pop Candy Land

      18
      rainbow crust, cream cheese frosting, pop rocks, cotton candy
    • Flaming Bomba

      20
      sweet ricotta, chocolate chips, pistachio, lemon meringue, flaming caramel dome
    • Smoked Salmon*

      21
      Nova Scotia, crème fraiche, red onion, fresh dill, crispy capers
    • 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, chanterelles, asparagus, peas, ricotta
    • Lasagna ‘San Gennaro’*

      19
      roasted eggplant, peppers, sausage; arugula salad
    • Kabocha Ravioli

      20
      pumpkin, shaved pecorino, roasted pine nuts, sage butter
    • 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

    • Greek Yogurt Cheesecake

      12
      vanilla bean & berry compote
    • Chocolate River

      14
      dark chocolate lava cake, coconut sorbet, berry coulis, whipped cream
    • Hot Blue Pie

      14
      blueberries, fruit pearls, whipped cream, toasted almonds, melted dark chocolate
    • Industry Puff… Good to Share

      20
      puff pastry, burnt sugar ice cream, whipped cream, toasted almonds, melted dark chocolate
Print Daily Menu

Brunch Menu

  • Starters

    • Chilled Berry Soup

      9
      grapes, avocado, berry jus
    • Blistered Shishito Peppers

      11
      sea salt, lemon & olive oil
    • Avocado Toast

      14
      tomato, feta, basil & olive oil
    • Seasonal Dips

      14
      creamy ricotta, spiced pumpkin; herbed focaccia
    • Shellfish Plateaux

      Platter* 80 Tower* 150
      oysters, clams, shrimp, lobster, king crab legs; traditional accompaniments
  • Brunch

    • Greek Yogurt

      10
      housemade granola, wild berry compote
    • Waffles

      13
      fresh fruit, maple syrup, bacon gelato
    • Wild Mushroom & Kale Omelet*

      14
      cremini & oyster mushrooms, kale; home fries, mixed greens
    • Greek Omelet*

      14
      feta, olives, spinach; home fries, mixed greens
    • Farmers Omelet*

      14
      tomato, artichoke hearts, Gruyère, home fries, mixed greens
    • Chorizo Tomatillo Omelet*

      14
      Gruyère; home fries, mixed greens
    • Walnut Crusted French Toast

      14
      Nutella cream, bananas
    • Eggs Florentine*

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

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

      21
      tomato, asparagus, goat cheese; home fries, mixed greens
  • Salads

    • Industry Signature Salad

      12
      dill, parsley, tomato, fennel, carrot, watermelon radish, basil jalapeno vinaigrette
    • “Knife & Fork” Caesar

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

      15
      apple & beet root, tomato, toasted almonds, micro basil
    • Watermelon Salad

      15
      feta cheese, pickled onion, mango, mint, caper berries
    • Cobb Salad*

      17
      grilled chicken, bacon, avocado, blue cheese, pickles, tomato, boiled egg
    • Tuna Paillard*

      16
      baby greens, capers, spicy mayo, lime caviar
  • Wood Fired Pizza

    • Bianca

      14
      fresh mozzarella, aged Pecorino, ricotta, garlic olive oil
    • Margherita

      15
      crushed tomato, fresh mozzarella, basil
    • Spinach

      15
      creamy artichoke, cheddar, Parmesan
    • Soppressata Picante

      16
      crushed tomato, aged pecorino, garlic
    • Breakfast Pizza*

      16
      mozzarella, spinach, applewood smoked bacon, fresh eggs, hollandaise
    • Herbed Goat Cheese

      18
      goat cheese, arugula, wild mushroom, truffle oil
    • Pop Candy Land

      18
      rainbow crust, cream cheese frosting, pop rocks, cotton candy
    • Smoked Salmon*

      21
      Nova Scotia, crème fraiche, red onion, fresh dill, crispy capers
    • 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
    • Home Fries

      4
    • Chicken Apple Sausage*

      6
    • Applewood Smoked Bacon*

      6
    • Smoked Ham*

      6
    • Melted Cheese Potato Curls

      8
  • Dessert

    • Greek Yogurt Cheesecake

      12
      vanilla bean & berry compote
    • Industry Sorbet

      10
      seasonal flavors, fresh fruit compote Chocolate River
    • Chocolate River

      14
      dark chocolate lava cake, coconut sorbet, berry coulis, whipped cream
    • Panacotta Brûlée

      12
      mixed berries, fruit pearls, candied sugar coating
    • Industry Puff… Good to Share

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

Cocktails Menu

  • Cocktails

    • Dark and Mysterious

      14
      Rittenhouse rye whiskey, Combier, lemon juice, muddled mint
    • Mina Murray

      14
      Titos vodka, Tanqueray gin, grenadine, lemon juice, lavender bitters, cherry
    • Formula 70

      14
      Lunazul Blanco tequilla, Cointreau, muddled blueberries, lime juice
    • East Side Garden

      14
      Brooklyn gin, St Germain, hibiscus syrup, lavender bitters, rose water, lemon
    • Yellow Effect

      14
      clove, cinnamon & brown sugar infused vodka, triple sec, orange
    • Sunny Seaport

      14
      Pyrat XO Reserve aged rum, orange rosemary syrup, yellow Chartreuse, lemon juice, rosemary
    • Absinthe Drip

      14
      Lucid or Pernod absinthe, sugar cube, chilled water
    • Industry Select

      14
      please inquire with your server
Print Cocktails Menu

Wine List

  • Wine By The Bottle

    • Chardonnay

      50
      Domaine Seguinot-Bordet Chablis Chablis, 2015
    • Riesling

      50
      Dr. Konstanin Frank Finger Lakes, 2015
    • Pinot Grigio

      50
      Stellina di Notte Delle Venezie, 2015
    • Vermentino

      50
      Sella & Mosca Vermentino di Sardegna, 2015
    • Albarino

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

      50
      Michele Chiario Gavi, 2015
    • Sauvignon Blanc

      50
      Villa Maria Marlborough, 2016
    • Sancerre

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

    • Pinot Noir

      50
      Briddlewood Estate California, 2015
    • Cotes du Rhone

      50
      Andre Brunel France, 2014
    • Malbec

      50
      Finca La Florencia Lujan de Cuyo, 2015
    • Tempranillo

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

      50
      Clarendelle Bordeaux, 2011
    • Cabernet Sauvignon

      50
      Columbia Crest H3 Horse Heaven Hills, 2014
    • Syrah

      50
      Yangarra Shiraz McLaren Vale, 2013
  • WINE BY THE HALF BOTTLE

    • Chardonnay

      25
      Louis Jadot Macon Villages, 2015
    • Albariño

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

      26
      Matanzas Creek Winery Sonoma County, 2015
    • 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
      J. Lohr California, 2014
    • Cabernet Sauvigon

      26
      Kenwood Jack London Vineyard Sonoma Mountian, 2012
  • WINE BY THE GLASS

    • Pinot Grigio

      13
      Montelvini Veneto, Italy
    • Sauvignon Blanc

      13
      Nobilo Marlborough
  • WINE BY THE GLASS

    • Sangiovese

      13
      Fuoristrada Tuscany, Italy
    • Cabernet Sauvignon

      13
      Gotham Project / Pacific Standard Paso Robles, California
    • Rose

      13/50
      Cotes de Provence, 2015
    • Frose

      15
  • SPARKLING

    • Cava

      12/48
      Bohigas - Brut Reserva Cataluña, Spain, NV
    • 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
    • Braven White IPA

      8
      white Indian pale ale
    • Founders All Day IPA

      8
      Indian Pale Ale
    • Victory Prima Pils

      8
      German style pilsner
    • Bells Two Hearted Ale

      9
      Indian Pale Ale
    • Queens Lager

      9
      American Lager
    • Founders Porter

      8
      Porter
    • Allagash White

      10
      witbier
    • Cigar City Invasion Pale Ale

      8
      American pale ale
    • Industry Ale

      8
      red amber ale
  • 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

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

      14 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