Menus

Daily Menu

  • Starters

    • Blistered Shishito Peppers

      12
      olive oil, lemon, sea salt
    • Popsicle Gazpacho

      14
      mango, tomato, onion, cucumber, ginger
    • Avocado Toast

      14
      tomato, feta, onion, basil, olive aioli
    • Seasonal Dips

      15
      white bean hummus, chive ricotta; rosemary focaccia
    • Seasonal Grilled Cauliflower

      15
      tahini lemon relish, Pecorino, pomegranate seeds, crispy capers
    • Floating Island Garlic Bread

      16
      Asiago, creamy Gorgonzola, truffle shavings
    • Vegan Sausage Skewer

      16
      onion, red pepper, beet relish, crispy garbanzo
    • Grilled Octopus

      16
      chorizo, tomato, chive, baby butter potatoes, soy caviar, balsamic vinegar
    • King Crab Cake

      19
      green apple, radish, spicy lemon aioli, IK tartar sauce
    • Pot of Mussels*

      19
      shallots, butter, garlic, white wine, cilantro; rosemary focaccia
    • Cheese Plate

      20
      seasonal cheeses, dried fruit, marinated olives
    • Di Parma Plate

      22
      paper thin prosciutto di Parma, fig compote, marinated olives; rosemary 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, Caesar dressing
    • Kale Quinoa

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

      15
      baby greens, tomato, feta, caper berries, grapefruit caviar
    • Burrata

      16
      beet root carpaccio, apple sticks, toasted almonds, basil, saffron aioli
    • Goat Cheese Salad

      16
      baby greens, lentil, radish, orange, sweet potato purée, cranberry dressing
    • Grilled Calamari

      17
      baby greens, quinoa, corn, cherry tomato, balsamic glaze, lime vinaigrette
  • Wood Fired Oven

    • Grilled Lemon Chicken*

      22
      free range half chicken, lemon butter sauce; seasonal vegetables
    • Grilled Hanger Steak*

      26
      garlic butter sauce, potato curls
    • Grilled Miso Marinated Salmon*

      27
      tomato-ginger-jalapeno-pineapple salsa; mashed purple potatoes, soy seaweed salad
    • Braised Lamb Shank*

      27
      port wine sauce; saffron risotto, peas
    • Grilled Swordfish*

      28
      lemon butter broccolini, clam, olive, tomato, pickled shallot, chili pepper
    • Long Bone Steak*

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

    • Bianca

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

      16
      crushed tomato, fresh mozzarella, basil
    • Hot Apricot

      17
      mozzarella, prosciutto, chives, honey Sriracha
    • Soppressata Picante

      18
      crushed tomato, shaved aged Pecorino
    • Bacon Sweet Potato

      21
      cheddar, rosemary, chipotle aioli, chives
    • Herbed Goat Cheese

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

      23
      Gruyère, baby arugula, toasted almonds, truffle shavings; Himalaya sea salt
  • SIGNATURE PIZZA

    • The Vegan

      18
      cauliflower crust, tomato, vegan mozzarella, spicy vegan sausage, arugula
    • Diablo

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

      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
    • Piña Colada

      20
      coconut crust, pineapple chutney, marshmallow fluff, rum Boba (must be over 21 years of age)
    • 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 Verdeˆ

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

      20
      roasted eggplant, peppers, sausage; arugula salad
    • Truffle Tagliatelleˆ

      22
      crispy salami, black truffle shavings, cream sauce
    • Lobster Fumet*ˆ

      28
      black linguini; mussel, shrimp, white fish, saffron sauce
  • Sides

    • Garlic & Rosemary Wood Oven Potato Curls

      7
      add melted cheese 1
    • Butternut Squash & Cauliflower Gratin

      8
    • Seasonal Vegetables

      8
    • Purple Mashed Potatoes

      8
  • Dessert

    • Sorbet

      12
      trio of seasonal sorbets; fruit caviar
    • Vanilla Bean Cheesecake

      14
      passion fruit glaze; mixed berries
    • Chocolate River

      14
      dark chocolate lava cake, coconut sorbet, berry coulis, whipped cream
    • Pink Pana

      14
      prickly pear panacotta, kiwi chutney; Nutella ice-cream, pistachio
    • Industry Puff

      20
      puff pastry, burnt sugar ice cream, whipped cream, toasted almonds, melted dark chocolate, (perfect for sharing)
Print Daily Menu

Brunch Menu

  • Starters

    • Greek Yogurt

      11
      housemade granola, wild berry compote
    • Blistered Shishito Peppers

      12
      olive oil, lemon, sea salt
    • Chilled Watermelon Soup

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

      14
      tomato, feta, onion, basil, olive aioli
    • 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; rosemary focaccia
  • Brunch

    • Eggs Florentine*

      15
      English muffin, sautéed spinach, hollandaise sauce; mixed greens
    • Iron Skillet Pie*

      16
      pastry dough, spicy tomato sauce, chorizo, sunny side up eggs
    • Caramel Waffle

      16
      Mixed berries, maple syrup; bacon caramel gelato
    • Farmers Omelet*

      17
      artichokes, tomato, American cheese; home fries
    • Greek Omelet*

      17
      spinach, olives, feta; home fries
    • Wild Omelet*

      17
      seasonal mushrooms, kale, goat cheese; home fries
    • Industry Benedict*

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

      18
      tomato, onions, avocado, cheddar cheese; home fries
    • Walnut Crusted French Toast

      18
      Nutella cream, bananas, mixed berries, whipped cream
    • Rainbow Pancake Donuts

      18
      bubblegum whipped cream, blueberry syrup, sprinkles
    • Lobster Omelet*

      22
      tomato, asparagus, fontina cheese, spicy hollandaise; home fries
  • 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
      baby greens, tomato, feta, caper berries, grapefruit caviar
    • “Knife & Fork” Caesar

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

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

      19
      green apple, radish, 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
    • 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

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

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

Cocktails Menu

  • Cocktails

    • Forever Green

      15
      Bacardi light, Midori, lemon, pineapple
    • Summer House

      15
      Tito’s vodka, St. Germain, lemon, strawberry purée, prosecco
    • Island Retreat

      15
      Bacardi light, lime, blue Curaçao, Pinot Grigio
    • Pear’s To You

      15
      Casamigos tequila, prickly pear purée, lemon
    • The Empress

      15
      Empress gin, Chambord, lemon
    • Hidden Garden

      15
      organic cucumber vodka, St. Germain
    • Clarity 2

      15
      Elijah Craig, Disaronno, lemon, Angostura bitters
  • Shareable Cocktails*

    • Shipwreck

      (40oz) 80
      Bacardi coconut, Tito’s vodka, peach schnapps, blue Curaçao, lemon; frozen blood orange ice
    • Purple Mule

      (192oz) 95
      Tito’s vodka, Owen’s ginger + lime, blueberry purée
Print Cocktails Menu

Wine List

  • WINE BY THE GLASS

    • Pinot Grigio

      14
      Montelvini, Veneto, Italy
    • Sauvignon Blanc

      14
      J. Lohr, Arroyo Seco, California
  • WINE BY THE GLASS

    • Nero D’Avola

      14
      Stemmari, Sicilia, Italy
    • Cabernet Sauvignon

      14
      Concannon Vineyard, Paso Robles, California
  • WINE BY THE GLASS

    • Rosé

      14/52
      Vievite, Cotes de Provence, France 2018
    • Frozé

      15
      add blueberries, strawberries, or peach purée 1
  • WINE BY THE HALF BOTTLE

    • Chardonnay

      25
      Louis Jadot, Mâcon-Villages, France 2016
    • Albariño

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

      26
      Kim Crawford Marlborough, New Zealand 2018
    • Sancerre

      28
      Jean-Paul Balland Sancerre, France 2017
  • WINE BY THE HALF BOTTLE

    • Pinot Noir

      26
      Joseph Drouhin LaForet Bourgogne, France 2016
    • Malbec

      27
      Terrazas Reserve Mendoza, Argentina 2016
    • Rioja

      25
      Rioja Reserva, Marques De Riscal Rioja, Spain 2014
    • Cabernet Sauvignon

      26
      J Lohr, Seven Oaks Paso Robles, California 2016
  • Wine By The Bottle

    • Chardonnay

      50
      William Hill, North Coast, California 2016
    • Riesling

      50
      St Hallett Eden Valley, Australia 2015
    • Pinot Grigio

      50
      Stemmari Sicily, Italy 2017
    • Albariño

      50
      Torres Albarino Pazo Das Bruxas Rías Baixas, Spain 2017
    • Gavi

      50
      Michele Chiarlo Gavi, Italy 2017
    • Sauvignon Blanc

      50
      Framingham Marlborough,New Zealand, 2016
    • Sancerre

      50
      Barton & Guestier Sancerre, France 2017
  • Wine By The Bottle

    • Pinot Noir Organic

      50
      Bonterra Mendocino, California 2016
    • Cotes du Rhone

      50
      Andre Brunel Rhone, France, 2015
    • Malbec

      50
      Trivinto Reserva Mendoza, Argentina 2017
    • Tempranillo

      50
      Palacios Remondo Rioja La Vendimia Rioja, Spain 2016
    • Bordeaux

      50
      Chateau des Arras Bordeaux, France 2015
    • Cabernet Sauvignon

      50
      Storypoint Napa Valley, California 2016
  • SPARKLING

    • Prosecco

      14/50
      Luca Paretti Veneto, Italy
    • 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

    • Radeberger

      9
      pilsner
    • Victory No Brainer

      9
      American IPA
    • Dogfish 60 Minutes

      9
      Indian pale ale
    • Hofbrau Hefeweizen

      9
      Hefeweizen
    • Founders Porter

      9
      porter
    • Schofferhofer

      9
      wheat beer
    • Montauk Session IPA

      9
      Session Indian pale ale
    • Cigar City Guayabera

      9
      pale ale
    • Five Boroughs IPA

      10
      Indian pale ale
    • Allagash White

      10
      witbier
  • Bottle Beer

    • Bud Light

      8
    • Corona

      8
    • Gold Star Dark Lager

      8
    • Downeast Cider

      8
    • Clausthaler

      8
      (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

      120
    • Seasonal crudité with selection of dips

      120
    • Cheese and Charcuterie

      160
    • Seasonal dip with focaccia bread

      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

      55 pp for 2 hours | 70 pp for 3 hours
      Selection of Premium Spirits, Selected Wines, Draft and Bottle Beers, Soft Drinks
    • Non Premium Bar

      45 pp for 2 hours | 60 pp for 3 hours
      Selection of Non Premium spirits, Selected Wines, Draft and Bottle Beers, Soft Drinks
    • Beer & Wine Open Bar

      40 pp for 2 hours | 50 pp for 3 hours
      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
      • Avocado Toast
    • 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