Summer Is Here: Floating Bar Grand Banks Returns With a New Menu Next Friday

Yesterday, the Grand Banks team set sail from their winter home up the Hudson and docked their straight-from-your-summer-dreams ship at Tribeca's Pier 25. They'll spend the next week settling in and will take guests on board starting next Friday, May 15. Kerry Heffernan, who was the original chef at Eleven Madison Park, has signed on for the summer season (much like the Sussman's at Ruschmeyer's, it's nice work if you can get it). He hasn't changed the concept from a raw bar and seafood-focused small plates, but there are some new options like poached oysters with celery root, salsify, guanciale, and garlic panko, and a crudo of sea bream with rhubarb, tarragon and clementine oil.

Raw Bar

New York (selection of 1-3, varies)

East Coast  (selection of 1-3, varies)

West Coast / Foreign  (selection of 1-2, varies)

Clams

Ramp Mignonette

Roast Pepper and Citrus Cocktail Sauce

Chilled Mussels , Noilly Pratt, Creme Fraiche and Orange Zest

Jonah Crab Claws, Sauce Verte

Chilled Lobster, Smoked Paprikaise Sauce

Small Plates

Crudo: Sea Bream, Rhubarb, Tarragon, and Aromatic Clementine Oil

Ceviche: Culantro, Habanero Essence, Lime,  and Cucumber

Poached Oysters: Served in the Shell, with Celery Root, Salsify, Guanciale, and Garlic Panko

Burrata, Chianti Marinated Beets, Shaved Spring Vegetables, Basil Dill and Olive Oil, Crouton

Shellfish Fricasse, Smoked Haddock, and Ramp Broth, Russian Fingerlings, and Potato Bread Croustade

Lobster Roll: Maine Lobster, Herb, Fennel, Lemon, and Dulse Emulsion, "New Bay" Spiced Chips

Fries with Sage Aioli