What is the menu like at Marea?

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The menu at Marea is quite expansive, is seafood-based and is best eaten as a $90 four-course prix fixe so that you can get sample the most on the menu. However, ordering à la carte is also a great option. Regardless, the menu begins with small bites meant to be shared with the table like the Japanese shishito peppers sprinkled with sea salt or the panzerotti; or the smoked eggplant, ricotta and bottargo. The crudo portion of the menu at the Forbes Travel Guide Four-Star restaurant is the sashimi-like section that typically comes with four small pieces of sliced raw fish and shellfish. For those looking to be slightly adventurous, we recommend the vongole made with geoduck clams, fresh chilies and hearts of palm. A decadent option is the branzino, which is four pieces of light white meat topped with a mussel vinaigrette and sturgeon caviar.

The menu also offers a variety of East and West Coast oysters as well as caviar like the Petrossian “Shassetra Imperial” which is $150 an ounce. Antipasti offer larger portions and can be shared; one that we loved in particular is the astice: Nova Scotia lobster, burrata, eggplant al funghetto and basil. The creaminess of the burrata nicely offsets the tender texture of the lobster the natural buttery mouth feel that it has.
Pastas make up the next course and, since all are made in house, you really can’t go wrong. We love the fusilli with red wine-braised octopus and bone marrow for the rich and flavorful sauce it’s served with — it’s a signature dish on the menu and you’ll want to save some bread for sopping up the remaining sauce. The menu also offers meat and poultry options for those who’ve tired of seafood at this point in the meal, but there are also a variety of seafood items to order like the spigola near: a local black sea bass served with root vegetables, chard, hen of the wood mushrooms with quinoa. Whole fish, like the salt-baked wild bass, is also available with your choice of condiments like a citrus lemon or the salmoriglio: Sicilian capers and wild oregano. The menu is quite large at the New York restaurant, but there is really nothing that you can go wrong with.

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