On3
GLEN HEAD
32 Railroad Ave
516-656-3266
on3newyork.com



APPETIZERS
Spicy Tuna Tartare - fine diced sashimi grade tuna, cucumber, pickled ginger, wakame,
Dijon mustard vinaigrette
Fresh Maryland Jumbo Lump Crabmeat
on Fried Green Tomates
served with avocados, tomatoes, red pepper sauce
& English cucumbers
Prosciutto Wrapped Sea Scallops
“fresh & unprocessed” with shaved fennel,
Pernod sauce
“Shortrib Sliders”
tender braised shortribs, caramelized onions, aged cheddar
& chipotle mayonnaise served on mini brioche rolls
Szechwan Duck Spring Rolls
with hoisin sauce
On 3’s Jumbo Lump Crab Cakes
black beans & red pepper remoulade

ENTREES
Rare Seared Yellowfin Tuna
wasabi-scallion mashed potatoes, tempura vegetables,
pickled ginger, wasabi drizzle or
served pepper-crusted with creamed spinach,
mashed potatoes & sauce au poivre
Salmon Hot Smoked on a Plank
tempura zucchini-goat cheese pillow,
melted tomato, roasted corn sauce
“Mac & Cheese” - penne pasta with bacon, mushrooms, roasted peppers, zucchini dice, gruyere & parmesan cheeses with just a hint of red pepper flakes & jalapeno pepper
Grilled Mojito Skirt Steak
roasted garlic mashed potatoes, red onion confit,
roasted shallot sauce
“Scotto Ditto” - grilled Aussie lamb chops served
with potatoes gratin & rosemary jus

Cuisine: New American
Avg. Check: $31-$55
Attire: Casual Neat

Decorated in beiges and sage, upholstered walls absorb sound for a quiet, romantic dinner at On3. Crisp white linens and a cranberry tile floor complete the sophisticated minimalist design. As expected from a chef-owned restaurant, it’s all about the food, confirmed by a 26 Zagat rating. That chef is CIA-trained Stuart Brown, who uses his experience with international cuisines to create unique, stunning dishes. Gracious and welcoming, manager Melissa Seligman coordinates the courteous, professional servers.

Even choosing among the breads was tough, with five tempting options. Stuart’s diverse background manifests in a potent Thai coconut shrimp soup, and a buffalo mozzarella salad was the real thing. Duck spring rolls were crisp, not greasy, and served with an amazing hoisin dip. The house specializes in fresh seafood. Seared yellowfin tuna may be prepared pepper-crusted, steakhouse style, and served with creamed spinach, but we tried it with a wasabi drizzle, flanked by tempura vegetables and incredible wasabi-scallion mashed potatoes. On land, Aussie lamb chops were grilled and glazed perfectly. All desserts are house made from Stuart’s own recipes. A bananas foster praline parfait was decadent and just a bit naughty with a caramelized bourbon sauce. Chilled fruit with sabayon was exceptional. On3 has won a Wine Spectator award for its eclectic list of international selections. They also offer coffees and chic, sweet martinis.

Food, service, and decor, key elements of fine dining, are present and perfect here. The menu is as fresh as the fish, changing weekly to accommodate the availability of fresh ingredients and adventurous palates of repeat customers.

OUTDOOR DINING PATIO; TASTING DINNERS; WINE DINNERS; DAILY SPECIALS; COOKING CLASSES; PRIVATE PARTIES; CATERING; HANDICAP ACCESSIBLE

RESERVATIONS
Necessary on Weekends

CREDIT CARDS
AMEX VISA MC

HOURS
Dinner
Mon - Thurs
5:00 - 10:00
Fri & Sat
5:00 - 11:00
Sunday
4:00 - 9:00

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