Baked oysters with shallot marmalade, slab bacon, lemon and parsley

Grand Banks' menu is built around sustainable, wild-caught fish species and seasonal local produce, with a focus on refining dishes to their simplest and most dynamic forms.



Top: Black Duck Salt, Hog Island Bay, Virginia  Bottom: Royal Miyagi, Baynes Sound, British Columbia

Grand Banks features wild-caught and sustainably harvested East and West Coast oysters, with a special emphasis on the native Atlantic oyster species grown in and around New York waters. Our selection changes daily. 



Seared Montauk sea scallops with fingerling potatoes, green chick peas, corrander crema and pickled fresno chilies
Burrata with beets, shaved spring vegetables, basil, dill and crouton
Maine lobster with herb, fennel, lemon, dulse emulsion and boat-made pickles on a toasted bun, served with "New Bay" spiced chips

Grand Banks' ingredient-driven plates celebrate seasonal fish and produce with elevated preparations perfectly suited for waterfront dining.

Raw wild king salmon sliced with herb horseradish, green tomatillos and toasted crountry bread
Fried soft shell crabs with lemon, herb, and espelette dresing, cucumber and snow peas
Empress crab claws with smoked paprikaise and chilled steamed top neck clams with green herb coulis



With a mastery of traditional techniques and a history of innovation in contemporary cooking, Executive Chef Kerry Heffernan’s range of skill and depth of experience as a chef, fisherman, and conservationist is unparalleled. 

Kerry honed his skills at Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue. Kerry later became the Executive Chef of the Westbury Hotel's famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. Soon afterward, Kerry opened Union Square Hospitality Group's Eleven Madison Park as Executive Chef and eventually became partner. Under his leadership, the restaurant received numerous accolades, including a tie with Per Se on Zagat Survey's "Top 20 Most Popular Restaurants in New York," The James Beard Foundation's Award for Outstanding Service in America, and Esquire Magazine's "Best New Restaurant."

Kerry remains active outside the kitchen in philanthropy, serving on the City Harvest Food Council and cooking for Share Our Strength, Project by Project, and both the Central Park and Madison Square Park Conservancies and as an advisor to several nonprofit agencies charged with seafood sustainability and conservation. In 2012, Kerry was honored as the commencement speaker at the Culinary Institute of America.