First Courses
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Seared Lamb Carpaccio / Roasted Red Pepper Relish /
Wild Baby Arugula / Dijon Mustard / Walnut Oil
Reg Tuthill’s Oysters on the ½ Shell / Verjus Mignonette
Slow Poached Salmon Confit / Roasted Beets /
Fingerling Potatoes / Green Beans / Sherry Vinaigrette
Sliced Duck Proscuitto / Black Mission Figs /
Blue Cheese Drizzle / Micro Basil
Blue Claw Crab Salad / Tropical Fruit “Soup” / Avocado / Lemon / Amaranth
Tuna Tartare / Yuzu / Sesame Soy
Sang Lee Farms Mixed Lettuces / Organic Flowers /
Roasted Tomatoes / Verjus Vinaigrette
Boston Bibb Lettuce Salad / Catapano Farms Goat Cheese / Candied Walnuts / Lemon Vinaigrette
Second Courses
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Grilled Iacono Farms Chicken Breast / Chopped Salad / Tomato / Roasted Onion / Dijon–Lemon Vinaigrette
Grilled Montauk Tuna “Nicoise” / Mixed Greens /
Artichoke / Black Olive / Tomato / Green Beans /
Poached Quail Egg
Blackened Sirloin Salad / Tomato / Blue Cheese / Onion / Mushrooms / Sherry Vinaigrette
½ Lb. Buffalo Burger / Roasted Tomato / Salad / Fries
East End Lobster Roll / Buttered Split Top Bun / Salad / Fries
Hand Made Ricotta Gnocchi /
North Fork Farm Stand Vegetables / Basil
Tagliatelle / Exotic Mushrooms / Sherry /
Rosemary / Truffle Oil
Soft Shell Crab / Roasted Tomato / Zucchini /
Pearl Onions / Calamata Olives / Basil
Pan Seared Striped Bass / Riesling / Littleneck Clams / Morels / Chorizo Custard
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