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