First Courses

Hog’s Neck Oysters on the Half Shell (Southold)
½ Dozen 
~9~
Dozen
~16~

Baby Arugula
White Beans, Fennel, Aged Parmesan, Orange Vinaigrette
~10~

Roasted Mussels*
Saffron, Curry, Garlic, Shallots, Tomato
~13~

Grilled Vegetable Terrine,
Goat Cheese, Roasted Pepper Coulis
~10~

Tapas Plate*
Gorgonzola on Baguettes, Prosciutto, Oven Roasted Pepper
~15~

Sautéed Cod Cakes*
Avocado Puree, Radishes, Parsnip Straws
~10~

Cockles & Chorizo*
Roasted Peppers, Croutons
~16~

Proscuitto with Cheese and Berries
~12~

Main Courses

Crab Cakes*
Chipotle Mayonnaise, Napa Cabbage, Bacon, Apricot Salsa
~18~

Turkey BLT Wrap
Cranberry, Dirty Rice, Roasted Tomatoes
~16~

Wagyu Beef Steak Sandwich
Vidalia Onions, Tallegio Cheese, French Fries
~28~

Angel Hair Pasta
Basil, Tomato, Extra Virgin Olive Oil, Aged Parmesan
~15~

Long Island Duck Confit
Apple/Mango Chutney, Date Molasses, Polenta
~26~

Porcini Crusted Halibut*
Corn Succotash, Napa Cabbage, Bacon, White Truffle Oil
~26~

Grilled Salmon*
Julienne Vegetables, Eggplant Fries, Basil Oil
~22~

Hawkins Burger*
House Made French Fries
~15~

Rigatoni
Wild Mushrooms, White Truffle Butter, Roasted Tomatoes,
Aged Parmesan
~22~

*Item raw or cooked to your liking, consuming raw or undercooked meats, fish, shellfish or fresh eggs, may increase your risk of food-borne illnesses, especially if you have certain medical conditions*

Steven Lewis, Executive Chef