DINNER

POSSIBILITIES

Thursday – Monday
5:00 – 9:30pm

Week of June 23, 2017

STARTS

VERY CRABBY CRAB CAKES

Two fresh lump crispy crab cakes, frisee, lardons, roasted pepper aioli 14

 

ZUCCHINI & SQUASH FRITTERS

Zucchini, yellow squash, fresh basil, bread crumbs, parmesan, herbed ricotta, balsamic reduction 11

 

STEAMED LITTLE NECK CLAMS
Steamed little neck clams, soppressata, roasted fingerling potatoes, jalapeno herb broth 15

 

PEI MUSSELS

Prince Edward Island mussels, tarragon, cherry tomatoes, radicchio, Dijon mustard, local lager, Tuscan toast 13 13

SALADS

GRILLED RADICCHIO

Grilled radicchio, spring onion, sugar snap peas, roasted asparagus, cannellini beans, mint & lemon balsamic vinaigrette 12

 

CHICKPEA & LENTIL SALAD

Spiced & roasted chickpeas, lentils, arugula, red pepper, red onion, feta & basil, Dijon champagne vinaigrette 12

 

GRAPEFRUIT & AVOCADO SALAD     
Fresh grapefruit segments, arugula, Frisee, apple wood smoked bacon, parsley, ginger cider dressing 12

 

GREEN BEAN SALAD  

Haricot verts, thinly sliced radishes, arugula, toasted pinoli nuts, shaved parmesan, fresh basil & parsley, red wine shallot vinaigrette 12

Add To Any Salad

Grilled Chicken 6
Grilled Hanger Steak* 8
Grilled Shrimp 8

RESERVATIONS
RECOMMENDED
631.298.8989

Dinner, menu changes weekly.

 

Summer Hours

Thursday – Monday

5:00 – 9:30pm

MEALS

CRAB & ASPARAGUS RISOTTO
Arborio rice, roasted asparagus, jumbo lump crab, saffron, chives, parsley, lemon zest 26

 

VEGGIE PASTA   

Rigatoni, local green swiss chard, cherry tomatoes, cannellini beans, toasted Pignoli nuts, pecorino 24

 

LOCAL FRESH FISH 
Local pan seared jumbo sea bass, toasted quinoa & roasted kale, grilled asparagus, Kalamata olive & roasted red pepper sauce 30

 

DOUBLE CUT LAMB CHOPS
Grilled soy paprika marinated lamb chops, sautéed squash & eggplant ribbons, charred tomato, lemon & red wine vinegar 30

 

THE BURGER

Antibiotic free beef, cheese of your choice, toasted sesame seed brioche bun, and a pile of our famous herbed garlic fries 16

 

DUCK TAGINE  

Spicy Moroccan style slow roasted Crescent Farm duck, sautéed red pepper & onions, Israeli cous-cous 32

 

GRILLED STEAK   
Spice rubbed skirt steak, caramelized shallot butter, garlicky sautéed bok choy, Yukon gold potato & sunchoke puree 31

 

CHICKEN AU VIN

Free range chicken, white wine vinegar, plum tomato, red potato & artichoke hash, spinach & fresh basil 25

 

ACCOMPANIMENTS

Made from scratch Soup 5 | 6.50

Sautéed Spinach or Kale 6

Truffle, Parmesan & Sage Fries 9