DINNER

POSSIBILITIES

Friday – Monday
5:00 – 9:30pm

Week of April 21, 2017

STARTS

VERY CRABBY CRAB CAKES

Two fresh lump crispy crab cakes, frisee & lardoons, whole grain mustard, zesty remoulade 14

 

ASPARAGUS & POACHED EGG

Grilled asparagus, poached egg, lemon & avocado feta vinaigrette, grilled garlic Tuscan 12

 

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

 

PEI MUSSELS  

Prince Edward Island mussels, prosciutto, creamy roasted parsnip, truffle, cherry tomatoes, fresh rosemary & thyme, Tuscan toast 13

SALADS

ROASTED BEET SALAD

Herb roasted local beets, arugula, toasted pistachio nuts, goat cheese, red wine vinaigrette 11

 

CHICKPEA & LENTIL SALAD

Spiced & roasted chickpeas, lentils, arugula, red pepper, red onion, feta & basil, Dijon champagne vinaigrette 11

 

GRAPEFRUIT & AVOCADO SALAD        
Fresh grapefruit segments, arugula, Frisee, applewood smoked bacon, parsley, ginger cider dressing 11

 

BABY ARTICHOKE SALAD    

Baby artichoke hearts, cherry tomatoes, celery, fennel, romaine, parsley, fresh parmesan, lemon, EVOO11

Add To Any Salad

Grilled Chicken 6
Grilled Hanger Steak* 8
Grilled Shrimp 8

RESERVATIONS
RECOMMENDED
631.298.8989

Dinner, menu changes weekly.

 

Winter Hours

Friday – Monday

5:00 – 9:30pm

MEALS

SWEET PEA RISOTTO

Arborio rice, fresh shucked sweet peas, wild mushrooms, grated carrots, fresh rosemary & thyme, fried sage 26

 

PASTA   

Linguini, artichokes, grilled fennel, cherry tomato, parsley, basil, ricotta 24

 

FRESH FISH 

Pan seared Tile fish, spring pea & leek farro salad, roasted haricot verts, grapefruit beurre blanc 29

 

DOUBLE CUT LAMB CHOPS 
Dill yogurt marinated grilled lamb chops, feta, cucumber, cherry tomato & red onion orzo salad 29

 

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
An LLK Classic. 32

 

STEAK  
10oz bone in grilled Rib-Eye, sunchoke puree, caramelized onion & mushroom, sautéed spinach 32

 

FREE RANGE CHICKEN

Herb grilled chicken, saffron and sweet pea rice, grilled garlic radicchio, honey balsamic 25

 

 

ACCOMPANIMENTS

Made from scratch Soup 5 | 6.50

Sautéed Spinach or Kale 6

Truffle, Parmesan & Sage Fries 9