DINNER

POSSIBILITIES

Thursday – Monday
5:00 – 9:30pm

Week of May 25, 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, sweet Italian sausage, red & yellow bell peppers, roasted sunchokes, Tuscan toast 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 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.

 

Summer Hours

Thursday – Monday

5:00 – 9:30pm

MEALS

SWEET PEA & WILD MUSHROOM RISOTTO
Arborio rice, fresh shucked sweet peas, wild mushrooms, grated carrots, fresh rosemary & thyme, fried sage  26

 

FRESH PASTA

Fresh Papardelle, shrimp, semi sun-dried tomatoes, artichoke hearts, radicchio, cream 25

 

FRESH FISH 

Pan seared black bass, toasted quinoa & roasted kale, Kalamata olive & roasted red pepper sauce 30

 

DOUBLE CUT LAMB CHOPS
Grilled garlic and rosemary balsamic marinated lamb chops, parsnip, cherry tomato and fennel lentil salad, toasted almonds 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, caramelized onion & trumpet mushroom, roasted garlic & blue cheese mashed potatoes, sautéed spinach 32

 

FREE RANGE CHICKEN

Herb grilled chicken, crushed fingerling potatoes, sweet Italian sausage, red & yellow bell peppers, lemon & chive compound butter 25

ACCOMPANIMENTS

Made from scratch Soup 5 | 6.50

Sautéed Spinach or Kale 6

Truffle, Parmesan & Sage Fries 9