DINNER

POSSIBILITIES

Friday – Monday
5:00 – 9:30pm

Week of February 17, 2017

STARTS

VERY CRABBY CRAB CAKES

Two fresh lump crispy crab cakes, frisee & lardons, caramelized shallot & sage aioli 14

 

ZUCCHINI FRITTERS

Fresh zucchini, Italian bread crumbs, fresh herbs, garlic, basil ricotta12

 

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

 

PEI MUSSELS   

Coconut curry, fresh ginger & cilantro, lime juice Tuscan toast 13

SALADS

ROASTED BEET SALAD

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

 

BACON & KALE SALAD

Wilted kale, broccoli rabe, quinoa, bacon, Frisee, toasted almonds, Dijon champagne vinaigrette 11

 

PEARS & ESCAROLE SALAD    

Fresh pears, wilted escarole, toasted hazelnuts, shaved parmesan, fresh basil, honey/apple vinaigrette 11

 

APPLE & ENDIVE SALAD

Brussel sprouts, apple, endive, radicchio, dried cranberries, walnuts, gorgonzola, cider vinaigrette 11

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

RISOTTO

Arborio rice, jumbo lump crab meat, fresh thyme, rosemary & chive, saffron, parmesan 28

 

PASTA     

Rigatoni, Italian sausage, arugula, cherry tomatoes, chevre cheese, lemon zest, red pepper flakes 24

 

FRESH FISH  

Pan seared tilefish, braised lentils, grilled radicchio, lemon beurre blanc 29

 

STUFFED PORK CHOP  
Apple & sausage stuffed pork chop, brown sugar & maple syrup mashed sweet potatoes, toasted pistachios 32

 

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 
Garlic marinated grilled skirt steak, roasted garlic & scallion mashed potatoes, sautéed kale, veal demi glaze   29

 

FREE RANGE CHICKEN

Balsamic & Dijon marinated grilled free range chicken, farro, cherry tomato, and pine nut salad, garlicky escarole 25

ACCOMPANIMENTS

Made from scratch Soup 5 | 6.50

Sautéed Spinach or Kale 6

Truffle, Parmesan & Sage Fries 9