DINNER

POSSIBILITIES

Friday – Monday
5:00 – 9:30pm

Week of March 24, 2017

STARTS

VERY CRABBY CRAB CAKES

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

 

SEAFOOD CEVICHE

Fresh squeezed lemon, lime & grapefruit, scallops, shrimp, crab, jalapeno, cilantro, red pepper, avocado, home made tortilla chips 14

 

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

 

LOCAL MUSSELS     

Massa chasers blue shell mussels, sweet Italian sausage, parmesan polenta squares, cherry tomato, fresh lemon, basil & thyme. Tuscan toast 13

SALADS

ROASTED BEET SALAD

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

 

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

RISOTTO              

Arborio rice, Portobello mushroom, fresh kale, scallion, fennel, chive, parmesan, poached egg 26

 

PASTA

Fresh house made fettuccine, prosciutto, arugula, radicchio, cherry tomato, goat cheese, red pepper flakes 25

 

FRESH FISH        

Pan seared crispy skin on black sea bass, braised leeks, Kalamata olive & walnut farro salad, citrus chive compound butter 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  
Roasted garlic & parmesan crusted bone-in grilled strip steak, parsnip puree, sautéed purple kale 32

 

FREE RANGE CHICKEN

Grilled free range chicken, cannellini bean & tomato ragout, sautéed broccoli rabe, lemon & caper sauce 25

ACCOMPANIMENTS

Made from scratch Soup 5 | 6.50

Sautéed Spinach or Kale 6

Truffle, Parmesan & Sage Fries 9