Brunch / Lunch

 

CHEF’S LUNCH TASTING MENU

ASSORTMENT OF ROASTED IRA HASPEL’S BABY BEETS
with Goat Cheese, Pistachios and Sherry-Shallot Dressing
Grüner Veltliner, Hirsch, #1 2013 Niederösterreich, Austria

OR

*CRUDO OF BLACK SEA BASS
(served raw)
with Crisp Ginger, Ruby Grapefruit, Cilantro, and Super Tuscan Olive Oil
Chenin Blanc, Paumanok, 2014 Aquebogue, NY

~

CRISPY ATLANTIC BLACK SEA BASS
with Local Salsify, Stephanie Gaylors Heirloom Fingerlings, Iras Baby Kale, and Shellfish-Herb Sauce
Grenache, Beckman, 2014 Santa Barbara, CA

OR

BLACK TRUFFLE CRUSTED WILD ATLANTIC COD
with Creamy Risotto, Local Butternut Squash, Biodynamic Spinach, and Walnut-Truffle Emulsion
Chardonnay, The Old Field, “Barrel Fermented” 2013 Southold, NY 

~

*HOUSEMADE PANCETTA WRAPPED BERKSHIRE PORK TENDERLOIN
(cooked to your liking)
with Fennel, MarGene Farms Radicchio Treviso, Organic Polenta, Kumquat, and Rosemary Jus
Pinot Noir, Johnson Family 2013 Sonoma Coast, CA

OR

*DUO OF CRESCENT FARMS LONG ISLAND DUCKLING
(cooked to your liking)
with Invincible Summer Farms Rutabaga Puree, Hinona Kabu Turnip, Young Spinach, and Juniper Emulsion
Shiraz, Gatekeeper, 2013 McLaren Vale, Australia 

~

CHOCOLATE SOUFFLÉ TART
with Salted Caramel Ice Cream
Cockburn’s, Ruby Porto, Portugal

65.

Tasting Size Wine Pairing

25.

 

Brunch Beverages

  Traditional Bloody Mary   10.

     The Bloody Boar    12.
  (with House infused Bacon Vodka)

Mimosa    10.

Grapefruit Mimosa    12.

Bellini      10.

Scott’s “Super Delicious Plus”    12.

Scott’s “Super Delicious”   4.

Fresh OJ or Grapefruit Juice      5.

Coffee  custom roasted for us by Aldo’s of Greenport            3.5

Espresso         4.

Cappucino or Latte  6.

 

To Share For The Table

BREAKFAST BREADS
Brown Sugar Crumb Muffin, Sticky Pecan Bun, Fruit Scone, Corn Bread
Each Piece  3.         Assortment (4 pieces)  10.

WARM SUGAR & SPICE DOUGHNUTS
13.

3 CHEESE PLATE
16.
Midnight Moon, Cypress Grove Chevre, Humboldt County, CA
Firm, tangy, nutty, aged pasteurized goat’s milk
Petite Basque, Basque Pyrenees, France
Firm, nutty, caramelly, pasteurized sheep’s milk
Red Hawk, Cowgirl Creamery, Pt. Reyes, CA
Smooth, buttery, creamy, unpasturized washed rind cow’s milk cheese

HALF-DOZEN OYSTER PONDS OYSTERS
(served raw)
Mignonette, Cocktail Sauce & Lemon
20.

CHARCUTERIE & CHEESE PLATE
3 Cheeses, Housemade Coppa & Fennel Soppressata, Crostini & Assorted Olives
22.

 

For Brunch 

ASSORTMENT OF ROASTED IRA HASPEL’S BABY BEETS
with Goat Cheese, Pistachios and Sherry-Shallot Dressing
15.

SOUP OF SATUR FARMS CELERY ROOT
with Crème Fraîche, Crisp Potato, Celery Leaf
16.

100% WILD CAUGHT LOBSTER SALAD
with Mar-Gene Farms Petite Lettuces, Shaved Radish & Fennel
23.

*HOUSE SMOKED ORGANIC SCOTTISH SALMON
(served raw)
with a Corn Blini, Assorted Radishes and Horseradish Mousse
19.

STACK OF BUTTERMILK PANCAKES
with Banana-Walnut Compote and Vanilla Bean Butter
16.

SEASONALLY INSPIRED ORGANIC HEN’S EGG OMELET
with Parmesan Biscuit
18.
All White Omelet  20.

NATURALLY RAISED FRIED CHICKEN
with a Buttermilk Biscuit and Housemade Sausage Gravy
22.

TEMPURA BATTERED WILD ATLANTIC COD
with Fingerling Fries and Malt Vinegar Aioli
20.

MCCALL RANCH GRASS FED BEEF BURGER
on a Blue Duck Brioche Bun with Backyard Brine Pickles and Roasted Sweet & Yukon Potato “Fries”
23.
Add Cheese  24.     Add Foie Gras Butter 28.
Add Cheese & Foie Gras Butter      29.

NATURALLY RAISED BERKSHIRE PULLED PORK
on a Blue Duck Bakery Roll with Fingerling Fries
17.

“BETTER THAN YOUR MOM’S” MACARONI & CHEESE
with Black Truffle Essence, Gruyère & Smoked Bacon
23.

HANDMADE RICOTTA CAVATELLI
with Butternut Squash, Braised Frisée, Sage and Brown Butter Hazelnuts
27.

“STEAK & EGGS”
*Australian Grass fed Beef (cooked to your liking), Poached Local Hen Eggs and Biodynamic Spinach
33.

SIDES

Housemade Breakfast Sausage 5.         Applewood Smoked Bacon 5.

 

The Last Course

CHOCOLATE PARFAIT
Milk Chocolate Pudding, Dark Chocolate Mousse, Spicy Chocolate Ganache,
Caramel Whipped Cream and Chocolate Crumble
(gluten-free without Chocolate Crumble)

COCONUT TAPIOCA
with Passion Fruit Sorbet and Crispy Coconut
(gluten-free)

COFFEE-TOFFEE ICE CREAM SANDWICH
with Roasted Bananas and Salty Peanuts
(gluten-free)

SORBET SAMPLER
 Banana, Coconut, and Passion Fruit
(gluten-free)

COOKIE PLATE

WARM SUGAR & SPICE DOUGHNUTS

13.

JUST BAKED COOKIES
Chocolate  Chip or Oatmeal Raisin
1/2 dozen             7.50

 

The North Fork Table supports the local agricultural and fishing communities and promotes awareness of all the pristine bounty the East End has to offer.