A La Carte First Course

To Start

WILD CANADIAN WHITE STURGEON CAVIAR & RACE ROCK OYSTERS
with Crème Fraîche, Mignonette, and Cocktail Sauce
75.

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

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

ASSORTED OLIVE BOWL
5.

First Course

SALAD OF IRA HASPEL’S GREENS WITH FENNEL & RADISHES
tossed in a Shallot-Dijon Mustard Vinaigrette
13.

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

SOUP OF SATUR FARMS CELERIAC & LOCAL POTATOES
with Crème Fraîche, Blue Potato Chips, and Crispy Celery
16.

*HAND-CUT SASHIMI GRADE YELLOWFIN TUNA TARTARE
(served raw)
with Ponzu, Taro Chips, and Micro Herbs
19.

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

*CRUDO OF WILD MONTAUK SEA SCALLOPS
(served raw)
with Crisp Ginger, Ruby Grapefruit, Cilantro, and Super Tuscan Olive Oil
19.

COUNTRY TERRINE OF VENISON, LONG ISLAND DUCKLING,
PISTACHIOS & CRANBERRIES
with Frisée, Dijon Mustard, Sweet Pickled Rutabaga, and Toast
16.

*RAW TUNA & SEARED HUDSON VALLEY FOIE GRAS
(served raw)
with Glazed Daikon, Radish Syrup, and Micro Herbs
26.
($15 supplement for 3 course price fixe)

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.