Restaurant Week

November 1-8, 2015
$27.95

Sunday, November 1 
Lunch (no brunch menu)  11:30-2:30
Dinner 5:00-8:00
 
Monday, November 2, 5:00-8:00
(closed Tuesday & Wednesday)
Thursday, November 5, 5:00-8:00
Friday, November 6, 5:00-10:00
 
Saturday, November 7
Lunch (no brunch menu) 11:30-2:30
Dinner 5:00-6:30 
Restaurant Week menu will not be available for 7:00-10:00 seating.
 
Sunday, November 8
Lunch (no brunch menu) 11:30-2:30
Dinner 5:00-8:00
 
Call now for reservations 631-765-0177.

MENU

SALAD OF LOCAL MIXED GREENS WITH FENNEL & RADISHES
tossed in a Shallot-Dijon Mustard Vinaigrette
or
ASSORTMENT OF ROASTED SATUR FARMS BABY BEETS
with Goat Cheese, Pistachios and Sherry-Shallot Dressing
or
CRISP NORTH ATLANTIC COD CAKE
with Marinated Vegetable Salad, Saffron Aioli and Arugula
~
PAN-SEARED SCOTTISH SALMON
with Black Beluga Lentils, Savoy Cabbage and Juniper Emulsion
or
HANDMADE RICOTTA CAVATELLI
with Caramelized Cauliflower, Capers, Parsley and Pecorino Romano
or
*BLACK PEPPER-DUSTED AUSTRALIAN GRASS-FED
SLICED STRIPLOIN OF BEEF
(cooked to your liking)
with Garlic Scented Local Kale, Red Wine Risotto and Black Garlic Glaze
~
UPSIDE-DOWN CARAMELIZED CEDAR GROVES APPLE TART
with Vanilla Crème Fraîche
or
CHOCOLATE CARAMEL TART
with Caramel Ice Cream
or
COFFEE-TOFFEE ICE CREAM SUNDAE
with Roasted Bananas and Salty Peanuts

SUBSTITUTIONS AVAILABLE FOR SUPPLEMENTAL CHARGE