With house infused bacon vodka
Brown sugar crumb muffin, sticky pecan bun, fruit scone
Firm, tangy, nutty, aged pasteurized goat's milk
Firm, nutty, caramelly, pasteurized sheep's milk
Soft, pungent & sweet, washed rind triple cream cow's milk cheese
tossed in a Sherry-Shallot Dressing, Topped with Ricotta Salata
with Coddled Pullet Egg, Red Leaf Lettuce and Whole Grain Mustard Dressing
(served raw) with a Corn Blini, Assorted Radishes and Horseradish Mousse
with seasonal fruit and vanilla bean butter
with parmesan biscuit
with Avocado-Green Goddess Dressing, Crunchy Slaw and Pea Greens
with Black Truffle Essence, Gruyère & Smoked Bacon
tossed with Fava Shoots, Roasted Walnuts and Pecorino Romano
Joyce Farms Grassfed Beef (cooked to your liking), Poached Local Hen Eggs and Sautéed Swiss Chard
tossed in a Sherry-Shallot- Dressing, Topped with Ricotta Salata. Wine Pairing: Viura, CVNE, "Monopole" 2013 Rioja, Spain
with Butter Poached Lobster, Tiny Croutons and Mint. Wine Pairing: Viura, CVNE, "Monopole" 2013 Rioja, Spain
in an Artichoke Broth with Porcini Mushrooms, Pancetta and Extra Virgin Olive Oil. Wine Pairing: Brooklyn Oenology, "Social Club White" 2013 Mattituck, NY
(served raw) with Cured Tomatoes, Fennel, Celery, Picholine Olives and Salted Capers. Wine Pairing: Rosé of Merlot, Croteaux, 2014 Southold, NY
with French Green Lentils and Assorted Root Vegetables. Wine Pairing: Cabernet Franc, Kontokosta, 2012 Greenport, NY
(Cooked to your liking) with Caramelized Fennel, Polenta and a Pancetta Red Wine Ragout. Wine Pairing: Merlot/ Cab. Franc/ Cab. Sauv., Ch. Le Rey 2010 Côtes De Bordeaux, France
with Roasted Cherries and Hazelnut Ice Milk. Wine Pairing: Osborne's, "Special Reserve" Ruby Porto, Portugal
with Sauternes Poached Rhubarb, Strawberries, Yogurt Sabayon, Strawberry Sorbet and Candied Pistachios. Wine Pairing: Sauv. Blanc/Semillon/Muscadelle, Ch. Petit Vedrines 2006, Sauternes, France
tossed in a Sherry-Shallot Dressing, Topped with Ricotta Salata
with Butter Poached Lobster, Morel Mushrooms, Tiny Croutons and Mint
(served raw) with Heirloom Melon, Toasted Sunflower Seeds, Poached Ginger, Cilantro and Extra Virgin Olive Oil
(served raw) with Sicilian Style Stewed Borlotti Bean Salad, Olive Oil, Cured Tuna and Spicy Assorted Greens
(served raw) with a Corn Blini, Assorted Radishes and Horseradish Mousse
with Pickled Rhubarb, House Cured Coppa Salami and Radishes from The Farm
with Castelvetrano Olives, House-Made Pancetta, Asparagus and a Coddled Pullet Egg
(served raw) with Tomatoes, Fennel, Celery, Picholine Olives and Salted Capers
with Clams, Shrimp Sausage, Wilted Baby Spinach and a Spring Onion Purée
in an Artichoke Broth with Porcini Mushrooms, Pancetta and Extra Virgin Olive Oil
tossed with Fava Shoots, Porcini Mushrooms, Roasted Walnuts and Pecorino Romano
(cooked to your liking) with French Green Lentils and Assorted Root Vegetables
(cooked to your liking) with a Ragout of Fresh Chickpeas, Smoked Shank, Morel Mushroom and Espellete Pepper
(cooked to your liking) with Caramelized Fennel, Polenta and a Pancetta Red Wine Ragout
(cooked to your liking) with Baby Carrots, Cipollini Onions, Swiss Chard, Truffle Potato Purée and Black Garlic Jus ($10 supplement per person)
(Served raw) with glazed daikon, radish syrup and micro mustard greens. Wine pairing: palomino fino, lustau, "deluxe cream" jerez, spain
With parsnip-vanilla purée, sautéed local spinach and crispy parsnip. Wine pairing: assyrtiko/athiri/aidani, santo wines, "nykteri," 2013 santorini, greece
With artisan coppa salumi, melted leeks and parmigiano broth. Wine pairing: pinot noir, mccall 2012 cutchogue, ny. ($20 supplement as a first course)
With baby carrots, roasted celery root purée, swiss chard and black garlic jus. Wine pairing: grenache/carignan, la baronne "les lanes" 2011 languedoc, france
With coffee ice cream. Wine pairing: cockburn's, "special reserve" ruby porto, portugal
with Caramel Ice Cream
with Passion Fruit Sorbet and Crispy Coconut Wafer
with Buttermilk Ice Cream, Marshmallow Topping, Brown Sugar Crumble and Strawberry Sorbet
with Sauternes Poached Rhubarb, Yogurt Sabayon, Strawberry Sorbet and Candied Pistachios
Honeydew-Mint-Cucumber, Strawberry, Coconut and Passion Fruit
Firm, tangy, nutty, aged pasteurized goat's milk
Firm, nutty, caramelly, pasteurized sheep's milk
Soft, pungent & sweet, washed rind triple cream cow's milk cheese
(served raw) with Glazed Daikon, Radish Syrup and Chervil ($15 supplement as a first course). Wine Pairing: Capataz Adrés, Lustau, "Deluxe Cream", Portugal
with Peas, Mint and a Lobster Bisque. Wine Pairing: Chardonnay, The Old Field, "Barrel Fermented" 2013 Southold, NY
with Asparagus and Sauce Gribiche. Wine Pairing: Sauvignon Blanc, Anthony Nappa, "Reminisce" 2013 Southold, NY
with Baby Carrots, Cipollini Onions, Swiss Chard, Truffle Potato Purée and Black Garlic Jus. Wine Pairing: Cabernet. Sauvignon, Lava Cap, 2012 El Dorado, CA
with Roasted Cherries and Hazelnut Ice Milk. Wine Pairing: Osborne's, "Special Reserve" Ruby Porto, Portugal
with Sauternes Poached Rhubarb, Strawberries, Yogurt Sabayon, Strawberry Sorbet and Candied Pistachios. Wine Pairing: Sauv. Blanc/Semillon/Muscadelle, Ch. Petit Vedrines 2006, Sauternes, France
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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