Dinner
All dishes are prepared in-house by our Chef de Cuisine, Cleon Clarke.
Weekend Specials
**Our specials for the weekend are available beginning Thursday evening. Kindly note that availability is limited, ask your server for more information.**
Beetroot Glazed Gravlax Salmon
23
corn purée, mock wasabi mayonnaise & greek yogurt dip w/cuttle ink tuile
Crispy Assorted Cracker Crumbs Softshell Crab
asian red cabbage slaw, julienne red & yellow pepper, green papaya w/cilantro yuzu dressing
Appetizer
28
Entree
49
Fettuccine Jumbo Lump Crabmeat Pasta
37
snow peas, roasted red peppers, white wine garlic & cream w/sea urchin butter
Pan Seared Stripe Bass
52
roasted fingerling potatoes, cherry tomatoes, haricot vert & eggplant w/caper lemon butter sauce
Grilled 320g Bone In Ribeye
75
beer batter onion rings w/truffle butter
First Course
Montauk Oysters on the Half Shell*
shallot mignonette & cocktail sauce
1/2 Dozen
22
1 Dozen
38
Ahi Tuna Tartare*
27
cucumber, seaweed, jalapeno, pickle ginger & avocado w/sesame pickle ginger dressing & wonton crisp
Crispy Fried Calamari
17
yellow squash, zucchini & fried parsley w/marinara & chipotle aioli
Charred Spanish Octopus
27
spicy nduja sausage, leeks, eggplant, olives & tomato confit w/paprika vinaigrette
Classic Caesar Salad
18
white anchovies, croutons & shaved parmesan
Lacinato Kale Salad
19
julienne asian pear, strawberries, pistachios, manchengo cheese w/lychee dressing
Baby Arugula Salad
18
shaved fennel, crispy prosciutto & shaved parmesan w/ sherry vinaigrette
Jumbo Lump Crab Cake
28
baby watercress, julienne apple, watermelon radishes w/carrot soubaise
Sonno Toscano Burrata
26
house-made grilled eggplant, prosciutto & crostini w/balsamic glaze
Charcuterie & Cheese Plate
29
capoccollo, mortadella, breasola, blu di capra, alpeggio, aged vataleggio, mediterranean dates, gherkins & crustini w/mastarda di fichi
Main Course
Vegan Grain Bowl
27
quinoa, delicata squash, broccoli, mushrooms, spinach, peppers, leeks & garlic
Gemelli Pasta, Sausage & Broccoli Rabe
28
italian sweet sausage, crushed red pepper, roasted garlic, olive oil & parmesan
Garganelli Pasta Bolognese
29
slow cooked beef, veal, lamb, san marzano tomatoes & parmesan
Skin Charred Farm Raised Salmon
36
red himalayan rice, sugar snap peas, patty pan squash, royal trumpet mushrooms, w/kiwi yuzu emulsion
Jumbo Curry Shrimp
39
japanese sticky rice, julienne carrots, chayote, mung bean sprout, tatsoi greens w/green curry sauce
Pan Seared Sea Scallops
52
barley, chanterelle mushrooms, rainbow swiss chard & baby mix pepper w/heirloom tomato emulsion
Thai Fisherman's Stew
45
shrimp, clams, mussels, monkfish & calamari w/cilantro coconut lime broth
Bell & Evans Herb Roasted Chicken
36
roasted turnip, carrots, kohlrabi, broccoli w/molasses rum sauce
L.I Cresent Duck Breast & Leg Confit**
44
long grain-wild rice, yellow wax beans, sautéed kale, pearl onions w/black berry gastrique
Allen Brother's Prime 12oz NY Strip**
51
hand-cut french fries, grilled asparagus w/avocado béarnaise
GRILLED “MOROCCAN SPICED” RACK OF LAMB
68
garlic mash potatoes & sautéed spinach w/red wine lamb jus
Sides
Sautéed Wild Mushrooms
17
6 Cheese Mac-N-Cheese
18
Broccoli Rabe, Garlic / Oil
16
Parmesan Truffle Fries
15
Steamed Broccoli
13
Sautéed Spinach
16
*Indicates raw item. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
**Indicates cooked to your liking.
All menu items are subject to change. A 20% gratuity applies to all parties of 6 or more guests.