FIRST COURSES AND SALADS
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HOGS NECK BAY OYSTERS (RAW)
ON THE HALF SHELL 18.
TOMATO GAZPACHO MIGNONETTE |
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NAPEAGUE BAY LITTLE NECK CLAMS (RAW) ON
THE HALF SHELL 12.
HFRESH HORSERADISH COCKTAIL SAUCE |
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SPICY MONTAUK FLUKE TARTAR WITH MARINATED
CUCUMBERS 20.
RADISH SALAD, BLACK SEAWEED & WASABI TOBIKO |
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CHILLED
GOLDEN WATERMELON & CUCUMBER SOUP 15.
SUN GOLD TOMATOES, THAI BASIL & AVOCADO MOUSSE |
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BALSAM FARM HEIRLOOM TOMATO
SALAD 17.
GRILLED LOCAL SWEET CORN, LEMON THYME VINAIGRETTE |
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BALSAM FARM MIXED GREEN SALAD 15.
SHERRY VINAIGRETTE, HEIRLOOM CHERRY TOMATOES |
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ARUGULA SALAD WITH LOCAL
PEACHES & GORGONZOLA CHEESE 17.
CRISP PROSCIUTTO, PISTACHIOS & BANYULS VALILLA VINAIGRETTE |
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18 MONTH AGED PARMA HAM WITH CRENSHAW MELON 21.
CAMPANIAN BUFFALO MOZZARELLA, BASIL OIL
HAND MADE SWEET CORN
RAVIOLI 18.
BLUE CRAB & SUMMER TRUFFLE BROTH
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SEARED HUDSON VALLEY FOIE
GRAS, CINNAMON BRIOCHE 22.
LOCAL BLACKBERRY & PEACH CHUTNEY, HONEY & LEMON VERBENA
SUMMER 2010
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