Restaurant Week

April 26th-May 3rd

 $27.95

 

Starters

Kale Salad

Fresh kale, pistachio, blue cheese, sliced avocado, and crumbled bacon tossed in a white balsamic vinaigrette

 

Cream of Wild Mushroom Soup

 

Tenderloin Caprese

Seared peppered sliced tenderloin on grilled tomatoes and topped with imported black truffle burrata with a

white truffle oil drizzle

 

Spicy Tuna Tacos

Ahi tuna tartare tossed in spicy aioli served in a fried wonton shell with seaweed salad

 

Truffle Mac n Cheese

 

Entrees


*12 oz Strip Steak

Plain, Marinated, or Dry-Rubbed, served with creamed spinach and roasted garlic mashed potatoes

 

Lamb Ragu

Seared New Zealand Lamb Chops served over a lamb ragu with homemade pasta and a brandy cream sauce

 

Lobster and Bay Scallop Risotto +$6

Peconic Bay Scallops and Maine Lobster sautéed with arborio rice and fresh herbs in a rich and creamy lobster stock

 

Kurobuto Pork Chop Milanese

Bone in Heritage pork chop pounded and breaded with panko and parmesan, served over a wilted kale wild mushroom salad, white balsamic glaze


Grilled Swordfish Steak

Local swordfish grilled and rubbed with homemade horseradish, served over sauteed swiss chard and white beans

 

21 Day Dry-Aged Ribeye +$8

18 oz dry-aged ribeye served with caramelized brussel sprouts and baked potato

 

Desserts

 Cappuccino Crème Brulee

 Cranberry Walnut Bread Pudding

 Chocolate Mouse

 

-Sorry but there are no substitutions on prix fixe menus-

SUorry but there nubstitut


 

Tuesday

Prix Fixe, $27.95

Wednesday

Date Night, $55- Includes 2 Entrees & Bottle of Wine

Thursday

Prime Rib Dinner, $27.95 

Chef's Tasting Menu- 5 Courses at the Open Kitchen

Friday

Live Music

Sunday

Open For Lunch- 12 Noon

*Join us at the bar 

for your favorite game on our 4 TV's*