Restaurant Week

April 26th-May 3rd




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



*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



 Cappuccino Crème Brulee

 Cranberry Walnut Bread Pudding

 Chocolate Mouse


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

SUorry but there nubstitut



Prix Fixe, $27.95


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


Prime Rib Dinner, $27.95 

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


Live Music


Open For Lunch- 12 Noon

*Join us at the bar 

for your favorite game on our 4 TV's*