2016MainCourse (PDF)
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Title: Microsoft Word - Main Course Menu 2016.docx
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Main Course
Caramelized Sea Scallops
27
fresh tomato, basil and lemon salsa
*Teryaki Oven Roasted Salmon
27
cranberry saffron rice mustard aioli
Crispy Branzini
27
with soy, ginger dressing
*Filet Mignon Medallions
au poivre, potato au gratin
*Pan Seared Long Island Duck Breast
32
28
cranberry orange chutney and roasted sweet potato
Braised Short Ribs
29
red wine barbeque glaze over mushroom risotto
Free Range Chicken Breast Milanese
25
topped with brie cheese, herb butter dressing
Pasta With House Made Pork Sausage
25
spinach, and garlic olive oil
*Black Angus Beef Burger
toasted brioche, parmesan fries
(add $2 each: caramelized onions, sautéed spinach, french brie, bleu cheese, grana padano)
14
Tasting Menu (Per Table Only)
$49pp
First Course
Seasonal Soup
Second Course
Escargots Bourgnone
Or
Vegetable Quiches
Third Course
Crab Meat Balls
Or
Roasted Beet Salad
Fourth Course
Sautéed Filet Mignon
Or
Caramelized Sea Scallops
Fifth Course
Desert Of The Day
Or
Soufflé ($4 Supplement)
*These items may be cooked to your liking and according to Suffolk County Law; we must inform you that consuming raw/undercooked foods
increase your risk of food-‐borne illnesses especially if you have certain medical conditions.
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