DINNER APPETIZERS

Oysters on the Half Shell
pickled shallot mignonette – 2.50 p/piece

Roasted Oysters on the Half Shell
red wine verjus and bread crumbs – 2.50 p/piece

Autumn Harvest Apple Contorno
trio of local apples, baby braising greens, aged gouda, apple vinaigrette – 10

Lobster Bisque
lobster crostini – 16

Duck Confit
baby braising greens, candy beets, apples, artisanal roquefort - 16

Composed Salad of Local Greens
ricotta crostini – 12

Montauk Lobster Salad
avocado, heirloom shell beans, Long Island frisee– 17

Chicken Liver Pate
grilled figs - 14

ENTREES

Grilled Swordfish
garden caponata:
roasted zucchini and eggplant, cherry tomatoes, fine herbs - 28

Pasture Raised Chicken Two Ways
roasted and braised
market vegetables, Long Island tomato fondue, cranberry beans – 24

Hand Made Ravioli
ginger gold apple and fresh pecorino – “Lidia’s way” - 16/22

Whole Grain Spelt Fettuccini
black truffle butter, chanterelles, porcini, local peaches - 17/25

Grilled New York Strip Steak
roasted potatoes, vegetable gratin–36

Lobster Linguini
hand made semolina pasta
roasted cherry tomatoes, autumn squash, lemon olive oil -18/26

Grilled Quail with Chestnuts and Prosciutto
garden vegetables, radicchio, port cherry sauce – 28

Hand Cut Pappardelle Pasta
slow braised moulard duck – 16/25