Soups Bowl 6 / Taste 3
New World Chili with sour cream and pickled jalapenos *4
Ceviche of the Day 10
New Bedford Bay Scallops crème fraiche, pear, artichoke petals, trout roe
Daily Slider 3 for 9
Italian Style Meatballs on brioche with a Fra Diavlo tomato sauce, pecorino romano and parsley
Venison Heart Risotto red wine, gorgonzola cream, criminis, fried rosemary 8
Cuban Style Crispy Fried Calf Brains naranja beurre blanc and carrot “bacon” poblano salad *5 8
Fried Long Stem Artichokes flat leaf parsley, lemon, artichoke aioli 10
Roasted Butternut Squash, Speck and OCSHC Camembert Flatbread Pizza 12
Broiled Sea Scallops 28
Celeriac puree, shaved brussels sprout and pear salad, fried parsnip chips, simple white balsamic vinaigrette
Herb Roasted 1/2 Lamb Rack Grana Padano risotto, roasted root vegetables, pistachio mint pesto 28
New World’s Best Bolognese 16/24
House ground grass fed beef and pork in a tomato ragu, tossed with oreccheitte pasta, nutmeg and Grana Padano
Bar Specials (featuring products from hard hit Long Island)
2008 Wolffer Estate Merlot 9 glass/35 bottle
Unique South Shore soil combined with cool Atlantic air make for ideal Merlot growing conditions.
Blue Point Brewing Company’s Toasted Lager 4.75 A World Beer Cup Gold Medal winner from Patchogue, one taste and you’ll see why.
Meat ‘n’ Potato Martini 11 LIV (Long Island Vodka) 100% potato vodka from Baiting Hollow, beef au jus, all shook up, garnished with a mini-meatball and potato on a rosemary skewer.