Wednesday November 14th, 2012

Wednesday November 14th, 2012

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

 

Small Plates

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

Big Plates    

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)

Featured Wine

2008 Wolffer Estate Merlot    9 glass/35 bottle

Unique South Shore soil combined with cool Atlantic air make for ideal Merlot growing conditions.

Featured Brew

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.

Featured Cocktail

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.  

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