Pssst. Looking for a Deal? Selected Eat Drink Local Restaurant Specials

Our wonderful EDL partner restaurants have put so much heart, soul and creativity into their offerings between Sept. 26-Oct. 6–featuring our 11 local ingredients, pushing New York wine, beer and spirits, and offering creative locavore prix fixe to tickle your tastebuds–that it’s hard to choose just one place to eat.

That’s why EDL has a full 11 days! And, below, as one more guide, we put together a longish list of priced-fixed offerings or other special menu items. Click on the restaurant name below to learn more about what they’re dishing up and to book your table. (And then once you’ve gone, take a photo of what you ate and post it to our Flickr stream for the chance to win our Eat Drink Local week Challenge.)


Bistro Prix Fixe
Wild Mushroom Veloute Pork Belly-Pearl Onion-Grilled Cheese (Beverage-2007 Bedell Chardonnay, Long Island)
Roasted Lamb Sausage Mustard Greens-Celeriac Barley-Apple Cider Jus (Beverage-2007 Bedell Merlot, Long Island)
Cardamom “Fattiga Riddare” French toast-Aquavit Preserved Berries (Beverage-Fig and Cardamom Aquavit)

Sept. 26th-28th-Lager Steamed Littleneck Clams, Greneda Pepper Speckled Baby Green Wheat for $12
Sept. 29th and 30th-Crispy Duck Confit, Port and Concord Grape Sauce, Fregola “Risotto” for $18
Oct. 2nd-5th-Roasted Cauliflower and Kuri Squash, Toasted Pumpkin Seeds, Local Artisanal Cheese for $7

Prix Fixe dinner ($38, $16 cocktail, wine, beer pairing)
Local Diver Scallops, Culton’s Organics Piquillo Peppers, Bloominghill Farm Garlic Broth
Padgett Farm’s Dry-Aged Filet Mignon, Glebocki’s Potatoes, Padgett’s Bone Marrow Foam, Mustard Demiglace
Local Artisanal Cheeses from Saxelby Cheesemongers ($6 supplement)

Sunday-Housemade Linguine with Local Clam Broth
Monday- Roasted Chicken Wheat Berries with Roasted Onions and Garlic
Tuesday- Local Brews at the Bar / St Louis Ribs
Braised in Local Ale with Beer Battered Onion Rings
Wednesday- Duck with Apple Spaetzle
Thursday- Lobster with Roasted Squash and Concord Grape Ver Jus
Friday- Loin of Rabbit with Shiitake Mushrooms and Riesling sauce
Saturday- Cauliflower Roasted Cauliflower with Golden Raisins and
Toasted Breadcrumbs
Sunday- Farm Stand Cocktails
Monday- Squash Catskill Trout, Roasted Squash, Fall Spice, Brown Butter Vinaigrette
Tuesday- Yogurt Souffle with Concord Grape Sauce
Wednesday- Apple Cider Braised Pork Belly with Creamed Savoy Cabbage

Crop Organic Tomato Vodka House-made Vegan Bloody Mary ($8 offered at brunch Saturdays and Sundays for EDLW)
Dinner: Glass of Bonterra Vineyards Merlot with Heirloom Eggplant Caponata Crostini ($10 for EDLW)
Glass of Bonterra Vineyards Merlot with Roasted Mushroom and Caramelized Onion Pizza ($20 for EDLW)

Monday, Sept. 27th- Bread Crusted Dorade, Crushed Zebra Zucchini, Sauce Vierge.
Tuesday, Sept. 28th- Fish and Chips, Pommes “Pont-neuf”, Sauce Gribiche.
Wednesday, Sept. 29th- Hudson Valley Duck Duo, Creamy Polenta, Braised Kale, Natural Jus.
Thursday, Sept.30th- Peanut Sable, Vanilla Bavarois, Concord Grape Sorbet.
Friday, Oct. 1st- Seafood “vol-au-vent”, Vegetables Jardinière, Riesling Veloute.
Monday, Oct. 4th- Fall Squash Soup, Spaghetti Squash, Pumpkin Seeds.
Tuesday, Oct. 5th- Vacherin, Pears and Milk Chocolate,Chantilly.
Wednesday, Oct. 6th- Roasted Pork Tenderloin, Caramelized Gala Apples, Apple Cider Braised Cabbage.

Dinner prix fixe ($30, $38 with Farm Cocktail)
Wild Hive Farm Cornmeal Dusted Fried Clams and Katchkie Farm Squash Spheres Spicy Red Pepper Remoulade ($8)
Cauliflower and Old Chatham Camembert Soup Fresh Farm Herbs ($7)
Hudson Valley Duck and Andouille Etouffee Dirty Rice Pilaf ($18)
Peanut Butter and Jelly, Chocolate Peanut Butter Crisp with Concord Grape Ice Cream ($7)

Roasted Delicata Squash Salad, Farro, Wheatberries, Cucumber, Mint
Duck Prosciutto Sandwich, Arugula, Shaved Toussaint, Balsamic, Ciabatta
Riesling Poached Salmon, Purple Cauliflower, Butter Beans, Leeks, Katchkie Farm Greens, Apple Cider Vinaigrette
New York State Cheese Plate, Hudson Valley Camembert, Ewe’s Blue, Tumbleweed Cheddar, Concord Grapes, Grilled Orwashers Bread

$75 Dinner tasting menu
First course: Local Fluke Crudo
Second course: Baked local littleneck clams with house pickled chilis and toasted breadcrumbs
Third course: house made fettucine with Widow’s Hole oysters and local creme fraiche’
Fourth course: Pan roasted local Monkfish (if available), with local cauliflower stewed with capers, raisins and pine nuts
Fifth course: whole grilled local Porgy or whole roasted Black Bass
Dessert will be a Concord grape tart with buttermilk gelati
They will also be offering a concord grape cosmo and an apple cider bellini

$40 dinner prix fixe
Clam and Cauliflower Chowder-Long Island Little Neck Clams, Smoked Bacon, Fire Island IPA
Braised Veal Breast-Roasted Greenmarket Vegetables, Anson Mills Polenta, Fire Island Lighthouse Ale
Gala Apple Crisp-Honey Ginger Ice Cream, Fire Island Pumpkin Barrel Ale

$22 Dinner prix fixe starting at 5:30 pm
1. Ceviche de Aguachile – Fresh Scallop Ceviche in a Hoja Santa and Chile Serrano Sauce with fresh local organic Cucumber
2. Chiles en Nogada – Roasted Chile Poblano stuffed with local and sustainably-raised Pork, laden in a rich Walnut Sauce with a Pomegranate garnish
3. Dessert: Tres Leches – House-made Sponge Cake saturated in a sweet “Three Milks” Sauce topped with Lime Zest Meringue and served with Caramelized Pineapple
Special Cocktail:
Local Organic Crop Gin and Organic Single Village Mezcal Del Maguay with muddled Cucumber, Basil, dashes of Cane Sugar and fresh Lime
Juice, shaken and served up in a frosted Martini Glass
Existing cocktails but now made with Crop Vodka:
Coctel Sangria, Los Altos Malbec Red Wine floated over Crop Vodka with locally-bottled Boylan’s Soda and a dash of Lime Juice and Cane
Sugar, served on the rocks Flor Morada
Crop Vodka, Cointreau, fresh Lime Juice, and house made Agua de Jamaica shaken and served up in a frosted martini glass
All tap beers are local: Sixpoint Bengali Tiger IPA and Apollo Wheat, Kelso Pilsner and St. Gowanus

$40 per person ($50 w/ beverage pairing)
1st Course: Shredded kale salad (endive, grapes, hazelnuts, parmesan, maple vinaigrette)
2nd Course: Over roast Hudson Valley duck breast (smoked wheat berries, hen of the woods mushrooms, butternut squash, dried cherry compote)
Dessert Course: Samascott farm warm apple pie (cinnamon, allspice, vanilla ice cream)
Square Meal ($25 per person, $30 w/ beverage pairing)
Butternut squash soup (toasted pumpkin seeds, apple cider reduction, chive oil), Shredded kale salad (endive, grapes, hazelnuts, parmesan,
maple vinaigrette,) Greenmarket Vegetable Sandwich (zucchini, yellow squash, eggplant, red pepper, onion, pesto), Warm apple pie
(Greenmarket apples, granny smith apples, vanilla bean ice cream)

$40 Dinner prix fixe
Sunday- Butter poached clams with herbs
Monday- Spelt Cayuga
Tuesday- Brown Lagers
Wednesday/Thursday- Duck confit with concord grapes Long Island Crescent Hill Farm
Friday- Rose and Reisling
Saturday- App Cauliflower Panne Cotta
Sunday- NA
Monday- 3 Corner Fields lamb sausage with squash
Tuesday- Cheese and panne cotta
Wed- Cider from Farnum Hill

Johnny Apple-Fizz $12, McKenzie rye, applejack, fresh lemon juice, soda, raw egg white and cinnamon
The Dupree $10, Seneca Drums gin, Zirbenz Stone Pine liqueur, Velvet Falernum, Thai basil, fresh grapefruit juice
Fire and Ice $11, Vintner’s vodka, litchi purée, muddled ginger and a hint of lime
Domestic Delights, Domestic Cheese Board with 3 Artisanal Selections $10
Keegan Ale Mother’s Milk Stout, New York $6
Southampton Publick House Pumpkin Ale, New York $7
Brooklyn Brewery Oktoberfest, New York $6
Chardonnay, paumanok, barrel fermented, north fork of long island, new york 2008/ 40
Pinot Blanc, lieb family cellars, north fork of long island, new york 2007/ 63
Rkatsiteli, dr. konstantin frank, finger lakes, new york 2007/ 38
Pinot Noir, red tail ridge, finger lakes, new york 2008/ 52

Teverow Farms Autumn Corn Chowder (Salumeria Biellese pancetta, Buried Treasures fingerlings, Sullivan Street pan pugliese croutons for $9)

$58 Dinner prix fixe
Tuesday 9/28: Beef Short Ribs Braised in Ale, Butternut- Ale Risotto
Wednesday 9/29: Smoked Duck Breast Cured with Pepper, Juniper & Coffee, Spaghetti Squash Fritter, Violet Mustard & Cider Vinaigrette
Thursday 9/30: Concord Grape & Peanut Frangipane Torte, Concord Grape Sorbet and Buttermilk Emulsion
Saturday 10/2: Roasted Duck Breast with a Cauliflower- Horseradish Gratin Red Wine Onion Puree and Roasted Baby Beets
Monday 10/4: Roasted Jack B’ Little Pumpkins with a Butternut Squash Risotto
Wednesday 10/6: Pork and Sauerkraut Sausage, Cider Braised Savoy Cabbage, Grilled Bosc Pear and Tomatillo Compote

A $35 prix fixe will be offered at dinner, while their lunch menu will contain featured items, including their Greenmarket beef burger and beer comb.
Local beer, wine and spirit offerings include a Bedell Merlot, Onabay Chardonnay, Fire Island Beer Red Wagon IPA and a Greenmarket Apple Martini.

Radicchio, apple and pear salad w/ walnuts, dried cranberries and aged cashew nut cheese in a creamy balsamic vinaigrette

Cauliflower and bone marrow gratin ($12) Local clams, guanciale and chilis ($18) Squash salad, potato and duck egg ($16)

Montauk clams with chorizo and fingerling potatoes
Cayuga polenta with stewed roma tomatoes
hazelnut tart with concord grape sorbet
house bratwurst with apple cider jus and cabbage
cauliflower and porcini risotto
squash soup with trinidad peppers, green olives and anchovy
confit duck leg, tomato preserve and mizuna system
stone fruits with anise hyssop and milk gelee

Sunday: Clams – Manhattan Style Clam Chowder with Oyster Crackers
Monday: Whole grains- Farro salad with Dried Tart Cherries, Baby Spinach
Tuesday: Brown ales & lagers- Brooklyn Brewery Ale Braised BBQ Pork Butt on Brioche Roll with Cabot Clothbound Cheddar and Katchkie Farm Cole Slaw.
Wednesday: Duck- Candied Duck Proscuitto with Farro and Roasted Pear Salad
Thursday: Concord grapes- Yogurt Panna Cotta with Concord Grape-Dried Cranberry Compote
Friday: Rose & Riesling
Saturday: Cauliflower and Old Chatam’s Ewe’s Blue Cheese Soup with Rye Crisps
Sunday: Farm stand cocktails
Monday: Squash- Roasted Delicata Squash Stuffed with Quinoia and Red Jacket Farm’s Gala Apple salad.
Tuesday: Dairy- New York State Cheese Plate to Include; Nettle Meadow Kunik, Old Chatham’s Camembert and Ewe’s Blue, and Beekman 1802 Blaak with Crostini and Dried Fruit.
Wednesday (Oct. 6): Apple Cider – Shaved Fennel, Apple and Arugula Salad with Toasted Walnuts and Apple Cider Vinaigrette

Lunch: $30
Harvest Salad featuring local concord grapes, local cheeses and walnuts
Grilled Long Island Duck Breast with Local Grain Salad and Apple Cider Reduction
Concord Grape Sorbet “with a glass of local wine from Paumanok or Shinn Estate” – add $5
Dinner: $45
Steamed Clams with Long Island Wine Fumet
Grilled Long Island Duck Breast with Local Squash Ratatouille, and Red Wine Demiglace
Concord Grape Sorbet “with a glass of local wine from Paumanok or Shinn Estate” – add $5

Apricot Rose Saketini, with Crop Organic, Greenmarket Apricots, Rosewater, Otokoyama Junmai Sake
Cucumber Crush, with Crop Cucumber, Muddled Cucumber, Lillet Blanc, Fresh Lime, Crop Tomato Gelee
Marconi, Farmer’s Gin, Aperol, Ohlig Sekt, Fresh Lemon
These will be served as a quartet sampler of 3 oz each for $20.

Sunday) Manhattan Clam Chowder and Fried Clams
Monday) Roasted Red Snapper with Lump Crab Risotto
Wednesday) Grilled Long Island Duck Breast with Coconut Carrot Purée, Shiitakes, Cashews & Bok Choy
Thursday) He’Brew Rejewvenator Craft Beer with Artisanal Cheese Plate
Saturday) Seared Sea Scallops with Caramelized Cauliflower, Chanterelles, Asparagus & Golden Raisins
Monday) Herb Crusted Rack of Colorado Lamb with Braised Shoulder & Spring Onion Spaetzle
Tuesday) Goat Cheese Ravioli with Artichokes, Favas, Cherry Tomatoes & Spinach

Drink Specials will be:
WALLSE VEGAN MARTINI, 1 ½ parts Crop Organic Cucumber Vodka, 1 ½ parts Crop Organic Tomato Vodka, 1 part dry vermouth, Lemon Twist or Olive garnish
WALLSE CHURCHILL DOWNS, 2 parts Crop Organic Cucumber Vodka, 1/2 St. Germaine Elderflower Liquer, Mulled Cucumber slices, Splash of lemon juice, Splash of soda, Served on the rocks with a cucumber garnish
WALLSE ORGANIC TOMATO VODKA MARTINI, 3 parts Crop Organic Tomato Vodka, 1 part dry vermouth, add splash of tomato water, mulled fresh basil leaf
Wines: Wallse will be serving two local wines by the glass, both of which are from New York State wineries and from sustainable/family-run.
Shaw Vineyard, Cabernet Franc 2005, Seneca Lake, Finger Lakes, New York State
Bloomer Creek Vineyard Riesling 2008, Seneca Lake, Finger Lakes, New York State


Starting Sept. 29th
Hudson Valley Duck Confit and Herbed Spatzle Apple Cider Gastric ($10)
Cauliflower and Old Chatham Camembert Soup Fresh Farm Herbs ($8)
Simply Farm Green Salad Katchkie Farm Tomatoes, Cucumbers and Radish Shallot and Herb Vinaigrette ($7)
Clove Scented Roasted Beet Salad Toasted Walnuts and Cambozola Blue Cheese Mousse ($8)
Picked Herring and Cucumber Salad Garlic Toasted Crostini ($9)
Herb Crusted Cod Filet Pommes Frites and Green Beans Lemon Drizzle ($23)
Wienerschnitzle, Breaded Pan Seared Golden Brown Local Farm Veal, Red Wine Braised Red Cabbage and Horseradish Whipped Potatoes ($20)
Flying Pig Farm Bratwurst, Roasted Fingerling Potatoes and Sauerkraut, Whole Grain Mustard Demi Glace ($20)
Herbed Spatzle, Caramelized Brussel Sprouts, Butternut Squash and Kale, Lemon and Herb Cream ($18)
Red Wine Braised Beef Stew, Roasted Turnips, Carrots, Pearl Onion, Fingerling Potato, Parsnip and Forset Mushroom ($19)
Chef Cheese Selection, Baked Old Chatham Camembert and Cambozola Blue Cheese, Concord Grapes, Pear Chutney and Raisin Walnut Bread ($12)
Warm Apple Strudel, Carmel Sauce and whip Cream ($7)
Black Forest Cherry Torte, Vanalli Ice Cream ($8)

Prix Fixe dinner ($38, $16 cocktail, wine, beer pairing)
Local Diver Scallops, Culton’s Organics Piquillo Peppers, Bloominghill Farm Garlic Broth
Padgett Farm’s Dry-Aged Filet Mignon, Glebocki’s Potatoes, Padgett’s Bone Marrow Foam, Mustard Demiglace
Local Artisanal Cheeses from Saxelby Cheesemongers ($6 supplement)

The Green Garden is Crop Cucumber Vodka with fresh arugula and cucumber, kaffir lime infused agave and fresh lime juice.
The Harvest Moon is Farmers Gin, organic Apple cider, fresh lemon juice, vanilla-thyme syrup and fernet branca.

SUNDAY: Brooklyn Clam Chowder with Fennel and Cherry Tomatoes
MONDAY: Roasted Pumpkin and Farro Salad
TUESDAY: Cheesy Mustard Pinwheel with Caramelized Beer Braised Onions
WEDNESDAY: Duck, Ricotta and Fig Pizza
THURSDAY: Concord Grape Hand-Pies
FRIDAY: Panna Cotta with Rose Wine Jelly
SATURDAY: Pickled Purple and White Cauliflower
SUNDAY: Virgin Sangria with Apples and Anjou Pears
MONDAY: Acorn Mac and Cheese Served in a Squash
TUESDAY: Goat Cheese Butterscotch Pudding
WEDNESDAY: Pulled Apple Cider-Braised Pork Shoulder with Fennel and Apple Slaw

Pan Roasted Monkfish, manilla clams, bouchot mussels, braised leeks,fingerling potatoes & Chowder Broth
Long Island Duck Breast with quinoa, swiss chard & tomato chutney
Blue Point Toasted Lager battered onion rings
Concord Grape Cobbler with marscapone ice cream
Cauliflower Gratin
Roasted all Natural Chicken & Butternut Squash Risotto with sage & pancetta,
Grilled Berkshire Pork Belly, white beans, brussel sprouts, lemon confit & apple cider gastrique

Sunday: Clams – New England style Clam Chowder with local potatoes, local vegetables and Long Island Clams
Monday: Whole grains – Couscous with roasted local vegetables, house made mozzarella from NY cheese curd and fresh local basil served with Dines Farm roasted chicken
Tuesday: Brown ales & lagers. Special price on local ale/larger with our signature BBQ pork sandwich from Dines Farm, house brined and slow smoked @ Ted & Honey for 15 hours~!
Wednesday: Duck – Cold smoked duck Panini with local Rhubard chutney, house smoked tomatoes, Satur farms baby arugula and goat cheese
Thursday: Concord grapes – House made Concord Grape Foccacia with organic olive oil and sea salt for Panini on of the day-TBA
Friday: Rose & Riesling – Concord grape Rose/Riesling sangria special
Saturday: Cauliflower – Cauliflower bisque with pickled local sweet corn relish and house made crème fraiche
Sunday: Farm stand cocktails – a refreshing Arnold palmer “beer” cocktail with local lager/pilsner & house made lemonade
Monday: Squash – Local Zucchini bread with local apples, coconut, pecans and PA milled flour
Tuesday: Dairy – NY farm fresh Mocha Lattes with our house made special bittersweet mocha chocolate sauce, local milk and locally roasted house blend coffee beans
Wednesday (Oct. 6): Apple cider – Apple cider, maple, juniper brined pork shoulder “bacon” BLT’s; Ted & Honey’s house cured & smoked pork shoulder bacon, heirloom tomatoes, Long Island red oak lettuce, house made aioli sandwiches

Creamy Butternut Squash Soup (caramelized apples, cider gastrique)
Clams with Chorizo (chopped littlenecks, whole cockles, chorizo, linguine)
Ale Braised Short Rib (cauliflower, potato puree)
Pan Seared Duck Breast (farro, local greens, concord grapes)
Maple Panna Cotta (local maple syrup, walnuts)

$36 dinner prix fixe
Roasted beet salad, fried chicken, mac & cheese and 2 scoops of ice cream


$38 diner prix fixe (available a la carte, as well)
“Amuse Bouche:
Clams casino-2 roasted clams with onion, pepper, and bacon”
Cayuga farms farro risotto, roasted winter squash and cauliflower
Roasted duck, smashed fingerling potato and brussels sprouts, concord grape sauce
House made ricotta cheese cake (ricotta made from Battenkill milk and cream), spiced apple cider reduction, caramel sauce

Linguine w/ clams, Rose and riesling from Millbrook Vineyards w/ a free glass that night w/ an entree, Whole grain pastas, Fish w/ red and white grapes, Roasted cauliflower w/ parmesan & truffle oil,
Blueberry lemonade as a farmstand cocktail


$32 dinner prix fixe
Crescent Farms Duck Wings or Beet and Catapano Farms chevre salad
House-made fettucini w/ meat and sausage ragu OR King Salmon with red lentil curry
Carrot Cupcake w/ chevre icing OR Profiteroles w/ chocolate sauce

Garden Vegetable Soup ($11), Vegetables From Their Garden & East End Farms
Nick & Toni’s Lettuces ($14), Garden Radishes, Catapano Farms Goat Cheese Crostini
Cavalo Crudo ($15), Garden Tuscan Kale with Roasted Butternut Squash, House Cured Pancetta & Pecorino Romano
Nick & Toni’s Garden Squash Agnolotti ($23), Quail Hill Farm Swiss Chard Brodetto & Grana Padano
Local Catch ($28), Nick & Toni’s Garden Tomato Braised Greens
Pine Land Farms Hanger Steak ($29), Balsam Farms Beet & Potato Gratin, Roasted Local Baby Carrots and Garden Herb Salsa Verde
Wood Roasted Wesnofske Farm Peach ($10), Mascarpone Cream, Local Wild Flower Honey & House-made Almond Biscotti
Cocktail, wine, and beer offerings are as follows:
Rosemary’s Baby-Muddled Rosemary & Lemon, N&T’s Organic Limoncello, Farmer’s Organic Gin, Splash of Soda ($15)
Adam’s Apple-Halsey Farms Apple Cider, Crop Organic Vodka, Hudson Valley Apple Liqueur, Dried Apple ($15)
Heirloom Tomato Bloody Mary-House- infused Chili & Toasted Peppercorn Crop Organic Vodka, Spicy Local Heirloom Tomato, Pickled Ramp ($15)
Bedell Merlot, 2007 ($11)
Channing Daughters “Scuttlehole” Chardonnay ($10)
Fire Island Red Wagon IPA, Long Island NY ($7)
Southampton Altbier, Southampton, NY ($7)
Brooklyn Lager, Brooklyn, NY ($7)
Ommegang Witte, Cooperstown, NY ($8)
Ommegang Rare Vos, Cooperstown, NY ($8)

Chef’s Tasting Menu ($95 requires participation by the entire table, no substitutions, tasting size wine pairings for $30)
Block Island Fluke Crudo with French Morning Melon, Poached Ginger, Sunflower Seeds and Micro Cilantro (Pinot Blanc, Lieb Cellars, 2007 Mattituck, NY)
Assortment of Roasted Baby Beets with Fresh Catapano Goat Cheese, Salted pistachions and Sherry-Shallot Dressing (Sauvignon Blanc, Palmer Vineyards, 2009 Aquebogue, NY)
Satur Farms Butternut Squash-Apple Soup with Foie Gras and Pomegranate Syrup (Chardonnay, Sherwood House, Barrel Fermented 2007 Mattituck, NY)
Pan Roasted Long Island Duck Breast with Roasted Garlic Sausage, Brussels Sprouts, Barberries and Toasted Walnut Emulsion (Merlot/Cabernet Franc, Lenz, Bon Appétit 2005 Peconic, NY)
Caramelized Apple Tart with Raspberry Compote and Apple-Raspberry Sorbet (Chardonnay, Late Harvest, Wolffer, 2007, Sagaponack, NY)

Sunday: Cod Fish & Clams in a White Wine Sauce – Lieb Cellars Pinot Blanc
Tuesday: Carbonnade of Beef
Wednesday: Cassoulet of Duck Confit with Saucisson a l’ail & Braised Pork – Peconic Bay Cabernet Franc
Thursday: Roulade of Chicken with Duxelle stuffing and Concord grape reduction – White Pinot Noir Anthony Nappa
Friday: Salmon Napoleon of Puff Pastry with Paumanok Riesling Cream Sauce & Buttered Cucumbers – Paumanok Riesling
Saturday: Penne with Pesto and Roasted Cailflower, Squash, & New Potatoes – Sterling Sauvignon Blanc
Sunday: Crop Cucumber & Basil Martini
Monday: Closed
Tuesday: Signature chowder
Wednesday: Medallions of Herbed Pork Tenderloin, with Apple Cider Reduction

Brian Halweil

Brian is the editor at large of Edible East End, Edible Long Island, Edible Manhattan and Edible Brooklyn. He writes from his home in Sag Harbor, New York, where he and his family tend a home garden and oysters. He is also obsessed with ducks, donuts and dumplings.

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