The weather may still be chilly, and snow is not the distant memory we wish it was, but it’s still spring! With the new season, comes our new dinner menu for the season. This time of year, we look at the individual items on the menu and the ingredients we use to make them. Then our kitchen works together to determine what recipes we should keep as they are, which we can change a little, and which ones we can replace. Check out our spring menu, and what you can expect to enjoy this spring.
For the upcoming season, our spring menu has seven different appetizers that should offer variety to your taste palettes.
- Grilled Spanish Octopus: This is a returning favorite. This secret shellfish dish doesn’t taste anything like the oysters or shrimp people are familiar with. It’s chewy, smoky, and comes with fried fingerling potatoes, sweet tomato puree, paprika, and smoked olive oil.
- Cheese Board: If you like cheese, you’re going to love this because it has NY Old Chatham Creamery three milk gouda & chevre, black waxed cheddar, manchego, Piave, ewe’s blue along with grapes, dried figs, cherries, mini toasts, and sour cherry preserve. It also serves as an awesome appetizer for vegetarians.
- Shrimp Cocktail: This is a classic appetizer that isn’t going anywhere. So many people love shrimp and the lemon cocktail sauce it comes with that we’re keeping it on the menu for the long run.
- Spring Onion Falafel: We put a spin on this classic Middle Eastern dish. It’s deep-fried balls made with spring onion served with tzatziki sauce on the side.
- Fried Calamari: Maybe your preferred shellfish has tentacles, but doesn’t have eight of them. Get a plate of the fried squid you love with sweet chili aioli.
- Artichoke Dip: Dip scrumptious Bavarian soft pretzels in this artichoke dip made with swiss chard, green spring garlic, leeks, and cooper sharp cheese. This is another perfect dish for vegetarians.
- Oysters: When you can Buck a Shuck every Tuesday, how could we ever consider taking oysters off the menu? This classic appetizer is the fourth shellfish among our appetizers and tastes completely different from the others, especially with raspberry mignonette and lemon cocktail sauce.
Appetizers are great for preparing you for the main course, but nothing can compare to our entrees. We put just as much energy into developing our entrees as much as the appetizers, if not more.
- Shrimp & Scallop Sambuca: This mainstay combines two popular but very different shellfish in tasty matrimony, atop pappardelle pasta and sambuca blush sauce.
- Pan-Roasted Halibut: We pan-roast this large flatfish so that it comes out crispy and tender, before covering it in orange & rhubarb sauce and pairing it with basmati rice and snap peas.
- Ginger & Soy Glazed Salmon: Salmon is one of the most popular fish to eat. It’s filling, it’s meaty, and goes well with almost anything. To make our recipe distinct, it comes glazed in ginger and soy, but also with crispy rice noodles, basmati rice, and snap peas.
- Orecchiette: Get this special pasta with a vegan wild mushroom bolognese sauce. Most bolognese sauces are meat-based, but ours is made without meat, making it a perfect vegan-friendly dish.
- Veal Schnitzel: This is a boneless steak from a young calf, thinly cut and served with mushroom stroganoff sauce, herb spaetzle, and snap peas.
- Grilled Bone-In Pork Chop: We have seafood and vegetarian dishes, and with this grilled pork chop, we definitely have the meat, with more on the way. This isn’t any normal pork chop, it comes with an apple hot honey glaze, bacon, potato puree, and caulilini.
- Lemon & Herb Roasted Chicken: If you ever look at a menu and you’re unsure of what to have, chicken is always a safe bet. An airline chicken breast, with potato puree, chicken jus, and caulilini isn’t just a safe bet, it’s near-guaranteed to explode your tastebuds.
- Long Island Duck: Yes, our duck meat actually comes from Long Island, and it’s traveled all the way to our kitchen to be eaten by you. The morello cherry bourbon honey duck breast, confit leg & fingerling potatoes, and caulilini all come together to make it taste better than any other duck.
- 8 oz Center Cut Filet Mignon: Do you like steak? We offer several different steaks, and our center-cut filet mignon is one of the best. This meat comes from around the spine of the cow, making it more tender than most meats. The veal demi-glace, potato puree, and asparagus only work to make it taste that much better.
- 12 oz Strip Steak: If the center-cut filet mignon isn’t enough, we offer even more steak, and it comes with white truffle butter, potato puree, and asparagus too.
- Steak Frites: “Steak Frites” is French for “steak and fries.” Steak is great, but if you want something else on the side too that’s not potato puree, try steak frites. The meat is a dry-rubbed Coulotte steak served with golden french fries, steak sauce, and asparagus. You have all the major food groups on one plate.
Get a Taste of Our New Menu
Everyone in our kitchen is proud of what we serve and we can’t wait for everyone to come and try it. If something you like isn’t on there, odds are it’ll come back around, and if there’s something you’ve been missing, maybe we’ll bring it back. Change is good, and it helps us help everyone expand their taste palettes. If you already see something you want to try, make a reservation today.
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