Plant Based Cuisine
July 1 – 31
Enjoy a plant-based menu that celebrates local and seasonal ingredients served at the peak of freshness. This meal will not only stimulate your appetite, but support local harvest and community farms. A portion of the proceeds will be donated to Island Harvest, a leading hunger- relief organization that provides food and other resources to people in need. Always treating those it helps with dignity and respect, its goal is to end hunger and reduce food waste on Long Island through efficient food collection and distribution, enhanced hunger-awareness and nutrition-education programs, job training and direct services targeted at children, senior citizens, veterans and others at risk of food insecurity
Jicama & Mango Salad
Jicama, mango, red bell pepper, citrus vinaigrette, chives
Zardetto Prosecco ‘NV
Fresh fragrant aromas and a delicately soft and harmonious taste are the hallmarks of this quintessential aperitif wine.
Spaghetti Squash Pomodoro
Roasted spaghetti squash, Italian cherry tomatoes, garlic basil
Soave Classico Suavia ‘17
Crisp and refreshing on the palate, the flavors and aromas build toward a harmonious and lingering finish.
Grilled asparagus, zucchini, yellow squash, eggplant, roasted pepper, balsamic glaze
Boedecker Pinot Noir ‘15
Red fruit flavors, which lead into a smooth, complex finish.
Beet & Goat Cheese Terrine
Red beets, goat cheese, micro greens, balsamic glaze, extra virgin olive oil
Super Tuscan Allestino Rosso ‘16
Rosso has a vibrant ruby red color and inviting aromas of ripe berries and forest fruits.
Eggplant, bread crumbs, tomato sauce, Parmesan cheese, basil
Tellus Cabernet Sauvignon ‘14
Red and black fruits comingled with herbaceous elements.
Tasting Menu – 50
Wine Pairing – 20
Menu selections available a la carte
OUR LOCAL SOURCES
Antonio Mozzarella – Newark, New Jersey
Baldor – Bronx, New York
Blue Ribbon Fish – Bronx, New York
City Green Farm – Clifton, New Jersey
DiCarlo – Holtsville, New York
J. Kings – Holtsville, New York