
Long Island Restaurant Week
October 18 – October 25
INSALATA E ZUPPA
Choice of one
BABY ARUGULA & BUTTERNUT SQUASH
Roasted squash, candied pecans, red onion, cabernet vinaigrette
CAESAR
Romaine, Parmesan crisps
LOCAL BURRATA +5
Cherry tomatoes, basil pesto, tomato honey, micro basil
LOBSTER BISQUE
Creamy bisque, parsley, extra virgin olive oil
PIATTI PICCOLI
Choice of one
PANE FRITTO E PROSCIUTTO
Fried homemade dough, Prosciutto di Parma, rosemary,
Maldon sea salt, extra virgin olive oil
CALAMARI
Olive tapenade relish, lemon, tomato sauce
MEATBALLS
Tomato sauce, ricotta cheese, Pecorino Romano
EGGPLANT MEATBALLS
Eggplant, breadcrumbs, tomato sauce, Parmesan cheese, basil leaves
FUNGHI RISOTTO +2
Mushroom ragu, fontina cheese, parsley
CARNE + PESCE
Choice of one
PORK RIBS
Balsamic barbecue sauce
CHICKEN POMODORO
Arugula, tomato, basil, balsamic glaze
MOULES-FRITES
1⁄2 lb. mussels, garlic, rosemary, white wine, cream, tomatoes and crispy French fries on the side
CRISPY OCTOPUS
Chickpea salad
SHORT RIB +5
Potato purée
DOLCI
Choice of one
GELATO
Vanilla or chocolate
WINE FLIGHTS
Additional 20
TOUR OF FRANCE
CHABLIS William Fevre ‘Champs Royaux’ • Chablis ‘18
BOURGOGNE BLANC Joseph Drouhin • Burgundy ‘16
GAMAY Stephane Aviron Beaujolais • Burgundy ‘16
BORDEAUX Chateau Milon Cuvee Caprice • Bordeaux ‘17
BEDELL CELLARS
ROSÉ North Fork ‘18
WHITE BLEND ‘First Crush White’ • North Fork ‘18
MERLOT North Fork ‘18
MALBEC North Fork ‘18
35 per person
Beverages, tax and gratuity not included
Menu is not available after 7PM on Saturday, October 24