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

RESERVE YOUR TABLE