Dinner Menu

MENU OPTIONS

A La Carte

 

3 Course Price Fixe $68
(Appetizer, Entrée Dessert)

3 Course Wine Flight $25

 

Chef Stephan’s
5 Course Tasting Menu $125

5 Course Wine Flight $35

 

To Share

CHEESE PLATE
15.

A DOZEN OYSTER PONDS OYSTERS
(served hot & cold)
Mignonette, Cocktail Sauce, Lemon
With 2 glasses of Sparkling Pointe
25.

ASSORTED OLIVE BOWL
5.

FRESH GREEN CHICKPEA HUMMUS
Taro Chips, Ricotta Salata
12.

RISOTTO FRITTERS WITH
LEMON & PARMIGIANO REGGIANO
Roast Garlic-Black Pepper Aioli
12.

GUANCIALE TOAST
Sheep’s Milk Ricotta & Truffle-Honey
12.

Appetizers

SALAD OF WINTER GREENS
Walnuts, Apple, Lemon Vinaigrette
15.

SALAD OF BEETS
Cooked, Raw, & Pickled, with Quinoa & Pistachios
15.

MUSHROOM TARTARE
Red Watercress, Poached Egg Vinaigrette
14.

SUNCHOKE VELOUTÉ
Truffle, Crème Fraîche, Foie Gras
20.

*LOCAL YELLOWFIN TUNA TARTARE
(served raw)
Ponzu, Taro Chips, Micro Herbs
19.

*MARINATED ORGANIC SCOTTISH SALMON
(served raw)
Corn Blini, Assorted Radishes, Horseradish Mousse
19.

COUNTRY BERKSHIRE PORK TERRINE
Dijon, Cornichons, Frisee
16.

*RAW TUNA & SEARED HUDSON VALLEY FOIE GRAS
(served raw)
Glazed Daikon, Radish Syrup, Micro Herbs
28.
($15 supplement for price fixe appetizer)

Entrées

FRESH PERIGORD BLACK TRUFFLES
Ricotta Cavatelli, Parmigiano Reggiano
Appetizer   24.       Entrée   45.
($10 supplement for price fixe)

WILD ATLANTIC COD
Parsnip, Leek, Teff
34.

PECONIC BAY SCALLOPS
Cauliflower, Chanterelles, Kabocha Squash, Hazelnuts
38.

PORK BELLY RAMEN
Poached Egg, Soba Noodles, Savvoy Cabbage
28.

*STRIPLOIN OF GRASS-FED BEEF
(cooked to your liking)
Potato Purée, Brussel Sprouts, Red Wine Jus
40.
($5 supplement for price fixe entree)

*CRESCENT FARM’S DUCK
(cooked to your liking)
Turnip Purée, Swiss Chard, Kumquat, Radish
38.

FISH & CHIPS
Fingerling & Sweet Potato Fries, Malt Vinegar Aioli
22.

*MCCALL RANCH CHAROLAIS GRASS-FED BEEF BURGER
(cooked to your liking)
Cheese, Backyard Brine Pickles
22.
Add Bacon   2.         Add Foie Gras Butter     5.

BUTTERMILK FRIED CHICKEN
Braised Greens, Whipped Potato
22.

On The Side

Salad of Bio-Dynamic Mixed Greens   8.
Local Sweet Potato & Yukon Potato Fries   7.
Sautéed Greens   8.
Potato Purée       8.
Brussel Sprouts       9.

Desserts

CHOCOLATE-CARAMEL TART
Salted Caramel Ice Cream

COCONUT TAPIOCA
Passion Fruit Sorbet and Crispy Coconut

COFFEE-TOFFEE ICE CREAM SANDWICH
Roasted Bananas and Salty Peanuts

CARAMELIZED APPLE TART
Apple Cider & Golden Raisin Reduction,
Green Apple Sorbet, Vanilla Crème Fraîche

MEYER LEMON CREAM NAPOLEAN
Yuzu-Lemon Sorbet and Ginger-Pistachio Crumble

COOKIE PLATE

WARM SUGAR & SPICE DOUGHNUTS

14.

3 CHEESE PLATE
15.

We celebrate our local farmers & purveyors….

The Farm, Invincible Summer Farms, Mar-Gene Farms, Satur Farms, Southold Fish Market, Aldos, Browder’s Birds, Blue Duck Bakery, Backyard Brine Pickles

The North Fork Table supports the local agricultural & fishing communities & promotes awareness of all the pristine bounty the East End has to offer.

*Consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.