Brunch Menu

Brunch Beverages

Traditional Bloody Mary   10.
The Bloody Boar     12.
with House infused Bacon
Mimosa     10.
Grapefruit Mimosa     12.
Bellini     10.
Scott’s “Super Delicious Plus”     12.
Scott’s “Super Delicious”     4.
Fresh OJ or Grapefruit Juice     5.
Coffee     3.5
Espresso     4.
Cappucino or Latte     6.

To Share For The Table

BREAKFAST BREADS

Brown Sugar Crumb Muffin, Sticky Pecan Bun, Fruit Scone, Corn Bread
Each Piece    3.   |  Assortment (4 pieces)   10.

WARM SUGAR & SPICE DOUGHNUTS
14.

CHEESE PLATE
15.

HALF-DOZEN OYSTER PONDS OYSTERS
(served raw)
Mignonette, Cocktail Sauce & Lemon
20.

FRESH GREEN CHICKPEA HUMMUS
Taro Chips, Ricotta Salata
12.

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

GUANCIALE & RICOTTA TOAST
Foccacia & Truffle-Honey
12.

Brunch

STACK OF BUTTERMILK PANCAKES
Seasonal Fruit and Vanilla Bean Butter
16.

SEASONAL ORGANIC EGG OMELET
Biodynamic Greens, Parmesan Biscuit
18.    All White Omelet 20.    Add Truffle 38.

*HASH OF GRASS FED BEEF CHORIZO & ORGANIC EGGS
Caramelized Onion, Sweet Corn, Potato
20.

*STEAK & EGGS
*Australian Grass-fed Beef (cooked to your liking), Poached Eggs, Spinach
33.

FLORENTINE SANDWICH
Ham, Gruyere, Spinach, Fried Egg
18.

100% WILD CAUGHT LOBSTER SALAD
Petite Lettuces, Shaved Radish, Fennel
23.

Lunch

*RAW TUNA & SEARED HUDSON VALLEY FOIE GRAS
(served raw)
Glazed Daikon, Radish Syrup, Micro Herbs
28.

CRISPY COD & YUKON GOLD POTATO CAKES
Truffle Tartar Sauce, Micro Herbs
15.

BERKSHIRE PORK RAMEN
Soba Noodles, Poached Egg, Pork Broth
24.

FRESH TRUFFLES & RICOTTA CAVATELLI
Appetizer   24.       Entrée   45.

NATURALLY RAISED GRASS-FED BEEF BURGER
Gruyere Cheese, Backyard Brine Pickles, Fingerling “Fries”
22.
Add Bacon   24.         Add Foie Gras Butter     27.

NATURALLY RAISED FRIED CHICKEN
Buttermilk Biscuits, Housemade Sausage Gravy
22.

PECONIC BAY SCALLOPS
Cauliflower, Black Trumpet Mushrooms, Kabocha Squash, Hazelnuts
38.

SIDES

Housemade Breakfast Sausage 5.
Applewood Smoked Bacon 5.
Biscuits & Gravy 8.

 

CHEF’S LUNCH TASTING MENU

(requires participation by the entire table)

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

OR

8 HANDS FARM PORK TERRINE
Celery Root, Frilled Mustard

~

PECONIC BAY SCALLOPS
Cauliflower, Black Trumpet Mushrooms, Kabocha Squash, Hazelnuts

~

*STRIPLOIN OF GRASS-FED BEEF
(cooked to your liking)
Potato Purée, Brussel Sprouts, Red Wine Jus

~

CHOCOLATE SOUFFLÉ
Coffee Custard Sauce

65.

Tasting Size Wine Pairing
25.

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.