Brunch Menu 2018-01-12T21:22:42+00:00

Brunch Menu

Brunch Beverages

Traditional Bloody Mary   12.
The Bloody Boar     14.
with House infused Bacon
Mimosa     12.
Grapefruit Mimosa     12.
Bellini     12.
Scott’s “Super Delicious Plus”     14.
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 & ASSORTED OLIVES
20.

*HALF-DOZEN RAW OYSTERPONDS OYSTERS
Mignonette, Cocktail Sauce & Lemon
20.

FRESH GREEN CHICKPEA HUMMUS
Taro Chips, Ricotta Salata
12.

KIMCHI
6.

RUSSIAN GOLDEN CAVIAR
Oyster Panna Cotta, Egg Yolk, Brioche
240.

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.

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

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

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

NATURALLY RAISED FRIED CHICKEN
Cornmeal Waffle, Housemade Sausage Gravy
25.

Lunch

BITTER CHICORY & BIODYNAMIC GREENS
Hazelnut, Dill, Buttermilk
16.

SOUP OF ORGANIC POTATOES & ORGANIC LEEKS
Crispy Potato, Crème Fraîche, Chive
16.

PERIGORD TRUFFLE CLASSIC RISOTTO
Parmigiano Reggiano, Chive
Entrée 40.    Appetizer 20.

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

 

SIDES

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

CHEF’S LUNCH TASTING MENU

(requires participation by the entire table)

“THE WHOLE BEET”
Quinoa, Catapano Goat Cheese, Pistachio Vinaigrette

OR

RUSTIC TERRINE OF LOCAL DUCK & VENISON
Dijon, Cornichons, Red Watercress

~

SAKE POACHED SHINECOCK SEA SCALLOPS
Red Watercress, Sweet Potato, Shiitake, White Soy Dashi

OR

LOCAL GOLDEN CHANNEL BASS
Black Truffle, Broccoli, Mimolette Cheese Sabayon

~

*CRESCENT FARMS DUCK BREAST
Duck Confit, Sunchokes, Chanterelles, Spinach, Sumac

OR

*STRIPLOIN OF GRASS-FED BEEF
(cooked to your liking)
Celeriac, Biodynamic Mirepoix, Red Wine Jus

~

GINGERBREAD SOUFFLÉ
with Ginger Custard

65.

Tasting Size Wine Pairing
30.

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.