Private Dinner

SAMPLE SUMMER MENU

 

      Raw

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• Local spicy fluke crudo, Ecuadorian “cocktail” sauce, red onion, cilantro, green plantain

• Torched hamachi “tostada”, avocado crema, spicy ponzu, pickled fresnos

• Tuna poke, truffle-ponzu sauce, avocado, miso caramel, yucca chip, cilantro

• Spicy salmon tartare, wasabi tobiko, salt & vinegar chips, garu crème fraiche

• Local oysters, pickled cucumber mignonette, lemon

• Scallop sashimi, tomato water, candied ginger & lemongrass foam, island cucumbe​r

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     1st course

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• Little gem salad, roasted beets, sherry-mustard vinaigrette, goat cheese

• Watermelon, feta, sliced plums, baby arugula, hazelnuts, raspberry vinaigrette

• Baby kale Caesar, rye croutons, shaved Parmesan, lemon

• Maple brook farms buratta, Morning Glory farm lettuce vegetables, cantaloupe, aged balsamic, lemon basil

• Sweet pea soup, crispy, bacon, crème fraiche, lemon, minted peas

• Chilled sweet corn soup, avocado and Jonah crab, basil

 

     2nd course

• Heritage carrots, quinoa, curry-ginger vinaigrette, shaved island baby radishes

• Steam mussels, coconut curry cream sauce, cilantro, lime, cherry tomatoes

• Seared day boat scallops, corn & spicy chorizo succotash

• Grilled asparagus salad, radishes, toasted pine nuts, roasted garlic- tahini, lemon zest, mint

 

     3rd course 

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• Squid ink cavatelli, shrimp and chorizo, local arugula, Romesco sauce, toasted breadcrumbs

• Artichoke agnolotti, barigoule butter sauce, herb salad, crispy artichoke chips, aged Parmesan

• Corn and lobster mezzaluna’s, summer squash, sugar snap peas, tomato-lobster essence

 

 

     4th course

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• Grilled black bass, salsa verde, braised rainbow Swiss chard, grilled zucchini, smoked fingerling potatoes

• Miso glazed local cod, chimichurri, MVM shiitake congee, scallion

• Pan seared Faroe Island Salmon, cauliflower pureé and caramelized florets, brown butter vinaigrette

• Pan Roasted Long Island Duck, cherry-coco gastrique, corn bread panzanella 

• Pan Roasted Good Farm Chicken breast, carrot-ginger puree, potato gnocchi, “curry” granola, sugar snap peas, chicken jus

• Peppercorn crusted beef filet, red wine sauce, crispy duck fat potato, asparagus

 

SAMPLE FALL MENU

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1st Course

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• Broiled local oysters, lobster-citrus sabayon, MV smoked sea salt, scallions (Also offer raw)

• Tuna poke, truffle-ponzu sauce, avocado, miso caramel, yucca chip, cilantro

• Bibb salad, pancetta, port soaked cranberries, candied hazelnuts, sherry-shallot vinaigrette

• Endive, ricotta salata, shaved fennel, honey-truffle dressing, citrus, fines herbs

2nd Course

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• Beet root gnocchi, goat cheese, pine nuts, pickled scallions

• Red wine braised beef short rib mezzaluna's, roasted mushrooms, baby arugula, Parmesan

• Herbed fettuccine, spicy lamb sausage, broccoli rabe pesto, slow roasted tomato jam, marjoram

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3rd Course

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• 14 oz Ribeye, confit potato, creamed baby arugula and baby spinach, MVM shiitake

• Slow roasted, chermoula rubbed monkfish, bacon braised lentils, parsnip

• Pan seared halibut, ginger & lemongrass “chowder”, littleneck, potato and bacon agnolotti

• Local chicken, pan seared breast, confit leg, hen of the woods, brussel sprouts

• Soy-ginger kurobuta pork chop, fingerling potatoes, braised escarole, pan drippings

• Long Island duck breast, “dirty duck leg rice” stuffed cabbage, caramelized onion jus 

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4th Course

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• Chocolate flourless cake, peanut butter mousse, chocolate semi-credo, raspberry sorbet

• Chocolate hazelnut mousse, candied hazelnut and oat crumble

• Basque burnt cheesecake

• Warm ginger bread, vanilla yogurt, caramelized pear, date syrup