Sunday, Oct. 30th - Sunday, Nov. 6th 2016
3 course Prix Fixe Dinner $27.95
Starters
Potato Leek Soup
Garnished with chives and bacon.
Delicata Squash and Arugula Salad
A delightful salad of roasted Delicata squash, fresh arugula, goat cheese, spinach, red onion, farro and spiced
pumpkin seeds – tossed with a cider vinaigrette.
Cajun Dusted Shrimp with Pan Fried Green Tomato
An interesting and zesty remoulade of celery, mustard, horseradish and tomato completes the dish.
Scottish Salmon Carpaccio* with Fresh Arugula
Borrowed from the classic recipe of beef carpaccio, our salmon carpaccio is made with slices of raw salmon
garnished with fresh arugula, extra virgin olive oil, capers and lemon.
Braised Short Rib “Toastie” with Goat Cheese
Boneless short ribs with caramelized onions, mushrooms and goat cheese served on toasted focaccia.
Gnocchi with Sautéed Shrimp and Truffle Butter
A lovely combination with sautéed gnocchi, shrimp and a truffled leek butter sauce.
Entrees
Grilled Pork Tenderloin Medallions with Apple Brandy Sauce
Our pork is complemented by a scrumptious
apple brandy sauce flavored with crimini mushrooms, onion and bacon.
Caulifower gratinée Haricots verts
Braised Pork Shank with Prosciutto and Porcini
What could be more perfect on a chilly evening than a delicious pork shank braised
with white wine, vegetables, prosciutto, porcini mushrooms, garlic & fresh herbs?
Haricots vertsMashed potatoes
Tempura-Battered Codfish Beignets with a Puddle of Citrusy Aïoli
Our codfish is tempura-battered and lightly fried, complemented by a delightful pale
green hued chive aïoli. This aïoli is based on the French version of aïoli which is typically closer to a lemony,
garlicky, thick sauce with a little sharpness from English mustard. Amazing flavors and color!
Basmati riceHaricots verts
Grilled Flat Iron Steak with Bleu Cheese-Chive Butter
Flat iron steak is a lean cut of steak more popular in the Western states, with the
tenderness of a strip steak and the earthy character of a sirloin or skirt steak. Before
trimming, it has a triangular shape reminiscent of solid irons once used to press clothing,
hence the name, “flat iron.” It is sliced and served rare-to-medium only.
Mashed potatoes Asparagus
“North Fork Gold”: Broiled or Fried Peconic Bay Scallops (Surcharge TBD)
Rice Sautéed asparagus
Sweet Indulgences
Pumpkin Cheesecake - Served with fresh whipped cream and sprinkled with caramelized pumpkin seeds. Legends Original Walnut Roll – Flourless cake, rolled and filled with whipped cream – dusted with confectioner’s sugar
Warm Irish Whiskey Cake – Golden cake, Irish whiskey glaze with chopped, toasted walnuts – must be 21!
Chocolate Guinness Cake – Dark, rich chocolaty cake with a hint of Guinness and a creamy frosting.
LI Restaurant Week Menu is served: Sun 10/30 4 pm – 8:45 pm
Mon 10/31 - Thurs 11/03 5 pm – 8:45 pm Fri 11/04 - Sat 11/05 5 pm – 9:45 pm
Sun 11/06 Noon – 8:45 pm