Dinner in the Vines
Saturday, August 28th
First Course
Chilled Long Island Potato & Leek Soup with Chive Oil Drizzle
2008 Lenz Pinot Gris
Second Course
Heirloom Baby Beet Salad
Catapano Farms Goat Cheese, Sherry Vinaigrette
2007 Lenz Blanc de Noir
Third Course
Grilled Sweetwater Prawns
Bacon, Cheddar & Corn Spoon Bread, Lemon Yogurt
2007 Lenz Old Vines Chardonnay
Main Course
Grilled Colorado Lamb
Mediterranean Cous Cous, Mint Pesto,
Roasted Plum Tomato & Grilled Scallion Relish
2002 Lenz Old Vines Merlot
Dessert Course
Old Chatham Sheep’s Milk Blue Cheese & Candied Pecan Stuffed Peach
Vanilla Bean Creme Fraiche
Late Harvest Gewurztraminer Reduction
1999 Lenz Late Harvest Gewurztraminer
* Vegetarian option available with Prior Notice.
There are no current Holiday Menus at this time.
Children’s Menu
Available to Children 12 years old & under
$10pp (includes unlimited beverage & scoop of seasonal gelato)
Grilled Cheese with House-Cut Fries or Apple Slices
Mini Kobe Beef Burgers with House-Cut Fries, North Fork Potato Chips or Apple Slices gf (no bun)
Add American Cheese $1
Grilled Beef Skewers with Barbeque Sauce gf
North Fork Potato Chips or Apple Slices
Miss Molly’s Mac & Cheese gf (with brown rice pasta)
Organic Crispy Chicken Bites with Ketchup or Honey Mustard
House-Cut Fries or Apple Slices
Organic Grilled Chicken Bites with Ketchup or Honey Mustard gf
North Fork Potato Chips or Apple Slices
Pasta with Butter or Fresh Tomato Sauce gf(with brown rice pasta)
gf=items made without gluten
*please note that we take special care in preparing dishes without gluten,
however we do not have a gluten-free kitchen
Prix-Fixe
Available Sunday-Friday All Evening, Saturday 5-6pm
prix-fixe wine by glass 6
prix-fixe wine by the bottle 20
selections chosen by the wine director
available for purchase during prix-fixe hours
$28 per person
1st Course (choose one)
chilled seasonal soup gf
organic field greens with blueberries, spiced pecans, julienned jicama, roasted corn, blueberry vinaigrette gf
caesar salad of baby red & green romaine, shaved pecorino romano cheese, herbed croutons, lemon-garlic dressing
roasted summer vegetable tart with tomato, zucchini, yellow squash, ricotta & pecorino romano cheeses, 12 year aged balsamic vinegar
2nd Course (choose one)
roasted tomato ravioli with heirloom tomato & basil pan sauce, pecorino romano cheese
(brown rice pasta may be substituted to be gluten-free)
sauteed freebird farm organic chicken with sauteed spinach, roasted fingerling potatoes, lemon-caper pan sauce gf
oven-roasted long island swordfish with sauteed summer vegetables, heirloom tomato puree, kalamata olive relish gf
bacon-wrapped kobe meat loaf with sauteed french beans, roasted shallot mashed potates, merlot demi-glace
3rd Course (choose one)
coconut cheesecake, mango puree, toasted coconut
sorbet (seasonal selection) gf, df
gelato (seasonal selection) gf
warm molten chocolate cake with caramel cappuccino gelato & cinnmon
df=dairy free
gf=items made without gluten
*please note that we take special care in preparing dishes without gluten,
however we do not have a gluten-free kitchen
Seasonal Note
Summer
- Heirloom Tomatoes -
Heirloom Tomatoes are a cultivar or the original tomato, maintained from generation to generation in local gardens. Heirloom Tomatoes are considered the most flavorful type of tomato and the hallmark of summer on Long Island. As colorful as a rainbow, heirloom tomatoes are available in such varieties as Big Red, Cherokee Purple, Green Zebra and Yellow Brandywine. They are delicious served right off the vine or roasted to enhance their sweetness.
Dinner
housemade soups
chilled seasonal soup gƒ 6
roasted tomato & long island clam chowder gƒ 6
fresh chervil
maine lobster bisque gƒ 8
tarragon creme fraiche, chive oil drizzle
salads
caesar salad 9
baby red and green romaine, shaved pecorino romano cheese, herbed croutons, lemon-garlic dressing
roasted baby beet salad 9
crispy goat cheese, shaved radish, organic field greens, walnut oil, sherry vinaigrette
organic field greens salad gƒ 9
blueberries, spiced pecans, julienned jicama, roasted corn, blueberry vinaigrette
starters
steamed prince edward island mussels 12
coconut, sake, ginger & basil pan sauce, grilled tuscan toast
chilled maine lobster tail gƒ 18 avocado puree, heirloom tomato & fresh horserdish relish
taste of maryland blue crab 14
blue crab fritter, blue crab, jalapeno & lime salad, blue crab & mascarpone gratin, crispy corn tortillas
roasted summer vegetable tart 10
tomato, zucchini, yellow squash, ricotta & pecorino romano cheeses, 12 year aged balsamic vinegar
american artisanal & farmstead cheese plate 12
3 cheeses with seasonal accompaniments
suggested wine flight $15 or beer flight $10
housemade pastas
(all may be substituted with brown rice pasta- gƒ)
potato gnocchi 19
sautéed long island little neck clams, pancetta, celery, caramelized onion, fennel & garlic pan sauce
roasted tomato ravioli 18
heirloom tomato & basil pan sauce, pecorino romano cheese
entrées
*american kobe beef burger 13
lettuce, onion, pickle, toasted roll, jicama slaw, house-cut fries
add $1.50 each
(american, cheddar, swiss, crumbled blue cheese, bacon, sautéed onions or wild mushrooms)
*oven-roasted painted hills farm grass-fed filet mignon gƒ 29
sauteed wild mushrooms, roasted shallot mashed potatoes, merlot demi-glace
*duo of flatiron of painted hills farm grass-fed beef gƒ 27
grilled & cabernet sauvignon braised, house-cured bacon & cheddar polenta, roasted tomato & grilled scallion salsa
*pan-roasted eberly farm organic frenched chicken breast gƒ 22
roasted fingerling potatoes, roasted eggplant, caramelized onion & cherry pepper ragout
pan-seared long island sea scallops gƒ 26
sweet shrimp, sauteed spinach, corn puree
pan-seared atlantic mahi mahi 23
sautéed bok choy, crispy fried rice cake, yuzu butter sauce
oven-roasted long island swordfish gƒ 24
sauteed summer vegetables, heirloom tomato puree, kalamata olive relish
side orders 6
sautéed spinach
grilled asparagus
sautéed swiss chard
house-cut fries
crispy polenta cake
macaroni & cheese
gf=items made without gluten
*please note that we take special care in preparing dishes without gluten,
however we do not have a gluten-free kitchen
All of our dishes feature a suggested wine and beer pairing.
Pairings are available for view in the restaurant only.
Fresh produce and ingredients, arriving daily from regional purveyors and artisans, are the focus of our seasonal menus. Fifth Season menus may change based on the availability of specific seasonal ingredients.
We select and hand-cut all our meats and fish daily. Most of our fish are line caught. All seafood availability is subject to seasonal weather and fishing conditions.
painted hills, oregon
eberly farms, pennsylvania
ozark mountain co-op, missouri
crescent farm, long island
la quercia, iowa
braun, long island
kingston, long island
koppert cress, long island
latham farm, long island
jasper hill farm, vermont
nettle meadow farm, new york
calabro cheese co, connecticut
Dessert
$8
farmer’s market berries gf
champagne syrup, sweet cream
‘cake & coffee’
warm molten chocolate cake, caramel cappuccino gelato & cinnamon
coconut cheesecake
mango puree, toasted coconut
’smores’
housemade ‘fluff,’ chocolate ganache & graham cracker tart
peach & blueberry cornmeal cake
vanilla honey gelato
a sample of sorbet gƒ, df
3 seasonal flavors
a sample of gelato gƒ
3 seasonal flavors
$12
american artisanal & farmstead cheese plate
3 cheeses with seasonal accompaniments
suggested wine flight $15 or beer flight $10
all of our desserts are housemade and made to order
df=dairy-free
gf=items made without gluten
*please note that we take special care in preparing dishes without gluten,
however we do not have a gluten-free kitchen
