DINNER Sample Menu Subject To Change
Greenlawn - 4pm - on Port Jefferson - 4pm - on
MAKE A RESERVATION
Grilled Center Cut NY Strip Steak* . . . . 30 Barolo Demi-glace, Melted Gorgonzola, Roasted Garlic Whipped Potatoes
Crispy Roasted Duck . . . . 26 Vin Santo Seasonal Fruit Glaze, Whipped Potatoes
Veal Scaloppini Sorrentino . . . . 25 Layered with Eggplant, Prosciutto and Mozzarella, Tomato-Pinot Grigio Sauce
Veal Scaloppini with Sundried Tomatoes, Peas & Artichokes . . . . 25 Lemon White Wine Butter Sauce
Pan Roasted French Cut Pork Rib Chop . . . . 24 Creamy Mascarpone Polenta, Honey-Thyme Glazed Shallots, Mushroom Pan Sauce
Grandma's Chicken Scarpariello . . . . 21 Hot & Sweet Sausage, Red Bell Peppers, Sweet Onions, Roasted Potatoes
Mint Pesto Grilled Rack of Lamb* . . . . 29 Simmered Tuscan White Beans, Balsamic-Fig Reduction
Balsamic Grilled Chicken Salad . . . . 20 Greens, Roasted Red Pepper, Pine Nuts, Artichokes, Fresh Mozzarella, Grilled Red Onion
Pan Seared Jumbo Shrimp & Diver Scallops . . . . 26 Basil Saffron Broth, Vegetable Parmesan Risotto, Gremolata
Roasted Atlantic Swordfish . . . . 26 Tomato-Caper Braise, Olives, Pappardelle
Sautéed Jumbo Shrimp Scampi . . . . 24 with Spaghetti
Arctic Char Filet . . . . 26 Maryland Crab Risotto, Broccoli Rabe, Brandy - Whole Grain Mustard Sauce
~18% Gratuity may be added to parties of six or more; ~20% to ten or more. *Consuming raw or undercooked meats, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Executive Chef Joseph DeNicola
Parmigiana Chicken . . . . 19 Shrimp . . . . 23 Veal . . . . 24 Eggplant or Eggplant Rollatini. . . . 18
