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restaurant week menu

RESTAURANT WEEK 2016

Lunch Menu

3 courses | $20.95

 

 

FIRST COURSE

 

6 SHUCKED EAST COAST OYSTERS

wellfleet(ma)| mignonette

 

 

SELECTION OF  MEDITERRANEAN  DIPS

 (served with grilled pita, fennel cracker, crostini)

 

 

THE  “DINER” SALAD

tomato | cucumber | feta | olive | red onion

 

 

ZUCCHINI & FETA FRITTERS

sesame - tahini aioli

 

 

DAYBOAT CEVICHE

mussels | scallop | octopus | calamari

chiles | cilantro | lime

 

 

CLAM AVGOLEMONO CHOWDER

orzo | celery | lemon broth | fennel cracker

 

 

 

 

ENTREES (choice of one)

 

FISH OF THE MOMENT

hand selected from our ny local docks

 

 

SPANISH OCTOPUS

couscous |  chickpeas | red wine vinaigrette

 

 

TODAY’S GYRO SANDWICH

choice of hand cut fries & mini salad

 

 

LAMB LEG MAKARONIA PASTA

lamb bolognese | tomato | parsley

 

 

STRING BEAN SALAD & YOUR CHOICE

OF GRILLED

chicken,  shrimp, or salmon

 

 

GOFFLE FARM TURKEY BURGER

ciabatta bun | olive aioli | soaked fries

lemon pickle

 

 

VEGAN FALAFEL  FLATBREAD

eggplant | grilled peppers & onions

 

 

 

 

SWEETS (choice of one)

 

CHOCOLATE POT DE CREME

local port | clove

 

WHIPPED YOGURT & HONEY PANNA COTTA

vanilla bean | wild flower honey

 

APPLE & WALNUT BAKLAVA

orange honey syrup

 

FIG NAPOLEAN

Pistachio | cinnamon whipped cream

 

JANE’S LOCAL ICE CREAM & SORBET

Flavors change daily

 

Dinner Menu

3 courses | $20.95

 

FIRST COURSE

 

6 SHUCKED EAST COAST OYSTERS

wellfleet (ma)| mignonette

 

SELECTION OF  MEDITERRANEAN  DIPS

(served with grilled pita, fennel cracker, crostini)

 

VEGAN STRING BEAN SALAD

sesame | red cabbage | sweet tahini | red onion

 

THE  “DINER” SALAD

tomato | cucumber | feta | olive | red onion

 

ZUCCHINI & FETA FRITTERS

sesame - tahini aioli

 

LEMON CHICKEN WINGS

Tsatziki |harissa chile  oil | dill

 

DAYBOAT CEVICHE

mussels | scallop | octopus | calamari

chiles | cilantro | lime

 

CLAM AVGOLEMONO CHOWDER

orzo | celery | lemon broth | fennel cracker

 

 

 

ENTREES (choice of one)

 

FISH OF THE MOMENT

hand selected from our ny local docks

 

SPANISH OCTOPUS

couscous |  chickpeas | red wine vinaigrette

 

FENNEL CRUSTED SPANISH MACKERAL

potato skordalia | bok choy

 

EGGPLANT MAKARONIA PASTA

caper | olive | artichoke | sheep cheese

 

GOFFLE FARM CHICKEN BREAST

Roasted potatoes | pistachio-arugula pesto

 

TODAY’S GYRO SANDWICH

choice of hand cut fries & mini salad

 

ROSEMARY RUBBED LAMB TENDERLOIN

mint yogurt | lemon potatoes

 

SIRLOIN STEAK FRITES ($10 supp)

hand cut fries | soft garlic | whipped feta

 

VEGAN FALAFEL PLATTER

eggplant | couscouse | grilled peppers & onions

 

 

 

 

SWEETS (choice of one)

 

CHOCOLATE POT DE CREME

local port | clove

 

WHIPPED YOGURT & HONEY PANNA COTTA

vanilla bean | wild flower honey

 

APPLE & WALNUT BAKLAVA

orange honey syrup

 

FIG NAPOLEAN

pistachio | cinnamon whipped cream

 

JANE’S LOCAL ICE CREAM & SORBET

flavors change daily

 

LOCAL CHEESE OF THE MOMENT

fennel cracker | thyme honey

 

Hudson Valley Restaurant Week

We’re continuously adding new flavors and seasonal specialties

so check back often for our latest dishes.

SUNDAYS 12-4

MON. - FRI. 12-3

SUN. 4-9  MON-SAT 5-10

BRUNCH LUNCH DINNER
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