We curate dinners that have several options to appeal to a variety of palates while passionately utilizing our local markets.
Please enjoy browsing the sample menus posted below, and contact us for further details and options.
Still and sparkling water will be provided through your meal and while we do not “serve” alcohol, we’re certainly happy to serve yours. Additionally, we’ve even provided suggestions for wine pairings below. If you would like further suggestions, please ask and we'll gladly suggest options to suit any budget and palate. This is a great opportunity to break out the wines in your cellar with no corkage fee!
QUACK & SWIM
MENU ONE
*We suggest pairing a Brut Champagne or other dry white sparkling wine.
Welcoming Appetizer
Chef Kieran’s light and flaky Parmesan Cheese Puffs served with your libation of choice.
*We suggest pairing a Brut Champagne or other dry white sparkling wine.
First Course
Roasted Fennel with Goat Cheese and Premium Balsamic Vinegar
Family-Style Main Course
Grilled Swordfish with Fresh lemon and Tomato + Lemon Duck Breast with Roasted Shallots + Fusilli served with roasted cauliflower, capers, and pignoli nuts
Wine Pairing Suggestions:
French Dry Rose, Medium Bodied White such as an Italian Gavi or Chardonnay. If Red is more your jam then consider lighter reds such as Cote Du Rhone, French Burgundy or a Pinot Noir.
Dessert
Torta Caprese — flourless chocolate cake with fresh whipped cream & homemade raspberry coulis
CHICKEN & CHURRIE
Welcoming Appetizer
Chef Kieran’s tuna tartare served on a homemade Potato Chip with Avocado Wasabi Dressing. Served with your libation of choice. We suggest a pairing of a Brut Champagne or a very light Chablis (a Petite Chablis if you are lucky to find it)
First Course
Burrata with Hazelnuts, Arugula and Roasted Prosciutto Salad
Family Style Main Course
Chicken with Roasted Red Grapes
Grilled NY Strip Steak with homemade Chimichurri Sauce
Creamy Lemon and Basil Spaghetti
Wine Pairing Suggestion:
Dessert
Grilled Fresh Pineapple with homemade Whipped cream and Toasted Almonds.
CHICKEN & CHURRIE
MENU TWO
Welcoming Appetizer
Chef Kieran’s tuna tartare served on a homemade Potato Chip with Avocado Wasabi Dressing. Served with your libation of choice. We suggest a pairing of a Brut Champagne or a very light Chablis (a Petite Chablis if you are lucky to find it)
First Course
Burrata with Hazelnuts, Arugula and Roasted Prosciutto Salad
Family Style Main Course
Chicken with Roasted Red Grapes + Grilled NY Strip Steak with homemade Chimichurri Sauce + Creamy Lemon and Basil Penne
Red selection would be a Malbec from Argentina or a Rioja Reservation from Spain. If Italian is preferred, try a Gaja or any Super Tuscan
Wine Pairing Suggestion
White selection a rich Chardonnay. Italian Chardonnay such as Vie Di Romans.
Red selection would be a Malbec from Argentina or a Rioja Reservation from Spain. If Italian is preferred, try a Gaja or any Super Tuscan
Dessert
Grilled Fresh Pineapple with homemade Whipped Cream and Toasted Almonds.
MONTAUK THE END
MENU THREE
Welcoming Appetizer
Chef Kieran’s tuna tartare served on a homemade Potato Chip with Avocado Wasabi Dressing. Served with your libation of choice. We suggest a pairing of a Brut Champagne or a very light Chablis (a Petite Chablis if you are lucky to find it)
First Course
Fried or Grilled Calamari Salad over Lettuce Leaves with Fresh Lemon and Olive Oil
Family Style Main Course
Soft Shell Crabs with Lime Salsa Verde + Grilled Seasoned Lobster Tails + Sautéed Lemon Pasta with Chili Flakes
Red Selection: Spanish Rioja, Argentine Malbec, or French Bordeaux
Wine Pairing:
White Wine selection: Albariño or White Rhone
Red Selection: Spanish Rioja, Argentine Malbec, or French Bordeaux
Dessert
Grilled Peaches and Fresh Cream
WAVES and RANCHES
MENU FOUR
Welcoming Appetizer
Chef Kieran’s light and flaky Parmesan Cheese Puffs served with your libation of choice. We suggest a pairing of a Proseco or a Lambrusco (Italian sparkling dry red) Or you can never miss with a light rosé.
First Course
Chef Kieran’s Lobster "X-cargot" with toasted Organic Bread.
Family Style Main Course
Roasted Sausage with a Mélange of Seasonal Fresh Vegetables + Slow-roasted Tuna with Harissa and Olives + Sautéed Fusilli with Spinach, Peas and Gruyere
Red Wine Selection: French Bordeaux Or if you prefer an Italian, any Super Tuscan will do!
Wine Pairing
White Wine suggestion: Sancere, Sauvignon Blanc or a White Bordeaux such as a Clos De Lunes, Lune Blanche 2018
Red Wine Selection: French Bordeaux Or if you prefer an Italian, any Super Tuscan will do!
Dessert
Seasonal Berries with Almond Whipped cream