Southfork Kitchen Clam Chowder
soy-cured bacon & garden vegetables
Seasonal House Salad
organic buttermilk & sheeps milk blue
Barnegat Light Sea Scallop Sashimi
compressed melon, cucumber & sea urchin
Iacono Farms Chicken Liver Pate
french radish, seasonal pickles & dijon
North Sea Farms Sous Vide Egg
smoked blue point oysters & balsam farms corn
Peconic Bay Fluke Tartar
heirloom tomatoes & preserved meyer lemon
Block Island Squid a La Plancha
smoky romesco & la quercia farms salumi
Crispy Mediterranean Sardines
aioli, salsa verde & black olive
Cambridge Bay Wild Arctic Char
organic miso, grapefruit, garden eggplant & yuzu
Pappardelle pasta Tonnato
picholine olive, anchovy & garlic chives
Soft Shell Crab alla Zucca
garden squash, fried egg & speck americano
Montauk Point Blue Fish au Poivre
david falkowski's mushrooms & balsam farm's onions
Jurgielwicz Farms Smoked Duck
halsey farms okra, cipollini & wheatberries
Prince Edward Island Mussels
heritage bacon, kim chi & thai basil
Warm Valrhona Chocolate Cake
salted caramel ice cream & cocoa nib 10-12 minutes cooking time
Traditional Butterscotch Pudding
duck fat popcorn & vanilla ice cream
Old Chatham Sheep's Milk Yogurt Panna Cotta
watermill blueberries, halseys farm peaches & garden basil
Organic Meyer Lemon Tart
hudson valley creme fraiche & north fork raspberries
Mecox Dairy Cheese Plate
miss amy's preserves & bee's needs honey
Homemade Ice Creams & Sorbets
daily selections
Southfork Cookie Plate
chef's selection