Main Dining Room - Archive
| Three-Course Dinner 105 Four-Course Dinner 125 | Wine Pairing 92 |
Snacks
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Housemade Milk Bread
Olive oil, tomato
$14.00
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Broiled Little Neck Clams (1/2 doz)
Sun-dried tomato-garlic butter
$18.00
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Duck Tot & Caviar
Sour cream, chives, applewood smoked
$20.00
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Calamari
Wakami seasoning, lemon aioli
$20.00
One
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Two Mile Salad
KK’s lettuces, raspberry vinaigrette, Mecox Farm cheese
$20.00
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Hand Cut Steak Tartare
Conac, dijon mustard, anchovy, grilled focaccia
$28.00
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Yellowfin Tuna Tartare
Spicy radish, verjus, aurora pears, chili oil
$26.00
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Georges Bank Scallops
Fava beans, celery root, prosciutto chip
$32.00
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8 Hands Farm Poached Egg
Braised lamb rib, heirloom corn polenta
$24.00
Two
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Butternut Squash Agnolotti
Spiked pepitas, braised swiss chard, housemade ricotta
$32.00
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Roasted Long Island Fluke
Herbed breadcrumbs, new potatoes, ramp butter
$40.00
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Chicken Scallopini
Sundried tomatoes, lima beans, lemon & parsley
$38.00
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Grilled Filet Mignon
Isot spiced, parmesan crusted potatoes, preserved alliums, short rib sausage
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Veal Scallopini
English peas, sun-dried tomatoes, NFT white blend
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8 Hands Farm Pork
Bone-in pork chop, overwintered radicchio, preserved lemon (Supp 30)
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Dry-Aged Tomahawk
(Serves two) Bordelaise, ember roasted asparagus, baked truffle cavatappi (Supp 125)
Three
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Southold Grill
Fresh caught local seafood, herb bouquet
$44.00
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Slow Smoked Half Chicken
Lemon pepper crusted, schmaltz bathed
$34.00
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8 Hands Pork Loin
Honey mustard glaze, fermented coleslaw
$62.00
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Peppered Filet Mignon
Potato puree, scallion, mustard greens
$64.00