Brunch Menu
Salad of Locally Grown Baby Lettuce with Fennel & Radishes
$12.00
Tossed in shallot dijon mustard vinaigrette
Baby Spinach & Warm Oyster Mushroom Salad
$18.00
With artisan cured berkshire pork and a sunny side up pullet egg
Dill Marinated Organic Scottish Salmon
$18.00
With a corn blini, assorted radishes and horseradish mousse
Stack of Buttermilk Pancakes
$15.00
With seasonal fruit and orange butter. Add smoked bacon $4.00. Add breakfast sausage $5.00
Seasonally Inspired 8 Hands Farm Pullet Egg Omelet
$17.00
With parmesan biscuit. All white omelet $2.00. Add smoked bacon $4.00add breakfast sausage $5.00
Not your Mom's Macaroni & Cheese
$22.00
With black truffle essence, gruyere & smoked bacon
Housemade Sheep's Milk Ricotta Cavatelli
$24.00
With swiss chard, assorted mushrooms and ricotta
Steak & Eggs
32.00
Loin of painted hills beef cooked to your liking & poached local hen eggs. Add crisp potato cake $5.00
$To Share For The Table
Breakfast Breads - Each Piece
$2.50
Brown sugar crumb muffin, sticky pecan bun, fruit scone
Breakfast Breads - Assortment (3 pieces)
6.00
Brown sugar crumb muffin, sticky pecan bun, fruit scone
$3-Cheese Plate
Midnight Moon, Cypress Grove Chevre, Humboldt County
$15.00
Firm, tangy, nutty, aged goat's milk
Petite Basque, Basque Pyrenees, France
$15.00
Firm, nutty, caramel tones, sheep's milk
Grayson, Meadow Creek Farms
15.00
Soft, pungent & sweet, washed rind cow's milk cheese
$Beverages
Fresh OJ or Grapefruit Juice
$5.00
Coffee
$3.50
Custom roasted for us by aldo's of greenport
Espresso
$4.00
Cappucino or Latte
$6.00
Lunch Tasting Menu - Main Menu
$50.00Hand-cut Sashimi Grade Yellowfin Tuna Tartare
Served raw. with ponzu, taro chips and micro arugula. wine pairing
Yukon Gold Potato-leek Soup
With green leeks and crispy potato. wine pairing
Casco Bay Cod Fillet with A Lightly Smoked Crust
With fennel-yukon gold potato puree, fennel pollen and a lemon segment-butter emulsion. wine pairing
Hand Harvested Maine Sea Scallops Ala Plancha
With crisp potato cake, wilted baby spinach, verjus vinaigrette and eggless bearnaise
Pan Roasted Eberly Farms Chicken Breast
With risotto, swiss chard and morels. wine pairing
Berkshire Pork Tenderloin Wrapped In Bacon
With braised savoy cabbage, caramelized cippolini onions and brown butter-celery root puree
Chocolate Souffle Tart
With coffee ice cream. wine pairing: ruby port, cockburn's special reserve, portugal
First Course
$75.00Salad Of K.K. Haspel's Bio-dynamic Greens With Fennel & Radishes
Tossed in shallot- dijon mustard vinaigrette
Assorted Artisan Cured Meats
House cured chorizo, lamb salame, white belgian style beer sausage and duck liver mousse and la quercia prosciutto with traditional garnishes
Assortment Of Roasted Baby Beets
With fresh catapano goat cheese, pistachios and sherry-shallot dressing
Spicy Thai Inspired Shrimp-carrot Soup
With open faced ravioli of fresh pacific white shrimp and cilantro shoots
Peconic Bay Fluke Crudo
Served raw. with ruby red grapefruit, ginger cracklings, hawaiian red sea salt and cilantro shoots
Hand-cut Sashimi Grade Yellowfin Tuna Tartare
Served raw. with ponzu, taro chips and micro arugula
House Smoked Organic Scottish Salmon
Served raw. with a corn blini, assorted radishes and horseradish mousse
Raw Hamachi & Seared Hudson Valley Foie Gras
Served raw. With glazed daikon, radish syrup and micro mustard greens
Main Course
$75.00Crispy Chesapeake Bay Softshell Crabs
On a ragu of leeks, fingerling potatoes and house smoked bacon with sweet pea puree and porcini confit
Japanese Eggplant Wrapped Swordfish Loin
With shiitake mushrooms, baby bok choy, baby carrots and pea shoots in a coconut-curry broth
Sauteed Atlantic Black Sea Bass
On barigoule with fava beans, artichokes, spring peas, wickham's asparagus and meyer lemon confit
Spring Asparagus Risotto
With parmigiano reggiano and asparagus butter
Crescent Farms Long Island Duck Breast
Cooked to your liking. with rhubarb chutney, asparagus, snap peas and crispy morel mushrooms
Berkshire Pork Tenderloin Wrapped In Bacon
Cooked to your liking. with grilled ramps, baby carrots, yukon gold potato-green garlic puree and roasted cippolini onions
Double Cut Ribsteak Of Painted Hills Grassfed Beef For 2
Cooked to your liking. with potato cakes, salsa verde, and sauteed k.k. haspel's biodynamic spring greens
The Last Course
$75.00Chocolate Caramel Tart
With milk chocolate mousse and caramel ice cream
Rhubarb Shortcake
With rose poached rhubarb, frozen vanilla yogurt and candied pistachios
Black Forest Sundae
With fudge brownie, brandied cherry ice cream and toasted almonds
Coconut Tapioca
With passion fruit sorbet and crispy coconut wafers
Ricotta Cheesecake
With fennel compote, blood orange curd, cornmeal-anise crumble and blood orange sorbet
Sorbet Sampler
Coconut, passion fruit, apple and banana
Warm Sugar & Spice Doughnuts
Cheese
$75.00Midnight Moon, Cypress Grove Chevre
Firm, tangy, nutty, aged pasteurized goat's milk
Petite Basque, Basque Pyrenees
Firm, nutty, caramelly, pasteurized sheep's milk
Ardraham, Neal's Yard Creamery
Soft, pungent & buttery, washed rind pasteurized cow's milk cheese
Chef Tasting - Main Menu
$150.00Raw Hamachi & Seared Hudson Valley Foie Gras
Served raw. with glazed daikon, radish syrup and micro mustard greens
Crispy Chesapeake Bay Softshell Crab
With shiitake mushrooms, baby bok choy, baby carrots and pea shoots in a coconut-curry broth
Morel Mushroom & Pea Tendril Risotto
With parmigiano reggiano
Striploin Of Painted Hills Grassfed Beef
Cooked to your liking. wine pairing: with baby carrots, wilted baby spinach, green garlic puree and black garlic jus
Catapano Chevre Souffle
With rhubarb sauce. wine pairing: brachetto d'acqui, marenco
Menu for The North Fork Table & Inn is provided by findrestaurantmenu.com
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