​​Chef John Yaz

CASUAL SUMMER 2014 FARM TO TABLE MENU. 

Chef can customize this menu to suit your tastes, buget and to take advatage of the best of our local bounty.

 

 

Hors d oeuvres

 

Red and yellow watermelon salad with mint in a cucumber cup

 

Mini Montauk lobster cakes with Guacamole

 

Chicken sausage in puff pastry

 

Grilled bruschetta with fresh mozzarella and roast pepper provencal relish

 

Salads

Summer Greek Salad with organic Feta cheese

 

Local crisp tri color greens with Grated parmesan, Brioche Croutons and Balsamic Vinaigrette

 

Watermelon and cucumber with lime, chilies and mint

 

Entrees

Montauk Striped Bass with Basil Crust and a roasted cherry tomato compote.

 

Roast Filet Mignon with Caramelized Sweet onions and black truffle Butter.

 

Sides

Summers Ratatouille- Slow cooked Eggplant, tomatoes, zucchini, squash and peppers

Quinoa with Grilled Corn and peppers

Pan Roast String beans with Shallots

Roasted local baby multi colored potatoes with herbs d Provence