Blue Point Oyster Bar

Appetizers

• Seared Filet of Beef

  Piquillo Pepper, Shallot Jam with Arugula & Garlic Aioli

• Oyster Bar Baked Clams

  Fresh Chopped Clams, Chorizo, Poblano & Vermont Cheddar Stuffing

• Calamari

  Crispy Calamari, Chipotle Thai Chili glaze

• Roasted Trilogy of Mushrooms

  Oven-Roasted Trilogy with Local North Fork Goat Cheese, Mild Chili Oil, Grilled Baguette

• Baked Blue Point Oysters

  Rockafeller Style, Sauteed Spinach, Bacon and Onion Finished with a Cajun Cream Sauce

• Prince Edward Island Mussels

  Steamed in a Coconut and Red Curry Sauce Served with Grilled Bread

• Sauteed Maryland Crab Cake

  With a Creamy Sriracha Crab Sauce

Raw Bar

• Tuna Tataki

  Seared Rare With Black & White Sesame Seeds and Soy Ginger Garlic Sauce

• Shrimp Cocktail

  With a Tomato Jam & Avocado Salad

• Little Neck Clams (6) (12)

  Chilled, Served with Lemon Aioli, Cocktail & Mignonette Sauce

• A Variety of Seasonal Oysters Offered Daily

  Served with a Trio of Sauces

  • Market Price

• Current Selection May Include

  Naked Cowboy, Blue Island No9, Malpeques, Kusshi.Peconic Gold

Salads

• Arugula Salad

  Served with Fresh Crumbled Blue Cheese, Pickled Red Onion, Red & Yellow Cherry Tomatoes With a Hazelnut Dressing

• Roasted Golden & Red Beet

  Served over Mixed Greens, Red Onion, with a Mandarin Orange Creamy Goat Cheese Dressing

• Wedge Salad

  Crisp Iceberg served with Fresh Crumbled Blue Cheese Dressing Pancetta, Red & Yellow Cherry Tomatoes

Entrees

• Black Angus 12 oz Sirloin Steak

  Grilled, Smothered with Carmelized Onions and Mushrooms, Served with a Merlot Demi, Garlic Mashed Potatoes

• French-Cut Chicken Breast

  Marinated, Topped with Cilantro Pesto, and Fresh Local Tomato & Roasted Corn Salsa Yukon Roasted Garlic Mashed Potatoes

• Pan Seared Filet Mignon

  Topped With Smoked Bleu Cheese and Au Gratin Potatoes

• Seared Tuna Au Poivre

  In a Brandy Cream Sauce, Served on a bed of Sauteed Spinach

• New Zealand Rack Lamb

  Served with a Pepper Relish and Yukon Gold Mashed Potatoes

• Potato Crusted Salmon

  With a Fire Roasted Sweet Pepper Relish and Herb Roasted Potatoes

• Pan Seared Duck Breast Escabeche

  Topped with Marinated Sweet Peppers, Green Olives and Tomatoes. Pancetta Potato Cake

• Seafood Stew

  Shrimp, Scallops & Mussels in a Spicy Coconut Broth with Saffron Scented Rice, Spinach & Roasted Sweet Corn

• Eggplant Tower

  Fresh Eggplant in a light marina sauce with Sliced Heirloom Tomatoes, Fresh Mozzarella & Basil, served over Linguine

• Seafood Harvest

  Pan Seared Shrimp and Scallops in a Pink Brandy Sauce Served Over Linguine

Wine List

Whites

• Rose, Listel, Provence, France

  • Glass8,00 $
  • Bottle27,00 $

• Rose, Vie Vite, Provence, France

  • Bottle45,00 $

• Pinot Grigio, Barone Fini, Val d'Adige, Italy

  • Glass8,00 $
  • Bottle27,00 $

• Pinot Blanc, Schlumberger, Alsace, France

  • Glass8,00 $
  • Bottle27,00 $

• Sauvignon Blanc, Hay Maker, Marlborough, New Zealand

  • Glass8,00 $
  • Bottle27,00 $

• Chardonnay, Drumheller, Columbia Valley, Washington

  • Glass8,00 $
  • Bottle27,00 $

• Chardonnay, Ferrari Carano, Sonoma, California

  • Bottle48,00 $

• Viognier, Cline, California

  • Glass8,00 $
  • Bottle27,00 $

Reds

• Pinot Noir, Meiomi, California

  • Bottle48,00 $

• Granacha, Torres 5 G, Campo de Borga, Spain

  • Glass8,00 $
  • Bottle27,00 $

• Lucente, Luce delle Vite, Tuscany, Italy

  • Bottle55,00 $

• Montepulciano d'Abruzzo, Umani Ronchi, Puglia, Italy

  • Glass8,00 $
  • Bottle27,00 $

• Merlot, Kenwood, Yulupa, California

  • Glass8,00 $
  • Bottle27,00 $

• Merlot, Seven Falls, Columbia Valley, Washington

  • Bottle36,00 $

• Cabernet, Columbia Crest, Horse Haven Hills, W

  • Glass8,00 $
  • Bottle27,00 $

• Cabernet Sauvignon, Ernie Els, South Africa

  • Bottle45,00 $