Dinner Menu

Starters
Peconic Bay Clams on the Half Shell w/Traditional Cocktail Sauce & Heirloom Radish Salsa

Baked Clams à la Pridwin

Thai-Style Mussels w/Green Curry, Coconut Milk, Ginger and Lemongrass

Seared Blackened Yellow Fin Tuna with Local Green Beans, Heirloom Tomatoes and Lemon Aioli

Pan-Seared Lump Crab Cake with with Mango Salsa and Habanero Mayo

Baby Arugula and Frisee Salad with Heirloom Radish, Pine Nuts and a Leimon Vinaigrette

Baby Spinach Salad with Oranges, Almonds, Goat Cheese and Pickled Red Onions

Main Course
Main Course

"Pridwin Caught" Fish of the Day

Red Beet and Sugar Snap Pea Rissotto with Golden Beet Carpaccio with Grilled Sea Scallops

Grilled "Pridwin Caught" Yellowfin Tuna with Salsa Verde and Grilled Local Vegetables

New York Steak Served with Shoe-String Fried Onions and Bedell Merlot Bordelaise Sauce

Herb-Roasted New Zealand Rack of Lamb Roasted with a Shallot Bread-Crumb Crust Served with a Mint Pesto and Grilled Radicchio

Grilled head-on Shrimp Served with Mussel Broth and Fresh Black Fettuccine

Herb-Roasted Chicken with Warm Escarole Salad

Grilled Summer Squash “Napoleon” with Polenta, Fresh Mozarella and Tomato Sauce


Executive Chef Keith Marty

Dessert Menu

Pridwin Cheesecake

Fresh Banana Pudding with Vanilla Wafers from Shelter Island IGA

Dark Chocolate Truffle Tart with Fresh Whipped Cream

Fresh Fruit Crumble with Fresh Whipped Cream

Homemade Cookies and Ice Cream

Banana Split Sundae with Hot Homemade Chocolate Sauce

Fresh Local Fruit and Cheese Selection

Fresh Berries with Sorbet or Whipped Cream