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