Roasted bell pepper, tomato, fresh basil, chives, burrata & lemon confit WOODFIRE ROASTED HEIRLOOM TOMATO & MAITAKE MUSHROOM 39.00 Please ask your server for detailsĬrushed cucumber, pickled red onions, Feta cheese, tomato confit, sesame crisp, herb saladĮntrées GRILLED ITEMS ARE ALL PREPARED ON OUR WOOD-FIRE GRILL Inspired by the local vegetable catch of the day. Roasted w/woodfire, spicy LI grapes, yogurt, Aleppo pepper, roasted sesame seeds, balsamic glaze, EVOO BIBB LETTUCE 19.00Īvocado, white balsamic dressing (add grilled shrimp $14, chicken $16)Ĭhef's selection of raw farm vegetables, served w/dijonnaise, hummus & tapenadeĬHEF'S GARDEN SALAD (1pp or family style) 19.00/38.00 's SIGNATURE HEIRLOOM CAULIFLOWER (2pp) 38.00 Watermelon radish, Cavaillon melon, zucchini, pickled carrots, beets, cherry tomato, horseradish-coconut dressing THE FARM STAND Grilled baguette, bone marrow aioli, truffled herb salad Truffle-mushroom pate, pickled mushrooms, heirloom cherry tomatoes, tomato-truffle dressing Garlic pork sausage, house-made brioche, truffle herbs salad, black pepper red wine sauce Muhammara, crispy shallots, pickled mustard caviar & watercress Kimchi-ponzu, wasabi creme fraiche, pine nuts, shallots, grapefruit, balsamic pearls, chili oil Sea salt, crushed pepper, lemon parsley butter Ginger-ponzu, avocado, cucumbers, harissa-tahini mayo, smoked paprika tuile Starters GRILLED ITEMS ARE ALL PREPARED ON OUR WOOD-FIRE GRILL Oysters (8), Topneck clams (6), shrimp (4), tuna tartare* MAIN* (3pp) 195.00ġlb Lobster, oysters (16), Topneck Clams (8), shrimp (6), tuna tartare* SEAFOOD TOWERS* OYSTER PARADISE* assortment (16) 72.00 HARBOR* (2pp) 95.00 Shellfish* TOPNECK CLAMS* half-dozen 16.00 JUMBO SHRIMP 3 PC 19.00 1lb LOBSTER 46.00 Oysters* (Mignonette, horseradish cocktail sauce) PEEKO* half-dozen 26.00 MONTAUK PEARLS* half-dozen 24.00 EEL TOWN* half-dozen 24.00 Until we see you again.Friday-Saturday 5:30pm-10pm 25% ENTIRE WINE LIST WEDNESDAYS Raw Bar "I feel blessed to have Lulu Kitchen, I know it will be successful because the people who are here, my wife Jennifer and all of the family and friends who have and are supporting us through this wonderful journey. But he has learned that no matter how many changes, what is really most important are the fundamentals - the basic techniques and how he applies them to everyday cooking. The culinary field is continually changing: new ideas, new tools, the way foods have been fused together. After two years Chef Scott was put at the helm, where along with the General Manager they did a complete overhaul of the menu and by the time it was done they had won the 1995 Beef Backer Award for menuing and implementation of beef on a menu.Īs Chef Scott grew he knew that there was still much learning ahead and he tried to keep that as priority. It was under French Chef Armand Paquin at the Ramada Plaza in Clarks Summit, PA, where the art of refinement and skillful plating were at the forefront. His next stop would be a game changer in the way he would see how food was really to be cooked. Upon completion of the service he landed a job in New York City, where he earned his three year apprenticeship under Chef Andy Anderson and had worked his way up to Sous Chef. He began as a pot washer but from day one he knew the kitchen is not only where he belonged but where he wanted to be.Īfter six seasons and advancing to line cook, he joined the US Navy. Chef Scott A Hastings started his culinary journey at the age of 12 at the then famed Judges restaurant on the East End of Long Island better known as the Hamptons.
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