A Sampling of Our Menus

Inspired by the seasonal bounty and our friendships with the local farmers, fishermen and food purveyors

Art of Eating focuses on using seasonal, local, organic ingredients wherever possible.

We enjoy taking the time to shop bi-forkally, bringing East End ingredients together to create a completely personalized, visually stunning and palate impressing meal.

Below you will find a sampling of menus created for a wide range of events.

We look forward to designing a menu perfectly suited for you.

An Annual Amagansett Party

Passed Hors D’oeuvre

• Smoked Salmon & Goat Cheese; Dill Crema • Queso Fresco & Arbol Chili Sauce •
• Wickham’s Tomatoes with Fontina & Olives; Rosemary Oil •

Avocado Fries

Halloumi Squash Blossom in Mint Tempura

• Sheer Shrimp • Long Island Duck & Mushroom •

Classic Montauk Lobster Roll

Avocado & Crunchy Long Island Vegetable Summer Roll

• White: Ricotta & Fresh Mozzarella •
• Classic Margarita • Lamb, Mint & Feta •

Long Island Tomato Tasting Table

Five Types of North & South Fork Heirloom Tomatoes
Cherry Tomato Compote
Add on’s of:

  • Today’s Mozzarella – Freshly made in East Hampton
  • Balsamic
  • Summer Lettuces, Arugula, Good Water Farms Microgreens
  • Lemon Vinaigrette
  • Fried Basil Leaves
  • Variety of Sea Salts
Manned by Chefs to Slice & Dress

Hot Dog Cart

North Fork Organic Hot Dogs on Potato Buns

Relish, Spicy Mustard, Vinergary Mustard, Kraut, Ketchup

Kabob Station

Chicken Brochette with Lemon on Cutting Board Salsa

Lamb Kabobs; Garlic, Basil & Mint

Prawns Brochette marinated in Olive Oil, Cracked Black Pepper, Thyme and Basil

Farro & Fennel Salad; Fava Beans
Grilled Summer South Fork Vegetables & Chick Peas on Greek Yogurt

Served with: Grilled Naan Bread, Cucumber Raita

From the Bar

Indian Wells Iced Tea

An East End take on the Long Island Classic

South Fork Sherry Cobbler

Sherry, Homemade Blackberry Simple Syrup, Fresh Squeezed Citrus


Homemade Cookies
Key Lime Crumb Tartlets

Sundae Bar

Chocolate, Vanilla & Peach Ice Cream
Berries, Bananas & Grilled Peaches

Sliced Almonds, Rainbow Sprinkles
Chocolate Jimmies, Broken Reese’s Pieces, Swedish Fish, Broken Oreos, Kit Kats & Snickers
Chocolate Sauce, Whipped Cream

A Wine Tasting Dinner in Nassau County

Passed Hors D’oeuvre

Cured Foie Gras Curls on Sour Dough Crostini
Figs Wrapped in Bacon
House Smoked Salmon Pate, Fennel Jam

First Course

Briny North Fork Oysters Prepared Three Ways

Flash Marinated with Lemon Confit
Ginger Mignonette with Wasabi Tobiko
Fresh Herb “Salsa”

2004 Peter Michael Sauvignon Blanc – L’Apres Midi

Second Course

Ravioli of East End Spinach, Ricotta and Fiesty Acres Farm Quail Egg; Shaved Summer Truffle

2000 Sine Qua Non Pinot Noir – A Capella

Third Course

Butter Poached Nova Scotia Lobster with Leeks;
Maxim Potatoes and Red Beet Essence

1979 Chateau Margaux

Fourth Course

Rolled Organic Loin of Lamb, Sour Wickham’s Farms Cherries and Fennel
Sugar Snap Pea Sauté

1990 Chateau Montrose

Cheese Course

Whipped Brie Quenelles; Three Peppercorns, a Tangle of Baby Mache
and Thin Wonton Crisps

1993 Quintarelli Amarone della Valpolicella


Tiny Tastes of:
Buttermilk Panna Cotta with Sunwarmed Strawberries
Pets de Nonne – Sweet Ethereal Little Clouds
Molten Chocolate Bites

1996 Beringer Later Harvest Semillon-Nightengale Vineyard


Family Style Gathering in Greenport

At the Bars
Shelter Island Shandy

Shelter Island Brewery 114 IPA, Homemade Rhubarb Simple Syrup, Muddled Strawberries – Served over ice

Greenport Basil Gin Fiz

Long Island Gin & Ginger Beer with Basil over Ice

Passed Hors d’oeuvre

Montauk Lobster Mac & Cheese Bites
Portobello Fries from Open Minded Organic Mushrooms; Balsamic Aioli
Tempura Bay Scallop Taco; Kimchi Slaw
East Hampton Corn Cakes filled with Whipped Goat Cheese & Barbeque Duck
Chinese Chicken Salad in Cone; Peanuts & Good Water Farms Microgreens
Pulled Pork Slider on Buttermilk Biscuit; Rainbow Slaw
Organic Bacon & Braised Greens Strudel

Oyster Bar

Peconic Gold Oysters on the Half Shell

Served with
Beach Plum Mignonette • Ramps Mignonette • Art of Eating Hot Sauce of Chilies from our Garden • Lemons
Shucked to Order
Presented in Rough Hewn Wood Bowl

Plated First Course

Scallion Crepes with Flowering Stir Fried Greens

Platter Salad- An array of Organic North Fork Baby Greens, East End Edible Flowers
French Beans, Radishes & Cucumbers

Served with a Great Vinaigrette & A Disc of Catapano Farm Goat Cheese

Family Style Dinner

Grilled Striped Bass, Local Sea Salt and Herbs from the Garden;
Heirloom Tomato and Basil Compote

Grilled Marinated Hangar Steak, Sliced
Served with Roast Heads of Garlic- Warm Olive Oil, Aged Balsamic and Fried Sage Leaves

Yukon Gold Potatoes, Honeyed Shallots and Wilted Arugula
East End Corn off the Cob, Lemons & Chives
Sauté of French Beans & Open Minded Organic Mushrooms

Crusty Breads- Sweet Butter


Fresh Fruit Pie

An Intimate Fundraiser in East Hampton

Passed Hors d’oeuvre

Rolled Breast of Deep Roots Farm Chicken
Hot Pepper Cheese, Wrapped in Bacon, Marinated & Grilled

Fresh Montauk Tuna and Sweet Sang Lee Potato Cakes, Lime Cilantro Mayonnaise

Long Island Duck Taquito with Guacamole & Scallions

• Pear & Brie, Wild Beach Plum Sauce •
• Poblamo Chilis, Guacamole, Cilantro & Manchego Cheese •

Plated Dinner


Salad of Organic Early Autumn Greens
Pink Grapefruit, Avocado, Jicama & Cumin Dressing
Tortilla Crisps


Guests will be offered a choice of the following

• Grilled Marinated Jumbo Shrimp; Chipotles Tamarind & Orange •
• Sliced Marinated Skirt Steak; Grilled Onion, Cilantro Relish, Woodland Mushroom Salsa •

Served with
Prairie Fired Reddened Rice
Sauté of Balsam Farms Corn and Green Beans
Fried Green Tomatoes
Warm HousemadeTortillas


Grilled Gingered Milk Pail Peaches and North Fork Blackberries on Caramel Ice Cream
Freshly Ground Special Blend Coffee, Swiss Water Decaf, Teas, & Herbal Teas


Apple Celery Julep

Long Island Potato Vodka, Akvavit, Celery Cordial, Apple Liqueur, Fresh Squeezed Lemon
Garnished with Stalks of Celery and Sprigs of Thyme in a Silver Julep Cup

A Corporate Dinner Party in Westhampton

Passed Hors D’oeuvre

Long Island Duck & Cabbage Spring Rolls; Green Tomato Sweet & Sour Sauce
Artichoke Risotto Cakes; Smoked Salmon & Caviar
Burrata Filled East End Tomatoes; Basil Oil
Fig & Goat Cheese Wrapped in House Smoked Bacon

Plated Dinner


Wild & Gathered South Fork Greens, Medallions of Lobster, Amber Waves Red & Yellow Cherry Tomatoes, Cucumbers, Green Thumb French Beans, Marinated Artichoke Hearts

Edible Flowers; Lemon Vinaigrette


Stuffed Organic Loin of Veal with Southampton Spinach & Herbs; Sauce Madeira
Summer Vegetable Medley – Zucchini, Amagansett Green Beans, Baby Carrots, Teeny Halsey Farm Potatoes & Thyme


Grilled Wickham’s Farm Peaches, Berries & Caramel Ice Cream on Hazelnut Shortbread
Chocolate Truffle Squares

From the Bar

Gabreski Gimlet

Long Island Farm to Table Gin, Homemade Simple Syrup, Fresh Lime

Sag Harbor Side Car

Remy Martin, Grand Mariner & Fresh Lime Juice

Celebratory Cocktails on the East End

Passed Hors d’oeuvre

Curried Montauk Tuna Tartare on Pappadam Chip; Radishes
Potato Cannoli; Smoked Salmon Mousse & Good Water Farms Microgreens
Duck Taco; Hoisin, Onion Salsa
Dayboat Scallop Toasts; Pickled Red Onion, Cilantro & Sriracha
Triopetes; Sweet & Hot East End Tomato Jam
Soba Noodle Salad; Coconut Tamarind Sauce on Chopsticks
Mini Wild Mushroom Chimichanga

Carving Station

Salt Crusted Rib Eye of Beef
Glazed Virgina Ham
Selection of Carissa’s Breads & Rolls

Potato Rosemary Chips & Lemon Thyme Parsnip Chips
Horseradish Cream • Coarse Mustard • Homemade Chutney • Mayonnaise

Raw Bar

Tiny Local Napeague Littleneck Clams on the Half Shell
Peconic Gold Oysters
Cajun Marinated Beer Steamed Shrimp
Steamed Peel Shrimp

Traditional Cocktail Sauce • Beach Plum Mignonette • Wölffer Estate Vineyard Rosé Mignonette
 Lemon Dill Sauce • Lemons
All shrimp is teamed in our kitchens, these superior quality white shrimp never touch water. Steamed over herbs and chilled on (never in) ice to retain the real shrimpy taste.

Hamptons Waters Fluke Crudo with Preserved Lemon, Mint & Amagansett Sea Salt

From the Bar

Route 27 Rickey: Deepwells Farm to Bottle Gin, Lime, Splash of Sparkling Water

Main Beach Martini: Ginger & Jalapeno Infused Long Island Vodka, Grapefruit Simple Syrup, Fresh Squeezed White Grapefruit

Quintessentially Summer on a Hamptons Beach

Raw Bar

Local Littleneck Clams
Cajun Marinated Beer Steamed Shrimp
Steamed Peel Shrimp
Montauk Pearl Oysters

Traditional Cocktail Sauce • Wölffer Estate Vineyard Rosé Mignonette • Lemon Dill Sauce • Lemons
All shrimp is teamed in our kitchens, these superior quality white shrimp never touch water. Steamed over herbs and chilled on (never in) ice to retain the real shrimpy taste.


Grilled Marinated Montauk Tuna Skewers; Ginger Dipping Sauce
Local Clams Ceviche on a Half Shell
Mini Cherry Tomato, East End Lettuce, House Cured Bacon

Set on Tables

Buckets of Mussels; Roasted Garlic Cream & Garden Thyme
Parsley Flecked Garlic Bread
Salad of East End Early Summer Lettuces

Clam Bake Dinner

Served Family Style on Long Picnic Tables, Covered in Newspaper

Steamed 1-Lb Lobsters; Butter & Lemon
Marinated Porterhouse Steak; Vidalia Onion Crisps
Roasted Browder’s Bird’s Organic Chicken; Herbs from our Garden
Platters of Amagansett Asparagus, Fava Beans & Radicchio Wedges

 & More

 Cocktails from the Bar:

Montauk Mule

Montauk Hard Label Whiskey, Vermouth & Campari

Clambake Caipirinha

The Classic Cocktail with a Refreshing Watermelon Infusion

Greenport Harbor Ale, Montauk Summer Ale & Shelter Island Nude Beach Plum Ale

Cans & bottles in ice filled galvanized tubs placed around the beach

Smores by the Fire