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.
- Just for Fun
- Elegant Eats
- Fall with Friends
- Black Tie BBQ
- Dune Road Dinner
- Hamptons Housewarming
- A Clambake
An Annual Amagansett Party
Passed Hors D’oeuvre
Quesadillas
• 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
Dumplings
• Sheer Shrimp • Long Island Duck & Mushroom •
Classic Montauk Lobster Roll
Avocado & Crunchy Long Island Vegetable Summer Roll
Pizza
• 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
Dessert
Homemade Cookies
Buckeye’s
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
Dessert
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
Espresso
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
Dessert
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
Quesadillas
• Pear & Brie, Wild Beach Plum Sauce •
• Poblamo Chilis, Guacamole, Cilantro & Manchego Cheese •
Plated Dinner
Appetizer
Salad of Organic Early Autumn Greens
Pink Grapefruit, Avocado, Jicama & Cumin Dressing
Tortilla Crisps
Entrée
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
Dessert
Grilled Gingered Milk Pail Peaches and North Fork Blackberries on Caramel Ice Cream
Freshly Ground Special Blend Coffee, Swiss Water Decaf, Teas, & Herbal Teas
Drink
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
Appetizer
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
Entrée
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
Dessert
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.
Passed
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