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SAG HARBOR MENU


PRANZO


UOVA STRAPAZZATE 18

Scrambled eggs, toast, salmon caviar, cured wild salmon

FRITTATA 18

Eggs, smoked mozzarella, taleggio cheese, fall farm salad

UOVA DIAVLA 18

Eggs poached in spicy tomato sauce, farm salad, crostini


ANTIPASTI

PANE CARASAU 13

Crisp Sardinian flat bread, EVOO, rosemary, salt

ZUPPA DEL GIORNO 15

Preparation changes daily

POLPO 23

Grilled octopus, roasted potatoes, Taggiasche olives, rucola

TONNO 25

Spicy tuna tartare, marinated cucumber, avocado, crostini

BURRATA 22

Panzanella, organic tricolore cherry tomatoes, basil

PARMIGIANA 22

Eggplant, San Marzano tomatoes, smoked Provola

TUTTO INSALATA 19

Arugula, pecorino, artichoke, pear, lemon dressing

NIZZARDA 28

Traditional Niçoise Salad, grilled tuna atop rucola, tomatoes, potatoes, hard boiled eggs


PRIMI

“Slow Dried Artisanal Organic Pasta from Gragnano (Sorrento), Italy”

LINGUINE 28

Clams, house dried tomatoes, parsley

SPAGHETTONE 24

“Scarpariello” sauce, Corbara cherry tomatoes, Pecorino, Parmigiano

RIGATONI 25

Tomato, veal, beef, spicy sausage, peas, touch of cream

PENNE 24

Tomato, eggplant, mozzarella


SECONDI

BRANZINO ACQUA PAZZA 36

Poached in a tomato, celery and olive oil broth, spinach

CARTOCCIO 36

“Catch of the day” baked in parchment paper, string beans, black olives, capers, cherry tomatoes

TAGLIATA 42

Prime dry aged beef, fresh cherry tomatoes, rucola, balsamic reduction

MILANESE 32

Chicken, topped with organic rucola, cherry tomatoes


CONTORNI 14

Fingerling Potatoes, Sautéed Spinach, Seasonal Farm Vegetables, Broccoli Rabe


CENA


ANTIPASTI

PANE CARASAU 16

Crisp Sardinian flat bread, EVOO, rosemary, salt

ZUPPA DEL GIORNO 15

Preparation changes daily

POLPO 24

Grilled octopus, roasted potatoes, Taggiasche olives, rucola

TONNO 26

Spicy tuna tartare, marinated cucumber, avocado

CALAMARI 24

Crunchy vegetables, dry and fresh tomatoes, almond and mint sauce

BURRATA 24

Organic tricolore cherry tomatoes, basil

PARMIGIANA 26

Eggplant, San Marzano tomatoes, smoked mozzarella

VERDURA GRIGLIATE 22

Mixed grilled vegetables, zucchini, eggplant, peppers, feta cheese

TRICOLORE 19

Rucola, trevisano, endive, pistachio, sliced Parmigiano, balsamic dressing

TUTTO INSALATA 19

Rucola, pecorino, artichoke, pear, lemon dressing


PRIMI

“Slow Dried Artisanal Organic Pasta from Gragnano (Sorrento), Italy”

RISOTTO 30

Carnaroli rice, Preparation changes daily

LINGUINE 29

Clams, house dried tomatoes, parsley

SPAGHETTONE 26

“Scarpariello” sauce, Corbara cherry tomatoes, Pecorino, Parmigiano

TORTELLI 29

Homemade butternut squash ravioli, lamb ragu, amaretti cookies, pumpkin seeds, red beets pure

PACCHERI 30

Tomato, clams, shrimp, squid, mussels

RIGATONI 29

Tomato, veal, beef, spicy sausage, peas, touch of cream

PENNE 29

Tomato, eggplant, mozzarella


SECONDI

BRANZINO "ACQUA PAZZA" 39

Poached in a tomato, celery and olive oil broth, local vegetables

CARTOCCIO 39

“Catch of the day” baked in parchment paper, local vegetables, black olives, capers, cherry tomatoes

CIOPPINO 42

Classic Neapolitan seafood stew, half lobster, scallops, clams, mussels, shrimp, squid

TAGLIATA 48

Ribeye, fresh cherry tomatoes, rucola, balsamic reduction

POLLO 38

Green Circle Organic roasted chicken, fingerling potatoes, local vegetables, preserved lemon


CONTORNI 16

Fingerling Potatoes
Sautéed Spinach
Seasonal Local Farm Vegetables
Broccoli Rabe

COCKTAILS 16

CETRIOLO

Pure vodka, fresh cucumber juice, lemon juice

TUTTO SPRITZ

Aperol, Altaneve prosecco & soda

VESUVIO

Plymouth Gin, Campari, blood orange juice

MARGHERITA PICCANTE

Lunazul tequila, lime juice, agave, spicy Calabrian peppers

AEREO PER NAPOLI

Bulleit bourbon, Amaro nonino,Aperol, lemon juice