Spring 2026 Dinner Menu
Salads & Starters
Salad with Warm Artichoke, Burrata and Fava Bean
Minty Lemon Vinaigrette
Young Lettuces with Herbs and Avocado
Salad of Watermelon, Rocket, Pistachio, Goat Cheese and Mint
Rhubarb Vinaigrette
Summer Wedge with Iceberg, Herbs, Blue Cheese, Tomato and Lardons
Buttermilk Dill Dressing
Quinoa and Lentil Salad with Spring Vegetables and Lemon
Union Square Bibb Salad with Shaved Gruyere and Garlic Croutons
Caeser Style Dressing
Spring Panzanella of Asparagus, Brussels, Olives, Scallions and Dill
Grilled Radicchio and Summer Stone Fruit with Pecorino
Spring Minestrone Soup with Pistachio Pesto
Maine Style Lobster Salad with Endive and Citrus Vinaigrette
Yellowfin Tuna Sashimi with Sesame, Olive Oil and Chive
Hanger Steak with Sliced Cucumber and Spinach
Ponzu Mustard Vinaigrette
Mains
Charred Cherry Tomato Pappardelle
Summer Pasta with Ricotta, Zucchini and Basil
Local Vegetable Ratatouille with Sweet Corn Polenta
Montauk Bass with Castelvetrano Olives and Herbs
Baked Halibut with Chermoula and Preserved Lemon
Slowly Roasted Salmon with Citrus Relish
Miso Glazed Sea Bass with Cucumbers and Boy Choy
Eduardo’s Famous Roasted Chicken
Mustard Shallot Breadcrumb Crusted Rack of Lamb
New York Strip Steak with Peach Chimichurri
Seared Rib Eye with Tomato Bread Salad
Sides
Crispy Baby Artichokes with Shaved Parmesan
Confit Leeks with Lentils and Lemon
Farro with Toasted Fennel, Lemon and Basil
Roasted Asparagus with Mustard Vinaigrette
Watercress with Apples and Manchego
Nectarines with Cucumber, Chevre and Basil
Haloumi Tray Bake with Spring Vegetables
Spring Risotto of Asparagus, Parmesan and Chives
Broccolini with Ginger, Garlic and Tamari
Rainbow Beet Terrine with Chevre and Thyme
Smashed Crispy Herby Potatoes
Potato Salad with Celery and Mustard
Sagaponack Corn Pudding
Soft Polenta with Mixed Mushrooms
Citrus Roasted Carrots with Labneh and Dill
Grilled Corn Salad with Cotija and Shallot
