Farm to Table Bistro


Let the countdown begin for the return of the Big Guy!

Second of December 2023/23 days to go…….


“What is the definition of good wine? It should start and end with a smile.”

-William Sokolin




Blue Point Oysters local favorite

Long Island Sound, N.Y.  3.00 ea.

High in Brininess, crisp firm texture



Soup for the Soul


Tomato Vegetable   8


Chicken Noodle   10


Small Plates & Shares


Tommy’s Mom’s Meatballs   10

Veal and Pork with Marinara and Reggiano Cheese


Basket of Blistered Shishito Peppers   9

Finished with Britain’s own Malon’s Sea Salt Flakes


Oysters Rockefeller   20 (6)

Staying true to this classic baked oyster dish




Lobsta’ Roll 4 oz $24, 8 oz $42, 12 oz $58  

Recipe courtesy of award-winning Plum Beach in N.H., served with a side salad


Grilled Bratwurst   10

Fresh from Schaller& Weber in Brooklyn with sauerkraut and whole grain mustard

with house made French fries


Filet Mignon Steak Sandwich   24

Peter Luger Steak Sauce, sauteed onions, Blue Cheese crumbles, choice of house cut fries or side salad


*Turkey Shish ka burger   16

We made this burger in the style of Greek Shish kabob, we added GF Breadcrumbs, ground almond,

Chili paste, garlic, ginger, lemon juice, yogurt, garam masala, topped with tomatoes and cilantro


Large Plates


It’s BACK! Icelandic Artic Char for you!   29

Oh my! Oven roasted and finished under flames, lime, garlic, EVO, Rosemary, and dry sherry!

Rosemary Garlic-Butter Baseball Steak (8 oz)    32

Wait until you try this beauty, comes with choice of two sides


Sea Scallops   32

Pan Seared with sea salt and a hit of cayenne, orange segments, jalapeno vinaigrette drizzle.  Sweet, spicy, salty, and tangy.  Gets your choice of two sides


Pork Chop Capricciosa   26

GF Breaded, pounded, pan fried, finished with a Sun Gold tomato salad from our garden topped with mozzarella cheese. We love making this when the tomatoes come in! You will love it too!


Vegan Plant Based Sausage Ravioli   22

Dairy Free and Gluten Free too! Served with our own marinara sauce


Thank you for all your support! -Chris & Bridget

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