631.775.1500 (Hotel)
631.775.1550 (Restaurant)
428 East Main Street, Riverhead, NY 11901

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MAIN MENU

BEGINNINGS

CRISPY ARTICHOKE HEARTS 13
sliced almonds, sunflower sprouts, romanesco sauce

CRAB CAKE one 17 two 34
green beans, petite salad, grainy mustard

CHILI VERDE MUSSELS 15
jalapeños, herbaceous fennel broth, garlicky crostini

PIT MASTERS BACON 17
tomato mustard seed jam, local microgreens

CATAPANO GOAT CHEESE TART 18
celeric fennel slaw, lemon vinaigrette, puff pastry

HIERLOOM LENTILS & SMOKY CARROTS 16
crumbled feta, crispy chickpeas, arugula, tahini sauce

SOUPS & SALADS

DOWN EAST STYLE CHOWDA 14
local clams, north fork potatoes, garlic croutons

MARKET SOUP 12
chef’s market inspired creation

SIMPLE FARMER LETTUCES 10
cucumbers, cherry heirlooms tomatoes, rosé vinaigrette

BABY SPINACH & MUSHROOM SALAD 17
bacon lardons, frisée, hazelnut brittle, cranberry vinaigrette

THE PRESTON HOUSE CHOPPED SALAD 19
hearts of palm, avocado, cherry heirloom tomatoes, crunchy vegetables,
gruyére cheese, sherry dijon dressing

SEA BAR

*EAST COAST OYSTERS half dz 18 dozen 35
daikon scallion mignonette, organic cocktail sauce

*PECONIC LITTLENECK CLAMS half dz 13 dozen 25
grainy mustard aioli, house made hot sauce

POACHED CHILLED GULF SHRIMP 18
green goddess, organic cocktail sauce

*#1 BIG EYE TUNA TARTAR 23
seasonal citrus, whipped avocado, pomegranate jus, taro chips

JUMBO LUMP CRAB MP
green beans, cucumbers, green goddess

*SMOKED LOCAL SCALLOP CRUDO 19
sea beans, preserved fennel, organic olive oil

*THE HUNDRED DOLLAR TIER 100
sampling of all Sea Bar dishes

MAINS

SHINNECOCK SEA SCALLOPS 36
smashed cauliflower, roasted fennel & leeks, watercress, chervil velouté

BOMBOLOTTI VEAL & PORK BOLONGESE 32
heirloom cherry tomatoes, calabrian chillies, parmigiano reggiano

A NICE PIECE OF FISH MP
roasted brussels sprouts, charred peppers, parsnips, herbed fonio

ORGANIC ROASTED CHICKEN 29
north fork squash, green beans, charred mushrooms, rosemary jus

CRESCENT FARM DUCK CONFIT 36
farrotto, herbed artichokes, house made chutney

VEGETABLE CASSOULET 32
green beans, north fork squash, tomato braised beans, smoked tofu

TODAY’S BRAISE 34
chef’s seasonal market selection

POTATO CRUSTED ATLANTIC COD 35
olive oil poached potatoes, baby carrots, mustard nage

*THE PRESTON HOUSE PRIME STRIP STEAK 47
green beans, porcini stew, hand cut fries

A LITTLE SOMETHING ON THE SIDE 10

HAND CUT FRIES LEMON AIOLI

CAULIFLOWER & FENNEL

GREEN BEAN ALMONDINE

MUSHROOMS & ARUGULA

MAC & 3 CHEESES

SMASHED SQUASH

ROASTED BRUSSELS SPROUTS

“MINI” CASSOULET

ARTICHOKE FARROTTO

FIRST BREAD BASKET IS COMPLIMENTARY ADDITIONAL BASKETS 3

THE END

TRIPLE CHOCOLATE FUDGE BROWNIE  12
candied popcorn, buttermilk ice cream

DUSTED BEIGNETS IN A BROWN BAG 12
one dip for 2 three dips for 5
house made nutella, meyer lemon, mixed berry

BURNT BASQUE CHEESECAKE 12
organic meyer lemon curd

SEASONAL COBBLER 14
vanilla bean ice cream

4-2-8 COOKIE JAR 12
ginger snap, chocolate chip, lemon sugar, almond date

TODAY’S ICE CREAM & SORBETS
one scoop 4

ARTISAN CHEESE SELECTIONS
one selection 7    chef’s three 19

AFTER DINNER DRINKS
2011 Castelnau de Suduiraut Sauternes 16

Morgadio da Calcada Ports
Tawny 14
Ruby 14

2013 Raphael Dessert Merlot 13

$30 PRIX FIX

STARTERS


(Choice of)

CRISPY ARTICHOKE HEARTS
sliced almonds, sunflower sprouts, romanesco sauce

CLAMS CASINO
local top neck clams, gremolata, smoked pepper butter

SIMPLE FARMER LETTUCES
cucumbers, cherry heirloom tomatoes, rosé vinaigrette

CHILI VERDE MUSSELS
jalapeños, herbaceous fennel broth, garlicky crostini

MARKET SOUP
chef’s market inspired creation

MAINS

(Choice of)

GRILLED ORGANIC CHICKEN PAILLARD
north fork squash, green beans, charred mushrooms , rosemary jus

BAKED POMODORO
organic ricotta, cherry tomatoes, fresh basil

THE PRESTON HOUSE CHOPPED SALAD
hearts of palm, avocado, heirloom tomatoes, crunchy vegetables, gruyére, sherry dijon dressing
ADD *GRILLED CHICKEN | TOFU | *BACON LARDONS

FISHERMAN’S POT
mussels, clams, daily catch, fregula, tomato saffron broth

PRIME BEEF MEATLOAF
smashed potatoes, today’s greens, caramelized onion gravy

 

let us pair your meal with wine – 3 glasses (2oz pours) $14

DESSERTS

one scoop of today’s daily ice cream or sorbet

chef daily dessert +5

FIRST BREAD BASKET IS COMPLIMENTARY, ADDITIONAL BASKETS 3

 

BAR MENU

SNACKS

CHILI HONEY ALMONDS 7
FRIED ZUCCHINI, OLIVES & LEMON 6
BEAUFORT & BITTER ORANGE TOAST 6
EAST END CLAMS CASINO 7
SMOKED FETA & CRACKERS 7

MAINS

CHILI VERDE MUSSELS 14
jalapeños, herbaceous fennel broth, garlicky crostini

CRISPY ARTICHOKE HEARTS 13
sliced almonds, sunflower sprouts, romanesco sauce

PIT MASTERS BACON 17
tomato mustard seed jam, local microgreens

NORTH FORK POTATO POUTINE 17
creamy cheese curds, brown gravy, house dry rub

FARMERS MARKET VEGETABLE CRUDITÉ MP
green goddess, romanesco, citrus vinaigrette

*1905 HOUSE BURGER 19
quickles, parkerhouse bun, special sauce, hand cut fries

ATLANTIS LOBSTER ROLL 28
(hot buttered or lightly dressed)
warm buttered potato roll, lemon zest, garden chives

GRILLED ORGANIC CHICKEN PAILLARD 19
baby arugula, charred lemon, parmigiano reggiano, potato stax

BLACK WALNUT BOARD 26
artisanal charcuterie & cheese selections

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Before placing your order, please inform your server if a person in your party has a food allergy.

Copyright 2018 The Preston House | All Rights Reserved