Title: The Patio
Author: lab003
Last saved by: mmoir
Company: Quogue Library

T H E    P A T I O
Executive Chef Matthew Guiffrida Presents “A Vision of Fusion” for Winter 2006
S O U P S  and   S A L A D S
Soup of the Moment
Here Today and Gone Tomorrow

Sour Apple & Gorgonzola Salad
Baby Greens tossed with Granny Smith Apples and Toasted Walnuts dressed with a Hickory Smoked Bacon Vinaigrette and Crumbled Gorgonzola Cheese........+3

“The Patio Salad”
Baby Greens tossed in a Roma Tomato Balsamic Sour on a bed of feathered Cucumbers topped with Crumbled Boursin Cheese in a Herbed Tomato bowl

                                   “A Frizzy Salad”
  Bartlett Pear Jardiniere tossed with Orange Marmalade Ceasar topped with Frizzy Lettuce, Candied Pistacios, Smoked Salmon Bacon, & Gorgonzola Cheese, circled by 10 Year Old Balsamic Syrup.. +4

*Curried Honey and Soy Seared Scallop Lollypops
Served in a series resting upon Sesame Seaweed Salad in a pool of 
Tahitian Ginger Hummus Puree……een
2004 Drylands Sauvignon Blanc

“Not Ya Mama’s Meatball’s”
“Asian” served with Sweet & Spicy Chili Sauce and Seasoned Salad
“Italian” served with Pomodoro Sauce and Shaved Parmesan
“Swedish”“You know the drill
“Turkey” served with cranberry and caramelized Vidalia Onion Compote……Ten
2003 Waterbrook “Melange”

There will be a $4.00 split plate charge for appetizers and a $8.00 charge for entrees 
	             No charge for Sharing
	
E N  T  R E E S
*Horseradish and Gorgonzola Crusted, Grilled New York Strip  
Perched atop a mound of Shallow Fried Tuscan White Bean and Beef Jerky Potato Hash with 20 year old Tawny Port Demi Glace……..Twenty Eight  
	2002 Franciscan Cabernet Sauvignon

*Roasted Garlic and Fennel Dusted Filet Mignon
Served on 3 Italian Cheese and Prosciutto Grits heaped with Braised Fennel and  Tomato Arosto surrounded by “Crazy about the Borghese” Emulsion...Twenty Nine
2001 St. Francis Merlot

Asian Chile and Tamari Seared Escolar
(A Mediterranean White fish) 
Served 3 times on Bean Thread Vermicelli and Grilled Scallion Cakes with Pea Sprout, Watercress Slaw, rounded by a Sriracha Aioli…...Twenty Seven
2003 Caymus Conundrum

*”The Duck Picnic”
(Shallow Fried Breast of Long Island Duck)
Perched atop Applewood Smoked Bacon, Sweet Potato Macaire piled with 5 Cabbage Slaw tossed in a Orange marmalade dressing in a pool of “General Matthews” Asian BBQ Jus…Thirty
2001 Benziger Pinot Noir

*Teriyaki and Sesame Seared Sashimi Style Ahi Tuna
Served atop Gingered Potato Leek Latkes towered by Pea Shoot and Watercress Slaw dressed in a Mango Chipotle Aioli with Avocado espuma……..Twenty Nine
2003 Caymus Conundrum

“From Munich to Milan“
(Chicken Milanese and Herbed Romano Spaetzle)
 Italian Style Lightly Breaded Chicken Cutlets topped with warm Roma Tomato Bruschetta and Boursin Cheese paired with the German version of Gnocchi in a pool of Pesto Cream Sauce (Truly Regional Fusion)……..Twenty Four
2004 Santa Margherita Pinot Grigio

Vanilla Scented “Caesar” Seared Chilean Sea Bass
Served on a pan seared charred Onion Papusa piled with Butternut Squash, Asiago cheese Succotash in a pool of Latino Vanilla Mole……..Twenty Eight
2002 Simi Russian River Chardonnay

*Chipotle BBQ Glazed Lollypop Pork Chops
Served beside Grilled Sweet Potato, Charred Fennel & Stilton Bleu “Rissotto” with a Buttered BBQ Jus……..Twenty Seven 
“2003 Waterbrook Melange”

“Chicken and Waffles”
 (A Soulful Edition To The Menu)
Slow Roasted Chicken Confit with a Caramelized Vidalia Onion and Tarragon Demi towered by BBQ braised Greens on Maple glazed Waffles……..Twenty Two
Off to the side
The following items are served Ala Carte……..Four Dollars (no substitutions, please)
Garlic Whipped Potatoes, “Bucket” of Fries, Grilled Asparagus, Sautéed Spinach 
*The Suffolk County Department of Health requires us to advise you that consuming raw or undercooked meats, fish, shellfish, or fresh eggs may increase your risk of food-borne illness especially if you have certain medical conditions.  Items marked with an * are selections that are cooked to temperature and may not destroy harmful bacteria and/or viruses

New Years Eve 2006 Celebration
Executive Chef Matthew Guiffrida Presents a Vision of Fusion for 2006

First Course

Seafood Extravaganza 
Scallops, Shrimp, and Lobster Bisque finished with Dry Sac Sherry

~Or~

Bartlett Pear “Jardinere” Insalata
Topped with Frisse Lettuce, Stilton Bleu Cheese, Smoked Salmon Bacon, 
Candied Pistachio’s and Crasins, tossed in a Orange Marmalade Caesar

Second Course

*Seared Scallop’s Marsala
Served in a series on Roast Garlic Polenta and Roma Tomato Chutney 

~Or~

Really, Really, Really Soft Taco  
BBQ’ed Pulled Pork served atop Charred Corn Masa and all the Taco Trim’ins 
With Avocado Coulis and Cilantro Crème Fraiche

Entrée Course

*Horseradish and Gorgonzola Crusted Filet Mignon  
Served side by side on a mound of shallow fried Tuscan White Bean 
and Beef Jerky Hash with 20 year old Tawny Port Demi Glace 

~Or~

*Wasabi Pea Crusted Long Island Duck Au Poivre
Served along side Curried German Sweet Potato Salad and 
Cranberry Duck Confit ……..Thirty

~Or~

Southwestern Chilean Sea bass 
Topped with Charred Corn Hummus served on a “open faced ” Tamale and  
 Roast Curried Califlower Puree

~Or~

Chipotle, Coconut Glazed Roast Loin of Pork
Served on Grilled Chorizo, Corn Bread Stuffing with warm Black Bean Pico de Gallo   
And Cranberry Redeye Gravy

Dessert Course

Carmel Candied Apple Fritter
Served on Sweet apple Cream and Carmel Sauce

Chocolate Decadence
A Flowerless Chocolate Cake Served with Fresh Raspberries and Chambord Reduction

1^st Seating Reservations Available from 5:30 to 7:00
4 Courses & Champagne $50

2^nd Seating Reservations Available from 8:30 to 11:30
4 Courses & Champagne $85

The patio

THE PATIO AND CHEF MATTHEW GUIFFRIDA PRESENT 
“A VISION OF FUSION” FOR SUMMER 2006

“The Comfortable Kitchen”

Chicken Francese
With Roasted Garlic Whipped Potatoes, Spinach Parmesan and Lemon Buerre Blanc……Twenty

Westhampton Beach Scallop & Shrimp Stuffed Flounder 
With Garlic Whipped Potatoes, Parmesan Spinach and Sherry Leek Cream Sauce……..Twenty Five

Westhampton Beach 
Mac & Cheese
Uptown Mac & Cheese, topped with Parmesan Reggiano and Loaded with Bay Scallops & Tiger Shrimp …...Twenty

Simply Grilled
Served with Garlic Whipped Potatoes 
& Grilled Asparagus

New York Strip Steak…..Twenty Eight
Atlantic Salmon….Twenty Six
Filet Mignon….Twenty Nine