restaurant week - Baron's Cove

rest au ra nt week three courses $28.95 {menu subject to change}

STARTERS SIMPLE LETTUCES

CRISPY “BUFFALO” SHRIMP

satur farm greens, tarragon-chardonnay vinaigrette

bread & butter celery, house made ranch

TODAY’S MARKET SOUP

SAG HARBOR FISH STEW

chef’s daily creations, seasonally inspired

tomato-saffron broth, market fish, local potatoes

BUTTERHEAD SALAD

GRILLED SAUSAGE, FENNEL & ARUGULA

blue cheese dressing

beluga lentils, mirepoix, red wine, rosemary

&

crumbles, red onion, grape tomato

MAINS ROASTED ORGANIC CHICKEN BREAST amish cheddar grits, garlicky wilted greens, natural pan gravy ROCK SHRIMP TORCHIO rock shrimp, chillies, gremolata, baby arugula, garden herbs, artichoke hearts, hint of cream BARON’S BURGER* 8oz. house blend, hand-cut fries, quickles, choice of cheese, { ADD

BACON BITS

$2}

ORGANIC MUSHROOM & SMOKED PECORINO FRITTERS stewed white beans, haricot verts, organic mushrooms, parmigiano-reggiano DAILY CATCH { MONTAUK

DOCKS }*

chef’s selection of seasonal staples with matching sauce GRILLED TERES MAJOR STEAK* {9

OZ PRIME BEEF }

herbed hand cut fries, horseradish sauce

DESSERTS E DITH ’ S M ANGO P UDDING , T OASTED A LMONDS , F RESH B ERRIES W ARM B ROWNIE , C HOCOLATE I CE C REAM , C HOCOLATE S AUCE F RESH F RUIT B OWL , F RESH W HIPPED C REAM S ELECTIONS

OF

I CE C REAM { TWO

SCOOPS }

1

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.