Sagaponack Menu

Squid is marinated in buttermilk and tossed in our house-made dry dredge (flour, cornstarch, garlic powder, smoked paprika, cayenne, and salt). Fried then tossed with guindilla peppers and parsley. Topped off with sumac, and served with calabrian chili aioli and lemon.

Fries are fried and tossed with freshly grated Parmesan cheese, cracked black pepper, and chopped parsley. Served with a choice of charred scallion aioli, spicy mayo, and ketchup.

Gem lettuce is tossed with olive oil, salt, pepper, and then grilled. It is drizzled with caesar dressing and topped with pickled red onions, boquerones (marinated anchovies), parmesan brioche croutons, and grated parmesan cheese.

Served Connecticut style (warm), chef does a take take with our house-made chili oil, scallions, and tempura flakes.

Our Crab roll is served on a brioche roll that has been toasted with butter. The roll there is topped with a gem lettuce salad that is tossed with lemon juice, olive oil, salt and pepper. The crab is seasoned with our house-made old bay aioli made with lemon juice, lemon zest, chives, diced celery, salt and pepper. The roll is garnished with old bay, celery leaves, slice Guindilla pepper, and chives.

togarashi, five cheese blend, dill, pickled red onions, sourdough

The chicken is brined and butterflied and seasoned with our house blackening spice. The blackened chicken is pan seared and finished with lemon juice. The bread is spread with our house-made scallion ranch and served with gem lettuce, sliced tomatoes, cucumber pickles, pickled red pearl onions, and picked dill.

The salmon is brined and butterflied and seasoned with our house blackening spice. The blackened salmon is pan seared and finished with lemon juice. The bread is spread with our house-made scallion ranch and served with gem lettuce, sliced tomatoes, cucumber pickles, pickled red pearl onions, and picked dill.