Homemade granola

with Greek yogurt and fresh berries

Fresh seasonal fruit plate

Swedish pancakes

with cloudberries, Vermont maple syrup, whipped cream

East End Artisanal Cheese plate

with fig compote, candied pecans and freshly baked breads

Smoked salmon and onion omelet

served with Long Island breakfast potatoes

Grilled spring asparagus

with poached eggs, olive oil hollandaise sauce

Ratatouille omelet

served with Long Island breakfast potatoes

Two local farm fresh eggs served any style

with Long Island breakfast potatoes and choice of applewood smoked bacon, Canadian bacon or breakfast sausage

Toasted Bagel

served with cream cheese, gravlax, capers, tomato, red onion

Scandinavian breakfast sandwich

Heritage Virginia ham, Midnight moon goat cheese, fresh baked bread, cucumber, petite salad and boiled egg

Assorted Fresh baked breakfast breads

(croissants, muffins, nut bread, chocolate croissant, honey and preserves)

Sides:

Long Island breakfast potatoes/ sausage/ applewood smoked bacon/ Canadian bacon

Seasonal smoothie

with or without yogurt: | - Strawberry and Banana | - Anti-Oxidant Blast: Raspberry, Blackberry and Lingonberry

Fresh squeezed orange juice or grapefruit juice.

Tomato juice, pineapple juice or cranberry juice.

Freshly brewed loose tea:

Darjeeling Hisheehat/ Tarry Lapsang Souchong/ Ceylon Mango/ Orienta Spice Chai/ Formosa Dung Ti/ Jasmine Phoenix Pearls/ White Pai Mu Tan/ Chamomile/ Rooibos Maracuja

Hampton coffee company freshly brewed coffee French press

Cappuccino, espresso

Fresh from the farm soup

Satur Farm baby lettuce salad

with radishes, tomato, fine herbs from our very own Chef’s garden, golden raisins, Mecox Bay Dairy cheese and honey-glazed pecans with North Fork merlot vinaigrette

Jenny’s Salad

with organic baby beets, avocado, Old Chatham feta cheese, pine nuts with balsamic vinaigrette

Grilled heritage chicken salad

with fresh mango, avocado, garden tomatoes and tarragon dressing

Peconic pride oysters on the half shell

with champagne mignonette

Classic Scandinavian “Toast skagen”, baby shrimp mixed

with chopped dill dressing, herb oil and garden fresh chives served on a toasted brioche

Tarte flambé

with house-smoked Norwegian salmon, crème fraiche, red onion and capers

Grass-fed beef Carpaccio

served with organic baby arugula with celery root, grana padano parmesan cheese, and truffled vinaigrette

Räkmacka

a Swedish iconic dish of baby shrimp, lemon-scented dressing, hard-boiled egg served on a freshly baked roll and a garden salad with fresh herbs and shallot dressing

Local fishermans’ catch of the day

Grilled heritage chicken cobb salad

with green beans, bacon, tomatoes, hard-boiled egg, corn, avocado, Old Chatham Ewe’s Blue cheese served with a shallot vinaigrette

c/o The Maidstone salad Nicoise

with line-caught tuna, haricot verts, Nicoise olives, hard-boiled egg, baby lettuce and local fingerling potatoes

Scandinavian pan-fried Gravlax

served with local North Fork Catapano goat cheese, baby organic greens, roasted beets and an artichoke cream

Homemade fresh pasta

with seasonal organic shitake, chanterelle mushrooms, spring sweet peas, pearl onions and shaved pecorino

Grilled portobello mushroom sandwich

with goat cheese, sundried tomatoes, sautéed Satur Farm spring vegetables, avocado on grilled ciabatta bread and Long Island hand-cut fries

Grilled Waygu flank steak sandwich on ciabatta bread

with baby arugula and Long Island hand-cut fries

Satur Farm baby lettuce salad

with radishes, tomatoes, fine herbs, honey-glazed pecans, aged goat cheese and shallot vinaigrette

Roasted beet salad

with Valenica oranges, fennel and Mecox Bay Dairy cheese

Grilled heritage chicken salad

with fresh mango, avocado, garden tomatoes and tarragon dressing

Sautéed seasonal forest mushrooms

with toasted brioche

The Living Room Tarte flambé of house-smoked Norwegian salmon, crème frai

Swedish Råraka, a lacey potato cake

with traditional garnishing of crème fraiche, red onion and sustainable California caviar

Roasted local half lobster tail

with garden herb butter and lemon dressed organic baby greens

Peconic pride oysters on the half shell

with champagne mignonette

Toast Pelle Jansson, Grass-fed beef carpaccio

with traditional garnishings of sustainable California caviar, sour cream, chopped chives and shaved parmesan

Homemade fava bean ravioli in tomato bacon broth with pecorino cheese

The East End Charcuterie platter

La Quirca ham, Swiss Bresaola, Mecox Bay Dairy cheese, North Fork Catapano cheese, local tomato chutney, Marcona almonds and homemade pickles

Homemade fresh pasta

with seasonal organic shitake, chanterelle mushrooms, sweet peas, pearl onions and shaved peppered pecorino

Satur Farm spring vegetable Napoleon

with green garlic sauce, Burata cheese, pine nuts, and figs

Roasted heritage chicken in Wolffer verjus

with spring rainbow potatoes and sautéed baby spinach

Grilled Norwegian salmon

made with fresh herbs from our own Chef’s garden and served with crushed new potatoes, a fennel and endive confit, and a ruby red grapefruit caper sauce

Pan roasted Halibut

served with Satur Farm spring asparagus, baby carrots, cauliflower purée and mango chutney

Local Striped bass

with North Fork baby bok choy and chorizo in a manila clam broth

Berkshire pork chop

with maple-soy glaze, roasted fennel, baby carrots and potato purée served with Milk Pail apple compote

Wagyu flank steak

served with organic shitake mushrooms, ramps, seasonal asparagus, tomato aioli with a port wine reduction sauce and hand-cut fries

Roasted rack of lamb

with c/o the Maidstone grown basil-infused crust, served with ratatouille and potato purée

“Veal Oscar” traditionally sautéed

with seasonal asparagus, lobster, and served with spring green garlic potato gratin and a sauce béarnaise

North Fork Catapano goat cheese tart

with lingonberry sorbet

Seasonal strawberry rhubarb crisp

with ginger streusel and homemade honey vanilla ice cream

Warm Valrhona chocolate cake

with raspberry sorbet and whipped cream

Warm lemon pudding cake

with a blueberry compote

Mormor’s cookie plate selection

Selection of the Living Room homemade ice creams and sorbets

Cheese plate of artisanal cheeses, chef’s fig compote and fresh bread

Organic cucumber and carrot canoe

Fresh from the farm soup

Tomato and grilled cheese toast

Freshly cooked pasta

served with melted yummy butter

Scrumptious Norwegian salmon

served with Mr. Potato purée

Swedish chef’s meatballs

with spaghetti

Crazy Daisy chicken fingers

served with hand-cut Long Island fries and mayo on the side

Homemade lemonade

Lemon and elderberries/ raspberries and vanilla/ lingonberry saft

Vanilla and chocolate ice cream cookie sandwich

with chocolate dipping sauce

Chocolate pudding

with whipped cream and raspberries

Homemade spiced bar nuts

Stuffed olives, oven-roasted peppers, anchovies, Marcona almonds

Fried Satur Farm zucchini and sunny ripe lemon chips

with a chunky tomato chutney

Vegetarian sliders

with roasted organic shitake mushrooms, guacamole, chipotle aioli on a potato roll

Swedish meatball sliders on potato roll

with lingonberry ketchup and homemade pickles

Tarte flambé, house-smoked Norwegian salmon, crème fraiche and capers

Danish Smorrebrod, a trio of open sandwiches:

House-smoked Norwegian salmon and horseradish cream/ Chicken liver paté with homemade pickled cucumber/ Beetroot with roasted pine nuts and goat cheese mousse

Charcuterie platter of La Quercia ham, Swiss Bresaola, Mecox Bay and Catapa

Cheese plate

with selection of artisanal cheeses, chef’s fig compote, honey-glazed pecans and assorted fresh breads