Pier 95

Name: Pier 95
Address: 95 Hudson Ave., 11520, NY, 11520
Telephone: 516-867-9632

95 Hudson Ave., Freeport, NY 11520, US

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Details

Cuisine: Mediterranean, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

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LUNCH MENU

Appetizers - Soups - Salads

Chilled Jumbo Shrimp with Cocktail Sauce

Maryland Crabcakes with Dijon Mustard Mayonnaise

Portuguese Codfish Cake

Steamed Little Neck Clams on White Wine, Olive Oil and Garlic broth

Grilled Shrimp with Piri-Piri Sauce

Steamed Mussels on a broth of White Wine and Crushed Red Pepper

Lobster bisque

New England Clam Chowder

Puree of black Bean Soup

Medley of Baby Greens with Feta Cheese Pine Nuts and Strawberry Vinaigrette

Classic Ceaser &lad with Croutons

Main Courses

Filet of Sole Almondine

Codfish au Gratin

Grilled Filet of Salmon over Grilled Vegetables

Pan-seared Swordfish with Sun-dried Tomato Sauce

Monkfish Medallions, with Mustard Sauce

Stuffed Shrimp with Crabmeat and Vermouth Sauce

Linguine with 6hrimp, Clams, Mussels in White Wine Sauce

Fettuccini in Light Cream Sauce and Vegetables

Farfale (Bowtie) Pasta with Chicken and Sun-dried Tomatoes

Risotto with Mussels and Tomato Coneassee

Saffron Risotto with Grilled Shrimp

Lobster Ravioli with Seafood Sauce

Breast of Chicken Sauteed with Lemon Sauce

"Rojoes" of Pork Sauteed with Lemon and Cilantro

Grilled Bistretto Sirloin Steak

DINNER MENU

Appetizers

Chilled Jumbo Shrimp with Cocktail Sauce.

Medley of Fresh Oysters, Little Neck Clams and Shrimp, over Crushed Ice.

Maryland Crab Cakes with Dijon Mustard Mayonnaise.

Little Neck Clams Steamed on a Broth of White Wine, Garlic, Olive Oil and C

Grilled Jumbo Shrimp “Piri-Piri.”

Jumbo Shrimp Stuffed with Crabmeat.

P.E.I. Mussels Steamed in White Wine and Red Pepper Broth.

Marinated Quail, Sautéed with Roasted Garlic Sauce.

Soups

“Caldo Verde” Purée of Potato with Shavings of Collard Greens and Chou

Traditional Purée of Black Bean.

Clam Chowder, “New England Style.”

Shrimp Bisque.

Salads

Mesclun Greens Tossed with Pine Nuts, Feta Cheese and Balsamic Vinaigrette.

Romaine Lettuce with Creamy Ceaser Dressing and Croûtons.

Risottos and Pastas

Risotto with Tomato and Mussels off the Shell.

Risotto with Saffron, Fresh Herbs and Grilled Shrimp.

Bowtie Pasta with Diced Chicken and Sun-dried Tomato Sauce.

Fettuccine with Shiitake Mushrooms and “Alfredo” Sauce.

Linguine with Lobster, Shrimp, Scallops, Clams and Mussels in Light Cream S

Fish and Shellfish

Broiled Fillet of Sole with Almonds and Vermouth Sauce.

Fillet of Salmon Folded in Phylo Pastry with Vegetables, Champagne Sauce.

Sautéed Sea Scallops in Citrus-Green Peppercorn Sauce.

Baked Jumbo Shrimp Stuffed with Crabmeat, Fresh Herbs and White Wine Sauce.

Roasted Medallions of Monkfish, Sauce Dijonnaise.

Bacalhau (desalted Codfish) with Roasted Peppers and Garlic-Olive Oil Infus

Roasted Fillet of Chilean Sea Bass over Lobster Sauce.

Grilled Sword Fish with Warm Caper, Tomato and Olive Relish.

Seared Tuna over a Porto Wine Reduction and Wild Rice.

Paella of Lobster, Shrimp, Scallops, Clams and Mussels.

Paella Valenciana with Above Seafood, Chouriço, Pork and Chicken.

Ensopado of Lobster, Shrimp, Clams and Mussels in Herbs, Tomato and Wine Br

Steamed Alaska King Crab Legs served with Drawn or Garlic Butter.

Baked Stuffed Lobster with Crabmeat and Shrimp.

Steamed or Broiled Lobster served with Drawn or Garlic Butter.

Poultry and Meat

Pan-seared Breast of Chicken with Lemon Sauce.

Oven-Roasted Duck over Wild Blueberry Sauce and Wild Rice.

Marinated and Pan-seared Rojões of Pork Loin.

Sauté of Pork and Little Neck Clams “Alentejana” Style.

Grilled Baby Rack of Lamb over Porto Wine and Natural Sauce.

Surf & Turf of Filet-Mignon and Lobster Tail.

Steak “Portuguesa” Pan-seared with Red Wine Sauce, topped with Prosciut

Filet-Mignon with “Bèarnaise” Sauce.

SPECIALS

Grilled Filet of Goraz with SDT or Mango Salsa

Oven-Baked Dourada with Spinach and Caramelized Onions

Grilled Kebabs w/ Shrimp, Scallops, Tuna and Sword

Grilled Mariscada w/Lobster, Shrimp, Scallops, Clams and Mussels

Breast of Chicken Neptune topped w/ Crabmeat and Asparagus

Breast of (Chicken Sp) Stuffed w/Shrimp and Spinach

Grilled Veal Chop w/ Wild Mushrooms

Steak Diane

Desserts

Poached Pear in Porto Wine filled w/ Vanilla Ice Cream and Raspberry Sauce

Fresh Fruit Cockt Mousse

Chocolate Cappuccino Mousse Cake

Tartufo Apple-Walnut Cake

Chocolate Tarte

Peach Melba

Strawberries Romanoff

Ricotta Cheese Cake

Molotoff

Chocolate Cappuccino Mousse Cake

Crème Brulee ( Early Bird)

Flan (Crème Caramel) (Early Bird)

Vanilla Ice Cream

Raspberry Sorbet (Early Bird)