Dinner Menu

Raw Bar Selection

Long Island Little Neck Clams on the half shell, fresh lemon, cocktail sauce
8

Jumbo Shrimp Cocktail
12

Jumbo Lump Crabmeat Cocktail, Dijonaise, cocktail sauce
13

Seasonal Oysters on a half shell, red wine, shallot mignonette
13

Ceviche of Yellow Fin Tuna, citrus marinade, red onion, fresh herbs
14

Sashimi of Yellow Fin Tuna, pickled ginger, wasabi, soy dipping sauce
14

Spicy Tuna tar tar, spicy crème friache, red onion, fresh herbs, cucumber
14

“Lana’s Raw Bar Tower”

Chilled seafood sampler (serves 4 – 6) – jumbo shrimp cocktail, jumbo lump crabmeat,
Oysters on a half shell, clams on a half shell, sashimi, and ceviche
65

Raw Bar for 1
19

Raw Bar for 2
 34

Jumbo garlic shrimp
14

Soups and Salads

Seasonal soup preparation
8

Mesclun green salad, grape tomato, red onion, red wine vinaigrette, Asiago basket
6

Baby spinach salad, Maytag Blue cheese, red onion, applewood smoked bacon, port-poached pear, balsamic vinaigrette, pomegranate reduction
10

Antipasto of Parma ham, caper berries, Artisan cheese, marinated artichoke hearts,
Marinated white anchovy, imported olives
11

Boston bib salad, honey roasted peanuts, feta cheese, lemon herb vinaigrette
8

Appetizers

Lana’s Oyster Rockefeller, sautéed spinach, chorizo, pernod, fried leek
14

Shrimp and potato pierogi, warm tomato vinaigrette, spinach, garlic
12

House made Gnocchi, asparagus tips, garlic cream, prosciutto
11
Littleneck Claim, Prince Edward Island Mussels or combination of both
Served three different ways
1. Steamed in Brooklyn Lager with Chorizo Sausage, Lime and fresh Herbs
2. Marinara
3. Smoked bacon and cream
4. 14

Side dishes

Saute’ spinach and pancetta 6 Fried spinach and pancetta 4
Saute’ wild mushrooms 8 Asparagus (steamed, sautéed or grilled) 8

 

Entrees
Meat and Poultry

Long Island Duck Breast, pan roasted, sweet potato hash, French Green Lentils,
Maple demi, crispy sage
24

Australian Rack of Lamb, roasted garlic dauphinoise potatoes, creamed spinach,
Roasted red pepper, mint pesto, and natural pan jus
37

Chicken Scarpiello, chorizo sausage, crimini mushrooms, marinated vinegar peppers,
Roasted garlic, balsamic marsala demi-glace
23

N.Y. Sirloin, wild mushroom ragout, caramelized fingerling potato, Vidalia onion,
Lemon Shallot Butter
35

Center Cut Pork Chop, dried cherry sage bread pudding, glazed carrots, spiced apple butter
24

Pan Roasted, Dry Aged Rib-eye Steak, fried shoestsring potato, spinach, and thyme just
37

Free Range Chicken breast, French beans, potato puree, and rosemary jus
23


16oz.Porter House Veal Chop, roasted shallot potato rosti, glazed brussel sprouts, and applewood smoked bacon
36



Fish and Pasta


Rare Grilled Yellow Fin Tuna, fried rice, baby bok choy, fresh ginger,
Soy Honey reduction, wasabi aioli
27

Citrus-Crusted Diver Scallops, caramelized fennel and pea risotto,
Black pepper vanilla vinaigrette
25

Horse radish crusted Atlantic Salmon, sweet Vidalia onion jam, sun-dried tomato,
Mashed potatoes, saffron aioli
23

Lobster Ravioli, jumbo crab meat, garlic, tomato cream
25

Fresh cut Fettuccine, jumbo shrimp, roasted garlic, grape tomato, white wine,
Extra-virgin olive oil, parmesan cheese
26

Pappardelle a la Bolognese, wide-cut pasta, hearty vegetable, meat sauce
19