The restaurant at American Beech (300 Main St., Greenport, 631-477-5939) is opening its doors on Friday with a basketful of new menu items for this season and an Easter Sunday lineup that will get you plenty of bang for your buck.
On the reimagined list debuting at the start of the holiday weekend, executive chef Allen Bay took the standard appetizer, entrée and dessert-style menu and gave it fins.
“Chef had done a pop-up in our Black Llama Bar with a raw crudo menu,” says Ryan Farrell, general manager at American Beech Restaurant. “That was received really well and it’s just very colorful and fun. It’s a little outside of our wheelhouse, but it’s going to be something we’re definitely going to push for this coming year.”
The crudo section of the menu allows customers to select a fish — tuna, salmon or today’s catch — and the style they’d like it prepared, with options like American Beech, which includes avocado, watermelon radish, pickled grapes, chile and puffed rice; Pomegranate Citrus, with pickled kumquat, jalapeño, red onion and chive oil; Aquachili Amarillo, featuring fingerling crisps, chili, cucumber, scallion and Aleppo pepper; or Ponzu, which has crispy shallot, blood orange, scallion and red onion. They can also add nori sheets or sushi rice.
Things are getting fishy on American Beech’s new menu packed with a variety of crudos, along with some menu staples that are there to stay. (Photo credit: Ryan Farrell)
“[Chef Bay] wants to make sure that the catch of the day is reflective of North Fork sources,” says Farrell of Bay’s vision. “We’ll only work with approved North Fork sources to get it. That will be a great opportunity to showcase the local fisherman — if it’s Braun’s or Charlie’s seafood market, it’s going to be incredibly fresh and very current.”
The rest of the menu composed of starters and large plates will still hold the restaurant’s classics that keep customers returning, like the whipped ricotta with charred tomato, rosemary, dates, agave and honey served with sourdough; the blackened mahi with forbidden rice, asparagus, mango salsa and coconut curry and the smash burger on a pretzel bun, topped with garlic aioli, provolone and bacon jam.
On Easter from 11 a.m. to 2:30 p.m. a brunch buffet will be served, coinciding with egg hunts at 11:30 a.m. and 1:30 p.m. with prizes like candy, gift cards and one spring staycation at American Beech.
The buffet is $25 for adults and $12 for children under 10.
On Easter evening from 5 to 8 p.m. a three-course prix fixe menu with an appetizer, entrée and dessert will be served for $45 per person.
Choose between kale Caesar salad, duck wings or baby corn elote for a starter; from the entrée list: pan roasted chicken, a smash burger, squash cavatelli or a hanger steak; and for dessert, Bailey’s bread pudding, blueberry chia pie or vanilla ice cream.
Make a reservation to celebrate Easter or to try the season’s menu here.
