A note from Chef Noah From the ground, we’re harvesting ripe tomatoes, Long Island potatoes, and other root vegetables, leafy greens, and sweet corn. I’m letting the ingredients dictate my preparations. I strive to serve the most in•noah•va•tive fare. Brunch at Noah’s Got Even Better! Wines of the Month White wine: Channing Daughters Pinot Grigio, 2016 Features grapes from the vineyard’s home farm in Bridgehampton and from the Mudd West Vineyard on the North Fork. Perfect choice for July, this lovely dry white wine is clean, alluring and focused with loads of personality and a silken mouthfeel. The fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (75%) and older/neutral oak barrels and hogsheads (25%). Drink it drink it with local fish and shellfish (especially fried), sheep's milk cheeses, local veggies, light chicken dishes, pastas and charcuterie. Red wine: Coffee Pot Cellars Meritage, 2014 This traditional Bordeaux-style blend from Cutchogue offers loads of bright blackberry and cherry flavors accented by notes of dark toast, coconut and spice. Super lush and complex with round ripe tannins, this Meritage is 56% Merlot, 23% Petit Verdot, 14% Cabernet Franc and 7% Cabernet Sauvignon is great with any July BBQ fare, burgers, or other meats. Burger and Brew Thursdays Red, White, and Blueberry Fizz Noah’s Caters New hours |