A note from Chef Noah
“June is busting out all over,” so the song goes. Here on the North Fork, it really is! We are starting to make trips to our local growers and suppliers to choose the freshest pickins’.
Fresh picked We’re serving locally-sourced Orient Organics Farms asparagus, Latham’s strawberries and rhubarb, Ira Haspell’s KK’s Farm’s greens and Catapano Goat Farm’s fresh chevre.
Chicken tenders, anyone? We’re serving our East End “chicken of the sea,” blowfish. Growing up, these feisty fish would blow themselves up into a ball while we were catching them (up to three times their size as their natural defense mechanism), while putting them in buckets of sea water. These tender, white filets are divine, tempura batter flash-fried and served on a bed of local spring greens.
Briny, sweet and creamy. Our baymen are bringing up more varieties of oysters. Try Tom Cornell’s oysters (shown above), from Cornell Oysters in Southold Bay. They have a young, sweet and salty taste with a smooth and creamy finish. Matt Ketcham’s Peconic Gold oysters have a mildly briny, sweet and creamy complexion, with hints of minerals. Chuck Westfall and Sean O’Brien are bringing in a Great South Bay oyster that is briny and mineral-like with a sweet finish from their Thatch Island Oyster Farms. Taste all three on an oyster sampler featuring our signature lemongrass mignonette sauce.
Father's Day is June 17th.
We know many Dads, including mine, love their meat and taters. In fact, my Mom is a vegetarian, so Dad is looking forward to my aged Grilled Cowboy ribeye steak! Treat your father to juicy prime beef, and cooked to order. I’m a fan of nearly medium rare. Accompaniments will be bacon/blue cheese potato salad and local asparagus. And, we’ll treat Dad to a Frosty Father’s Day Brew! Make your reservations now.
Celebrate at Noah's
June is for brides, bridal showers, graduations, and celebrations of all kinds. Let us help you! We feature a private dining room, menu planning, and wine pairings. Noah’s: always in-noah-va-tive!
Dinner in the Bedell Vineyards
Chef Noah is reprising his annual Dinner in the Vines at Bedell Vineyards in Cutchogue on June 16. Bedell’s stunning vineyard views will be the backdrop for a multi-course seasonal menu with selected wine pairings. Limited seating available. For details and reservations, visit Bedell.
Wines of the Month
Sunita Schwartz has curated a new selection of wines. Check out our new Spring Wine List! This month we are featuring:
Castello Di Borghese Sauvignon Blanc, 2016 — Crisp mineral with a citrus finish. Perfect with all seafood. Pairs with our Tempura Blowfish.
Jamesport Estate Merlot, 2013 — Notes of dark chocolate, vanilla, and blueberry. Pairs well with steaks and our hearty fare.
Cocktail of the month
Seasonal Strawberry and Rhubarb Rita. Purée of local strawberries and rhubarb, Silver Tequila, fresh lime juice, and triple sec.
Burger and Brew Thursdays
Every Thursday we’ll feature Chef Noah’s Kobe beef burger and brew for $15. In addition to our prime burger, we’re featuring a fresh yellowfin tuna burger with wasabi aioli and seaweed salad. Greenport’s Otherside IPA is our tap beer pick.
Gettin’ Happy!
Thanks to this cheery couple for joining us at a recent Happy Hour and allowing us to take their photo! It was great meeting you; sorry we didn’t get your names. Come back soon! You can join us for Happy Hour, every day from 4:00-6:00 PM, for our specially priced cocktails and signature small plates.
Planning a party? Let Chef Noah cater your event!
Noah’s can impress your guests with his in∙noah∙va∙tive fare. Contact us to learn about venue options on the Twin Forks and the historic Suffolk Theater, in Riverhead, where Chef Noah serves as its executive chef.
Noah’s
136 Front Street
Greenport, NY 11944
|