Posts Tagged ‘Entrees’

Table for twelve

Fresh squeezed orange mojitos

Happy Birthday

Five Courses for 12 Guests

Served with Taittinger Rose’,

Fazi Battaglia Sangiovese di Marche,

and started with fresh squeezed orange and


Course one

Course two


Spinach and cheddar quiches

Creamer potatoes with Roquefort and bacon


Mixed greens with pickled red beets and Valencia orange


Chickpea and leek soup

Course four



Final Course

Slow roasted prime tenderloin of beef

with fresh horseradish cream, braised brussel sprouts,

white, and purple mashed potatoes




Wineberry granita and vanilla ice cream


Coconut angelfood cake with lime curd


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Breakwater Cafe 2004

Farfalle alla Vodka

Spicy and sweet sausage and green peas in vodka cream

Shrimp Fettucine

Grilled white shrimp, roasted bell pepper cream with egg fettucine

Pistachio Crusted Salmon

Pan seared nut crusted salmon, truffled mashed, savory woodland mushrooms

Pan Seared Wild Montauk Striped Bass

Panko crusted bass fillet, tomato, boc choi, wild mushrooms, and truffled dachi broth

Char Grilled Montauk Swordish

Dayboat swordfish steak, oven roasted potatoes, pencil asparagus, and red bell pepper rouille

Blackened Yellowfin Tuna

Blackened tuna steak, creamy polenta, braised spinach, avocado fresh cilantro sauce

Roasted Free Range Chicken

Crisp roast half chicken, potato pancakes, grilled zucchini, pan juices

Char Grilled Pork Chop

Grilled rib chop, truffled potatoes, baby carrots and their greens, wild mushroom soy

Char Grilled Filet Mignon

Grilled beef tenderloin, roasted garlic and shallot, braised escarole, cabernet demi

The Breakwater Burger

Fresh ground beef burger, white cheddar cheese, toasted brioche, and

polenta fries with our housemade oven roasted tomato ketchup


2004 Chefs Chris Kozlowski and Craig S. Lieder, Jr.

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