Squiretown Restaurant & Bar

Ripe tomatoes, soft cheese, pickled onions, Evoo, s&p

Roasted beet filled with parsnip and celery root purees, crumbled blue

Marinated and grilled tender, with shaved fennel salad

Tender slices of roast beef, with onions, swiss and horseradish cream

Steamed in broth with herbs, garlic and crusty bread

2 cakes full of lump crabmeat, Old Bay mayo

Like conch fritters, except we use fresh clams, so they're better

4 lightly seasoned jumbo shrimp, on creamy polenta

Very tender braised pork over shaved apple and its own reduced braising liquid

Seared hudson valley grade a accompanied by date-hazelnut chutney and toast points

Chilled pearl couscous, lump crabmeat, vegetables, herbs, lemon & evoo

Pistachios, marinated beets, goat cheese, honey passionfruit vin

Baby arugula and blueberry vinaigrette, smoked artisan cheese

Classic Caesar dressing, shaved reggiano, crispy croutons

Tomatoes, croutons, cucumber, basil vinaigrette

Iceberg lettuce, bacon chunks, tomatoes, crumbled blue cheese dressing

Freshly cooked tuna, chilled and dressed with lemon, extra virgin olive oil, white beans and herbs over arugula

Churrasco style 10 ounce cut, with fried yucca and chimichurri

8 oz. center cut, grilled vegetables

14 trimmed ounces of grilled USDA Prime and a baked potato

18 ounce on the bone USDA Prime, served over fries

A boneless half chicken, sautéed greens, creamy polenta

Sliced seared breast over barley with shredded duck leg confit and dried apricots

Over mashed potatoes with rich braising liquid reduction

A 14 oz. pork porterhouse over mushroom & apple risotto, blackcurrant demiglace

Grilled fresh tuna over crisp sautéed bok choy, a side of hoisin-ginger sauce

Locally caught and fresh, served with a crabmeat risotto

Pan roasted medallions with roasted fennel puree, diced celery root and wilted spinach

Hoisin and ginger glazed organic salmon, shiitake mushrooms, miso-bonito broth

Grilled boneless filet over snap peas, accent sauce

A plate filled with fresh veggies in various preparations

Cooked in rich lobster broth with chunks of lobster meat, plus corn and basil

Ground beef, veal, and pork slowly braised with tomatoes and bacon

Artichokes, sauteed mushrooms, tender ham, marinara, and finished with cream

Scotto's sweet Italian sausage, broccoli rabe, cannellini beans, white wine

6 Peconic Pride on the half shell (raw)

Freshly shucked raw oyster in a shot of spicy bloody mary mix

6 local little necks on the half shell (raw)

4 oz. shelled freshly cooked and chilled lobster meat

4 oz. of jumbo lump crabmeat

Very fresh tuna, diced and tossed in a tangy sweet chili dressing

Grilled or blackened filet on a roll with cilantro, lime and jalapeno mayo

Crispy fried or grilled chicken breast, side of pickles

Juicy, tender jerk spice marinated pork loin on a soft roll

Hot, shaved roast beef, sautéed onions, cheddar, and smoky BBQ sauce

Juicy and tender with mushroom and onion built in, basil mayo

8 oz., plain or with cheese: american, swiss, cheddar, or blue

3 varieties of homemade cookies, and a scoop of vanilla ice cream

Amaretto truffle filling inside an amaretto cookie crust

Rich and creamy, with a hint of vanilla

Peanut Butter cream inside chocolate cake, banana caramel sauce, and a dollop of marshmallow fluff.

Seasonal berries or fruits layered with, poundcake cubes, fruit puree, and whipped cream

2 big scoops of house made ce cream or sorbet

A nice plate of the assorted fresh fruits we have in stock

A bowl of today's featured soup

Classic caesar dressing, shaved reggiano, crispy croutons

Tomatoes, croutons, cucumber, basil vinaigrette

Plenty of chopped clams, Bloody Mary cocktail sauce

Diced beets, celery root and parsnip purees, crumbled gorgonzola

Crisp skins filled with vegetables, seaweed salad on the side $1

Crabmeat stuffing, bisque sauce, sauteed vegetable

Ground beef, veal, and pork slowly braised with tomatoes, bacon

Sauteed mushrooms, tender ham, marinara, and finished with cream

Scotto's sweet Italian sausage, broccoli rabe, cannellini beans, white wine

A tender 12 ounce bone-in pork chop stewed in peppers, onions and tomatoes, served over creamy polenta

Locally caught and fresh, topped with accent sauce, mixed veggies

A boneless crispy skin breast, sautéed greens, creamy polenta

Grilled 10oz. steak, with side of fried yucca and chimichurri sauce $2