Nick & Toni’s is hosting a special Game Bird Dinner on Thursday, February 6 beginning at 6 p.m. The regular a la carte menu will be available at the bar all evening. Reservations are required and can be made by calling the restaurant directly at (631) 324-3550. The Game Bird Dinner is the only menu that will be served on this night. The menu, subject to change, includes:
Passed Canapes
Michael Zuckerman & Omar Baker, Nick & Tonis
Michael Rozzi, 1770 House
*
Foie Gras Torchon Duck Prosciutto
Deviled Quail Eggs
Duck & Armagnac Sausage
Ring Neck Pheasant Rillettes
Red Legged Partridge Terrine
BBQ Duck Hearts
Prosecco, ‘Jeio’ Bisol Brut (Veneto) MV
First Course
Kevin Penner, Private Chef
Wood Grilled Quail
Stones Throw Creamy Polenta, Charred Brussels Sprouts, Roasted Grapes
Chardonnay, Camille Giroud (Burgundy) 2017
Second Course
Matt Birnstill, The Quogue Club
Rohan Duck Breast
Parsnip Späetzle, Mushroom Puree & Morello Cherry Jus
Tempranillo, Graciano, Sierra Cantabria Reserva (Rioja) 2012
Third Course
Paul Del Favero, Harbor Market &Kitchen
Pan Roasted Squab
Balsam Farm Sweet Potato Puree, Chanterelles, Wild Blueberry Sauce
Pinot Noir, Melville Santa Rita Hills (CA) 2016
Fourth Course
Kelsey Roden, Nick & Toni’s
Malted Chocolate Pots de Creme
Chocolate Crumble, Hot Fudge, Whipped Cream, Cocoa Nib Tuile
Frumint, Harzlevelu, Muscat, Royal Tokaji Late Harvest (Hungary) 2016
$95
+$30 Wine Pairings
Game birds supplied by D’Artagnan
