The Northport Hotel Menus

With herbed chèvre and shaved truffle

Coconut yogurt, mango and macadamias

With tasso gravy

With crab beurre blanc

Canadian bacon and hollandaise

Tasso ham benedict with Madeira sauce

With Creole mustard and sauce maltaise

Mushroom, asparagus and Gruyère

Spring vegetables with feta

Skirt steak with mushroom sauce

Over grits with andouille and eggs

With crawfish and shrimp cream sauce

Bananas Foster with dark rum syrup

Berries and Grand Marnier syrup

With goat cheese and scrambled eggs

Skirt steak with chimichurri

Simply grilled with asparagus

187 ml

187 ml

With lemon-truffle dressing and chips

Frisée, arugula, golden raisins and pine nuts

Filet, smoked chicken, bacon, egg and Gouda

Butter-poached lobster on brioche with fries

Bacon and white cheddar on English muffin

With honey-truffle-Dijon aioli

Bacon and seared tuna club with spicy mayo

Pressed ham, tasso and Swiss

On focaccia with arugula and pecorino

Short rib and truffled cheddar with Marsala dip

With mango salsa and queso fresco

With kimchi and chili crunch on brioche

Marinated skirt steak with chimichurri

With lentil pilaf and sweet potato purée

Lump crab bisque with vermouth and thyme

With ricotta and herbs

With smoked white bean dip, peppers and flatbread

Andouille filling with bacon vinaigrette

With chickpeas, olives and red pepper hummus

With gigante beans and spicy mayo

With prosciutto and bone marrow garlic butter

Cranberries, apples and maple-cider dressing

On fig toast with balsamic and arugula

Priced per piece

Local and East Coast, priced per piece

Priced per piece

Daily fish with passionfruit tiger's milk

Hand-cut filet with capers and egg yolk

With mango and cucumber-wasabi aioli

Blue cheese, bacon and red wine ranch

Bibb, goat cheese, pistachios and orange

Romaine, pecorino and croutons

Radicchio, pumpkinseeds and Romano

Spicy sausage and peas in tomato cream

Lobster and crab in lemon butter

Pistachio butter with goat cheese

Shellfish and calamari in saffron-ginger butter

Over lobster risotto with truffle

Over cheddar grits with andouille

With mushrooms, bacon and Dijon jus

With Greek salad and flatbread

With cherry peppers and fingerlings

Coconut-cilantro rice and mango salsa

With crawfish and shrimp cream sauce

In lemon mussel broth

With mushrooms, shrimp and lobster glaze

In fresh tomato sauce with squash

With coconut rice and crispy chickpeas

With asparagus, potatoes and house steak sauce

Truffle add-on available

With vanilla gelato and blueberry sauce

Candied pistachio and orange peel

Mousse, ganache and brandied cherries

Chocolate tart with banana cream

Banana-fudge-praline gelato with pecans

Three scoops

With meringue and berries

With berry compote

Vanilla vodka, biscotti liqueur and cream

Espresso vodka and espresso liqueur