UA-87794298-1
75 Terry Street Sayville, NY 11782

On Premise Catering

15 to 65 people. Dine in Only. Served both lunch and dinner. We can personalize your party to meet your needs!

APPETIZERS – SOUPS – SALADS

5.00 per person (select two)

Shrimp Cocktail

classic cocktail sauce

Crab Cake

tartar sauce, hot smoked paprika aioli

Clams Casino

grilled crouton

Fried Calamari

marinara sauce

Honey Garlic Chicken Skewers

fried mozzarella, tomato pesto, balsamic

Baked Clams

chopped and stuffed cherrystones
steamed mussels, white wine-butter garlic sauce

Manhattan Clam Chowder

New England Clam Chowder

Lobster Bisque

(additional 2.00 per person)

Cull Salad

field greens, dried cranberries, goat cheese, candied walnuts, raspberry vinaigrette

Classic Caesar Salad


Appetizers Platters

Baked Clams, Fried Calamari, Chicken Skewers & Mozzarella Sticks

serves 6-8 $30

Shellfish Tower* – Clams Casino,Oysters Rockefeller,Fried Calamari & Hot Cherry Pepper Rings, Jumbo Chicken Wings

serves 6-8 $50


Entrées

19.00 per person (Select five)

Broiled Flounder

grilled lemon, parsley-crumb

Crabmeat Stuffed Flounder

grilled lemon, white wine butter

Parmesan Crusted Haddock

tomato beurre fondue

Five Herb Rubbed Salmon

horseradish-mustard cream sauce

Sesame Crusted Yellowfin Tuna*

Vietnamese dipping sauce – cooked to your liking

Chicken Francaise

egg battered chicken cutlet with a buttery lemon sauce

Cull Chicken

capers, shallots, artichokes, oven dried tomatoes, white wine butter sauce

Marinated Sliced Steak*

frizzled onions, demi-glace – cooked to your liking

Shellfish Ala Vodka

shrimp, bay scallops, crabmeat, penne pasta

Classic Linguini Clam Sauce

(white or red)

Jumbo Shrimp Scampi garlic butter, lemon, white wine sauce

shrimp, spicy tomato-caper sauce, shaved parmesan over linguine

Baja Cod Tacos

Corona battered cod, guacamole, citrus slaw, Baja sauce

Fish and Chips

Guinness battered Atlantic cod, steak fries, tartar sauce

Shellfish Shepherd’s Pie

Maine lobster meat, scallops, shrimp, peas, carrots, potatoes, chopped egg, with whipped potato & Gruyere cheese

11/4 Pound Steamed Lobster

(additional 7.00 per person)

Clam Bake

steamed 1 1/4 lb lobster, littleneck clams, mussels, sausage, corn on hte cob, potatoe wedges, scampi butter sauce
(additional 12.00 per person)


Lobster Clam Bake

28.00 per person
1-1/4 lb Lobster Bake – little neck clams, mussels, sausage, corn, baby potatoes, scampi butter


Mini Desserts

3.00 per person (Select two)

Chocolate Mousse

whipped cream, chocolate chips

Mini Key Lime Pie

lime wedge, graham cracker crumb, whipped crea

Apple Crisp

apples baked with brown sugar, cinnamon and streusel topping served warm

Ice Cream

chocolate or vanilla


Drink Packages

3 hour limit – priced per person

Soda and Coffee

3.50

Craft Beer, Premium WIne & Soda

21.00

Craft Beer, Premium Wine & Liquor

26.00

CraftBeer, Premium Wine & Premium Liquor

32.00


Lobster Clam Bake to Go

Lobster Clam Bake
(fully cooked and ready to serve – free delivery to Sayville Ferry)

10 – 1¼ Pound Steamed Maine Lobsters, 4 Dozen Steamed Littleneck Clams Luciano, 4 Pounds Steamed PEI Mussels, 3 Pounds Grilled Sweet Sausage, 10 Ears Long Island Corn, 2 pounds roasted baby potatoes, Condiments
Serves 10-15 people – $440
Add-Ons for the Clam Bake
1-1/4 lb lobster – $22 each
1/2 herb roasted chicken – $12 each
long island corn – $1.50 each
steamed clams – $14/dozen
grilled sausage – $12/pound


Raw Bar

Littleneck Clams

13.00/dozen

Oysters on the Half Shell

22.00/dozen

3 Dozen Local Clams on the Half Shell (raw)

40.00

2 Dozen Local Oysters on the Half Shell (raw)

40.00

2 lb Large Shrimp Cocktail

40.00

2 lb Jumbo Shrimp Cocktail

60.00


15 to 65 people. Dine in only. Served both lunch and dinner. Talk to John to get more info or to book your next party. We can personalize your party to meet your needs!

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Catering Menu (PDF)