East End Restaurant Week at noah’s

Noah’s Greenport

This past Saturday, I visited noah’s restaurant in Greenport for East End Restaurant Week. Restaurant Week spanned Sunday to Sunday, April 8-15th. Long Island Restaurant Week will be held starting this coming Sunday, April 22nd and will continue until Sunday, April 29th. For restaurant week, noah’s featured a three-course prix-fixe dinner menu for $28.95 that included some of his most beloved spring season dishes.

Noah’s Restaurant will also be participating in Long Island Restaurant Week.

Noah's Greenport

To sart, there were three appetizer choices: Potato Leek Soup, Satur Farms Butter Lettuce Salad, and Crescent Farms Duck BBQ. I decided on the Crescent Farm Duck BBQ. A little different from what I usually order as an appetizer; in most cases I would have had the Potato Leek Soup. I was very pleased with my choice. The Duck was served on top of Vermont Smoked Cheddar Polenta and garnished with Green Onions. The flavor pairings and textures were very smart. It reminded me of a southern afternoon comfort classic meets the bounties of the North Fork.

Noah's Greenport

For the main course, we had a choice of the following plates: Wild Mushroom Risotto: Carnaroli Rice, Shaved Pecorino Romano, Truffle Butter, and Local Pea Greens; Pan Roasted Monk Fish: Peter’s Organic Sweet Potato Puree, Grilled Spring Asparagus, Aged Balsamic; and Grilled Hanger Steak Frites: Shoe String French Fries, Watercress, Green Peppercorn Sauce.

My choice for the main course was the Pan Roasted Monk Fish. Very fresh, the colors were splendid, and the flavors were bursting. I highly recommend this dish. My second choice was the Wild Mushroom Risotto, pictured below. I could eat Risotto everyday if I could and there is nothing like the addition of wild mushrooms.

 

There were three dessert choices: Vanilla Bean Panna Cotta, Flourless Chocolate Cake, and Roasted Apple Bread Pudding. I instantly chose the Flourless Chocolate Cake: Dulce de Leche, Whipped Crème Fraîche. It was so smooth and taste so luxurious. The Dulce de Leche was creamy, and complimented the dense cake beautifully.

Noah’s, owned by Chef Noah Schwartz, is open year round and serves lunch and dinner. Brunch is served on the weekends.

Happy Hour is served nightly at the bar from 4 to 6pm. $5 tap wine and tap beer, plus $1 clams and $2 oysters. Special cocktails are $10.

http://www.chefnoahs.com // 631-477-6720

* A special thank you to Rolise Rachel of My Hamptons Guide for curating this dining experience. 

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