Spiro’s Lounge & Restaurant will join several local restaurants at Pulse’s North Fork Summer Social charity event on Aug. 6 at The Vineyards at Aquebogue to benefit Stony Brook Children’s Hospital. Though chef Spiro Karachopan didn’t say what the popular Rocky Point spot would be bringing to the party, he did dish on the menu offerings people have been loving this summer.
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Stuffed Lobster
Karachopan is known for his crab stuffing and this dish, which incorporates 2 lbs. of whole lobster stuffed with crabmeat and bay scallops, proves why. Every bite tends to leave diners wanting more because the flavor combines the perfect mix of lump crab and garden vegetables.
Prime Aged Peppercorn N.Y. Strip
image: daniel brennan
The prime aged steak melts in the mouth. “I use aged prime steaks…what makes this dish special [is that] we age our own meat.” The steak is cooked to perfection, topped with a roasted garlic cognac cream sauce and served with parmesan roasted fingerling potatoes.
Pan Seared Wild Alaskan Halibut
Karachopan gets this flatfish fresh from Alaska and Canada, fillets it and piles on artichoke hearts and capers for extra flavor. But it’s the buttery-yet-tangy lemon white wine sauce that elevates this seafood to decadent status.
Stuffed Lobster Tail & Rack of Lamb
This dynamic duo will drive taste buds crazy. Karachopan’s spin on this dish includes a demi-glace sage sauce, which brings all the surf ‘n turf flavors together and adds a zesty kick. He’s mum on the secret recipe—you’ll have to visit and try it for yourself.
Spiro’s Signature Steakhouse Burger
This offering is prefect for the DIY diner who still wants someone else to handle the prep work. “Customers can choose any five toppings on Spiro’s burger.” Cheeses range from American, Swiss, mozzarella, pepper jack, blue cheese or feta. Sauces include BBQ, pesto, Spiro’s Marinade and garlic parmesan. Add additional toppings like bacon, avocado, fried cherry peppers, fried onions, baby spinach, sautéed mushrooms or sautéed onions. Regardless of how people choose to build their burgers, one thing is for sure: More keep coming to try for themselves.