Sandbar has introduced a new menu for the fall season. With the expert culinary team of Chef Guy Reuge and Chef Eric Werner at the helm, this seasonal menu delivers new and exciting items that are sure to please the palate. The selection, subject to change, includes:
House Cured Salmon Pastrami $14

Fennel slaw, herbs, creamy lemon vinaigrette

Olive Oil Braised Baby Octopus $16

Cannellini beans, tomatoes, Brussels leaves

Pumpkin Soup $10

Pepitas, crème fraîche

Almond Crusted Halibut $36

Radicchio, golden raisins, celery root purée

Seared Scallops $34

Yam purée, roasted carrots, pistachio emulsion

Long Island Stripped Bass $32

Black quinoa, peas, frisée, radish, caper gremolata

Cajun Chicken Breast $24

White wine, herb sauce, French fries, mixed greens

Long Island Duck Duo $34

Seared breast, confit leg, tagine, dates

Berkshire Pork Chops $26

Creamy polenta, Cipollini onions, Brussels sprouts, cranberry compote