New Summer Menu at Sandbar

55 Main Street
Cold Spring Harbor, New York 11724

Sandbar has introduced a new menu for the summer 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:

Moroccan Lamb Skewer $16
Tabbouleh salad, minted yogurt sauce

Strawberry and Pistachio Salad $12
Butter lettuce, white balsamic-thyme vinaigrette

Halibut $36
Roasted corn, creamer potato, summer truffle-corn broth, Portobello cab

Blackened Mahi Mahi $26
Cauliflower purée, chanterelle mushrooms, haricot vert, patty pan squash, red wine and herb vinaigrette

Grilled Salmon $24
Grilled asparagus tips, lemon wedge, dill sprig

Swordfish $32
Squash “pasta” with cucumbers, chanterelle mushrooms, potato roesti

Chicken and Lobster Mousse Stuffed Breast $24
Tomato provençal, wild rice, natural jus

Garlic and Soy Marinated Flank Steak $26
Smashed potato with bacon and onion, fava bean ragout

New seasonal cocktails have also been added to the list, including the cucumber margarita with Don Julio Blanco, jalapeño and cucumber water; rosé sangria with strawberry and lemon; and the watermelon-basil martini with Hendrick’s, citrus, basil and mint.