![]() ![]() Stuffed with shrimp, tomato, cheddar and mozzarella cheese. Montauk caught dry sea scallops wrapped in bacon and drizzled with honey horseradish mustard Snap into plump, ice cold shrimp, served with homemade cocktail sauce and lemonĬoconut Shrimp.13.99īig Mama’s hand breaded secret recipe shrimp, served with a coconut dipping sauceīacon Wrapped Sea Scallops.13.99 North shore oysters shucked and covered in a bacon, spinach and feta mix then broiled to perfection Sautéed in a scallion sherry wine sauce overflowing with crabmeat Long Island chopped clams and bread crumb seasoning, served with lemon ![]() 16.99įreshly shucked local oysters served with cocktail sauce and lemon Calamari.11.99ĭanielle’s choice crisp and tender deep fried calamari, served with marinara sauceīaked Clams.11.99 South Shore Little or Top Neck Clams chilled and served with cocktail sauce and lemon “This was an opportunity to showcase our fine-dining abilities by branching off and designing this menu with our delicious, fresh seafood, while still offering the daily menu,” chef Tom Beebe said.Clams on the Half Shell. Chocolate cake, worthy of a “Matilda”-style eating contest. Spumoni, cryogenically frozen, but wonderful once thawed. Salmon piccata, exquisitely and traditionally paired with artichokes and capers there was an unexpected sweetness in the sauce that contrasted well with the saltiness of the fish. Flounder almondine, dizzyingly beautiful stacking of almonds atop a delicate piece of flounder, the contrasting textures of the crisp, toasted almonds and the flaky fish were wonderful. French onion soup, heavenly light broth and perfectly sauteed onions rounded out with just the right charring on the cheese. Neither of us wanted a salad for the end of a gluttonous year working from home. Chicken teriyaki skewers, once again relying on old favorites, The Fish Store’s teriyaki sauce was sweet and original accompanied with tenderly barbecued chicken. Lobster ravioli, paired with what seemed to be the decadent and signature seafood bisque of The Fish Store, this appetizer was enough to fill the belly of the hungriest diner, but so lightly fried that it was a pleasant beginning. Here’s a breakdown of what my dining companion, the foreman of the ceiling crew at Moynihan Train Hall (aka the new Penn Station), and I had for a lovely, aptly but ironically celebratory NYE dinner: The NYE prix-fixe menu included a starter, soup/salad, entrée, and dessert, generously priced for $54.99 per person. This summer, The Fish Store had introduced an updated menu that followed in a similar fashion, keeping mainstays like crab cakes and stuffed salmon on while introducing new crowd pleasers like lobster mac-and-cheese and shrimp quesadilla. ![]() Offering their full regular menu alongside a new prix-fixe was a good choice in allowing patrons to choose from verified favorites or daring new concoctions. “My vision was about making a special NYE menu that would spark the general public to come dine out in a safe and comfortable environment, while enjoying a really special menu at an extremely affordable price during these trying times in the restaurant business,” owner Seth Needelman said. In a fitting end to the year, ushering a new approach filled with lightness and inventiveness, The Fish Store’s New Year’s Eve prix-fixe dinner was the dignified meal to end 2020 a year wrought with unwelcome developments.
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