At Sunken Harbor Club, the menu is a delightful exploration of both classic and innovative dishes that reflect the restaurant's sophisticated yet welcoming atmosphere. The Raw Bar offers an exceptional daily selection of East Coast oysters and clams on the half-shell, perfect for anyone craving the briny freshness of the sea. The Fluke Crudo and Caviar add a touch of luxury, while the classic shrimp cocktail brings a nostalgic yet refined note to the table.
For bread lovers, the Parker House Rolls and Pain Au Levain are beautifully crafted, pairing perfectly with the Blue Cheese and Olive Gougeres that offer a rich, savory bite to start the meal.
The appetizers are a highlight, particularly the Crispy Hen-Of-The-Woods Mushrooms, which offer a satisfying crunch and earthy flavor. The Crab Cake is delicately spiced, and the Oysters Rockefeller bring a creamy indulgence to the palate, while the Peconic Snails are an unexpected treat for adventurous eaters.
The Soups & Salads section includes comforting choices like the She-Crab Soup with its velvety texture and the earthy Mushroom Soup, both perfect for any season. The Winter Salad and Mixed Greens provide a refreshing balance to the heartier dishes.
When it comes to mains, the Steaks & Chops are nothing short of exceptional. The Bone-In Ribeye and T-Bone Sirloin are perfectly cooked, juicy, and tender, while the Dry Aged Heritage Pork Chop offers a rich, satisfying flavor. For seafood lovers, the Roasted Halibut and Whole Roasted Fish are impeccably prepared, showcasing the quality and freshness of the ingredients.
Side dishes like Creamed Spinach, Kale & Kimchi Slaw, and Roasted Root Vegetables with Bagna Cauda elevate the meal, adding layers of flavor and texture. For dessert, the Chèvre Cheesecake and Chocolate Peanut Butter Pudding provide the perfect sweet ending to a memorable dining experience.
Each dish at Sunken Harbor Club tells a story of expertly sourced ingredients and thoughtful preparation, making it a standout choice for anyone seeking both innovation and tradition in their culinary experience.