Available through April 07, 2019
East End Restaurant Week at Baron's Cove
Sunday, March 31 - April 7, 2019
The Restaurant at Baron's Cove is proud to participate in this year's Spring East End Restaurant Week. Executive Chef Jay Lippin has crafted a delicious prix fixe menu prepared using local fish and vegetables, as well as sustainably-raised meats from Beach Plum Farm.
$29.95 per person
LONG ISLAND CLAM CHOWDER
BEACH PLUM FARMS PORK SHANK
with Anson Mill’s polenta, red wine sauce
PAN-ROASTED LONG ISLAND PORGY FILET
with brocolinni and charred tomato vinaigrette
PUMPKIN ARONCINI WITH SPAGHETTI SQUASH
with roasted heirloom tomato sauce
BARON’S COVE DARK CHOCOLATE PUDDING
NEW YORK “STYLE” CHEESECAKE
SELECTION OF SORBETS AND GELATOS
April 21st, 2019
Easter Festivities at Baron's Cove
Spring is in the air! Join us at Baron's Cove this Easter Sunday, April 21st, for good food, fine drink and exiting Easter entertainment. Start the day off with a delicious meal in the Restaurant - kids and adults alike will enjoy seasonal spring selections prepared by Chef Jay Lippin. Afterwards, head downstairs for an Egg Hunt and Face Painting, and keep your eyes peeled for a special visitor - the Easter Bunny himself!
Easter Egg Hunts will take place at 10:30am and 1:30pm.
View Easter Menus
Easter Bunny visit and Face Painting will take place from 11:00am-4:00pm.
Available Fridays from 5:00 pm until 9:30 pm
Two for $29
Join us in the Restaurant on Friday evenings and enjoy a delicious two-course prix fixe dinner for $29 per person. Plus, pair your meal with any bottle of wine from our extensive selection and receive 30% off your first bottle.
Ewe’s blue cheese dressing & red onion (add bacon $3)
preserved lemon, chilies, marinated olives, sriracha aioli
COVE CHOWDER (NEW ENGLAND STYLE)
peconic clams, local potatoes, fresh herbs, crackers
LONG ISLAND CHEESE PUMPKIN ARANCINI
spaghetti squash & roasted heirloom tomato sauce
BRAISED BEACH PLUM FARM PORK SHANK
Anson Mills polenta, Brussels sprouts & braising jus
LONG ISLAND BEER BATTERED CODFISH & CHIPS
fennel-arugula slaw and tartar sauce