BAR LUNCHDINNER


LUNCH MENU SUMMER 2008


SOUPS &
SALADS


New England Clam Chowder

Soup of the Day

The Wedge
iceberg lettuce, crumbled bacon & creamy bleu cheese

Caesar Salad
romaine lettuce, croutons & parmesan Cheese


Summer Salad
mesclun greens, candied pecans, dried cranberries tossed in a balsamic vinaigrette topped with crumbled goat cheese

STARTERS

Tide Runners Baked Clams
two large over stuffed clams

Lump Crab Cake
with a red pepper aioli sauce

P.E.I. Mussels
White Wine & Garlic or Plum Tomato Broth

Buffalo Style Wings
with bleu cheese & celery

Chicken Fingers
Honey Mustard or Buffalo style

Crispy Calamari
Marinara Sauce

Jumbo Shrimp Cocktail
Cocktail Sauce

Local Steamers
in a white wine and garlic broth


Peel-n-Eat Shrimp - mp

*Raw Littleneck Clams on the Half Shell - mp

*Daily Selection of Raw Oysters- mp

LIGHT FARE & SANDWICHES

Grilled Chicken Sandwich
grilled chicken breast served on yummy pretzel bread with bacon, melted cheddar cheese and honey mustard

Lobster Roll
traditional homemade lobster salad in a potato roll

Beer Battered Fish-n-Chips
Tartar Sauce


*Tuna B.A.L.T - $15
Tuna Steak, Avocado, Lettuce. Tomato and Bacon
with a Wasabi Mayo

Tide Runners Hamburger
with Lettuce, Tomato, and Red Onion and French Fries

*Grilled Steak Sandwich
served on garlic piegga bread with

caramelized onions, melted mozzarella and horseradish mayo

Grilled Chicken Quesadilla
With Guacamole, Salsa & Sour Cream


ENTREE SALADS


Seafood Cobb Salad
with Scallops, Shrimp, Crab Meat, Bacon, Avocado
and Tomato in a Balsamic Vinaigrette

Grilled Chicken or Shrimp Caesar Salad
romaine lettuce, croutons & parmesan cheese

Grilled Chicken or Shrimp Summer Salad
mesclun greens, candied pecans, dried cranberries tossed in a balsamic vinaigrette topped with crumbled goat cheese


*This menu item can be cooked to order. Consuming raw or undercooked meat, fish, shellfish or fresh egg shells may increase your risk of food-borne illness, especially if you have certain medical conditions*

Parties of 5 or more 18% gratuity will be added
Plate sharing charge of $6.00

 



 

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