French Roast Chicken, Yukon Gold Mashed Potatoes, Giblet Gravy and Roasted mushrooms, Eggplant, Tomato & String Beans
Maine Lobster, Applewood Bacon, Heirloom tomato, Bibb lettuce, Sweet Jalapeño aioli on a toasted Brioche Bun
Chef style sriracha with citrus notes
Nigiri, sashimi, rolls & Kani salad
Seasonal items subject to change
Appetizer - Chorizo, spinach, shallot & Brie phyllo shell
Salad - Bibb salad with cucumber, shallots, bacon & watermelon radish with a Dijon red wine vinaigrette
Entree - Local pan seared golden brown fluke, salsa verde, summer vegetable hash topped with pickled red onions.
Dessert - Strawberry Galette with Mascarpone whipped cream
Appetizer - Pork or Turkey; Apple ginger chutney Meatballs with a spiced tamari dipping sauce
Soup - Mussels marinara “out of the shell” garlic mini baguette
Salad - Mache & Avocado salad, watermelon radish, edamame, red onion & yellow beets, honey apple cider vinaigrette
Entree - Seafood Paella with Lobster, Shrimp, Scallop, Chicken & Chorizo. Caramelized onions and peppers, Arborio rice, lemon zest & saffron.
Dessert - Classic crème brûlée
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Having nurtured a lifelong respect and passion for food working alongside many great chefs in New York City, I am tirelessly committed to quality with a focus on fresh, seasonal, and sustainable ingredients. I have taken the principles of farm-to-table, locavore, and climate cuisine into my daily routine and business practices. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, I have found that my culinary career as a private chef.
The Shelter Island 36 is a collection of New England recipes developed on the East End of Long Island. Written by Chef Jason Casey and illustrated by Jackie Maloney, this book was created with a shared love of food, art, people and places. With its abundance of fresh produce, seafood and wine, it is hard not to be inspired to eat and drink well on the East End. When creating this book, local farmers, fishermen, hunters, vintners and artists from the community were huge inspirations. Casey has had the fantastic opportunity to enjoy time on the East End with this inspiring community behind him. Shelter Island is a special place and those who have a love of food, art, people and places are encouraged to visit and enjoy everything that it has to offer.
"Love is the key ingredient that makes good food great, and that is why your Grandmother's gnocchi are better than anyone else's. It's the umami ingredient that can't be bought, and that is exactly what Jason brings to cooking and the medium he has chosen here. Jason calls this book a literary menu, I think it's time to dig in and enjoy." Chef BryanNoury
Purchase yours today at TheShelterIsland36.com
Executive Chef Jason Casey had the honor of cooking for The President of The United States of America and his lovely wife Michelle, The first lady! At Havana Restaurant! July 18, 2010
The presidential date night dinner took place at Havana Restaurant, Bar Harbor, Maine. An American fine dining restaurant with latin flair. Overseen by Executive Chef Jason Casey. The restaurant is know for its local, organic and sustainable sourcing
World Mixed Grill
Soup of the day (Sweet corn soup)
Tres Leches Cake