All it takes is candlelight, black tablecloths and acoustic mood music for Cornucopia’s Noshery in Amityville to transform itself from a casual breakfast and lunch eatery into a swank seafood-centric dinner restaurant. The metamorphosis happens every Thursday to Saturday night between 5:30 and 10:30 p.m..
Chef owner Erica Reichlin’s menu changes weekly. This week’s bill of fare features, among appetizers, a sugar-melon salad with olives, grape tomatoes, feta and arugula in a sherry-honey vinaigrette ($11) and a jumbo shrimp cocktail with Bloody Mary dipping sauce ($13); mains include pan-seared sea scallops with grape tomatoes, capers and crisp pancetta ($26) and grilled lime-coriander swordfish with baby bok choy and Moroccan couscous ($25).
Cornucopia’s Noshery is at 194A Park Ave., Amityville, 631-608-4580
Above: Cornucopia's Noshery by day