The Lake House, which led Newsday's top 10 list of New American restaurants, uncorks a major wine dinner on July 30.
The seven-course dinner at the waterside spot costs $150 per person, plus tax and tip. Tickets must be purchased.
Chef Matt Connors' menu includes fried oysters with chile-lime aioli; butter-poached halibut with a fricassee of corn, chanterelles, leeks and mussel-basil broth; poached egg with shaved summer truffles; roasted Sonoma squab with raspberry lambic braised red cabbage and parsnip puree in a sour cherry-Port reduction; a pot-au-feu with short rib, sirloin, foie gras, root vegetables and black truffle consomme; cheeses; and dessert.
The wines include Val de Mer Cremant de Bourgogne rose; 2009 Morey Coffinet Chassagne-Montrachet; and 2008 Perrot Minot Morey St. Denis 1er Cru La Rue de Vergy.
The Lake House, 240 W. Main St., Bay Shore; 631-666-0995.