Wolffer Kitchen, the first restaurant to be uncorked by a Long Island winery, opens tonight, July 16, in Sag Harbor.
The informal, New American-and-Mediterranean eatery, with chef Deena Chafetz, is in the former space of The Cuddy, the short-lived gastropub on Main Street. Wolffer Kitchen is co-owned by Marc and Joey Wolffer, who also co-own the Sagaponack winery.
Roman Roth, winemaker at top-tier Wolffer Estate Vineyard , is overseeing the wine list at the restaurant. Roth makes several of the finest wines produced on Long Island, under the Wolffer label and his own The Grapes of Roth.
Dinner will be served every day, from 5 p.m. Wolffer Kitchen starts accepting reservations at 4 p.m. today. There was a soft opening last night for "friends and neighbors."
The opening-night menu includes appetizers in the $8 to $16 range; main courses, $24 to $36; pastas, $25 and $26; and $10 side dishes.
Starters take in summer onion soup with goat-cheese crostini; grilled lamb skewer with tapenade, spiced garbanzo beans, and cucumber salsa verde; grilled asparagus; grilled padron peppers; sirloin carpaccio with chimichurri and smoked almonds; cured salmon with Dijon-watercress creme fraiche; Caesar salad; Mediterranean salad with toasted pita, white beans and feta; housemade ricotta with grilled local plums, arugula, and hazelnut praline; and steamed mussels with housemade veal chorizo, grilled bread, and Wolffer rose wine.
Main courses: local striped bass with green olive salsa verde, fingerling potatoes and "melted" fennel; grilled scallops with tarragon-citrus butter, baby spinach, and toasted quinoa; crisp chicken breast with braised French lentils, baby carrots and dill; risotto with beech mushrooms, lemon confit, and spinach; and strip steak frites, with aioli, French fries, and a Wolffer cabernet franc reduction. Pastas are gemelli with chanterelles, sugar peas and Parmesan cheese; and campanelle with braised duck, escarole, tomatoes and marjoram.
Wolffer Kitchen, 29 Main St., Sag Harbor; 516-725-0101.