• Restaurant Events
  • Drink of the Month
  • Recipe of the Month

Main Street Restaurant Events

All Main Street Restaurants

Too Busy to Dine Out?
Our Main Street Restaurants also have food to go.
Details >>

Fresh Beer to Go!
Growlers available at all our restaurants, $15 refills "Be Green, Save Money!" Take your party to go! Details >>

Join Our Rewards Program!
Receive a $20 credit for every $200 spent on food at any of our Restaurants. Details >>

 

 

Finnegan's

Tuesday Tap & App Night
$3 Taps & $5 Appetizers every Tuesday beginning at 5pm
Details >>

Wine Down Wednesday
Half Price Bottles of Wine - All Day & Night Details >>

 

 

Library Cafe

Mother's Day Brunch
No need to get up...we’ll come around and serve you! $21.95/adults, $10.95/children. Details >>

Tuesday Tap & App Night
$3 Taps & $5 Appetizers every Tuesday beginning at 5pm
Details >>

Wine Down Wednesday
Half Price Bottles of Wine - All Day & Night Details >>

Straight Up Thursdays
Over 20 Specialty Martinis to choose from starting at $7 and $4.50 Heinekens. Details >>

Sunday Brunch Buffet
No need to get up, we'll come around and serve you. Sundays, 11am-3pm Details >>

Wine Tours
Every Saturday & Sunday. Round trip transportation, tour & tasting at 3 vineyards and 3 course sit down dinner. Reservations Required. Details >>

 

 

Maxwell's

Late Night Menu
Available 10pm til late. Featuring Maxwell's Disco Fries and Chicken & Waffles. Details >>

Big Beer Mondays
Every Monday Enjoy 23 oz Tap Beers for the 16 oz Price!
Details >>

Tuesday Tap & App Night
$3 Taps & $5 Appetizers every Tuesday beginning at 5pm
Details >>

Wine Down Wednesday
Half Price Bottles of Wine - All Day & Night Details >>

Straight Up Thursdays
Over 20 Specialty Martinis to choose from starting at $7 and $4.50 Heinekens. Details >>

 

 

Mirabelle Tavern

Mother's Day Grand Buffet
Sunday, May 12th, Enjoy a lavish buffet with Mom. Reservations 11am-6pm. Details >>

Spring Events
Specials Monday - Saturday Night including Hop’py Hour
Details >>

Service Industry Night
Monday Nights, Happy Hour Prices for Service Industry Workers until 10pm at the bar with pay stub. Details >>

Tuesday Tap & App Night
$3 Taps & $5 Appetizers every Tuesday beginning at 5pm
Details >>

Wine Down Wednesday
Half Price Bottles of Wine - All Day & Night Details >>

Sunday Champagne Buffet Brunch
Served from 11am-3pm. $29.95/adult, children under 10 ½ price. Details >>

Live Music at The Tavern
Enjoy live music every Wednesday, Friday and Saturday night this April. Details >>

 

 

Post Office Cafe

Tuesday Tap & App Night
$3 Taps & $5 Appetizers every Tuesday beginning at 5pm
Details >>

Wine Down Wednesday
Half Price Bottles of Wine - All Day & Night Details >>

Straight Up Thursdays
Over 20 Specialty Martinis to choose from starting at $7 and $4.50 Heinekens. Details >>

Book Your Private Party With Us!
Private catering room for up to 100 people. Details >>

Restaurant Events

Restaurant Mirabelle

Restaurant Week
Sunday, April 28th - Sunday, May 5th, 3 Course Prix Fixe Menu. $27.95/person. Details >>

Mother's Day Dinner Sunday, May 12th, 3 Course Prix Fixe Menu. $62 per person. Reservations Recommended. Details >>

Belle Lounge
Thursday & Friday Nights

Weekly Wine Flights Specials paired with Hors d’Oeuvres, $15. 6pm till closing. Details >>

Uncorked Sundays
Enjoy your favorite bottle of wine with no corkage fee.
Details >>

$39 French Fridays
Every Friday night enjoy our 3 course French Country Suppers for $39/person. Details >>

 

 

View

Restaurant Week
Sunday, April 28th - Sunday, May 5th, 3 Course Prix Fixe Menu. $27.95/person. Details >>

Mother's Day Dinner
Sunday, May 12th, Enjoy special a la carte Mother's Day menu overlooking the Great South Bay. Details >>

$5 Fridays
$5 Appetizers, Cocktails, Beer & Wine. Every Friday! Details >>

Now Booking Weddings
and Private Parties

Now Booking Weddings and Private Parties. Details >>

 

 

Drink of the Month

Pain Killer

Featured in LI Pulse Details >>

You'll Need:

4 oz. Dark Rum
3 oz. Pineapple Juice
1 oz. Cream of Coconut
1 oz. Orange Juice
Freshly Grated Nutmeg

Method:

Combine all ingredients except for nutmeg in a cocktail shaker. Shake vigorously, then strain over ice.

Top with freshly grated nutmeg.

AVAILABLE at VIEW RESTAURANT for the Month of April.

 

 

Recipe of the Month

Tuna Tartare Mirabelle with Red Bell Pepper and Espelette Oil

You'll Need:

½ cup extra virgin olive oil
½ tablespoon pimiento of Espelette powder
3 red bell peppers
1 ½ pounds hand-chopped prime quality yellow fin tuna, chilled
1 tablespoon chopped chives
1 tablespoon lemon juice
1/3 cup olive oil
salt and pepper

For Garnish

chervil
thin slice bread, toasted
potato chips, preferably from Peruvian blue potatoes


Method:

Espellete Oil: In a small saucepan combine the olive oil with the pimento powder and heat it over low heat for 10 minutes. Remove the pan from the heat and let it cool. Pass the oil mixture through a sieve lined with a towel into a bowl and transfer it to a squeeze bottle.

Red Bell: Rub the bell peppers with olive oil, put them on a roasting pan, and broil them, turning them once, under a preheated broiler set at 400 degrees until the skin of the peppers turns black (about 5 minutes on each side). Put the peppers in a bowl, cover them with plastic wrap, and let them cool.

Take one pepper at a time, hold it by the stem over the bowl, and with a paring knife make an incision at the end tip. Let the juice run out and reserve it. Put the peppers on a cutting board and cut them to the stems. Remove the core and halve each pepper. Remove the seeds and scrape off the blackened skin. Cut a square from each pepper half, put the squares in a shallow bowl, and strain the reserved juice over the peppers.

Tuna: In a chilled bowl combine the tuna, chives, lemon juice, olive oil, and salt and pepper and mix well. Transfer the tuna to a clean cutting board, divide it into 6 servings, and using a ring mold shape each serving into a round.

To Finish: Transfer the squares of bell pepper from the juice to paper towels and gently pat them dry. Put 1 bell pepper square on a plate, place a serving of the tuna on top of the pepper, and drizzle the Espelette oil around it. Garnish the tuna with the chervil, or other small greens, and the toasted bread slices or potato chips.