• 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

Football Specials
Tailgate Menu and Drinks Specials. Available during all Sunday and Monday NFL Games. Details >>

Late Night Menu
Thursday, Friday & Saturday 10pm - 1am. 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 >>

 

 

Library Cafe

Football Specials
Tailgate Menu and Drinks Specials. Available during all Sunday and Monday NFL Games. Details >>

Farmingdale Restaurant Week
Monday, October 14th - Sunday, October 20th. 3 course prix fixe menu, $23.95/person. Details >>

Annual Halloween Party
Saturday, October 26th from 9pm - 4am. Drink specials, costume contest and DJ. Details >>

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

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

Straight Up Thursdays
Over 20 Specialty Martinis to choose from starting at $7 and $4 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 and tasting at 3 vineyards, and 3 course sit down dinner. Reservations required. Details >>

 

 

Maxwell's

Oktoberfest
Wednesday, October 2nd - Saturday, October 5th. German specialties and beer. Details >>

Street Fair
Sunday, October 20th. Enjoy outdoor dining, a beer cart and the Tradewinds band! Details >>

Pumpkin Pickin Weekend
Friday, October 25th - Sunday, October 27th. Enjoy $4 pints of 4 pumpkin beers and special pumpkin dishes all weekend long! Details >>

Seatuck Owl Prowl BBQ Patio Party
Sunday, October 27th. Official after race party on our outdoor patio! Show your race # and get a free burger or hot dog and a pint of pumpkin beer. Details >>

Football Specials
Tailgate Menu and Drinks Specials. Available during all Sunday and Monday NFL Games. 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 & Wine Flights - All Day & Night Details >>

Straight Up Thursdays
Over 20 Specialty Martinis to choose from starting at $7 and $4 Heinekens. Details >>

 

 

Mirabelle Tavern

Outdoor Biergarten
Open 7 days a week weather permitting. Serving food and over 50 craft beers. Details >>

All American Pig Roast
Friday, October 25th. Pig roast with Chef Guy, plus live music by Buddy Meriam's Bluegrass Trio Details >>

Thanksgiving Day Grand Buffet
Thursday, November 28th, reservations starting at noon. $50 per person, children under 12 half price. Details >>

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

Wine Down Wednesday
Half price featured wines by the glass & bottle. All 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 and great food this October. Details >>

 

 

Post Office Cafe

TONIGHT! Oktoberfest Beer Dinner
Tuesday, October 1st at 6:30pm. Four course prix fixe dinner with beer pairings. $35 per person. Reservations recommended. Details >>

Oktoberfest
Tuesday, October 1st - Monday, October 7th. Celebrate Oktoberfest with German specialties and beer! Details >>

PO's Pumpkin Patch
Enjoy pumpkin beers and specials all month long. Details >>

Our 22nd Annual 5K Run/Walk
Saturday, October 19th at 9:30am. To benefit the National MPS Society. Details >>

Halloween Costume Bash
Saturday, October 26th from 9pm - late. Halloween bash including a costume contest, drink specials and the Bud Light photo booth! Details >>

Football Specials
Tailgate Menu and Drinks Specials. Available during all Sunday and Monday NFL Games. Details >>

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

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

Straight Up Thursdays
Over 20 Specialty Martinis to choose from starting at $7 and $4 Heinekens. Details >>

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

 

 

The Southside Hotel

Football Specials
Tailgate Menu and Drinks Specials. Available during all Sunday and Monday NFL Games. Details >>

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

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

Heineken Thursdays
Save water...drink beer. $4 Heineken & Heineken Lights from 6pm - late. Details >>

Ned's Happy 2-Hours
Monday through Friday from 4-6pm. Join Ned for a cold one! Details >>

Restaurant Events

Restaurant Mirabelle

Farm To Table Menu
With Chef Guy Reuge. Featuring fresh local ingredients, menu will change daily. Details >>

All American Pig Roast
Friday, October 25th. Pig roast with Chef Guy, plus live music by Buddy Meriam's Bluegrass Trio 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 >>

Thanksgiving Day Grand Buffet
Thursday, November 28th, reservations starting at noon. $50 per person, children under 12 half price. Details >>

 

 

View

Football Specials
Tailgate Menu and Drinks Specials. Available during all Sunday and Monday Night NFL Games. Details >>

$10 Bistro Burger & A Beer
Sunday - Friday from 12-9pm at the Bar. Details >>

Thanksgiving Day Dinner
Thursday, November 28th from 1-6pm. An elaborate buffet dinner overlooking the Great South Bay. Details >>

23rd Annual Striped Bass Tournament
Tuesday, November 5th. Buffet Dinner & Open Bar from 4-7pm. Details >>

Wine Down Wednesday
Enjoy 1/2 price bottles of select wines. All day & night. Details >>

Indian Summer
FRIDAYS, $5 Appetizers, Cocktails, Beer, Wine & Margaritas. DJ from 7-11pm. SATURDAYS Live Music from 7-11pm. Details >>

Now Booking Weddings
and Holiday Parties

Now Booking Weddings and Holiday Parties. Details >>

 

 

Drink of the Month

Pumpkin Martini

You'll Need:

1 graham cracker, crushed
1 tbsp. honey
⅓ cup milk
2 tbsp. pumpkin puree
1 ½ oz. Stoli Vanil vodka
1 ½ oz. Crème de cacao
1 pinch pumpkin spice
1 cup crushed ice

Method:

Place graham cracker crust in a shallow dish. Coat rim of martini with honey and dip into graham cracker crumbs to coat. Combine milk & pumpkin puree in a cocktail shaker, shake to combine. Pour in vodka & crème de cacao then add ice. Shake well and strain into rimmed martini glass. Garnish with a sprinkle of pumpkin spice.

Available at Maxwell's, Library Café and Post Office Café.

 

 

Guy's Recipe of the Month

Shiitake Mushroom Tartlets with Apple Salad

Many hours of my childhood were spent in the woods collecting wild mushrooms. Cepes, or porcini, were the most challenging to find as you had to get to them before the insects did, and like me, they greatly appreciated them. Fresh shiitake mushrooms are widely available in American markets and can be used in place of cepes or porcini.


DOUGH

Ingredients:

2 ½ cups all-purpose flour
2 teaspoons salt
½ pound unsalted butter at room temperature
2 eggs
2 tablespoons cold water
1 tablespoon porcini powder, or other dried mushroom powder


Method:

Combine all ingredients in the bowl of an electric mixer (such as a Kitchenaid) fitted with the paddle. Let the machine run at low speed until the dough is combined. Form the dough into a ball, cover it with plastic wrap, and let it rest for at least one hour before rolling it out.

Cut the dough into 8 equal pieces, roll out each piece of dough to the size of the tartlet mold, and fit the dough into the molds. Freeze the tartlet shells for 2 hours, or until they are hard.

Put a piece of parchment paper into each tartlet shell, fill the shells with dried beans to weight them, and bake them in a preheated 350 F. for about 10 minutes, or until the edges start to turn light brown. Remove and discard the paper and dried beans. Continue to bake the tartlet shells for about 5 minutes, or until they are golden. Let the tartlet shells cool on a rack.


SHIITAKE MUSHROOMS

Ingredients:

2 ounces unsalted butter
1 teaspoon chopped garlic
1 tablespoon chopped shallots
2 pounds fresh shiitake mushrooms, trimmed, washed, and cut into large slices
salt and pepper
1 tablespoon chopped parsley
1 teaspoon chopped thyme
3 cups heavy cream
4 eggs
⅓ cup grated Parmesan
½ teaspoon grated nutmeg
salt and pepper


Method:

Heat a large frying pan over moderately high heat until it is hot, add the butter, and melt it. Add the garlic and shallots and cook them until they are colored. Add the mushrooms, season the mixture, and cook it for 2 to 3 minutes, tossing the mushrooms constantly. Add the parsley and thyme, transfer the mushroom mixture to a shallow dish, and let them cool.

In a large bowl combine the cream, eggs, Parmesan, nutmeg and salt and pepper and whisk the custard well until it is combined.

Divide the mushroom mixture among the tartlet shells and fill the shells with the custard. Bake the tartlets in a preheated 350 F. for about 10 minutes, or until the custard is set./p>

Remove the molds from the tartlets as they cool down. Arrange the mushroom tartlets on a large plate.


SALAD GARNISH

Ingredients:

2 Granny Smith apples, peeled, cored, and cut into julienne strips
1 cup mâche salad
1 cup frisée lettuce salad
salt and pepper
1 teaspoon apple cider vinegar
1 ½ tablespoons walnut oil
¼ lb Parmesan in one piece
16 caramelized pecans


Assembly:

In a bowl combine the apple, mâche, and frisée, add the vinegar, walnut oil, and salt and pepper to taste, and toss the salad well. Top each tartlet with some of the salad and shave the Parmesan over it using a vegetable peeler. Garnish each tartlet with 2 caramelized pecans.

Serves 8