• 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 >>

 

 

Finnegan's

Tuesday Tap & App Night
$4 Taps & $5 Appetizers every Tuesday beginning at 5pm. Details >>

Wine Down Wednesday
Half price bottles of wine & wine flights - all day & night.
Details >>

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

 

 

Library Cafe

Cinco De Mayo Celebration
Thursday, May 1st - Monday, May 5th. A 5 day fiesta is better than 1! Mexican fare and margaritas. Details >>

Farmingdale Restaurant Week
Monday, June 9th - Saturday, June 14th. Three course prix fixe for $23.95 per person. Details >>

Wine Tours
Includes round trip transportation, tours & tastings at three vineyards and a 3 course sit down dinner. $95 per person, reservations required. 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. Plus three course dinner specials, $23.95 per person. Details >>

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

 

 

Maxwell's

Cinco De Mayo Prix Fixe Dinner
Monday, May 5th enjoy a five course Mexican dinner and beer pairings for $40 per person. Details >>

Mother's Day Brunch
Sunday, May 11th from 11am - 3pm. Brunch buffet featuring unlimited mimosas and bloody mary's. Adults $26, Kids $13. Details >>

Big Beer Mondays
Enjoy our 23oz tap beer for the 16oz 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 >>

Sunday Brunch
Served Sundays from 11am - 3pm. Try one of our staff favorites! Details >>

 

 

Mirabelle Tavern

Mother's Day Grand Buffet Sunday, May 11th from 11am - 6pm. Adults $48, Kids under 10 1/2 price. Details >>

Mother's Day Prix Fixe Dinner
Sunday, May 11th from 1-6:30pm. Three course menu for $65 per person. Reservations recommended. Details >>

Restaurant Week
Through Sunday, May 4th. Three course prix fixe menu for $27.95 per person. Details >>

Tuesday Tap & App Night
$4 Taps & $6 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 May. Details >>

 

 

Post Office Cafe

Tequila Dinner
Thursday, May 1st at 7pm. Mexican dinner and tequila pairings for $45 per person. Reservations recommended. Details >>

Cinco De Mayo Celebration
Thursday, May 1st - Monday, May 5th. A 5 day fiesta is better than 1! Mexican fare and margaritas. Details >>

Kentucky Derby
Saturday, May 3rd. Root on your favorite horse & enjoy drink specials! Details >>

Mother's Day Brunch
Sunday, May 11th from 11am-3pm. Brunch buffet with a complimentary Mimosa or Bloody Mary. 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

Fireman's Night (and EMT's) Tuesday Nights beginning May 6th from 5pm - late. Serving those who serve us! Beer and shot specials. Details >>

Tuesday Tap & App Night
$4 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 3-Hours
Monday through Friday from 3-6pm. Join Ned for a cold one! Details >>

Restaurant Events

Restaurant Mirabelle

Mother's Day Prix Fixe Dinner
Sunday, May 11th from 1-6:30pm. Three course menu for $65 per person. Reservations recommended. Details >>

Restaurant Week
Through Sunday, May 4th. Three course prix fixe menu for $27.95 per person. Details >>

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

 

 

View

Restaurant Week
Through Sunday, May 4th. Three course prix fixe menu for $27.95 per person. Details >>

Wine, Dine & Fashion!
Wednesday, May 7th enjoy our tapas menu and an informal fashion show of Debra Canavan's Spring line! Details >>

Mother's Day Dinner
Sunday, May 11th. Special a la carte menu starting at noon. Reservations recommended. Details >>

Live Music
Join us for live music and local fare from 7:30-11:30pm every Saturday. Sundays from 4-7pm beginning May 25th. Details >>

Tropical Thursdays
Thursdays at 7pm beginning May 22nd. Live island music and tropical drink specials. Details >>

$5 Fridays
$5 appetizers, cocktails, beer & wine. From 4-7pm every Friday Details >>

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

Now Booking Weddings
A wedding with a View... special pricing on select 2014 dates. Details >>

 

 

Drink of the Month

Long Island Iced Tea

Live & Breathe Long Island...

You'll Need:

1 oz Tequila
1 oz Rum
1oz Vodka
1oz Triple Sec
1oz Gin
Coke
sour mix
1 slice of lemon

Method:

Fill a pint glass with ice and add all the alcohol. Top with a splash of coke and sour mix. Garnish with a lemon and enjoy!

Available at all our restaurants

 

 

Guy's Recipe of the Month

Chef Guy’s Panisse with Harrisa Mayonnaise
(Chickpea Fries with Spicy Mayonnaise)

Panisse are a treat from southeastern France and northern Italy made from a chickpea flour batter that is baked and then fried. I serve panisse as a snack or as an appetizer. They are one of our most popular menu items.
- Guy Reuge

Ingredients:

harissa paste (amount is determined by how spicy you want the mayonnaise)
2 cups mayonnaise

1 quart milk
2 cups heavy cream
¼ cup sliced shallot
1 sprig of thyme
salt and pepper
3 cups sifted chick pea flour
olive oil for greasing pan

Method:

In a bowl combine 2 tablespoons of the harissa, or more for a spicier flavor, with the mayonnaise and reserve the spicy mayonnaise, covered, in the refrigerator.

In a large saucepan combine the milk, cream, shallot, and thyme, season the mixture, and bring the liquid to a boil. Reduce the heat to moderate and simmer the mixture for 5 minutes. Pass the mixture through a sieve into another large saucepan and bring the liquid to a boil. Whisk in the chick pea flour and whisk the mixture until it thickens. Whisk the mixture for 4 minutes more, transfer it to a food processor fitted with the steel blade, and process it for 2 minutes, or until the batter is smooth.

Line a 9-inch by 13-inch sheet tray with parchment paper and grease the paper with the olive oil. Spread the batter on the tray, level it using a large offset spatula to make it even and smooth, and refrigerate the batter, covered, for at least 2 hours. Unmold the batter by turning the tray over a cutting board. Remove the parchment paper and cut the panisse using a chef’s knife into French fry-like sticks, each about 2 ½ inches in length.

Deep-fry the panisse in small batches in a deep fryer according to the manufacturer’s instructions until they are golden. Transfer the fried panisse to paper towels to drain and continue frying the remaining batches. Serve the panisse with the harissa mayonnaise.

The uncooked panisse sticks, stored in a container with a tight lid, can be refrigerated for up to 3 days.

Makes about 50 panisse.