• 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

Beat The Heat
Friday & Saturday Nights beginning June 20th. From 9pm - late. Details >>

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

Lifeguard Night
Wednesday nights beginning June 11th from 9pm - late. Tropical drinks, shots and beer specials. Details >>

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

Father's Day Brunch
Sunday, June 15th from 10am - 3pm. No need to get up, we'll come around and serve you! Adults $21.95, Kids $10.95.
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
$4 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

Lifeguard Night
Wednesday nights beginning June 11th from 9pm - late. Featuring live reggae music, tropical drinks, shots and beer specials. Details >>

Father's Day Prix Fixe
Sunday, June 15th. Three course prix fixe menu with optional beer pairing. Available at 2pm, $27 per person or $35 per person with pairings. Details >>

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

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 >>

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

Father's Day Brunch
Sunday, June 15th from 10:30am - 2:30pm. Elaborate buffet, Adults $36, Kids under 10 ½ price. Details >>

Father's Day Prix Fixe
Sunday, June 15th from 4-9pm. Three course prix fixe menu, $42 per person. Reservations recommended. Details >>

Greenport Beer Dinner
Thursday, July 24th at 7pm. Four course prix fixe menu and beer pairings. $50 per person, reservations recommended. 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 June. Details >>

 

 

Post Office Cafe

Lifeguard Night
Tuesday nights beginning June 17th from 9pm - late. Tropical drinks, shots and beer specials. Details >>

Vote For Us!
Nominated for the best burger on Long Island by the LI Pulse. Vote For Us >>

Tuesday Tap & App Night
$4 Taps & $5 Appetizers every Tuesday from 5-9pm. 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

Firemen & EMT Night Tuesday Nights 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

Father's Day Brunch
Sunday, June 15th from 10:30am - 2:30pm. Elaborate buffet, Adults $36, Kids under 10 ½ price. Details >>

Father's Day Prix Fixe
Sunday, June 15th from 4 - 9pm. Three course prix fixe menu, $42 per person. Reservations recommended. Details >>

Greenport Beer Dinner
Thursday, July 24th at 7pm. Four course prix fixe with beer pairings. $50 per person, reservations recommended. Details >>

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

 

 

View

Live Music
Join us for live music and local fare. Saturdays from 7:30-11:30pm & Sundays from 4-7pm. Details >>

Tropical Thursdays
Thursdays at 7pm. Caribbean sounds and island fare. 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

Bourbon Sidecar

You'll Need:

3 oz Maker's Mark
1 ½ oz Cointreau
½ oz fresh lemon juice
½ oz simple syrup
orange rind (garnish)

Method:

A bright, warm weather friendly whiskey cocktail that epitomizes suave elegance. Combine all ingredients in a shaker with ice. Pour into a martini glass and garnish with an orange rind. Enjoy on a sunny day!

Available at Mirabelle Tavern

 

 

Guy's Recipe of the Month

Beet and Tomato Gazpacho
with Black Pepper and Parmesan Crackers

I serve this gazpacho on our spring menu at Mirabelle Tavern and Restaurant. It’s a refreshing soup for hot weather and prepared differently from traditional gazpachos with the addition of the beets.
- Guy Reuge

GAZPACHO

Ingredients:

10 lbs medium red beets
3 lbs ripe tomatoes, quartered
4 English cucumbers, peeled and cubed
2 Spanish onions, sliced
1 whole celery branch, sliced
4 garlic cloves
1 cup Sherry
½ cup Sherry vinegar
½ tablespoon roasted coriander seeds
½ tablespoon roasted cumin
Salt and pepper
1 ½ cups extra virgin olive oil
iced water (as needed)

Method:

Wrap the beets individually in aluminum foil. Put a thick layer of kosher salt on a sheet tray, arrange the beets on top of it, and bake the beets in a preheated 350°F oven for 2 hours, or until they are softened. Let the beets cool and remove the foil. Peel the beets and cube them.

In a large bowl combine the cubed beets, tomatoes, cucumbers, onions, celery, garlic, Sherry, Sherry vinegar, coriander, cumin, salt and pepper. Process the mixture in a blender (such as a Vita Prep) in small batches, adding the olive oil, about ¼ cup at a time, and some of the iced water each batch. Strain the gazpacho through a fine conical sieve into a large bowl, rectify the seasoning, and reserve the soup.

BLACK PEPPER CRACKERS

Ingredients:

½ pound butter, softened
2 ½ cups all-purpose flour
6 ounces grated Parmesan cheese
½ tbsp chopped thyme
2 tsp salt
½ tbsp coarsely cracked black pepper

Method:

In the bowl of a food processor combine all the ingredients and pulse the mixture until a dough is formed. Remove the dough and roll it into 2 cylinders. Wrap the dough cylinders in plastic wrap and refrigerate them for at least 2 hours. Remove the plastic wrap and cut the dough ¼-inch thick slices. Arrange the slices on a baking sheet lined with parchment paper and bake them in a preheated 325°F. oven until they are golden. Transfer the crackers to a rack to cool.

GARNISH

Ingredients:

1 cucumber, peeled, seeded, and cubed
1 tomato, peeled, seeded, and cubed
½ cup fava beans, blanched and peeled
½ cup chopped cilantro
Sea salt
Cilantro-scented olive oil
Black pepper crackers (see above recipe)

Garnish Method:

Pour the gazpacho into soup bowls, garnish it with the cucumber, tomato, fava beans, chopped cilantro, and sea salt, and drizzle it with the cilantro oil. Place a cracker on top of the garnish and serve the gazpacho.

Serves about 12.