The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Riverhead Project unveils new menu
New chef Roy Wohlars is jazzing up the menu at theRIVERHEADPROJECT, which was named the top fine-dining restaurant to open in 2011 by Newsday.
Expect to nibble on house-smoked bluefish pierogies, kale salad with manchego cheese and smoked paprika vinaigrette, cardamom-braised pork belly with rhubarb puree and soft-shell crab with Asian slaw, among the appetizers.
Main courses include five-spice seasoned Crescent Farm duck breast; Thai-seasoned grilled halibut; buttermilk-braised fried chicken sparked by Sichuan peppercorns; and spaghetti alla chitarra with tomato sauce, crab, basil, chiles and breadcrumbs.
Appetizers are $14 to $18; main courses, $26 to $37.
theRIVERHEADPROJECT, 200 E. Main St., Riverhead; 631-284-9300.