The owner of one of Long Island’s largest catering companies has been accused of seriously violating Jewish law by having workers prepare kosher and non-kosher meals in the same kitchen.

The allegations come from the former chef and general manager of Morrell Caterers, who claim they were instructed to prepare non-kosher meals in one of three kitchens operated by the company. Among observant Jews, kosher law defines what foods are fit for consumption and how they must be prepared, and the mixing of kosher and non-kosher products is strictly forbidden.

Chef Michael Savitsky and general manager Tom Cataldo, who crashed a Wednesday press conference called by catering company owner Scott Morrell, claim in court papers that starting in September 2010 the company expanded to serve non-Jewish clients. Savitsky and Cataldo say they were told by Morrell to prepare non-kosher foods such as shrimp, lobster and pork using the same facilities, plates and utensils used for kosher foods. They say even the delivery truck that carried kosher foods to customers was used for non-kosher products.

They estimate at least 200 weddings, bar and bat mitzvahs and other events were tainted by the preparation of kosher and non-kosher meals at the same facility.

“As times got rough, business was down a bit due to several factors, there was another way to bring in additional revenue,” Cataldo said. “Unfortunately this was the shortcut that Mr. Morrell started to take.”

Savitsky and Cataldo each own a 5 percent stake in the catering business, their attorney said, which initially made them reluctant to report their allegations of religious transgressions. Cataldo added, “It all comes down to dollars and cents with him, that’s the bottom line. He sold himself out for a couple of extra dollars.”

Morrell, who was flanked by two rabbis, several attorneys and other catering company officials, denied that any preparation of non-kosher meals took place in any of the three kitchens he uses. His attorneys claimed that the lawyer for the two accusers is trying to reach a settlement in an unrelated $19 million lawsuit and is using the kosher/non-kosher allegations as a wedge.

“I have never violated any rules,” Morrell said. “This is a very calculated and cynical deliberate way of destroying my company.”

The company, in business since 1965, says it helps host events at distinguished synagogues and event spaces. It says on its website it has “redefined the craft of luxury catering” and believes in “kosher cooking that doesn’t compromise on pleasure.”

Morrell held his press conference on the steps of the state Supreme Court building in Mineola, just east of New York City, and brought samples of kosher food to share with the media, but no reporters accepted the offer.

A rabbi, Abraham Alper, said at the press conference that while he declined to address any legal issues he vouched for Morrell’s integrity.

“I have personally witnessed him apply the highest standards of Jewish law to food preparation,” Alper declared.

Another attorney for Morrell questioned the motivation of his client’s accusers.

“What made them find God now?” Ronald Rosenberg asked. “If these people who are saying they were so moral were given these immoral orders to violate kosher rules, why now are they coming clean?”

The former chef and general manager say they want a full accounting of all Morrell books so they each can get what they claim is their share of the company. On Tuesday, a judge issued a temporary restraining order, prohibiting Morrell from getting rid of company records or assets until the case is decided.

———————————————————————————-

Kosher Catering Firm Responds to a “Character Assassination Attempt” During State Supreme Court Press Conference

“Plaintiffs are using kosher libel to bully Morrell into dropping fraud lawsuit”

Scott Morrell, President of Morrell of Woodbury, today issued a press statement following a news conference on the steps of Mineola State Supreme Court responding to allegations that his firm knowingly served non kosher food to party goers.

(Photo: http://photos.prnewswire.com/prnh/20120208/NY50333 )

“This was the first day of what will be a personal campaign to recapture my reputation.

“I am participating in a news conference where I not only reaffirm my integrity as a Glatt kosher caterer but remind friend and foe alike that I will not be extorted, intimidated or bullied by a lawyer who seeks to destroy my business by filing charges against me.

“His motive is simple.  Mr. Howard Fensterman is the defendant in a massive $19 million fraud case that poured millions of dollars into a Dubai insurance scam. Many are suing him but I am the only one who is not a powerful figure in the investment community. As a result he is going after someone he views as vulnerable. He has discovered that I will not allow myself to be victimized twice — once by a fraudulent investment and then by acceding to his demand that I withdraw from the lawsuit or face his vindictive wrath.

“Those of you who have worked with me over the decades know of my family’s commitment to observing the strictest instructions of Kashrut. You also know that I take my responsibility to the Jewish community as a solemn promise to deliver excellence with every meal. There is no price that can be attached to that trust and I will not allow my family’s heritage to be tarnished by a terror attack on my company.

“In the days and weeks to come I will continue to refute these lies and seek damages for an overseas investment scam worthy of Madoff,” he concluded.

Affirming faith in his integrity

Rabbi Abraham Alper-Mashgiach-Vaad of Flatbush stated, “I won’t speak to any of the legal issues that have been raised. It would be inappropriate to offer an opinion one way or another and the courts will ultimately provide a verdict.  I can, and will, however, speak to the personal integrity of the Morrells. I have known them and respected them for decades and have personally witnessed them apply the highest standards of Jewish law to food preparation.  My confidence in their personal integrity and honesty is unwavering.”

SOURCE  Morrell of Woodbury

The Blue Point Brewing Company is Long Island’s only microbrewery. It was founded in 1998 by two long-time friends, Mark Burford and Pete Cotter.

The brewery was inspired by their life-long dream and built from a rare assemblage of equipment collected from breweries around the country.

The Brewery

Storage tanks, fermentation vessels, and other brewing equipment were also gathered from other breweries like Frederick, LaJolla, Red Hook, Pilgrim and others.

The brewery’s unique direct-fire brew kettle, dismantled brick by brick from a brewery in Maryland and rebuilt in Patchogue, imparts a lightly toasted, complex taste to produce a line of ultra premium microbrews.

Located in the 1970’s Penguin Ice Factory on River Avenue in Patchogue, Blue Point Brewing Company’s 5000 square foot facility gives them ample space for brewing 10,000 kegs of beer a year. Kegs from the brewery are unpasteurized, and delivered cold to ensure they are as fresh tasting as possible-a feature only a local brewery can offer.

THE BREWING PROCESS

It all begins in our 25-barrel brew house.  Blazing hot flames from a unique direct-fire brew kettle imparts a lightly toasted and complex flavor to our brews. All of Blue Point Brewing’s beer is made from imported, top quality malts. Then Hops are lavishly added at three different stages throughout our brewing process.

Malted barley, a cereal grain, provides body and color to the beer. Crushed in the mill and conveyed to the Mash Tun, it’s then mixed with hot water to create mash. The sweet fermentable liquid from the mash, called wort, it’s runoff through the screened plates to the kettle. While the wort runs off, the grain is again sprayed with hot water, in a process called sparging (much like perking coffee). When all the wort is off, the spent grains ar collected and recycled as cattle feed for a farm in Riverhead, long Island.

When the kettle is full, we start the boil and hops (a small resinous flower) providing bitterness and aroma to the beer. We use a number of different aromatic hop varieties for the lagers and ales. After hours of boiling, we cool the wort on its way to the fermenter where our unique strain of brewers yeast is waiting for it. At the end a few days, the yeast has utilized sugars from the wort, giving off carbon dioxide and alcohol and we almost have a fresh brew ready to taste.

At the end of Blue Point Brewing’s fermentation process, the beer is chilled to near freezing so that the yeast settles out. Beer flavors begin to mature at this stage (secondary fermentation). During the next 7-10 days of storage we also dry hop some varieties of our microbrews at this stage. By adding fresh hops right to the cellar tank, it gives our beer an exciting aroma.

The beer is aged for up to a month or more depending on style. At this point the beer is filtered to remove protein and yeast. The bright, filtered beer is now ready for kegging and bottling.

Our beers are all natural and poured without preservatives, fresh and unpasteurized. Served up by the glass, in easy-to-carry growlers, in 5 gallon slim kegs, half kegs, or for your next monster blowout get it by Blue Point Brewing’s refrigerated party truck.

We would welcome people to come by every day, morning to night – but we’d hate to run out of beer for ourselves. Come on down Thursday and Friday 3-7PM, Saturday 12-7PM. Not-so-formal tours are on Saturdays at 1 and 4PM.

Folks who aren’t from around these parts assume we’re located in beautiful Blue Point – the home of the world famous oyster. Not to steal their thunder, we’re nearby, just half a town east in the All-American town of Patchogue.

Thursday and Friday 3-7PM
Saturday 12-7PM

161 River Avenue
Patchogue, NY 11772-3304
(631) 475-6944

Pasta Pasta in Port Jefferson

~STARTERS~

BREADED AND FRIED HOUSE MADE MOZZARELLA PINWHEELS
Stuffed with prosciutto and fresh basil served on a bed of plum tomato sauce
9.95
GRILLED FILET MIGNON QUESADILLA
With Caramelized Onions, Roasted Corn, Aloutte Cheese And Smoked Mozzarella
Finished With A Chipotle, Lime Aioli
10.95
ESCARGOT IN WONTON
On A Bed Of Champagne Mustard Sauce
9.95
APPETIZER FOR TWO
Two bacon wrapped shrimp, two stuffed baked clams and wasabi calamari
14.95
STUFFED BAKED CLAMS
Steve our owners special recipe
10.95
GRILLED BACON WRAPPED SHRIMP
Pepperocini Dipping Sauce
10.00
SHRIMP, LOBSTER AND JUMBO LUMP CRAB MEAT COCKTAIL
Traditional Cocktail Sauce
13.95
PRINCE EDWARD ISLAND MUSSELS
Steamed In tomato sauce with White Wine, Garlic and fresh basil
9.95
SESAME CRUSTED CALAMARI
Served With Ponzu Dip
9.95
WASABI CALAMARI
Black & white sesame crusted, tossed in general Tao’s sauce and drizzled with wasabi aioli
9.95
BLACKENED CHICKEN AND SHRIMP
Horseradish Dipping Sauce
9.95
SOUP OF THE DAY
5.50
GRILLED ASPARAGUS, PARMA PROSCIUTTO AND SHAVED ROMANO CHEESE
Served Over Arugula, Topped With Crisp Onions
9.50
STRAWBERRIES, CASHEWS
Served Over Mixed Greens In White Balsamic & Vanilla Vinaigrette Topped With Goat Cheese
8.50
FIVE LEAF SALAD
6.50
CLASSIC CAESAR SALAD
Topped with shaved romano cheese and Garlic Croutons
7.50
CARAMELIZED BOSC PEAR SALAD
Served With Glazed Walnuts, Gorgonzola Cheese, Field Greens, Raspberry Nectar Vinaigrette
9.00

~BRICK OVEN PIZZA~

TUSCAN PIZZA
Portobello Mushroom, Spinach, Prosciutto, Pine Nuts And Smoked Gouda Cheese, Drizzled With Olive Oil
12.95
MEDITERRANEAN PIZZA
Shrimp, Roasted Eggplant, Red Onions, Black Olives, Plum Tomato Sauce, Goat Cheese And Fresh Mozzarella
13.95
SEAFOOD PIZZA
Lobster Meat, Crabmeat, Calamari, Spicy Plum Tomato Sauce, Pesto,
Mozzarella And Asiago Cheese’s
14.00
GREEK SALAD PIZZA On A Hot Seeded Crust
12.00
CLASSIC MARGARITA PIZZA Diced Plum Tomatoes, Garlic, Basil, Fresh Mozzarella
12.50
BUFFALO CHICKEN PIZZA
Spicy buffalo style chicken, andouille sausage, blue cheese and mozzarella
12.95

**

~PASTA~
SEAFOOD FRA DIAVOLO
Lobster Tail, Shrimp, Mussels And Clams Sautéed In A Spicy Tomato Sauce Served Over Linguine
24.00
CAVATELLI
Topped With Roasted Eggplant, Spinach, Sweet Sausage And Plum Tomato Sauce
Topped With Shaved Romano Cheese
16.95
WHOLE WHEAT PENNE
Lump Crabmeat, Shrimp, Artichoke Hearts, Asparagus In Roasted Red Pepper Cream Sauce
19.95
RIGATONI ALA VODKA
With Prosciutto, Plum Tomatoes And Scallions In A Pink Vodka Sauce
16.50
BLACK RAVIOLI FILLED WITH LOBSTER
In A Creamy Plum Tomato Sauce With Fresh Asparagus
20.00
ANGEL HAIR WITH CHICKEN, JULIENNE PEPPERONI,
Garlic, Plum Tomatoes and Fresh Mozzarella
16.95
RIGATONI WITH SHRIMP, FRESH SPINACH
In A Creamy Tomato Sauce Topped With Goat Cheese
18.95
PENNE WITH SHRIMP, SCALLOPS, ANDOUILLE SAUSAGE,
Diced Chicken, Fresh Basil, Garlic And Plum Tomatoes
19.95
TORTELLONI STUFFED WITH SIX CHEESES
Topped With Lobster, And Roasted Crimini Mushrooms In A Chardonnay Cream Sauce
21.00
PENNE, BROCCOLI, ARTICHOKE HEARTS, PLUM TOMATOES, BLACK OLIVES
Fresh Basil In Roasted Garlic Broth Topped With Melted Fresh Mozzarella
16.95
RAVIOLI PARMIGIANA Filled with Ricotta, Lightly Breaded, fried and topped with melted fresh mozzarella
Served Over A Bed Of Plum Tomato Sauce
15.00
BAKED CHICKEN BREAST
Breaded Chicken Breast Topped With Ricotta Cheese mixed with Sun Dried Tomatoes, Spinach And Mozzarella Served With Linguine And Plum Tomato Sauce
19.95

~NO PASTA SELECTIONS~

*FISH OF THE DAY served GRILLED or BLACKENED
(cooked to order) With Potato And Vegetable Or
SERVED OVER FIELD GREEN TOSSED WITH MANGOS, MANDARIN ORANGES, RED ONIONS IN RASPBERRY NECTAR VINAIGRETTE
23.00
BREADED VEAL CUTLET Layered with smoked ham, sliced tomato, swiss cheese served over toasted potato gnocchi in brandy brown sauce with a touch of cream
24.00
SURF & TURF
6oz grilled filet mignon and sautéed shrimp
mashed potatoes, sautéed seasonal vegetables, gorgonzola chive butter
26.00
FILET MIGNON*
Served Over Crisp Gnocchi, Tossed With Roasted Garlic, Sage, Prosciutto, Arugula
And A Splash Of Marsala Wine (cooked to order)
26.00
BALSAMIC MARINATED RACK OF LAMB* (cooked to order)
Served over a white bean, chick pea, Portobello mushroom, spinach ragu in roasted garlic tomato broth
25.00
SOUTHWESTERN SEASONING RUBBED NEW YORK SHELL STEAK*
Mashed potatoes, sautéed spinach, crispy onions, sauce Diane
26.00
DUCK TWO WAYS
SEARED DUCK BREAST SERVED OVER DUCK CONFIT RISOTTO
Sautéed spinach, red wine port reduction
25.00
PAN FRIED BREADED PORK CHOP Lightly pounded and topped with baby arugula, diced fresh mozzarella, red onions, balsamic dressing and
served with roasted potatoes
21.00
GRILLED SEAFOOD COMBO
Lobster Tail, Shrimp And Sea Scallops Grilled And Topped With Fresh Herbs
Served With Lemon Jasmine Rice Pilaf And Scampi Butter Sauce
28.00

WINES BY THE GLASS
Chardonnay, Salmon Creek, Cal……………..…….7.25
Merlot, Salmon Creek, Cal…………………..……..7.25
Cabernet Sauvignon, Salmon Creek, Cal …..………7.25
Pinot Grigio, Cadonini, Italy …………..…………….7.25
White Zinfandel, Woodbridge, Cal …..………….…..7.25
Chardonnay, Macari, L.I ………………..…………..8.00
Sauvignon Blanc, Terre Andina, Chile……..………..8.00
Chianti, Monte Antico, Italy……………..….………..8.00
Pinot Noir, Mark West, Cal………………………9.00
Champagne and Sparkling Wine

300      Veuve Cliquot, Yellow Label, France NV………………………………………………….. 85
298      Korbel, Brut, California…………………………………………………………………………… 32
274      Lieb, Blanc De Blanc, Long Island 2001…………………………………………48
294      Heidsieck & Co. Champagne France, Split…………………………………………………15
195      Pisano, Prosecco, Brut, Italy……………………………………………………..21
WHITE WINES
Chardonnay
276      Estancia, Monterey, California 2005…………………………………………..28
279      Hayman & Hill, Russian River Valley 2007……………………………………………….26
282      Simi, Russian River Valley, California 2005…………………………………………….. 45
278      Mission Hill, Okanagan Valley, Canada 2006.………………………………..50
284     Newton Red Label Chardonnay, Califonia 2006…………………………..…….47
Italian Whites
289      Pinot Grigio, J. Hofstatter, Alto Adige, Italy 2006……………………………………… 38
290      Pinot Grigio, Tolloy, Alto Adige, Italy 2007……………………………………………….. 30
291      Pinot Grigio, Mo, Piave D.O.C.,Italy 2006………………………………………………… 26
191      Soave Classico, Posenato, Italy 2006…………………………………..………35
192      Vernaccia, Fattoria Sovestro, Italy 2006…………………………..……..…….37

Others Whites
299      Raphael, North Fork, Long Island, Sauvignon Blanc, 2007………………….…32
285      Sauvignon Blanc, St Supery, Napa, California 2007…………………………………… 34
286      Sauvignon Blanc, Cloudy Bay, New Zealand 2007………………………………42
387      Sauvignon Blanc, Altimura, Single Vineyard, Napa, California 2005……….…56
288     Viognier, McManis, California, 2006………………………………………………………….28
406      Riesling, Anne Amie, Oregon 2006…………………………………………………………….36
414      Riesling, Paumanok, North Fork, Long Island 2007……………………………35
403      Albarino, Pazo San Mauro, Spain, 2007………………………………………….30
415       Gruner Veltliner, Wimmer Czerny, Austria, 2007………………….….……….35
Rosé
293      White Zinfandel, Beringer, California 2007……………………………………………….. 20
281      Rose, Charles Melton, Barossa Valley, Australia 2006……………………………… 28
282 Rose, Lieb Cellars, North Fork, Long Island 2005…………………………………….. 25
RED WINES

Cabernets
004 Opus One, Mondavi/Rothschild, Napa Valley, California 2004………………….240
301       Silver Oak, Alexander Valley, California, 2003………………………………………. 110
302      Artemis, Napa Valley, California 2005……………………………………………………… 95
309      Freemark Abbey, Napa Valley, California 2004………………………………………… 55
307      Robert Mondavi, Napa Valley, California 2005………………………………………… 50
308      Franciscan Oakville Estate, Napa Valley, California 2005…………………………..47
305      J Lohr , Paso Robles, California 2006………………………………………………………. 39
310      Nugan Estate, Willbriggie, Australia 2006………………………………………………… 26

Merlots
316      Simi, Sonoma County 2005……………………………………………………………………….. 38
317      Forest Glen, California 2006…………………………………………………………………….. 25
318      Calistoga, Napa Valley, California 2005 …………………………………………………… 42
311      Meeker, Sonoma County, California 2005…………………………………………………. 55
304 Delectus, Merlot Napa Valley California, 2000……………………………….. ……..75

Shiraz
319      Rosemount, Southeastern Australia 2006…………………………………………………. 27
339     Penfolds, Bin 128, Coonawarra, South Australia 2005………………………………… 44
320      Laughing Jack, Barossa Valley, Australia 2003………………………………………… 47
Italian
325      Chianti Classico, Riserva Carpineto 2004…………………………………………………. 39
326      Chianti Classico, La Sala, Riserva 2003……………………………………………………. 60
327      Chianti Classico, Villa Vistarenni 2001…………………………………………..45
343      Chianti Classico, Da Vinci, 2006………………………………………………………………. 32
328      Valpolicella, Corte Sant Alda, 2007 ……………………………………….….…35
329      Amarone, Masi  2005    ………………………………………………………….82
330      Rosso Piceno Superiore Roggio Del Filare 2000…………………………….…70
306      Rosso Di Montalcino, La Fornace 2004…………………………………………………… ..45
352      Dolcetto d’Alba, Massolino 2006……………………………………………………………… 35
353     Super Tuscan, Daniello 2003……………………………………………………..70
335      Morrelino Di Scansano, Podere 414, 2004………..………………………….…34
008      Barolo, Massolino, Margheria 2002…………………………………..……….115
100      Brunello Di Montalcino, Palazzetti, Italy 2003……….…………………………98
101      Saffredi, Elisabetta Geppetti, Toscana 2003……………………………..…….135
Zinfandel
338      Mara, Luvisi Ranch Napa Valley, California  2002…………………………………….. 60
358      Mara, Dolinsek Ranch Napa Valley, California 2004…………………………………. 65
321      Seghesio, Sonoma, California 2007……………………………………………………………. 37
322      Westwind, Lodi, California 2005……………………………………………………………….. 35
Pinot Noir
323      Hahn, Monterey, California 2006……………………………………………………………… 40
324      Russian Hill, Tara Vineyard, Russian River 2005……………………………………… 67
412      Dobbs, Family Estate, Oregon, 2006……………………………….………..….48
Other Reds
312      Petite Sirah, Bogle Vineyards, California 2006………………………………………….. 24
355      Malbec, Catena, Mendoza, Argentina 2006………………………………………………. 40
313      Nine Popes, Charles Melton, Barossa Valley, Australia, 2005……………………..58
360      Rioja, Riserva, Ramon Bilbao, Spain 2001…………………………………..…45
007      Claret, White Rock Vineyards, 2002………………………………………………..85
“OUR PICK OF SOME OF LONG ISLANDS BEST WINES”
277      Palmer , Long Island Reserve Chardonnay, 2005……………………………………… 26
315      PalmerVineyards, Long Island, Merlot, 2004……………………………………………. 30
282 Lieb Cellars, North Fork, Long Island, Rose, 2005…………………………….25
299      Raphael, North Fork, Sauvignon Blanc,2006………………………………..…32
407      Paumanok, Long Island, Cabernet Franc, 2006………………………………………… .40
413       Macari , Reserve Merlot, 2004…………………………………………………40
420       Pindar. Barrel Select, Cabernet Sauvignon, 2006…………………………..…35
Half Bottles
Whites
295      Chardonnay Sonoma, Kenwood California 2007…………………………………………. 15
296      Sauvignon Blanc, Matanzas Creek, California 2005……………………………20
297      Pinot Grigio, Tiefenbrunner, Italy,2006…………………………………………..18
298      Gavi di Gavi, Villa Sparina, Italy 2006………………………………………………………. 20
294      Heidsieck & Co. Champagne France ……………………………………………………… ..15
Reds
331      Pinot Noir, Hahn Estates, Monterey, 2006………………………………………………… 18
333      Merlot, Forest Glen, California 2006………………………………………………………… 15
340      Dolcetto D’ Acqui, Villa Sparina, Gavi, Italy 2002……………………………………… 18
410      Shiraz, Bleasdale, Langhorne Creek, Australia 2004…………………………………. .17
411      Chianti,Carpineto, Italy, 2006………….………………………………….………..18
341       Old Vine Zinfandel, Renwood, California, 2005.………………………………..18
332       Cabernet Sauvignon, J.Lohr, California, 2006…………………………………..16

Vintages subject to change

234 East Main Street, Port Jefferson, NY 11777; Phone: 631-331-5335; Fax: 631-331-1376

Pasta pasta restaurant – directions:

Pasta-Pasta
234 East Main Street
Port Jefferson, NY 11777

Long Island Expressway Coming From West Of Exit 63
Long Island Expressway East To Exit 63 (North Ocean Ave.) Go North To Rt. 112, Go Left Continuing North Past Rt. 347, Past RR Tracks, Down Hill Past Infant Jesus Church (On Rt.), Past Theatre Three (On Left), To East Main Street (Directly Across From Billy’s Bar) Make Right And Pasta Pasta Will Be On The Left

Long Island Expressway Coming From East Of Exit 64
Long Island Expressway West To Exit 64 (Rt. 112) Go North (Through Coram) Past Rt. 347, Past RR Tracks, Down Hill Past Infant Jesus Church (On Rt.), Past Theatre Three (On Left), To East Main Street (Directly Across From Billy’s Bar) Make Right And Pasta Pasta Will Be On The Left

Going East On Northern State Parkway
Northern State Pkwy East To End Turns Into Veterans Highway East, Take Approx. 3 Miles, Bear Left At Rt. 347 Continuing East, To Rt. 112 Make Left Going North, Past RR Tracks, Down Hill Past Infant Jesus Church (On Rt.), Past Theatre Three (On Left), To East Main Street (Directly Across From Billy’s Bar) Make Right And Pasta Pasta Will Be On The Left

Phone: 631.331.5335
Fax: 631.331.1376

Email for comments only: info@pastapasta.net

Coopera Inn Restaurant

Located on the “scenic route” along the north shore to Orient Point. This road is also the main route from the Orient Point Ferry and the vineyards of the North Fork area. Country farms, vineyards, farm stands and several golf courses are the lure on this favorite Tourist Trail. The restaurant is 3.5 miles from the Long Island Expressway and convenient to Tanger Outlet Mall, a destination for many shoppers. This charming country spot has quickly become a favorite of the growing local community. It attracts increasing numbers of weekend diners who make their way to the rural surrounds.

WEDNESDAYS – “GIRLS NIGHT OUT”

$5 APPETIZERS………………..for the “girls”
$5 “TINI” COSMO’S…………… for the “girls”
$3 DESSERTS…………………..for the “girls”
$15 DINNER MENU …………… for the “girls”
$15 BOTTLES OF WINE……….. For the “girls”

APPETIZERS $5
FLASH FRIED CALAMARI Spicy marinara
OVER STUFFED BAKED CLAMS
Flash broiled garlic herb stuffing
SOUP D JOUR or SEAFOOD BISQUE
HOUSE MADE MOZZARELLA NAPOLEON
Beefsteak tomatoes, grilled raddico, balsamic syrup
SESAME CHICKEN SPRING ROLL
Peanut dipping sauce, crunchy bean shoots
COOPERAGE HOUSE SALAD
MUSSELS BROUSSE $10
Plum tomatoes, red onions,
basil garlic wine broth, toasted herbed panko
OVER SIZED SALADS $15
LIGHTLY BLACKENED CHICKEN &
SHRIMP COBB SALAD
Ice burg wedge, red onions, cucumbers,
grape tomatoes, bleu cheese crumble,
chopped bacon, avocado wedge,
Balsamic vinaigrette
CHICKEN WALDORF SALAD
Toasted almonds & raisins, red delicious apples,
mandarin oranges, creamy house dressing
ENTREES $15
“MEZZI” RIGATONI A LA VODKA
Rich pink cream sauce,
caramelized pancetta, fresh sage and basil
CITRUS MARINATED GRILLED
FRENCH BREAST CHICKEN
Baby arugula, diced tomatoes, onions,
cucumbers, feta cheese, balsamic syrup
Roasted garlic whipped potatoes
STUFFED JUMBO SHRIMP SCAMPI
Brown rice pilaf, market vegetables
PAN ROASTED
WILD SALMON
Truffle sweet pea risotto, local asparagus
vine ripened tomato coulis
MARINATED THICK CUT
PORK T BONE
Mango apple chutney, market vegetables,
roasted garlic mashed potatoes
SESAME SEARED FRESH
YELLOW FIN TUNA
Wasabi whipped Yukon potatoes,
wilted spinach, pickled ginger, chive oil

SAMPLE MENU SUBJECT TO CHANGE WITHOUT NOTICE
DESSERTS $3
RICE PUDDING, COCONUT CREAM PIE,
KEY LIME PIE,
FLOURLESS CHOCOLATE CAKE
COOPERAGE INN 631-727-8994
2218 SOUND AVE.
BAITING HOLLOW   NY   11933
(menu subject to change without notice,
cannot be combined with any other offer)
SAMPLE MENU SUBJECT TO CHANGE WITHOUT NOTICE

COOPERAGE INN
SAMPLE MENU SUBJECT TO CHANGE WITHOUT NOTICE

COOPERAGE INN’S PRICE FIX & EARLY DINING SPECIALS
Served Mon thru Friday 11:30 am thru 5:30 pm
Saturday 11:30 am till 3:30 pm
$19.50 per person plus tax & gratuity
Includes Choice of soup of the day or Garden salad,
Entree, Dessert & Coffee or Hot Tea

CATCH OF THE DAY
Served pan seared, grilled, lightly blackened, choice of potato or rice pilaf  & fresh market vegetables

MARINATED THICK CUT PORK CHOP
Roasted garlic mashed potatoes and fresh market vegetables, Apple mango chutney

CHICKEN POT PIE
Tender pieces of white & dark meat chicken with carrots, celery, corn & potatoes in a rich cream sherry sauce baked in a casserole with a puff pastry crust

MARYLAND CRAB CAKES
Tri-pepper remoulade, rice pilaf & fresh market vegetables

RIGATONI A LA VODKA
Sautéed in a rich pink cream sauce with pancetta, fresh sage and basil

FOUR SEASON MEATLOAF
Hearty hunter gravy, roasted garlic mashed potatoes & fresh market vegetables

HONEY ROASTED “CEDAR PLANK” SALMON
Smoky sweet tomato ragout, rice pilaf & fresh market vegetables

SEAFOOD BROUSSE (3.00 extra)
Shrimp, sea scallops, mussels, chopped North fork clams,
plum tomatoes, red onions, basil – garlic wine broth,
toasted bread crumbs, spaghetti

BROILED STUFFED FRESH FLOUNDER  ($2.00 extra)
Crab and shrimp stuffing, garlic butter and toasted breadcrumbs, rice pilaf & fresh market vegetables

DESSERT (Choice of one)
Key Lime Pie, Coconut Cream Pie, Flourless Chocolate Cake,  or Banana Bread Pudding,
all served with fresh whipped cream & fruit

*Consuming raw or undercooked meats, fish, shellfish or eggs may increase your risk of Food borne illness, especially if you have certain medical conditions
SAMPLE MENU SUBJECT TO CHANGE WITHOUT NOTICE

DINNER MENU

APPETIZERS
Pan Seared House Made Fresh Mozzarella $11.00
Sauteed artichoke heats, chopped tomatoes & spinach, toasted garlic white basil sauce

Mussels Brousse 15.00
Prince Edward Island mussels, diced tomatoes, onions and fresh basil, garlic wine broth, toasted bread crumbs

Maryland Crab Cakes 12.00
Tri pepper remoulade, roasted corn grilled beefsteak tomato relish

*Cracked Pepper Seared Fresh Yellowfin Tuna  Carpaccio 14.00
(served rare)
Black bean lo mein noodles, crunchy wontons, pickled ginger, teryiaki reduction

*”Tower” For Two 17.50
Crab cake, fresh mozzarella & tomato Napoleon, sesame chicken spring roll, baked clams

Crispy Calamari 11.00
Flash fried and served with a spicy marinara

Overstuffed Baked Clams 9.50
Chopped fresh clams, garlic butter, toasted bread crumbs

“Iced” Jumbo Shrimp Cocktail (4) 16.00
Garnished with mixed greens, spicy horseradish dipping sauce
Sesame Chicken Spring Roll 9.50
Sweet chili emulsion, crunchy bean shoots, peanut dipping sauce
Fresh Mozzarella & Tomato Napoleon 10.00
Ripe beefsteak tomatoes, grilled radicchio, basil marinated roasted red pepper salad, balsamic reduction

SOUPS
French Onion Soup 6.50
Caramelized onions, rich veal stock, melted mozzarella

Chef’s Daily Creation 6.00

Seafood Bisque 6.50
With crabmeat and shrimp

OVERSIZED SALADS
Add grilled chicken for an additional 3.00 or sauteed shrimp for an additional 5.00 to any salad
Cooperage’s Own House Salad 10.50
Mixed lettuce, diced apples and Mandarin oranges, creamy house dressing, toasted almonds and raisins

Cooperage Inn Waldorf Salad 14.50
Chicken salad with celery, walnuts & onions mixed lettuce, diced apples and Mandarin oranges, creamy house dressing, toasted almonds and raisins

Crisp Garden Salad  8.50 /Small 4.00
Mixed field greens, tomatoes, cucumbers, carrots and red onions

Arugula & Field Greens Salad 12.00
Sliced pears, dried cranberries, candied pecans, crumbled Gorgonzola cheese, raspberry vinaigrette

Sesame Crusted Crispy Calamari Salad 14.00
Mixed lettuce, cucumbers, red onions and grape tomatoes, lime ginger vinaigrette, crunchy tortilla shell

Caesar Salad 10.50
Crisp Romaine lettuce, roasted red peppers, capers, toasted almonds and croutons

*Marinated Sliced Sirloin Steak Salad 16.50
Mixed field greens, sliced Beefsteak tomatoes, shredded Jack & Cheddar cheeses, cucumbers, Crispy Cajun onions, red pepper vinaigrette

Lightly Blackened Chicken and Shrimp Cobb Salad 15.00
Iceberg wedge, grape tomatoes, red onions, cucumbers, crispy bacon, avocado, blue cheese crumble, balsamic vinaigrette

PASTA-PASTA
Served with garden salad. (Cooperage Inn house salad additional $2.00)

Fusilli Rustica 23.00
Sauteed chicken, sweet and hot sausage, onions, roasted zucchini & yellow squash, sun dried tomatoes, plum tomato basil sauce, melted fresh mozzarella

“Mezzi” Rigatoni Ala Vodka 21.00
Rich pink cream sauce, pancetta, fresh sage and basil (chicken add $3.00, shrimp add $5.00)

Seafood Brousse 28.00
Jumbo shrimp, sea scallops, mussels, catch of the day, chopped North fork clams plum tomatoes, red onions, sweet basil garlic wine sauce, toasted bread crumbs, spaghetti

Market Vegetable Primavera 18.50
Sauteed with caramelized garlic and olive oil,  white wine plum tomato broth over fusilli

OUR SIGNATURE PLATES
All entrees are served with a choice of potato or rice and fresh seasonal vegetables unless otherwise stated and garden salad. (Cooperage Inn house salad additional $2.00)

Roast Stuffed Semi Boneless Duckling 27.00
Dried fruit  stuffing, raspberry orange peppercorn glaze, toasted almonds

*Cooperage Inn 30 oz. House Aged Porterhouse Steak 39.00
Char grilled or painted with marinade, caramelized garlic & shallots – cooked to your liking.

*Fresh Rosemary & Pesto Rubbed Grilled New Zealand Rack of Lamb 29.50
Sundried tomato rosemary pesto rubbed, port wine mint cranberry jus

*House Aged N.Y. Shell Steak 32.00
Char grilled or painted with marinade, or au poivre, (cognac cream peppercorn sauce additional $2.50) and Cajun fried onions

Paella 25.00
Saffron infused yellow rice sauteed with chicken, jumbo shrimp, steak tid bits, chorizo, caramelized sweet onions, roasted red peppers, sugar snap peas, garlic butter broth

Chicken Tuscano 24.00
Lightly sauteed chicken medallions, prosciutto, roasted red peppers, artichoke hearts and spinach, port wine demi-glaze, melted fresh mozzarella

Jumbo Shrimp & Chicken Francaise 24.00
Egg dipped and sauteed, lemon sherry wine sauce

Broiled Seafood Medley 26.00
Jumbo shrimp, stuffed filet of flounder, sea scallops and baked clams, light white wine garlic butter broth

*Sesame Seared Fresh Yellow Fin Tuna 26.00
Wasabi mashed potatoes, sauteed spinach, pickled ginger, emulsified chive and chili oils

Jumbo Stuffed Shrimp Scampi 25.00
Crab and shrimp stuffing, scampi garlic butter, toasted breadcrumbs

Honey Roasted “Cedar Plank” Salmon 23.00
Smokey sweet tomato ragout

Citrus Marinated Grilled French Breast of Chicken 24.00
Baby Arugula, feta cheese, chopped tomatoes, cucumbers and red onions, balsamic reduction

Crispy Potato and Onion Crusted Fresh Fluke  25.00
Crisp sugar snap peas, caramelized banana, lemon-bell pepper beur blanc

DOWN HOME COOKING
Served with garden salad. (Cooperage Inn house salad additional 2.00)

Chicken Pot Pie 17.00
Tender pieces of white and dark meat chicken with carrots, celery, corn and potatoes, cream sherry sauce baked in a casserole with a puff pastry crust

Four Season Meatloaf 17.00
Hearty hunter gravy, roasted garlic mashed potatoes, fresh market vegetables

Barbecue Baby Back Ribs 24.00
A full rack of hickory smoked baby back ribs, served with choice of potato or rice and fresh market vegetables

Barbecue Chicken and Ribs 22.00
French breast of chicken and half order of our hickory smoked Baby back ribs, choice of potato or rice and fresh market vegetables

Marinated Grilled Center Cut Pork Chops 24.00
Thick cut, sweet red delicious apple chutney, choice of potato or rice and fresh market vegetables
SMALL PLATES

Marinated Grilled Center Cut Pork Chop 17.50
Thick cut, sweet red delicious apple chutney, choice of potato or rice and fresh seasonal vegetables

Citrus Marinated Grilled French Breast of Chicken 17.50
Baby Arugula, feta cheese, chopped tomatoes, cucumbers and red onions, balsamic reduction, choice of potato or rice

Jumbo Stuffed Shrimp Scampi (2) 17.00
Crab and shrimp stuffing, scampi garlic butter, toasted breadcrumbs

*House Aged N.Y. Shell Steak (10oz) 24.00
Char grilled or painted with marinade, or au poivre, (cognac cream peppercorn sauce additional $2.50) and Cajun fried onions

“Mezzi” Rigatoni Ala Vodka 16.50
Rich pink cream sauce, pancetta, fresh sage and basil
(chicken add $3.00, shrimp add $5.00)

Jumbo Shrimp & Chicken Francaise 17.50
Egg dipped and sauteed with garlic, lemon sherry wine sauce

Barbecue Baby Back Ribs 16.50
A half rack of hickory smoked baby back ribs

Maryland Crab Cake Dinner 16.50
Tri-pepper remoulade, roasted corn grilled Beefsteak tomato relish

LARGE PLATES
(SERVES 3 OR MORE PERSONS- DOES NOT INCLUDE SALAD OR SIDE)

“Mezzi” Rigatoni Ala Vodka 42.00
Rich pink cream sauce, pancetta, fresh sage and basil (chicken add $5.00, shrimp add $8.00)

Seafood Brousse 62.00
Jumbo shrimp, sea scallops, mussels, catch of the day, chopped North fork clams plum tomatoes, red onions, sweet basil garlic wine sauce, toasted bread crumbs, spaghetti

Paella 49.00
Saffron infused yellow rice sauteed with chicken, jumbo shrimp, steak teed bits, chorizo, caramelized sweet onions, roasted red peppers, sugar snap peas, garlic butter broth

Chicken Francaise 44.00
Egg dipped and sauteed, lemon sherry wine sauce

Mussels Brousse 32.00
Prince Edward Island mussels, diced tomatoes, onions and fresh basil, garlic (add sea scallops or shrimp for 8.00 or both for 15.00)

SIDE DISHES
5.00 each
Roasted Garlic Mashed Potatoes, Steak Fries,
Fresh Seasonal Vegetables, rice pilaf,
Sweet Potato Fries (offered as a side choice for 2.00 additional)

For your convenience a 18% gratuity will be added to parties of 8 persons or more
Executive Chef: Michael Hegeman
*Consuming raw or uncooked meats, fish, shellfish or fresh eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Several customers have asked how we came upon the name, “The Cooperage Inn”. As the left depiction shows, the craft of Coopering goes back a few centuries when it was the major method of packaging so many things both wet and dry. We are located near the Long Island Wine Region. Wine makers have always relied on the skills of the Village Cooper to store and age their wines.

Located on the “scenic route” along the north shore to Orient Point. This road is also the main route from the Orient Point Ferry and the vineyards of the North Fork area. Country farms, vineyards, farm stands and several golf courses are the lure on this favorite Tourist Trail. The restaurant is 3.5 miles from the Long Island Expressway and convenient to Tanger Outlet Mall, a destination for many shoppers. This charming country spot has quickly become a favorite of the growing local community. It attracts increasing numbers of weekend diners who make their way to the rural surrounds.

Lunch 11:30am – 3:30pm • Dinner 3:30pm – 9:30pm

Sunday Country Buffet Brunch 10:30am – 2:30pm

Weekend Dinner 3:30pm – 10:00pm • Sunday Dinner – 2:30pm – 9:00pm

2218 Sound Ave., Baiting Hollow, NY 11933 • 631-727-8994 • e-mail: info@cooperageinn.com

Cafe Baci Long Island

Welcome to Cafe Baci, Long Island’s most popular Italian Restaurant. Baci has been proudly providing warm friendly service for our loyal guests for twenty years.

The casual welcoming atmosphere is constantly buzzing with energy providing a great dining experience.

Whether you’re planning a first date,quick lunch or celebrating a special occasion ,our staff ,menu, and decor is suited for any occasion.

Cafe Baci Menu