Our Menu
Drinks
Mavericks Manhattan
Sazerac Rye | Montenegro | Sweet Vermouth | St. Agrestis Amaro Soaked Cherry
Mavericks Martini
Olive Oil Washed Stoli Elite | Brine | Blue Cheese Olives
Basic Beach * (Watermelon Vodka Soda)
ALB Vodka | Sake ONO | Watermelon | Yuzu Lime Fever Tree Soda | Mint
Say No Mas (Paloma)
Hibiscus Infused Casamigos Tequila | Grapefruit | Lime | Mathilde Framboise | Soda | Ginger Hibiscus Salt
Off The Record (Gin Collins)
Farmers Organic Gin | Chinola Passionfruit | Yuzu Sake | Grapefruit | Green Chartreuse | Soda | Tonic
Weekend Warrior (Black Lime Spicy Margarita)
Tanteo Tequila | Jalapeno | Persimmon | Black Lime
Check Mate (Mai Tai)
Planters Light & Dark Rum | Caramelized Banana | Almond | Lemon | Angostura Bitters
The Handshake (Last Word)
Fords Gin | Green Chartreuse | Lemon | Juliette Peach | Sage
Midnight Oil (Mezcal Espresso Martini)
Los Siete Misters Mezcal | Fernet Branca Menta | Left Hand Espresso | Cold Brew Liquor | Shanky's Whip
Butter Face
Brown Butter Washed Great Jones Bourbon | Diplomatico Reserva Rum | Cynar | Maple Syrup | Large Cube
*can be made non-alcoholic
To Begin
Sagaponack Carrot Soup
Sumac | Kaffir
Parker House Rolls
Cultured Butter | Lemon Thyme Sea Salt
Stuffed Mushrooms
Mecox Sigit | House Cured Lardo
Tuna Tartar*
Thai Chilis | Ginger | Sesame
Grilled Oysters
Kimchi Butter | House Smoked Lardo
Amagansett Gem Caesar*
Boquerones | Lemon | Sourdough Crumbs | Marcelli Pecorino
Sagaponack Beefsteak Tomatoes
Rogue Creamery Smokey Blue | Shaved Red Onions | Pickled Dill | Fennel Pollen
From The Ocean
Caviar Service* 30g
Shallot | Chive | Crème Fraiche | Yolk | Whites | Blini | Kaluga
Cold Water Oyster Selection*
Dressed
Ginger Vinegar Compressed Apple | Chives | Basil Oil
Undressed
Mignonette | Lemon
Empress Cut Snow Crab Claws
Fermented Lemon Aioli
Local Littleneck Clams On The Halfshell*
Cocktail Sauce
Wild Caught Shrimp Cocktail
Cocktail Sauce
Mavericks Seafood Tower*
8 Cold Water Oysters | 8 Littleneck Clams | 6 Snow Crab Claws |6 Wild Caught Shrimp | 1.25 lb Lobster
Entrée
Bone In Tuna Ribeye*
Harrissa
Bone In Swordfish Sirloin
Vadouvan Curry Butter
Southampton Mushroom Steak
Lions Mane | Salsa Verde
Iberico Pork Skirt Steak*
Chermoula
8oz Petite Grass Fed Filet*
Bernaise
14oz House Dry Aged Prime New York Strip*
Au Poivre
42oz Wet Aged Prime Porterhouse For Two*
Marrow
10oz Washu Wagyu NY Strip*
Kosho
Steak Additions*
Bérnaise | Au Poivre | Bruleed Bone Marrow
Lobster Cavatelli
Saffron | Tomato Conserva | Calabrian Chillies
Artichoke Risotto
Southampton King Trumpet | Saffron | Pecorino
Sides
Burnt Sagaponack Carrots
Brewers Yeast | Pomegranate Molasses
Creamed Spinach
Marrow
Sagaponack Handcut Fries
Amagansett Potato Gratin
Mecox Sigit | Rosemary
Roasted Southampton Mushrooms
Preserved Lemon Salsa Verde | Chovy Crumbs
Amagansett Beet Greens
Sesame | Togarashi
House Funked Kimchi Fried Rice
Ssam | Green Onion | Radish
Dessert
Mavericks Sundae
New Caledonian Vanilla | Jivara 44% | Candied Pecans | Maraschino Cherry
Sorbet Tasting
Chefs Selection
Ice Cream Sando
Chocolate Chip Sea Salt Cookie | New Caledonian Vanilla
Cheesecake
Philidelphia Cream Cheese | Sea Salt Graham Cracker | Raspberry Marmelade*
Chocolate Cake
Chocolate | 5-tier | Dark Chocolate Ganache
Pecan Pot Pie
Vietnamese Cinnamon Ice Cream | The Good Parts of a Pecan Pie
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