TonightReserve

Contents

Sable Room / Autumn 2026

  1. 01Tonight's menu, seven coursesMenu
  2. 02Autumn additions, the holidays, the Sunday fourOther menus
  3. 03What the menu was in May and AugustPast menus
  4. 04Sixteen bottles and the pairingsWine
  5. 05One counter of oiled walnut, and the view from each stoolRoom
  6. 06The hearth and the people at itKitchen
  7. 07Choosing your stoolsReservations
  8. 08Three evenings sold by the ticketEvents
  9. 09Taking the whole counterPrivate dining
  10. 10Giving someone an eveningGift cards
  11. 11A watchmaker, a family, three roomsThe house
  12. 12Notes from the counterJournal
  13. 13Tallow Lane, hours, around the villageVisit
  14. 14Before you comeFAQ
  15. 15What has been written, and who to write toPress
  16. 16One cook a year, and the other roomsCareers
  17. 17Bookings, waitlist places, preferencesYour evenings
  18. 18Tonight at the pass, behind the counterFor the kitchen

Wed to Sun / 17:30 · 19:45 · 21:30

14 Tallow Lane, Huntington, NY 11743 · (631) 555-0147

Tonight

Reserve

Tonight's menu, written at 15:00

Seven courses, set down one at a time.

The menu changes when the farms and the boats change it, usually every two or three weeks. What follows is tonight's, in the order it reaches the counter. Watch the candle: it burns for the ninety minutes.

Tasting
145
Wine pairing, five pours
85
Tea and ferment pairing, five pours
55

Service is included. Prices before 8.625% sales tax.

Opening the menu.

That is the evening.

Seven courses in ninety minutes, then the candles are low and the counter is reset for the next twelve.

Choose your stools

Cooking around you.

Every change is cooked to order. Tell us per guest when you book, and it is on the prep sheet by 16:30. Choose a filter above to see which courses change and what replaces them.

The kitchen can cook around shellfish, fish, gluten, dairy, egg, tree nuts, allium and celery, and builds a vegetarian menu with 48 hours' notice.

Other menus

Beside the seven courses.

Three additions for autumn, the two holiday evenings, and a four-course supper at 17:30 on Sundays for 85.

A peeled whole tomato in cold tomato water with drops of lovage oil, in a dark stoneware bowl.

Past menus

What the menu was.

August was tomatoes and bluefish; May was white asparagus and the last oysters. Two of the menus before this one, as they were printed.

The past menus →

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