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

The menu changes every two or three weeks

What the menu was.

Two of the menus before tonight's, as they were printed for the counter. The kitchen keeps every one in a drawer under the pass.

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

Sable Room / Summer 2026

August 14, 2026

19:45 · Stools 6, 7

  1. 01

    Tomato

    cold tomato water, lovage
  2. 02

    Fluke

    cucumber, green strawberry
  3. 03

    Sweet corn

    chanterelle, brown butter
  4. 04

    Bluefish

    charred zucchini, smoked roe
  5. 05

    Lamb

    eggplant, black olive
  6. 06

    Peach

    fig leaf, sour cream
  7. 07

    Corn husk ice cream

    blackberry

The height of the North Fork summer: tomatoes picked that morning, bluefish from the Sound, corn three ways by the end.

A bundle of green asparagus tied with raffia, standing on a wooden table against black.

Sable Room / Spring 2026

May 2, 2026

17:30 · Stool 11

  1. 01

    Asparagus

    egg yolk, rye
  2. 02

    Oyster

    rhubarb, horseradish
  3. 03

    Morel

    white asparagus, sorrel
  4. 04

    Halibut

    peas, lovage
  5. 05

    Lamb

    spring onion, anchovy
  6. 06

    Rhubarb

    sheep's yogurt, angelica
  7. 07

    Strawberry

    elderflower, oat

The first warm weeks: white asparagus under straw, the last oysters of the cold water, rhubarb twice.

Taste this one before it changes.

Tonight's seven courses run until the farms and the boats change them, usually two or three weeks.

See tonight's menu

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