Blue Orange Green Pink Purple

Fishbar on the Lake | 467 East Lake Drive, Montauk, NY 11954 | 631.668.6600

Cooking Classes!

Food Network!

Click on the above to find out more.

Apr 27

Early Bird Special

Order any entree, and receive a complimentary salad or soup, and a dessert. Available every day we’re open from 4.30 – 6.00. Not available for takeout!

Want to learn how to cook this menu? Sign up for a Cooking Class!

This menu was posted 5/27/2010. Prices subject to change.

APPETIZERS | ENTREES | LOBSTER | VEGAN, VEGETARIAN & PASTA
LUNCH | WINES

APPETIZERS

Jalepeno and Corn Fritters 8

sweet corn and jalapeno with chili lime remoulade

Thai Style Steamed Mussels 12

P.E.I. mussels in a coconut curry broth with lemongrass, tomato, shallots and cilantro *garlic and white wine sauce also available

Crab Cakes 13

sweet crabmeat, red pepper, scallions and fresh herbs, with drawn butter and fresh lemon

Fishbar’s Buffalo Style Wings 10

by popular demand. served with celery and blue cheese dressing

Crispy Fried Calamari 11

with marinara and fresh lemon

New England Clam Chowder 9

made with fresh local clams, served with oyster crackers

Rocket Salad 10

fresh arugula, shaved fennel, red onion, goat cheese, dried currants, garlic croutons with lemon pepper vinaigrette

Caesar Salad 9

parmesan, garlic croutons

Steamed Clams 12

drawn butter, broth and fresh lemon

LOCAL FAVORITES…

Pan Seared Scallops with Hoppin’ John * 26

our Hoppin’ John is made with jasmine rice, black lentils, applewood smoked bacon, tomatoes & fresh pesto

Pan Seared Tilefish 25

oven roasted red potatoes, fava beans, grilled baby carrots, grilled fennel and lemon butter sauce

Fishbar’s Lobster Roll 29

chunks of tail and claw meat on a toasted roll with your choice of side salad or crispy fries, coleslaw and pickle

ENTREES

Montauk Fish Tacos 24

grilled flour tortillas, tomato salsa, avocado salsa, sour cream and jicama slaw

Fried Deep Water Cod 21

mildly spicy, with fries, coleslaw and remoulade

Chargrilled Burger* 15

cheddar cheese, fries, lettuce, tomato, red onion, coleslaw and pickle (bacon upon request)

Cioppino 32

shrimp, mussles, clams, calamari, pan seared cod and chorizo in a spicy tomato broth with grilled bread and fresh herb

16oz N.Y Strip 29

braised summer vegetables, mashed red potatoes, garlic herb butter

Add: Shrimp for 6, Scallops for 7 or Lobster Tail – MP

Marinated Roasted Chicken 23

with red mashed potatoes, swiss chard, baby carrots and lemon butter sauce

How Do You Take Your Lobster?

Steamed 1# Lobster 29

with grilled local sweet corn, red potatoes, drawn butter & fresh lemon

New England Style Lobster & Clams 35

1# Lobster and a dozen clams with grilled chorizo, red potatoes, grilled local sweet corn, drawn butter and fresh lemon

The Fishbar 82 (For two)

Two 1# Lobsters, 10 clams, 10 mussles, 10 grilled shrimp, grilled chorizo, red potatoes, grilled local sweet corn, drawn butter & fresh lemon

The fishbar for three

three lobsters, 15 clams, 15 mussles, 15 shrimp, etc. — 108

GO ALL OUT!!! Add scallops for 7.00 to any of the above options

VEGAN, VEGETARIAN & PASTA

Campanelle 19

campanelle pasta with sauted vegetables, olives, garlic, olive oil, fresh herbs, parmesan cheese

Fettuccini 16

roasted garlic cream sauce with grilled tomato bread, fresh herbs, parmesan cheese

Veggie Burritos 17

lettuce, tomato, red onion, jicama slaw, braised carrots, grilled fennel and portobello mushroom served with avocado salsa and sour cream

Stuffed Portobello Mushrooms 20

oven roasted portobello with baby carrots, tomato, swiss chard and grilled fennel topped with goat cheese

Not A Vegetarian? You Can Add Shrimp, Scallops, Mussels, Clams, Chicken, Fried Calamari, or Any Filet Of Fish To The Above Options!

LUNCH

Please check back soon for our lunch menu.

WHITE WINES (this is still our 2009 list)

Glass/Bottle Price

Laurent Miquel Chardonnay

Southern France, 2008

7 | 24

Laurent Miquel Rose

Southern France, 2008

7 | 24

Salneval Albarino

Rias Baixas, Spain, 2008

9 | 29

Babich Chardonnay

Hawke’s Bay, New Zealand, 2007

9 | 32

Babich Sauvignon Blanc

Marlborough, New Zealand, 2008

9 | 32

Rombauer Chardonnay

Carneros, California, 2007

Wolffer Chardonnay

The Hamptons, Long Island, 2008

8 | 27

Palagetto Vernaccia

San Gimignano, Tuscany, 2008

9 | 30

CaDonini Pinot Grigio

Delle Venezie, Italy, 2007

7 | 28

Olivier Leflaire “Les Setilles” White Burgundy

(Chardonnay) Burgundy, France, 2007

Bernard Defaix Chablis Ier Cru Les Vaillons Chardonnay

Chablis, France, 2006

La Hitaire “Hors Saison” Sauvignon Semillon

Burgundy, France, 2007

8 | 27

Zardetto Prosecco Sparkling Wine

Conegliano, Italia, 2009 (Splits)

Veuve Clicquot Ponsardin Brut Champagne

A Reims, France – ½ bottle (375 ML)

Kim Crawford Sauvignon Blanc

Marlborough, New Zealand, 2008

Pighin Pinot Grigio

Risano, Italy, 2007

12 | 43

Duck Walk Vineyards Vidal Blanc Ice Wine

Southampton, NY 2007

RED WINES

Glass/Bottle Price

Laurent Miquel Syrah-Grenache

Southern France, 2007

7 | 24

Castle Rock Cabernet Sauvignon

Napa Valley, CA 2006

9 | 34

Chateau Garderose Bordeaux

Montagne – Saint-Emilion, France, 2006

9 | 34

El Coto “Crianza” Rioja

Spain, 2004

“La Font du Vent – Les Promesses”

Cotes du Rhone, 2006

Joseph Phelps Cabernet Sauvignon

Napa Valley California 2005

Stag’s Leap “Artemis” Cabernet Sauvignon

Napa Valley California 2005

Duck Walk Vineyards Blueberry Port

Southampton, NY 2006

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Fishbar Restaurant boasts Nantucket style coastal cuisine that is simple, yet bursting with flavor and presented in a way that is intuitive and unexpected.
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Cooking Classes!

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Back to the homepage.

Fishbar™

About

From the Chef

Twitter Updates

Fishbar Articles