Claudios Lunch Menu June 2011

l u n c hGreenport and Whaling were one word in the 1800’s. Vessels from all over the world

sailed into our waters and looked for a safe harbor like Greenport to replenish their supplies and re-kindle their spirits for the next long voyage in search of the

mighty gargantuans of the sea. p In 1854 the Portuguese Whaler “Neva” from Fayal in the Azores docked in Greenport with a whaler on board named Manuel Claudio. For the next 16 years the “Neva” set sail from Greenport on even longer and more arduous journeys, sometimes sailing for “two years before the mast.” In 1870, Manuel garnered enough money to set foot ashore, never to sail again, and open “Claudio’s Tavern”. It has been in the family with a Claudio at the helm ever since. p History surrounds you in this National Historic Registered Building, circa 1845. The magnificent Victorian bar was installed in 1886 by Manuel who salvaged it from an old hotel being torn down in New York’s Bowery in 1885. At the end of the bar is the beautiful mirrored hardwood saloon door which served as the summer entrance. p During prohibition, Claudio’s, now under Frank Claudio, Manuel’s nephew from Portugal, became a fine French restaurant downstairs, while the upstairs became a lively place for imbibing the illegal spirits that found their way by the boatload from the southern islands through Greenport on the way to the City. Behind the glass door at the left of the bar is a dumb waiter that let the folks downstairs join in the fun too, sipping on their “water” glasses. Throughout the east end of Long Island, bootlegging had become big business!! In the dark of the night, and preferably in the heaviest fog, they would race for port and often glide into the harbor and under Claudio’s, which then sat on stilts, and off-load their goods through trap doors for the later trip west. One trap door still exists behind the bar – now used to handle utility services under the building. p In the late twenties, Greenport became the mecca for our country’s sailing forays in defense of “The America’s Cup”, which was wrested from England in 1851 by the yacht “America”. Around the walls of Claudio’s hang photographs and artifacts from our cup defenders including the great “J” boat racing ships. Many were outfitted by S.T. Preston’s just across the street from Claudio’s. Over the front porch windows of Claudio’s you will find a piece of the main mast and the lower spreaders of the yacht “Enterprise”, Commodore Vanderbilt’s east-end crew who successfully defended the 1930 Cup Race. p For fifty-plus years Bill Claudio Sr. carefully guided Claudio’s. He did a wonderful job preserving Claudio’s as one of the most historic and well-known dining and boating sites on Long Island. In 1990, we, the fourth generation of Claudio’s, embarked on the continuing voyage. We are proud of our 136th Anniversary in 2006 and recognition by the National Restaurant Association as the oldest, same family run restaurant in the United States. p

Thank you for tak ing part in our journey — Bill Jr., Janice, Kathy, Beatsy & Jerry

Other Things To Know

We only use the highest quality cholesterol-free and trans-fat free oil.

Local produce and vegetables are selected whenever possible.

(We never use a frozen vegetable.)

Gift Certificates are available from the hostess or bartender. We would love to cater your next party.

Private dining facilities for groups of up to 100 in our

upper Marine Room overlooking Greenport Harbor.

sRehearsal dinners are our specialty.

— Sunday Morning Group Brunches —

The Little Wheel Gift Shopis right around the corner from the bar.

Visit www.claudios.com and www.greenportvillage.com

No Substitutions Please • Cash gratuities are greatly appreciated.

An 18% service charge is added to parties of 8 or more.

Take-Out All menu items are available for takeout. By popular demand,we suggest the following: Half Dozen Frozen Baked Clams 12Dozen Frozen Baked Clams 20Pint of New England or Manhattan Clam Chowder 8Quart of New England or Manhattan Clam Chowder 15Pint of Lobster Bisque 9 Quart of Lobster Bisque 17

3 Little Mate’s Menu for children 12 and under

Chicken Fingers or Fish Filet on a Potato Roll – your choice 12

Served with french fries (or upon request small salad).

Child-size milk, soda or Mott’s® apple juice box 2

Lunch Served 11:30 to 3:30pmDinner menu always available

Since 1870 Oldest same family run restaurant in the United States

Raw Bar All served over shaved ice with Claudio’s cocktail sauce North Fork Oysters* Proudly serving locally harvested gourmet oysters from Pipe’s Cove, Hogs Neck, and Oyster Ponds Half Dozen 12 Dozen 22Clams on the Half Shell* Peconic Bay Littleneck clams or Peconic Bay Cherrystone clams Half Dozen 8 Dozen 14Jumbo Shrimp Cocktail Four chilled jumbo wild Pacific shrimp 14Local Harvest Raw Bar* Six Peconic Bay Littleneck clams, six Peconic Bay Cherrystone clams, eight mixed North Fork oysters 27King Shellfish Sampler* Eight Peconic Bay Littleneck clams and eight Peconic Bay Cherrystone clams, eight mixed North Fork oysters, and four jumbo wild Pacific shrimp 39

Appetizers House Specialty Baked Clams Claudio’s own recipe of chopped Peconic Bay clams, herbs and spices – our most popular appetizer 10Crispy Calamari Fritti Atlantic wide-cut calamari fried to a crispy golden brown served with marinara 12Cajun Dusted Calamari Atlantic wide-cut calamari dusted with herb seasonings, flash fried and topped with spicy banana peppers, fresh red onion relish with chipotle aioli for dipping 13Steamed Clams Portuguese Nine Peconic Bay Clams steamed in a full-flavored broth of fennel, jalapeno, onions, garlic, white wine, butter, lemon, tomato and chorizo. Served with soft baked bread 15Chesapeake Bay Blue Claw Crab Cake Panko-crusted lump crab cake served with cucumber salad 12Prince Edward Island Mussels A giant bowl of fresh P.E.I. mussels served in a garlic white wine sauce with herbs and spices and soft baked bread 12Local Steamers (when available) A heaping serving of fresh local steamers served in white wine, herbs, spices and roasted garlic broth and served with soft baked bread 16Spinach Stuffed Brie A crisped wedge of creamy hot Brie stuffed with herb sautéed spinach and drizzled with fresh strawberry reduction and chopped pistachio nut 12

Soups Claudio’s Award Winning Clam Chowders Boasting eight first place finishes in the Maritime Festival Chowder Contest

New England or Manhattan Chowder 6.50

Claudio’s own creamy Lobster Bisque 7.50

French Onion Au Gratin 7.50

Salads Lunch Salad Mixed farm greens with choice of dressing: raspberry vinaigrette, balsamic, Asian honey sesame vinaigrette, honey dijon, steakhouse bleu cheese or oil and vinegar 7Fresh Mozzarella Salad Sliced North Fork beefsteak tomatoes, toasted Pignoli nuts and fresh mozzarella with balsamic reduction and basil oil 111870 Salad A quarter wedge of iceberg lettuce covered in steakhouse bleu cheese dressing and topped with crumbled apple wood smoked bacon, Blacksticks Bleu and halved grape tomatoes 11Classic Caesar Salad Crisp romaine lettuce tossed with Claudio’s Caesar dressing, garnished with toasted croutons and shaved parmesan cheese 9Crumbled Gorgonzola Salad Spring mix greens tossed with crumbled gorgonzola cheese, dried cranberries and raspberry vinaigrette 10

Sandwiches All sandwiches served with french fries and Claudio’s coleslaw Lobster Cobb Sliders Two sliders filled with chunky lobster meat, sliced avocado, halved grape tomatoes and bacon crumbles on soft potato rolls 18Lobster B.L.T. Butterflied golden fried 4 oz. cold water lobster tail, Long Island tomato slices, green leaf lettuce, and apple wood smoked bacon served on our thick Texas toast with lemon zest mayonnaise 21Chesapeake Bay Blue Claw Crab Cake Sandwich Jumbo panko-crusted lump crabmeat shipped directly from the Chesapeake shore and served with tangy remoulade sauce on a soft potato bun 14The Good Chicken Sandwich Grilled chicken breast topped with fresh melted mozzarella cheese and roasted red peppers served on toasted rustic bread with pesto mayonnaise 15Half Pound Sirloin Burger Hand-formed house-rubbed half pound sirloin burger char-grilled and served on an over-sized toasted English muffin 13 Add: apple wood smoked bacon, American, mozzarella, cheddar or Swiss cheese 2 each Petite Filet Mignon A 6 oz. Filet Mignon steak topped with melted gorgonzola cheese and baby arugula served on an over-sized toasted English muffin 20

From The Sea Lobster Salad A chunky 5 oz mound of knuckle and claw lobster meat lightly tossed with mayonnaise, celery, Old Bay® and house seasonings served over mixed greens with fresh avocado, sliced hard-boiled egg, and Long Island tomato 21Baked Stuffed Jumbo Shrimp Three wild Pacific shrimp stuffed with our own recipe of shrimp, lobster and scallop seafood stuffing topped with lobster sauce and served with wild rice salad or french fries (Also available scampi style) 18Flounder Bruschetta Fresh flounder filet baked with seasoned toasted bread crumbs, diced plum tomato, fresh basil, garlic, red onion and virgin olive oil served with wild rice salad or french fries 19Pan Blackened Swordfish Select center cut fresh swordfish steak seared in a red hot skillet with Cajun spices and topped with cold tomato and red onion relish. Served with wild rice salad or french fries 18Claudio’s Harbor Pasta Jumbo wild Pacific shrimp, Peconic Bay clams and white wine clam sauce with garlic and tomato tossed with linguini 16Fish & Chips Fresh filets of codfish fried to a puffy golden brown with french fries and Claudio’s coleslaw 14Kathy’s Lunch A Panko-crusted Chesapeake Bay Blue Claw lump crab cake paired with farm mix greens and choice of Manhattan or New England clam chowder 16 Fisherman’s Sampler A mixed platter of two jumbo wild Pacific shrimp, local flounder and sea scallops served broiled or fried with french fries and Claudio’s coleslaw 22North Atlantic Salmon Filet Crusted with Moroccan spices, pan-seared and finished with tapenade butter. Served with wild rice salad or french fries 15

Lobster Claudio’s and lobsters have been synonymous for 140 years. Cold filtered salt water keeps your lobster fresh in our live lobster tank until you select the one you want. 1 ½ lbs 34 2 lbs 44 2 ½ lbs 54 3 ½ lbs 74 1 ¾ lbs 39 2 ¼ lbs 49 3 lbs 64 4 lbs 84Stuff your lobster with our shrimp, scallop, and lobster stuffing 5

Temperature to order

Steak s! Steak s! Steak s! We may be known for seafood but we take great pride in serving you premium Chairman’s Reserve graded beef. Each steak is hand-cut and carefully trimmed and boasts a rich and flavorful taste in the finest steak house tradition. Temperature to order and prepared either natural, with house rub, or mari-nated (char-blackened).

24 oz. Porterhouse 35 14 oz. New York Strip Steak 2610 oz. Filet Mignon 30

Pair with a 6 oz. Canadian North Atlantic lobster tail additional 22

*The Suffolk County Department of Health Services advises that consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.















































































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Claudios Lunch Menu June 2011