Fresh Restaurant – Hamptons

Description

Description

Fresh Hamptons is a Labor of love
We are yoga-lovin’, health-food eating foodies with a background in high-end gourmet fare. This restaurant is what we’ve always wanted.

Here’s the truth, I just turned 50 (don’t tell anyone), I have a beautiful blended family with kids ranging from age 2-22, and I’ve found that eating vegan for breakfast and lunch gives me tremendous energy. That said, I still want steak frites on any given night. My partner Lillian is a yoga teacher, she inspired our PRANA menu. Gluten-free, raw, vegan, we’re all over it. But, to be served here, it has to be delicious. Our food is served in sharable or individual portions. I’ll suggest a sauce, (or salad dressing) but you can change it up.

Fresh Hamptons is about family, friends, food and fun. Enjoy – and please, let me know what you think – I always want to hear from you!

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Fresh Restaurant – Hamptons
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Fresh Restaurant – Hamptons
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Skinny Table’s Healthy Recommendations

DINNER

SOUPS

  • CURRIED RED LENTIL & COCONUT DAHL G V W

SALADS

(Request Dressing On The Side)

  • RAW LOCAL ORGANIC KALE WITH GARLIC & HEMP SEED HEARTS
  • TOMATOES, PEPPERS, RADISHES & FINES HERBS
  • LEMONGRASS VINAIGRETTE G V W
  • GREEK SALAD WITH ROMAINE & MESCLUN LETTUCE
  • CRUMBLED FETA, CALAMATA OLIVES, CHICKPEAS, CUCUMBERS
  • TOMATOES, RED ONIONS & CREAMY GARLIC DRESSING G
  • WARM BABY SPINACH & GRILLED PORTOBELLO MUSHROOMS
  • SMOKED RED ONION­BALSAMIC VINAIGRETTE & SHAVED PARMESAN G
  • “FRESH” SALAD
  • HEARTS OF ROMAINE, MESCLUN & ARUGULA
  • CUCUMBERS, TOMATOES, RADISHES, CARROTS, MUSHROOMS
  • BROCCOLI, BEETS, BEAN & ALFALFA SPROUTS G
  • CHOICE – TAHINI, BALSAMIC OR RASPBERRY­WALNUT VINAIGRETTE G V W

ADD­ONS FOR ANY SALAD

  • GOAT CHEESE, FETA, AVOCADO
  • RAW CASHEWS, TOASTED WALNUTS, TOASTED PECANS

SMALL PLATES

  • GRILLED VEGETABLES
  • MELTED GOAT CHEESE & ORGANIC BASIL PUREE G
  • WITHOUT GOAT CHEESE V W
  • SPICY THAI MUSSELS STEAMED IN COCONUT MILK
  • GARLIC, SPRING ONIONS, GINGER & RED CURRY PASTE G D
  • CRISP BAKED ORGANIC KALE CHIPS WITH OLIVE OIL & SEA SALT G V W
  • STEAMED EDAMAME WITH SEA SALT G V W
  • ICED SHELLFISH
  • HOWARD PICKERELL’S PECONIC PRIDE OYSTERS
  • JALAPEÑO­YUZU & SCALLION MIGNONETTE * G D
  • LOCAL LITTLE NECK CLAMS
  • LEMON & ORGANIC TOMATO COCKTAIL SAUCE * G D
  • COLOSSAL SHRIMP
  • LEMON & ORGANIC TOMATO COCKTAIL SAUCE G D
  • CHEF’S ICED SHELLFISH PLATTER
  • 6 OYSTERS – 6 CLAMS – 2 SHRIMP
  • JALAPEÑO­YUZU & SCALLION MIGNONETTE
  • LEMON & ORGANIC TOMATO COCKTAIL SAUCE G D

MAIN COURSES

  • PROVENÇALE FISH AU PISTOU *
  • LOCAL FISH & SHELLFISH STEAMED WITH PEPPERS & ONIONS
  • LOBSTER TOMATO BROTH WITH BASIL & TOASTED GARLIC BAGUETTE
  • SINGLE ORDER – D (REQUEST WITHOUT BAGUETTE) G
  • PAN SEARED ORGANIC SCOTTISH SALMON
  • SOY WASABI VINAIGRETTE * G D
  • QUARTER POUND – HALF POUND – ONE POUND
  • WASABI DUSTED LOCAL SKATE
  • SAUTÉED GINGER & KAFFIR LIME BEURRE BLANC G
  • QUARTER POUND – HALF POUND – ONE POUND (REQUEST WITHOUT SAUCE) D
  • HEMP FLOUR CRUSTED FLOUNDER
  • ORGANIC CARROT BUTTER INFUSED WITH GINGER & LEMONGRASS G
  • QUARTER POUND – HALF POUND – ONE POUND (REQUEST WITHOUT SAUCE) D
  • PAN ROASTED RALEIGH FARMS ORGANIC CHICKEN
  • FRESH ROSEMARY & PAN GRAVY G
  • BREAST ONLY (REQUEST WITHOUT SAUCE) D

“FRESH” SIDES

SMALL PORTION

  • ORGANIC BROCCOLI SAUTÉED WITH GARLIC G V W
  • STEAMED ORGANIC BEETS G V W
  • ORGANIC COLLARD GREENS, SWISS CHARD & KALE
  • SAUTÉED WITH GARLIC & OLIVE OIL G V W
  • OVEN ROASTED ORGANIC ROOT VEGETABLES
  • CARROTS, BEETS, PARSNIPS & TURNIPS
  • ANCHO CHILI & KAFFIR LIME G V W

MORE “FRESH” SIDES

SMALL PORTION

  • SPICY GREEN CURRIED THAI VEGETABLES WITH COCONUT MILK & THAI BASIL
  • BROCCOLI, SQUASH, CARROTS, TOMATOES, EGGPLANT FENNEL, ONIONS & SPINACH G V W
  • GRILLED VEGETABLES WITH FINES HERBS G V W
  • ORGANIC WHOLE GRAIN RED QUINOA
  • GARLIC, LEEKS & DRIED TOMATOES G V W
  • ORGANIC BLACK BEAN VEGETARIAN CHILI
  • SMOKED GUAJILLO CHILIES G V W

COMBINATION PLATTER OF ANY FIVE SIDES

G = GLUTEN FREE V = VEGAN D = DAIRY FREE

W = WELLNESS FOUNDATION CHALLENGE APPROVED ITEM

LUNCH

JUICES

  • VERDE GREEN – CUCUMBER, CELERY, ROMAINE, KALE, APPLE, SPINACH & LEMON W V G
  • VERDE GREENEST – KALE, CHARD, ROMAINE, SPINACH, CUCUMBER, CELERY, APPLE & LEMON W V G
  • THE RX – ROMAINE, CUCUMBER, CARROT, GINGER & BEET W V G
  • PURE ENERGY – KALE, CHARD, SPINACH, CARROT, BEET, PARSLEY, APPLE, LEMON & GINGER W V G

KIDS JUICES

  • LOLI­POP – CUCUMBER, CARROT & STRAWBERRY 8 W V G
  • BUNNY MILK – CARROT JUICE 8 W V G
  • GREEN MONSTER – CUCUMBER, KALE & APPLE 8 W V G

SOUPS

  • CHEF’S DAILY RAW CHILLED VEGAN SOUP G V W
  • CURRIED RED LENTIL & COCONUT DAHL G V
  • LOCAL ORGANIC TOMATO VEGETABLE GAZPACHO
  • SPICY GREEN CHILI GUACAMOLE G V W

SALADS

(Request Dressing On The Side)

  • RAW LOCAL ORGANIC KALE WITH GARLIC & HEMP SEED HEARTS
  • TOMATOES, PEPPERS, RADISHES & FINES HERBS
  • LEMONGRASS VINAIGRETTE G V W
  • GREEK SALAD WITH ROMAINE & MESCLUN LETTUCE
  • CRUMBLED FETA, CALAMATA OLIVES, CHICKPEAS, CUCUMBERS
  • TOMATOES, RED ONIONS & CREAMY GARLIC DRESSING G
  • ARUGULA, PEAR & GOAT CHEESE
  • TOASTED PECANS, DRIED CRANBERRIES & BALSAMIC VINAIGRETTE G – WITHOUT GOAT CHEESE V W
  • WARM BABY SPINACH & GRILLED PORTOBELLO MUSHROOMS
  • SMOKED RED ONION­BALSAMIC VINAIGRETTE & SHAVED PARMESAN 15 G – WITHOUT PARMESAN V W
  • “FRESH” SALAD – HEARTS OF ROMAINE, MESCLUN & ARUGULA
  • CUCUMBERS, TOMATOES, RADISHES, CARROTS, MUSHROOMS
  • BROCCOLI, BEETS, BEAN & ALFALFA SPROUTS G – WITHOUT DRESSING V W

CHOICE OF – TAHINI, BALSAMIC OR RASPBERRY­WALNUT VINAIGRETTE G V

ADD PROTEIN TO ANY SALAD

  • GRILLED OR PAN SEARED
  • CHEF’S DAILY FISH G D – QUARTER POUND – HALF POUND
  • ORGANIC SCOTTISH SALMON GD – QUARTER POUND – HALF POUND
  • FREE RANGE CHICKEN BREAST G D – QUARTER BREAST – HALF BREAST
  • COLOSSAL SHRIMP G D
  • MARINATED ORGANIC TOFU G V – QUARTER POUND – HALF POUND

ICED SHELLFISH

  • HOWARD PICKERELL’S PECONIC PRIDE OYSTERS – JALAPEÑO­YUZU & SCALLION MIGNONETTE * G D
  • LOCAL LITTLE NECK CLAMS – LEMON & ORGANIC TOMATO COCKTAIL SAUCE * G D
  • COLOSSAL SHRIMP – LEMON & ORGANIC TOMATO COCKTAIL SAUCE G D

CHEF’S ICED SHELLFISH PLATTER

  • 6 OYSTERS – 6 CLAMS – 2 SHRIMP
  • JALAPEÑO­YUZU & SCALLION MIGNONETTE – LEMON & ORGANIC TOMATO COCKTAIL SAUCE GD

SMALL PLATES

  • RAW “FRESH” SUMMER ROLL
  • JULIENNED HEARTS OF ROMAINE, BEETS, CARROTS
  • AVOCADO, PEPPERS, SCALLIONS, SPROUTS & DAIKON
  • WRAPPED IN COLLARD GREEN LEAF
  • TOMATO CHIPOTLE VEGAN AIOLI G V W

GRILLED VEGETABLES

  • MELTED GOAT CHEESE & ORGANIC BASIL PUREE G – WITHOUT GOAT CHEESE V W
  • SPICY THAI MUSSELS STEAMED IN COCONUT MILK – GARLIC, SPRING ONIONS, GINGER & RED CURRY PASTE G D
  • CRISP BAKED ORGANIC KALE CHIPS – OLIVE OIL & SEA SALT G V W
  • STEAMED EDAMAME WITH SEA SALT G V W
  • RAW SPINACH, CREMINI MUSHROOM
  • JULIENNED BEET, CARROT & FRESH GINGER
  • SMOKED RED ONION BALSAMIC VINAIGRETTE W V
  • VEGAN “TOONA” NIÇOISE
  • MOCK TUNA – CASHEW, APPLE, CELERY, ONION & DULSE
  • MESCLUN GREENS, CUCUMBER, TOMATO
  • RED PEPPER & CALAMATA OLIVE
  • BALSAMIC VINAIGRETTE W V

MAIN PLATES

  • GRILLED LOCAL SEASONAL FISH WITH SOY WASABI VINAIGRETTE
  • STEAMED ORGANIC GREENS & GRILLED VEGETABLE MEDLEY G D

“FRESH” SIDES

SMALL PORTION

  • ORGANIC GREENS SAUTÉED WITH GARLIC G V W
  • STEAMED ORGANIC BEETS G V W
  • WILD ORGANIC SPINACH SAUTÉED WITH GARLIC G V W
  • ORGANIC BROCCOLI SAUTÉED WITH GARLIC G V W

MORE “FRESH” SIDES

SMALL PORTION 

  • GRILLED VEGETABLES WITH FINES HERBS G V W
  • ORGANIC BLACK BEAN VEGETARIAN CHILI
  • SMOKED GUAJILLO CHILIES G V W

COMBINATION PLATTER OF ANY FIVE SIDES

G = GLUTEN FREE V = VEGAN D = DAIRY FREE W = WELLNESS FOUNDATION CHALLENGE APPROVED  20% GRATUITY WILL BE ADDED TO PARTIES OF 8 OR MORE *BY ORDER OF THE BOARD OF HEALTH “CONSUMING RAW OR UNDERCOOKED MEATS, SHELLFISH, OR FRESH SHELL EGGS MAY INCREASE YOUR RISK OF FOOD­BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDIAL CONDITIONS”. THIS MENU ITEM CONSISTS OF, OR CONTAINS MEAT, FISH, SHELLFISH, OR FRESH SHELL EGGS THAT ARE RAW OR NOT COOKED TO PROPER TEMPERATURE TO DESTROY HARMFUL BACTERIA AND OR VIRUS.

BAR

HAPPY HOUR EVERY DAY 4PM­6PM. MENU ITEMS, HOUSE POURS, TAP BEER & HOUSE WINE 1⁄2 PRICE. 

  • CRISP BAKED ORGANIC KALE CHIPS WITH OLIVE OIL & SEA SALT G V
  • STEAMED ORGANIC EDAMAME WITH SEA SALT G V
  • ORGANIC CASHEWS DRY ROASTED WITH CHILI, KAFFIR­LIME & SEA SALT G V
  • SPICY THAI MUSSELS STEAMED IN COCONUT MILK
  • GARLIC, SPRING ONIONS, GINGER & RED CURRY PASTE G D

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.

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