At the charming Amarelle (which the New York Times named one of Long Island’s best new restaurants in 2009), chef Lia Fallon draws on her experience as a seasoned chef and food stylist to spin the area’s excellent ingredients into elegant and contemporary New American cuisine. (To wit: Hudson Valley foie Gras mousse with pineapple gelée and hazelnut croquant; and lobster bisque with sherry–cream broth and coral butter).
There's still room for you to join us for what's sure to be an exquisite meal. You can view chef Fallon's menu and make a reservation here.
At the charming Amarelle (which the New York Times named one of Long Island’s best new restaurants in 2009), chef Lia Fallon draws on her experience as a seasoned chef and food stylist to spin the area’s excellent ingredients into elegant and contemporary New American cuisine. (To wit: Hudson Valley foie Gras mousse with pineapple gelée and hazelnut croquant; and lobster bisque with sherry–cream broth and coral butter).
There's still room for you to join us for what's sure to be an exquisite meal. You can view chef Fallon's menu and make a reservation here.
