Issuu on Google+

Friday Night Bake

$26

Every Friday after 3:30 we offer a combination of your favorites from the sea… Deadliest Catch Bering Sea Alaskan King Crab Legs, Jumbo Shrimp, Peconic Bay Clams, PEI Mussels, Steamers plus corn on the cob and red potato all in a net bag

3 Little Mate’s Menu

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

Take-Out

All menu items are available for takeout. By popular demand, we suggest the following:   Half Dozen Frozen Baked Clams  10 Dozen  Frozen Baked Clams  18 Pint of New England or Manhattan Clam Chowder  8 Quart of New England or Manhattan Clam Chowder  15 Pint of Lobster Bisque  9 Quart of Lobster Bisque  17

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.  Rehearsal dinners are our specialty.  

The Little Wheel Gift Shop

is right around the corner from the bar.   Visit www.claudios.com and www.greenportvillage.com  

lunch

for children 12 and under

No Substitutions Please • Cash gratuities are greatly appreciated.  An 18% service charge is added to parties of 8 or more.

G

reenport 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 taking part in our journey — Bill Jr., Janice, Kathy, Beatsy & Jerry

MURAL ART BY TERRENCE JOYCE · GALLERY LOCATED AT 114 MAIN STREET, GREENPORT


Since 1870 Oldest same family run restaurant in the United States Lunch Served 11:30 to 3:30pm Dinner menu always available Don’t forget...TGIF

Raw Bar  

Friday Night Bake

All served over shaved ice with Claudio’s cocktail sauce

North Fork Oysters* Proudly serving locally harvested gourmet oysters from Pipe’s Cove, Widow’s Hole, and Oyster Ponds Half Dozen  12   Dozen  22 Clams on the Half Shell* Peconic Bay Littleneck clams or Peconic Bay Cherrystone clams Half Dozen  8    Dozen  14 Jumbo Shrimp Cocktail Four chilled jumbo wild Pacific shrimp  14 Local Harvest Raw Bar* Six Peconic Bay Littleneck clams, six Peconic Bay Cherrystone clams, eight mixed North Fork oysters  27 King 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  9 Crispy Calamari Fritti  Atlantic wide-cut calamari fried to a crispy golden brown served with marinara  12 Cajun 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  13 Steamed 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  15 Chesapeake Bay Blue Claw Crab Cake  Panko-crusted lump crab cake served with cucumber salad  12 Prince 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  12 Local Steamers  (when available) A heaping serving of fresh local steamers served in a white wine, herbs, spices and roasted garlic broth and served with soft baked bread  16 Spinach 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  7 Country Salad Red wine infused poached pear with crumbled apple and pear imbedded White Stilton cheese, candied pecans and mixed baby arugula and spinach greens served with red wine vinaigrette  12 1870 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  11 Classic Caesar Salad Crisp romaine lettuce tossed with Claudio’s Caesar dressing, garnished with toasted croutons and shaved parmesan cheese   9 Crumbled 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 17 Lobster B.L.T. Butterflied golden fried 4 oz. lobster tail, Long Island hydroponic heirloom tomato slices, red leaf lettuce, and apple wood smoked bacon served on our thick Texas toast with lemon zest mayonnaise   20 Chesapeake 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 14 The Good Chicken Sandwich Grilled chicken breast topped with fresh melted mozzarella cheese and roasted red peppers served on toasted rustic bread with pesto mayonnaise  15 Half 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  19

From The Sea

  Lobster Salad A chunky 5 oz mound of tail and claw lobster meat lightly tossed with mayonnaise, celery, Old Bay® and house seasonings served over mix greens with fresh avocado, sliced hard-boiled egg, and hydroponic Long Island heirloom tomato 19 Baked Stuffed Jumbo Shrimp Three wild Pacific shrimp stuffed with our own recipe of shrimp, lump crab, lobster and scallop seafood stuffing topped with lobster sauce and served with wild rice salad or french fries (Also available scampi style)  18 Flounder 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  18 Pan 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   17 Claudio’s Harbor Pasta  Jumbo wild Pacific shrimp, Peconic Bay clams and white wine clam sauce with garlic and tomato tossed with linguini  16 Fish & Chips Fresh filets of codfish fried to a puffy golden brown with french fries and Claudio’s coleslaw  14 Kathy’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  20

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 84 Stuff your lobster with our shrimp, scallop, and lobster stuffing  5

Steak s! Steak s! Steak s!

  We may be known for seafood but we take great pride in serving you premium quality steaks. 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 marinated (char-blackened).

24 oz. Porterhouse   35 14 oz. New York Strip Steak 10 oz. Filet Mignon   30

*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.

  26

Pair with a 6 oz. Canadian North Atlantic lobster tail additional 18 Temperature to order


Since 1870 Oldest same family run restaurant in the United States Lunch Served 11:30 to 3:30pm Dinner menu always available Don’t forget...TGIF

Raw Bar  

Friday Night Bake

All served over shaved ice with Claudio’s cocktail sauce

North Fork Oysters* Proudly serving locally harvested gourmet oysters from Pipe’s Cove, Widow’s Hole, and Oyster Ponds Half Dozen  12   Dozen  22 Clams on the Half Shell* Peconic Bay Littleneck clams or Peconic Bay Cherrystone clams Half Dozen  8    Dozen  14 Jumbo Shrimp Cocktail Four chilled jumbo wild Pacific shrimp  14 Local Harvest Raw Bar* Six Peconic Bay Littleneck clams, six Peconic Bay Cherrystone clams, eight mixed North Fork oysters  27 King 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  9 Crispy Calamari Fritti  Atlantic wide-cut calamari fried to a crispy golden brown served with marinara  12 Cajun 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  13 Steamed 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  15 Chesapeake Bay Blue Claw Crab Cake  Panko-crusted lump crab cake served with cucumber salad  12 Prince 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  12 Local Steamers  (when available) A heaping serving of fresh local steamers served in a white wine, herbs, spices and roasted garlic broth and served with soft baked bread  16 Spinach 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  7 Country Salad Red wine infused poached pear with crumbled apple and pear imbedded White Stilton cheese, candied pecans and mixed baby arugula and spinach greens served with red wine vinaigrette  12 1870 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  11 Classic Caesar Salad Crisp romaine lettuce tossed with Claudio’s Caesar dressing, garnished with toasted croutons and shaved parmesan cheese   9 Crumbled 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 17 Lobster B.L.T. Butterflied golden fried 4 oz. lobster tail, Long Island hydroponic heirloom tomato slices, red leaf lettuce, and apple wood smoked bacon served on our thick Texas toast with lemon zest mayonnaise   20 Chesapeake 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 14 The Good Chicken Sandwich Grilled chicken breast topped with fresh melted mozzarella cheese and roasted red peppers served on toasted rustic bread with pesto mayonnaise  15 Half 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  19

From The Sea

  Lobster Salad A chunky 5 oz mound of tail and claw lobster meat lightly tossed with mayonnaise, celery, Old Bay® and house seasonings served over mix greens with fresh avocado, sliced hard-boiled egg, and hydroponic Long Island heirloom tomato 19 Baked Stuffed Jumbo Shrimp Three wild Pacific shrimp stuffed with our own recipe of shrimp, lump crab, lobster and scallop seafood stuffing topped with lobster sauce and served with wild rice salad or french fries (Also available scampi style)  18 Flounder 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  18 Pan 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   17 Claudio’s Harbor Pasta  Jumbo wild Pacific shrimp, Peconic Bay clams and white wine clam sauce with garlic and tomato tossed with linguini  16 Fish & Chips Fresh filets of codfish fried to a puffy golden brown with french fries and Claudio’s coleslaw  14 Kathy’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  20

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 84 Stuff your lobster with our shrimp, scallop, and lobster stuffing  5

Steak s! Steak s! Steak s!

  We may be known for seafood but we take great pride in serving you premium quality steaks. 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 marinated (char-blackened).

24 oz. Porterhouse   35 14 oz. New York Strip Steak 10 oz. Filet Mignon   30

*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.

  26

Pair with a 6 oz. Canadian North Atlantic lobster tail additional 18 Temperature to order


Since 1870 Oldest same family run restaurant in the United States Lunch Served 11:30 to 3:30pm Dinner menu always available Don’t forget...TGIF

Raw Bar  

Friday Night Bake

All served over shaved ice with Claudio’s cocktail sauce

North Fork Oysters* Proudly serving locally harvested gourmet oysters from Pipe’s Cove, Widow’s Hole, and Oyster Ponds Half Dozen  12   Dozen  22 Clams on the Half Shell* Peconic Bay Littleneck clams or Peconic Bay Cherrystone clams Half Dozen  8    Dozen  14 Jumbo Shrimp Cocktail Four chilled jumbo wild Pacific shrimp  14 Local Harvest Raw Bar* Six Peconic Bay Littleneck clams, six Peconic Bay Cherrystone clams, eight mixed North Fork oysters  27 King 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  9 Crispy Calamari Fritti  Atlantic wide-cut calamari fried to a crispy golden brown served with marinara  12 Cajun 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  13 Steamed 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  15 Chesapeake Bay Blue Claw Crab Cake  Panko-crusted lump crab cake served with cucumber salad  12 Prince 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  12 Local Steamers  (when available) A heaping serving of fresh local steamers served in a white wine, herbs, spices and roasted garlic broth and served with soft baked bread  16 Spinach 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  7 Country Salad Red wine infused poached pear with crumbled apple and pear imbedded White Stilton cheese, candied pecans and mixed baby arugula and spinach greens served with red wine vinaigrette  12 1870 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  11 Classic Caesar Salad Crisp romaine lettuce tossed with Claudio’s Caesar dressing, garnished with toasted croutons and shaved parmesan cheese   9 Crumbled 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 17 Lobster B.L.T. Butterflied golden fried 4 oz. lobster tail, Long Island hydroponic heirloom tomato slices, red leaf lettuce, and apple wood smoked bacon served on our thick Texas toast with lemon zest mayonnaise   20 Chesapeake 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 14 The Good Chicken Sandwich Grilled chicken breast topped with fresh melted mozzarella cheese and roasted red peppers served on toasted rustic bread with pesto mayonnaise  15 Half 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  19

From The Sea

  Lobster Salad A chunky 5 oz mound of tail and claw lobster meat lightly tossed with mayonnaise, celery, Old Bay® and house seasonings served over mix greens with fresh avocado, sliced hard-boiled egg, and hydroponic Long Island heirloom tomato 19 Baked Stuffed Jumbo Shrimp Three wild Pacific shrimp stuffed with our own recipe of shrimp, lump crab, lobster and scallop seafood stuffing topped with lobster sauce and served with wild rice salad or french fries (Also available scampi style)  18 Flounder 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  18 Pan 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   17 Claudio’s Harbor Pasta  Jumbo wild Pacific shrimp, Peconic Bay clams and white wine clam sauce with garlic and tomato tossed with linguini  16 Fish & Chips Fresh filets of codfish fried to a puffy golden brown with french fries and Claudio’s coleslaw  14 Kathy’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  20

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 84 Stuff your lobster with our shrimp, scallop, and lobster stuffing  5

Steak s! Steak s! Steak s!

  We may be known for seafood but we take great pride in serving you premium quality steaks. 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 marinated (char-blackened).

24 oz. Porterhouse   35 14 oz. New York Strip Steak 10 oz. Filet Mignon   30

*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.

  26

Pair with a 6 oz. Canadian North Atlantic lobster tail additional 18 Temperature to order


Friday Night Bake

$26

Every Friday after 3:30 we offer a combination of your favorites from the sea… Deadliest Catch Bering Sea Alaskan King Crab Legs, Jumbo Shrimp, Peconic Bay Clams, PEI Mussels, Steamers plus corn on the cob and red potato all in a net bag

3 Little Mate’s Menu

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

Take-Out

All menu items are available for takeout. By popular demand, we suggest the following:   Half Dozen Frozen Baked Clams  10 Dozen  Frozen Baked Clams  18 Pint of New England or Manhattan Clam Chowder  8 Quart of New England or Manhattan Clam Chowder  15 Pint of Lobster Bisque  9 Quart of Lobster Bisque  17

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.  Rehearsal dinners are our specialty.  

The Little Wheel Gift Shop

is right around the corner from the bar.   Visit www.claudios.com and www.greenportvillage.com  

lunch

for children 12 and under

No Substitutions Please • Cash gratuities are greatly appreciated.  An 18% service charge is added to parties of 8 or more.

G

reenport 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 taking part in our journey — Bill Jr., Janice, Kathy, Beatsy & Jerry

MURAL ART BY TERRENCE JOYCE · GALLERY LOCATED AT 114 MAIN STREET, GREENPORT


Friday Night Bake

$26

Every Friday after 3:30 we offer a combination of your favorites from the sea… Deadliest Catch Bering Sea Alaskan King Crab Legs, Jumbo Shrimp, Peconic Bay Clams, PEI Mussels, Steamers plus corn on the cob and red potato all in a net bag

3 Little Mate’s Menu

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

Take-Out

All menu items are available for takeout. By popular demand, we suggest the following:   Half Dozen Frozen Baked Clams  10 Dozen  Frozen Baked Clams  18 Pint of New England or Manhattan Clam Chowder  8 Quart of New England or Manhattan Clam Chowder  15 Pint of Lobster Bisque  9 Quart of Lobster Bisque  17

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.  Rehearsal dinners are our specialty.  

The Little Wheel Gift Shop

is right around the corner from the bar.   Visit www.claudios.com and www.greenportvillage.com  

lunch

for children 12 and under

No Substitutions Please • Cash gratuities are greatly appreciated.  An 18% service charge is added to parties of 8 or more.

G

reenport 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 taking part in our journey — Bill Jr., Janice, Kathy, Beatsy & Jerry

MURAL ART BY TERRENCE JOYCE · GALLERY LOCATED AT 114 MAIN STREET, GREENPORT


Claudios Lunch Menu Spring 2011