OPEN FOR THE 2001 SUMMER SEASON

Monday – Sunday  2:00-closing (weather permitting)

WHAT’S HAPPENING

MONDAYS: Is Industry Night, serving 1/2 off Margaritas all night
TUESDAYS: $3 Drafts-$24 6-Pack Buckets
WEDNESDAYS: Weekly drink specials
THURSDAYS: LADIES NIGHT!!! 1/2 off our house wine
FRIDAYS: Buy one get one free drinks from 2:00-7:00

HAPPY HOURS Monday – Friday 2:00-6:00
With 1/2 off BLUE POINT OYSTERS!!!

Live music Every Sunday for 4:00-8:00
6/19/2011 Remember September
6/26/2011 SteepGrade
7/3/2011 TBD
7/10/2011 The Legends
7/17/2011 Remember September
7/24/2011 Gods Green Earth
7/31/2011 SteepGrade
8/7/2011 ETA
8/14/2011 PIMPINELLA
8/21/2011 Locomotion
8/28/2011 TBD
9/4/2011 Locomotion

My first visit in a long time was for Sunday brunch, an all-you-can-eat affair that costs $30 and includes a kir royale, Bellini, mimosa or glass of Champagne. This may be the best brunch value going. In addition to an array of standard items, including eggs Benedict, French toast and smoked salmon, there are also freshly made salads, roast beef and chicken sliced before your eyes, and a separate table with 10 or more luscious desserts.

Impressed by the variety and freshness of this buffet, I revisited Splash for lunch. My guests and I were not disappointed. Crackling calamari salad, a recipe borrowed from Splash’s sister restaurant, Baang, in Riverside, was served warm. It was a tingly delight: a slight crunchiness to the squid rings and legs tossed with escarole in a piquant lime-chili-miso dressing.

Also memorable was a salad of mixed greens with slivers of toasted garlic chips and three goat cheese mini-dumplings, whose crunchy exteriors gave way to soft, pillowy fillings.

We followed these starters with superb entrees. Summer sole Francese, delicate to the taste, was beautifully presented on a long narrow plate with tomatoes, green beans and almonds on forbidden black rice. Maple-glazed organic salmon made a pretty plate as well. The menu described the dish as “salmon hash,” but it was actually a firm fillet with a dill yogurt sauce. Another eye-catching dish, an eight-ounce grilled Shanghai rib-eye, though a bit fatty, was bathed in an appetite-sparking sauce of soy, ginger, cilantro and chili, and was served with matchstick potatoes brushed with wasabi mayo and dusted with black sesame seeds.

Remembering how excruciatingly noisy the dining room was — and still is — we ate dinner on the deck, which is being winterized with half a dozen free-standing heat lamps so that year-round dining will be possible there.

Again, the dishes we chose were terrific. The sizeable raw bar was tempting, but we opted instead for New England shellfish chowder and crispy beef tip skewers. The chowder was an abundance of clams, mussels, shrimp and scallops, which helped pump up my enthusiasm for an otherwise ordinary creamy soup base. The beef tips, on the other hand, were nothing short of sensational, with a crunchy sweet-sour coverlet over the beef, based on palm sugar and black peppercorn glaze.

Although our waiter described the sambal shrimp and linguine entree as “mildly spiced,” it was a robust combination of cilantro, chili lime butter, scallions and Thai basil. My guest found it overly spicy, but I liked its verve. Also assertively accented, but to my taste, was five-spiced grilled chicken — numerous slices of white meat surrounding well-seasoned pad Thai noodles and caramelized onions.

Desserts have always been a Splash forte; they still sing with inventiveness. This is especially notable in the bittersweet chocolate pagoda, with its layers of chocolate tuiles and praline mousse, capped with ice cream and chocolate sauce. Also a delight is the tropical fruit napoleon with finely diced mango, melon and guava, highlighted by raspberry sorbet. Chocolate lava cake in a port wine reduction was just as sinfully delectable, as was a straightforward cr?®me br?ªl?©e in three flavors: vanilla, blueberry and strawberry.

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SALAD TABLE

CAESAR SALAD

GREEN SALAD W/ SHERRY VINAIGRETTE

CALAMARI SALAD W/ MISO DRESSING

SESAME CHICKEN SALAD

GRILLED VEGETABLES WITH BALSAMIC SYRUP

FRESH MOZZERELLA, CHERRY TOMATOES, AND ROSTED PEPPERS

THAI CHICKEN SUMMER ROLLS

DEVILED EGGS

RED AND YELLOW BEET SALAD

MARINATED MUSHROOMS

BREAD TABLE

ASSORTED MINI PASTRIES

DINNER ROLLS W/ WHIPPED BUTTER AND MARMELADE

TOASTED BRUSCHETTA

BAGELS w /CREAM CHEESE

CHEESE AND FRUIT TABLE

BRIE, VERMONT CHEDDER, GORGANZOLA

ASSORTED CRACKERS

WATERMELON, CANTALOPE, HONEYDEW, STAWBERRIES, RASPBERRIES, BLACKBERRIES, BLUEBERRIES, PINEAPPLE, RED AND GREEN GRAPES

CR?àME FRAISCHE, BROWN SUGAR, MARSCAPONE, PLAIN YOGURT

CARVING STATION

CARVED ROAST BEEF

BAKED BONE IN COUNTRY HAM

HOUSE SMOKED CHICKEN WITH SAUCES

OMELETTES MADE TO ORDER

BELGIUM WAFFLE STATION W/ FRESH WHIPPED CREAM, VERMONT MAPLE SYRUP

PASTA STATION

PENNE

LINGUINI

TORTELINI

CHOICE OF MARINARA, ALFREDO, OR PESTO SAUCE

RAW BAR/ SEAFOOD

PEEL & EAT SHRIMP

FRESH, SHUCKED OYSTER

CLAMS W/ TRADITIONAL SAUCES, LEMONS AND LIMES

SMOKED SALMON, WITH TRADITIONAL ACCOMPONIMENTS

CHILLED MUSSEL CEVICHE

HOT FOODS

TRADITIONAL EGGS BENADICT

HOMEFRIES

SCRAMBLED EGGS

SEAFOOD CREPES

BREAKFAST SAUSAGE

CRISP BACON

FRENCH TOAST W/ VERMONT MAPLE SYRUP

CHICKEN ENCHILADAS

WHIPPED POTATOES

PORK SCHNITZEL

HOUSE MADE DESSERT TABLE

TARAMISU

CHOCOLATE COVERED STRAWBERRIES

LEMON BARS

COCONUT CAKE

ASSORTED CHEESE CAKES

MINI SWEET CREAM TARTS

FLOURLESS CHOCOLATE CAKE

CHOCOLATE BARS

SEASONAL FRUIT TART

COOKIES

FLAN

JELLO FOR THE KIDS

ALL ITEMS SUBJECT TO CHANGE DUE TO AVAILABILITY

$40.00 adults / $20.00 children under twelve

Plus tax and gratuity

CHEF’S MENU

(Please select one item from each category)

FIRST COURSE

Firecracker Spring Rolls

New England Shellfish Chowder

Roasted Chicken Salad

Crackling Calamari Salad

SECOND COURSE

8oz. “Shanghai Style” Ribeye

Sambal Shrimp & Linguini

1/2 Soy Roasted Cornish Game Hen

THIRD COURSE

Chocolate Lava Cake

Classic Vanilla Cr?®me Brulee

Choice of Sorbet or Ice Cream

WINE SPECIALS

Bodegas De La Pinosa, “Arao”, Tempranillo / Merlot, Spain

Banyan, Gewurztraminer, California

For reservations, hours of operation, and pricing, please contact us at 203-454-7798.  Our courteous staff will be more than happy to furnish to you any information or reservations.

SPLASH THANKSGIVING BUFFET

ACCOMPANIMENTS

TRADITIONAL HERB STUFFING

WHIPPED POTATOES

SCALLOPED POTATOES

MAPLE SWEET POTATOES

CREAMED PEARL ONIONS

GREEN BEAN CASSEROLE

SEAFOOD CREPES w/ gruyere cheese

WHITE &WILD RICE PILAF

ROASTED BUTTERNUT SQUASH

SWEDISH MEATBALLS w/ lingonberry sauce

CARVING STATION

ROAST TURKEY BREAST w/ GIBLET GRAVEY, CRANBERRY MINT COMPOTE

ROAST TURKEY LEG RUOLLADE

FRESH BAKED HAM w/ CINNAMIN APPLE SAUCE

ROAST PRIME RIB OF BEEF AU JUS w/ HORSE RADISH SAUCE

PASTA STATION

ASSORTMENT OF PASTAS PREPARED TO ORDER

PESTO, ALFREDO, MARINARA, SAUTEED VEGGIES, ETC

ANTIPASTA

SMOKED SALMON, TROUT, AND MUSSELS

MARINARTED PEPPERS, ARTICHOKES, OLIVES, MUSHROOMS, ETC.

SALADS

OUR “Signature” CALAMARI and CHICKEN SALADS

CLASSIC CAESAR SALAD

MIXED GREENS

ORZO AND SEAFOOD W/ SHERRY VINAIGRETTE

MARINATED RED BEET &ONION SALAD

CHEESE DISPLAY

STILTON, PARMESAN, MANCHEGO, CHEVRE, & BRIE

VERMONT CHEDDAR

ASSORTED CRACKERS AND BREADS

DRIED FRUIT COMPOTE

ASSORTED ROASTED NUTS

BREAD DISPLAY

ASSORTED FRESH FRUITS AND BERRIES (CREME FRAICHE, VANILLA YOGURT)

RAW BAR

PEEL & EAT SHRIMP COCKTAIL, LOCAL OYSTERS

LITTLENECK CLAMS ON THE HALF SHELL. SEAFOOD CEVICHE, & CHILLED MUSSELS

All served w/ traditional sauces

ASSORTED HORS DUERVRES

DEVILED EGGS, THAI SUMMER ROLLS, & TUNA SALAD

DESSERT STATION

PUMPKIN, APPLE AND PECAN PIES

PUMPKIN CRANBERRY CHEESE CAKE

TIRIMISU, CHOCOLATE MOUSSE, LEMON BARS , CHOCOLATE BARS

FLOURLESS CHOCOLATE CAKE

BELGIAN WAFFLES AND WHIPPED CREAM

And MUCH MORE!

All items listed above are subject to change.

Event Date(s): Wednesday, October 01, 2008 – Thursday, April 30, 2009

During the Holiday and Winter Season 08′ / 09′, EVERY Friday 50% off selected wines.