In Season
ISLIP
301 West Main St
631-581-1029
inseasonbistro.com



SMALL PLATES
Garlic Shrimp & Crisp Polenta
Spring Pea Risotto
Roasted Asparagus Feta Square
Baked Sausage & Phyllo
Smoked Salmon Latke
Chili Basil BBQ Ribs
Firecracker Broiled Clams
Crisp Radish & Shaved Fennel
Papaya & Prosciutto Salad
BELGIAN STYLE MUSSELS
Green Onion Toasted Cardamom
Roasted Garlic Cognac Cream
Coconut Lemongrass
Oregano Sea Salt Dusted Crouton
Chorizo & Potato
Lemon Parsley Caper
Garlic Chardonnay Butter
ENTREES
Caramelized Day Boat Scallops - orzo pasta,
lemon thyme clam broth, spring peas
Oven Roasted Spring Lamb Rack
chick pea pakora, broccoli rabe, olive tapenade, pimento oil
New York Steak Frites
four herb & mushroom salad, truffle vinaigrette
Garlic Oregano Baked Monkfish - cubed lemon caper polenta, fava beans, roasted shallots, radicchio
Crisp Skin-on Striped Bass - savory apricot risotto, asparagus, hearts of palm, citrus nage
Garlic Confit Duck Penne Pasta
wilted escarole, toasted walnuts, goat cheese

Cuisine: French Inspired American
Avg. Check: $25-$35
Attire: Casual

Christopher Hunter, owner and chef at In Season, chose everything from the dining room’s warm earth tones to the artisanal small-batch selections on the reasonably priced wine list. Of course, he also designed the menu. And redesigned the menu. Chris updates the bill of fare four times a year, on the day the seasons change.
Chris trained with Daniel Boulud after graduating from NYIT. At In Season, he crafts a menu of supremely fresh small plates and entrees with imaginative accompaniments. Crisp cubes of polenta contrast rounds of garlicky shrimp. Creamy risotto is dotted with vibrant green spring peas from the restaurant’s own garden. Chris grows herbs and vegetables, adding heirloom tomatoes for the summer season. He relies on local ingredients whenever possible, from harvest fruits to winter seafood. “Greatest hits” return to their season’s menu year after year, and Chris will create an off-season favorite if he has the ingredients on hand.
Bistro classic mussels come prepared eight different ways, in styles from Spanish to Thai. Try them with a paper cone of pomme frites. Homemade desserts listed on a mirror include satiny vanilla custard and a rich cheesecake, both topped with fresh whipped cream and berries. The wall of French doors opens on balmy summer evenings, extending the dining room onto the outdoor patio.
Zagat awarded this “seasonally inspired American bistro” a 27 for food. Regulars anxiously await the changing fare, one claiming “a new menu at In Season makes the idea of winter bearable.” Snow or sunshine, Chris creates a casual but elegant culinary experience that is anything but ordinary.

OUTDOOR DINING; TASTING DINNERS AVAILABLE; DAILY SPECIALS; WINE DINNERS; PRIVATE PARTIES; ON & OFF PREMISE CATERING; TAKE OUT; HANDICAP ACCESSIBLE

RESERVATIONS
Suggested

CREDIT CARDS
AMEX VISA MC DINERS CLUB

HOURS
Lunch
Wed - Fri 12 - 3
Dinner
Tue - Thur 5 - 10
Fri & Sat 5 - 1
Sun 5 - 9
Brunch
Call for hours

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