Blackwells At Great Rock Introduces A New Farm-To-Table Summer Menu

Blackwells Restaurant, the signature restaurant at Great Rock Golf Club located at the gateway to Long Island’s Wine Country, introduces a new affordable farm-to-table menu for Summer 2012 on July 2 and a new name – Blackwells at Great Rock.  Executive Chef Chris Gerdes exercises his creativity focusing on a menu that changes monthly while utilizing organic, natural and local bounty.

Local Chef Utilizes Local, Natural, Organic Bounty

Gerdes has been at the helm of the kitchen since 2006.  “Even if you’re not ready for the 19^th hole, chef Chris Gerdes’ cooking makes Blackwells worth visiting,” raves Newsday’s Peter Gianotti.  As a vegetarian for 30 years before becoming a vegan, he is a strong proponent of decreasing the restaurant’s carbon footprint by using local purveyors.  At home, Gerdes only uses natural, organic products on his five-acre farm in Port Jefferson and relates this belief to the new menu at Blackwells at Great Rock, where he utilizes the bounty of the North Fork.

NEW: Farm-to-Table Menus

The New American farm-to-table concept by Gerdes emphasizes clean, neat and simple presentation paired with seasonal, local cuisine.  The smaller menu features modern versions of classic dishes and is more affordable than its predecessor.  Appetizers ($7-$14) feature: Satur Farms Mesclun with Dried Cranberries and Candied Walnuts; Catapano Goat Cheese, Eggplant, Heirloom Tomato Napoleon; and wild mushroom risotto.  Entrées ($19-$28) include: handmade spaghetti with pesto, sautéed artichokes and shiitake mushrooms; roasted local striped bass with flageolet beans and ratatouille; and Murray’s organic pan roasted chicken with lyonnaise potatoes, mushroom ragu and pan jus.  Gerdes keeps a few Blackwells’ steakhouse staples such as the prime aged 24-ounce Porterhouse steak with garlic mashed potatoes and sautéed Portobello mushrooms ($42) and the eight-ounce black Angus burger with smoked bacon, house-made fries, lettuce, tomato and onion ($12). 

Pastry Chef Brittany McKnight, a Culinary Institute of America graduate, whips up delectable desserts ($6-$8) such as lemon coconut chiffon, a trio of chocolate crème brûlée, Key lime tart with summer berries, and mudslide cookies with a Root Beer float. Bananas Foster ($18), made-to-share between two, remains on the list.

The lunch menu has also been revamped with healthier and affordable options.  Starters ($6-$10) include Bibb lettuce with Anjou pears, Gorgonzola and toasted almonds.  Main Plates ($6-$15) feature sandwiches such as Great Rock Club, a triple decker turkey club with bacon, lettuce and tomato; jumbo chicken wings with mild, medium, hot or BBQ sauce; or almond crusted flounder with roasted potatoes and sautéed mixed vegetables.  

Blackwells at Great Rock, an avid supporter of New York breweries, extends the new, seasonal and local-focused concept to the bar where craft beer selections, such as Long Ireland Brewing Company’s Celtic Ale, Blue Point’s Summer Ale, and Saranac’s Blueberry Wheat, are at home on tap.  In addition, as a Long Island restaurant with close proximity to noted North Fork vineyards, the backbone of the wine list is comprised of grapes fermented minutes from Blackwells.

Seasonal Prix Fixe & Brunch

Blackwells at Great Rock also introduces a new two-course prix fixe featuring dishes from the seasonal farm-to-table menu, available Monday through Thursday for $24.95 before 5:30 p.m. and for $29.95 after 5:30 p.m.  The popular Sunday brunch continues each week from 10:30 a.m. to 2 p.m. with mid-day favorites including Blackwells Benedict ($13), an array of omelets ($8-$11), and pancakes with a selection of short stack ($10) or blueberry ($12).

Country Club Atmosphere

Blackwells at Great Rock, rated “2009 Best Restaurant” by Golfing Magazine, overlooks a semi-private golf course in the mature woodland hills in Wading River.  In accordance with the new menu, the staff is outfitted with a fresh look featuring a splash of cobalt blue. The country club atmosphere remains including the elegant main dining room with wine racks, cozy library-inspired dining space with smoldering fireplace, and the brick patio boasting an outdoor fireplace overlooking the property’s lake and waterfall.