The Polo Lounge

After enjoying drinks at the large circular bar in Westbury Manor's Polo Lounge, you must choose between our intimate dining room with softly lit tables or the airy brightness of our Conservatory. Whichever room you select, you are ensured a unique dining experience. Relax and savor a glass of imported wine and tantalize your taste buds with our continually updated menus.

Join us in the Polo lounge for specialty menus on Wednesday. Featuring: Lobster night Wednesdays.

Also featuring live music Wednesday thru Saturday with performances by:
Vincent Rhodes every Wednesday and Thursday
Tom Smith every Friday and Saturday

Call 516.333.7117 for reservations and scheduling information on your favorite local talent.

Hours of Operation

Tues-Thurs:Dinner 5:00-10:00

Friday:Dinner 5:00-10:30

Saturday:Dinner: 5:00-10:30

Sunday & Monday:CLOSED

View Menu

Dinner Menu

Cold

Astice alla Catalana
Poached lobster meat served with string beans, tomatoes and onions in olive oil and lemon juice

Tartare di Tonno Rosso
Tartar of Mediterranean red tuna over marinated eggplant in balsamic vinegar

Varazione di Pomodoro e Mozzarella
Variation of Tomato and Trio of Mozzarella in extra virgin olive oil

Crab Meat and Lime Cocktail
Light marinated Jumbo lumps of crab meat and Lime served in citronette dressing

Tartare di Manzo
Tartare of Filet mignon with black olives and cucumbers

Off The Boat

Oyster Half Shell 11 ~ Clams Half Shell 9 ~ Shrimp Cocktail 16 ~ Lobster Cocktail 18.50
Served with cocktail house cardinal lemon sauce

Seafood platter 34

Hot

Capesante Grigliate
Grilled Jumbo sea scallops with garlic saffron seafood sauce

Clams and Mussels Pepata
Steamed Manila clam and Prince Edward Island mussels in light garlic and white wine

Eggplant Parmesan
Thin sliced eggplant baked with Parmegiano and mozzarella cheese in tomato and basil sauce

Maryland Crab Cake
Lump crabmeat sautéed with Roasted Pepper coulis Parisienne rempulade

Soupe Du jour
Seasonal favorites

Caesar
Hearts of Romaine Parmigiano-Reggiano Shell with a classic Caesar dressing

Spinach
Roasted red onions, smoked bacon, sliced egg, warm Shitaki mushroom vinaigrette

Apple Jack
Arugula, Granny Smith apples, almonds, raisins and bacon in Applejack spiked dressing

Frize alla Musso
Frisée lettuce with dried cranberries, pecans and Gorgonzola in anchovy Merlot dressing

Risotto Marechiare
Carnaroli rice with shrimp, clams, mussels, calamari and a touch of tomato

Risotto ai Profumidi Bosco
Wild mushrooms, Oyster, Shitachi champignon and a touch truffle paste

Spaghetti con Astice
Spaghetti tossed with Maine lobster in light tomato basil sauce

Fettuccine Asparagi
Homemade fettuccine tossed with sautéed shrimp and asparagus in olive oil and garlic sauce

Gnocchi Mario
Homemade potato dumplings tossed in Fresh plum and cherry tomato sauce

Salmone Croccante
Pan roasted filet of Northern Atlantic salmon with braised zucchini and green salt

Brazino al cartoccio
Baked Mediterranean Sea Bass with clams mussels and shrimp in a parchment packet with white wine, lemon and fresh herbs

Filet of Sole and Shrimp
Filet of Sole stuffed with potatoes and jumbo shrimp served with lobster sauce

Capesante al Tartufo
Pan seared jumbo sea scallops with truffle sauce served over mashed potato

Petto di Anatra glassato
Pan-roasted Long Island duck breast glazed with honey, caramelized slices of pears and pumpkin

Served with a choice of potato and vegetable
14 oz. Boneless Strip
18 oz. Cowboy Ribeye
10 oz. Filet mignon
16 oz. Lamb Chops
16 oz. Veal Chop
16 oz. Roasted Hen Boneless
Accompanied with 3 sauces: Porto ~ Horseradish ~ Bearnaise

SIDES
Caramelized Onion
Wild Mushroom
Smashed Potato
Asparagus
Creamed Spinach
Baked Potato

Brazino Al Cartoccio

Chateau Briand

Ossobuco Red Wine Mushroom
Braised Veal shank red wine mushroom risotto

Baccala alla Bersagliera
Caper cherry tomato potato touch cream

Tuna Glassato ogli agrumi
Grilled tuna with citrus anchovies saffron

Lobster Fra diavolo
Clams shrimp mussels with spaghetti or linguine

Involtini di Pollo San Marco
Breast of chicken rolled with ham mozzarella

Polla alle fontina con crème di Tartufo
Pan seared chicken breast filled with Fontina cheese in truffle cream sauce

Foie Gras Veneziano
Seared foie gras with caramelized red onion sautéed potato in balsamic reduction

Fritto di Calamari Zucchini Carrots
Fried calamari and bread zucchini carrots