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Blue Water

North Fork, Long Island, New York

Dine In experiences at

The Lin Beach House are now available for booking. 

 

PAWPAW is

 

PAWPAW is a pop-up restaurant dedicated to showcasing the ingredients farmed, fished, and foraged on the North Fork of Long Island. On select Saturday evenings, PAWPAW convenes at The Lin Beach House in Greenport to create a five course tasting menu celebrating the bounty that makes the North Fork such a magical place. The result is an ever-rotating multi-course culmination of the season's harvest. We look forward to hosting you soon. 

 

 

Supper happens on select Saturday evenings.

Each supper has two seatings: 5:00pm and 8:00pm.

Seating dates and times can be found at the bottom of the page. Reservations are required.

 

 

Supper is a set price: $85. Beverages and Beverage Gratuity will be charged at the conclusion of your meal, should you choose to partake.

 

TEAM

Dave Benthal

Katelyn Knapp 

is a North Fork native.

 

She'll be serving your food.

 

Taylor Knapp

is an Indiana native.

 

He'll be cooking your food.

 

*Please note that this is a sample menu meant to provide an idea of the style and length of a typical evening at PAWPAW.

The menu changes weekly.

 

SAMPLE MENU

The menu at PAWPAW is always a surprise and changes weekly. This is a sample menu meant to give you an idea of the style and length of the menu. We can accommodate most dietary restrictions and allergies.  

a chilled tea of southold lemongrass and lilac

     with ginger and honey

 

         1610 sourdough and hals butter

             with north fork sea salt and magnolia

 

                  slices of raw fluke brushed with toasted chili

          mexican oregano, purple daikon, and greenhouse cucumber

              

       duck egg tortilla española

                smoked carrot romesco, dried chorizo, and carrot syrup

 

                       weakfish with young swiss chard and nasturtium

               brown butter, horseradish, asparagus, and knotweed

            spruce roasted duck breast and hay baked parsnip

       with crispy buckwheat, grilled heirloom spinach, and hay jus

 roasted rhubarb, riesling jelly, and begonia

      with almond meringue, cardamom cream, and cashew

          lychee and rosé bon bon

 

RESERVATIONS

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Can't make it to a seating?

Join our mailing list for updates on future suppers!