Andrra Hosts the Great Bonac Fireworks

Andrra will host the official benefit for the Great Bonac Fireworks Show on Saturday, July 21. The event, presented by the Clamshell Foundation and Ferrari Long Island features two dinner seatings at 6:30 for $80 per person and 8:30 p.m. for $190 per person, plus tax and gratuity. In addition, VIP tent admission is $60 and guests will receive vouchers to use for the full bar and raw bar inside the tent. VIP bottle service will also be available in the lounge and DJ Lee Kalt will be spinning tunes. A Ferrari road rally will also end at the restaurant at 6:30 p.m. Fireworks will be presented by the Grucci family around 9:20 p.m. Reservations are a MUST and may be made by calling Andrra at (631) 329-3663. Upon making a reservation guests will be required to leave a 50-percent non-refundable deposit. Menus are as follows: 6:30 Seating - Three-course Prix Fixe Beginnings Stars of the Sea Poached lobster chunks, jumbo shrimp, ocean scallops, calamari, piquillo peppers over lemon emulsion Ice Chilled Raw Bar Selections Tuna Carpaccio Sushi grade Canyons tuna pounded flat with fennel, local organic micro greens, capers, lemon, olive oil and fleur de sel Lobster Bisque The Wedge Petite iceberg wedges, Gorgonzola dolce, creamy roasted garlic vinaigrette and pancetta croutons Cyprian Figs Stuffed with Gorgonzola dolce over frisee with an aged balsamic drizzle Main The Andrra Lobsta’ Lobster butter or beurre blanc sauces 14-ounce Aged Rib-Eye Steak Served with tavarro mushrooms and baby sauteed spinach Local Striped Bass Fire-roasted tomato, capers, haricot verts, almond and garlic butter with farm fresh asparagus Pappardelle with Braised Beef Barolo wine braised beef shoulder, root vegetables and shaved Parmesan Canyons Yellow-Fin Tuna Limonetta sauce: olive oil, lemon juice, mixed herbs and fresh mint with vegetable tava and Israeli couscous Dessert Key Lime Pie Buttery cracker crust, whipped cream and mixed local berries Flour-Less Chocolate Cake Mint creme anglaise and mint chocolate chip ice cream Cheesecake with caramel sauce and strawberries Selection of cookies, biscotti, sorbet, ice cream and fresh fruits 8:30 Seating - Chef’s Tasting Menu Hors d’oeuvres Bar a Huitres Kumamoto oysters, colossal shrimp, Napeague clams, Alaskan king crab Tuna Tartare Quail egg, paddlefish caviar, grapefruit and avocado Wagyu Carpaccio of Beef Red Cow Parmesan, black truffle in Madeira wine drizzle L’Amuse Bouche Trio Chilled curry soup with lump crab and diver scallops in lobster bisque and flash fried brie lollipop First Course Salade Foie Gras Mousse and Figue Hudson Valley foie gras, Cyprus figs, North Fork micro greens and aged balsamic Poires Au Roquefort Local pears over frisée lettuce, walnuts, Roquefort and creamy warm pancetta vinaigrette Salade Tomate Mozzarella Basilic Beefsteak tomatoes and house made Boccaccio with farm fresh basil Second Course Homards Farcis Two-pound north Atlantic lobster stuffed with jumbo lump crab, truffle buttered corn and local farm asparagus Bouillabaisse Saffron and Pernod broth served with the ocean’s bounty Bar Raye Local striped bass, fire-roasted tomato, capers, haricot verts, almondine and garlic butter with farm fresh asparagus Steak Au Poivre 12-ounce filet mignon with caramelized Bermuda onion stuffed mushrooms and morel hashed brown potato Chef’s Selection of Desserts