Est. 2019 · Bay Shore, Long Island
Fresh off the docks. On your table by six.
Our most-ordered plate. Striped bass from the Great South Bay, finished with brown butter, capers, and fresh dill.
Sourced weekly from Blue Island Oyster Co. on the South Shore. Served with housemade mignonette.
It's been on the menu since day one. Nobody's asked us to take it off.
Thick and made from scratch every morning with Little Neck clams and house-smoked bacon.
All jumbo lump, very little filler. Served over arugula with housemade remoulade.
Local tomatoes in season, fresh burrata, basil oil, and a drizzle of aged balsamic.
Seared to order with brown butter, capers, lemon, and dill. Served with roasted fingerling potatoes.
Housemade pasta stuffed with Maine lobster and ricotta, in a saffron cream sauce with cherry tomatoes.
A thick center-cut steak, simply grilled with olive oil and herbs. Served with seasonal vegetables.
Our house pour — a dry, copper-pink rosé from a North Fork vineyard we've been pouring for five years.
Cold, malty, and always on tap. Brewed about twelve miles east of here.
Fresh-squeezed with a touch of lavender syrup. Served still or sparkling.
Harbor Lane Kitchen opened in 2019 in a converted bait shop two blocks from the water. We came in with one idea: serve the fish that local watermen are pulling out of the bay, cooked simply, with good ingredients alongside.
Everything on this menu gets made in-house — from the bread to the bisque. We work with a handful of Long Island farms and a few South Shore fishermen who call ahead when something good comes in.
Proudly serving Bay Shore, Long Island| Monday | Closed |
| Tuesday | 5:00 – 9:30 pm |
| Wednesday | 5:00 – 9:30 pm |
| Thursday | 5:00 – 9:30 pm |
| Friday | 5:00 – 10:30 pm |
| Saturday | 4:30 – 10:30 pm |
| Sunday | 4:30 – 9:00 pm |