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Food NewsMay 16, 2012 New Restaurant: CowfishCowfish, a New American haunt with a seafood specialty located in Hamptons Bays, is now open.  Executive Chef and Owner, David Hersh along with his wife, Rachel, are happy to open their second dining venue in the area. Cowfish is open Tuesday through Thursday from 5 to 10 p.m., Friday and Saturday from 5 to 10:30 p.m. and Sunday from 5 to 9:30 p.m. The opening menu is as follows: Jumbo Buffalo Shrimp 13 With Danish blue Fried Green Tomato & Blacken Shrimp 12 Roasted Garlic Humus 11 Feta, sundried tomatos and herbs Oysters Hampton 11 Reggiano creamed spinach and garlic ailoi Deviled Eggs 6 Spinach and Artichoke Dip 10 Skillet Corn Bread 8 Clam Chowder 8 The Summer Roll "Vegetarian" 13 Mango, asparagus and macadamia topped with avocado, strawberries, mango aioli and pineapple pesto Maui Wowi Roll 18 Lobster, mango and asparagus topped with avocado and baked scallops and crab in a spicy mango chili sauce and crunchy eel sauce Tuna Poke 14 Tuna, strawberries, macadamia, avocado and mango in a sweet chili sauce topped with pineapple pesto and goodie goodie sauce The Wedge 14 Bibb lettuce, tomatoes, applewood bacon, crouton crumbs and Danish blue cheese dressing Caesar Salad 12 Romaine, Reggiano cheese and cornbread croutons Add chicken (4), fried shrimp (6), fried oysters (6) or salmon (10) Shrimp & Crab Rémoulade 16 Avocado, shrimp rémoulade, fresh lump crab, corn, tomato, purple onion and crostinis Cowfish Burger 11 Served loaded with cheddar cheese Blackened Fish Sandwich 14 Cajun grilled white fish, house made tartar, pickle, bibb lettuce, tomato and onion Prime Rib Sandwich 16 Shaved prime rib and mayonnaise on French bread with au jus Feature Fish of the Day Cumin Encrusted Mahi 24 Spanish rice, tasso hollandaise and chipotle oil NOLA Shrimp "Rumba" 25 Worcestershire reduction sauce, jasmine rice and corn bread Rotisserie Chicken 19 Spanish rice and pan drippings Baby Back Ribs 26 Housemade BBQ, coleslaw and French fries Berkshire Pork Chop 24 Green mole sauce, tamarind glaze and roasted root vegetables Center-Cut Filet 30 10-ounce filet and loaded baked potato Black Angus Cowboy Ribeye 36 20-ounce bone-in ribeye, roasted root vegetables and tamarind glaze Loaded Baked Potato 7 Spanish Rice Wild Rice Salad Coleslaw French Fries Roasted Root Vegetables Desserts Cowfish 
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