Léon Toasts to Provençal-style Dining on Shelter Island

The wine list, rooted primarily in Old World regions while reflecting select contemporary producers, is complemented by a range of other beverages including beer, signature and classic cocktails from the bar, and non-alcoholic options.

Notable cocktails include Metropolitan crafted with Wheat Vodka, Rested Tequila, Almond, Rosé Strawberry, Rose, and French Rosé; and Nonno e Nonna with Whisky, Aged Rum, Sage Blossom, Wood Sorrel, Butter, Greek Brandy, and Fennel.

Salads and starters on the menu include the Scallop Crudo with Buttermilk, Pepitas, and Lime; Tuna Tartare with Urfa Chili, Cilantro, Shallots; and Melon and Cucumbers with Charred Scallion, French Beans, and Meyer Lemon.

The dinner menu then leads to a selection of handmade pastas and main dishes. Main dishes include Striped Bass with spicy peperonata, Picholine olives and lemon; Grilled Ribeye served with a generous helping of herbed crispy potatoes; and the Léon Burger with Gruyère, Caramelized Onions, and Sour Pickles.

Popular dishes with visitors thus far include The Scallop Crudo, Tuna Tartare, Red Gem Caesar salad, Slow Fired Half Chicken, and Charbroiled Grass-Fed Ribeye. When it comes to the perfect libation pairings, Mnuchin recommends a glass of Bordeaux or cabernet or the Bee Sting with the Oven Roasted Fluke or the Strozzapreti.

Surrounded by old brick and exposed wooden trusses on the lofted ceiling, Léon’s wood-burning hearth with its blackened steel hood and soapstone top serves as the restaurant’s anchor and focal point.

Covered by a pergola, the expansive outdoor patio space is lined with bluestone aggregate, creating a setting reminiscent of seaside terraces to enjoy drinks or a relaxed meal with family and friends over a shared table.

The dessert menu also rotates seasonally. Mainstays include the Banana Split, Affogato, and the Cheese Plate. Coffee, tea, and after dinner drinks and cordial are also available.