For beginners, one can enjoy Cardoon Mediterranean’s wide selection of salads or raw bar (with clams and oysters). This journalist tried the “Fried Halloumi Panzanella,” which was comprised of tomatoes, sourdough croutons/bread, basil, pine nuts, olive oil and the famous pan-fried Cypriot cheese, Halloumi. It was light and tasty, and the quintessential food for appetizer.
Their chicken souvlaki platter is a solid choice for the main course, which comes with tzatziki sauce, spicy feta, hand-cut fries, as the chicken souvlaki is wrapped in grilled pita bread.
The chunks of the chicken souvlaki were tender, and their spicy feta was exceptional as the perfect accompaniment to this meal.
Patrons that have a sweet tooth have a variety of choices for dessert. Their “Baklava Funnel Cake” was quite impressive, and the same was true for their savory “Nutella Panna Cotta,” which consisted of Nutella gelatin, topped with toasted hazelnuts and whipped cream; moreover, the macerated berries (strawberries and blueberries) made it the ideal sweet delight for the Fourth of July weekend.
The Verdict
Overall, Cardoon Mediterranean is worth more than just a passing glance. It is located in a stunning waterfront location in Seaford on Long Island, where patrons and families can enjoy nice meals and drinks in a serene environment, which allows one to escape from the pressures of everyday life. The bartenders were friendly, and all the dishes came in creative and distinct presentations. At Cardoon Mediterranean, there is something different to try at every visit, due to its extensive menu offerings.
Digital Journal sat down and chatted with Cardoon Mediterranean’s Executive Chef Jason DeLeo.
To learn more about Cardoon Mediterranean, check them out on Facebook.
