When I went for dinner a few weeks ago, the Long Island duck breast with brandied prune confit was nicely prepared. The duck was tender, moist, cooked medium rare. Sauces that came with the duck were a little on the sweet side, but they worked. I also liked the warm smoked trout appetizer.
On the other hand, my Long Island striped bass was not very fresh at all. It could've been an off night, but I'm not tempted to try it, again.