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Mim’s Roslyn

SAYVILLE 25 Main Street

They serve great food in a comfortable setting.

This popular, casual European style bistro has been serving creative eclectic American cuisine for fourteen years. Seasoned restaurateurs Steve Sands and Jules Buitron, along with general manager Susan Spalletta have the right formula. They serve great food in a comfortable setting. The dining room displays framed art prints and has a soft glow from floral painted glass light fixtures. Dramatic curtains separate the bar area from the dining room. In addition to the extensive lunch menu, there are specials that change daily, which include pizzas, quiches and salads, all made fresh. Chef Lauro and his kitchen staff will prepare any dish to your liking. Some of the menu selections are “heart healthy”. House specialties (lunch) include creative sandwiches such as grilled chicken with apples,

Brie and fresh cranberry sauce or blackened New Orleans chicken with onions, peppers, mozzarella and cheddar cheese. Signature dishes include seafood ravioli, penne California, penne ala vodka, rack of lamb and chicken panzanella. A popular appetizer is grilled calamari. There is a large selection of wines from a variety of regions, and a nice selection is available by the glass. In addition, there is a full service bar. At the end of the meal, a dessert cart is rolled out displaying many sweet treats made by a pastry chef. The waitstaff is friendly, helpful and attentive.Cafe Joelle is a hit with the locals, but you don’t have to be local to enjoy a great, reasonably priced meal. You can also visit their other restaurant, Pasta Pasta, at 234 East Main Street in Port Jefferson, (631) 331-5335.

Baked Oysters Arizona – stuffed with onions, spinach, bacon, topped with spicy Hollandaise sauce
Grilled Calamari – tossed with seasoned bread crumbs, topped with garlic, olive oil, plum tomatoes & fresh basil

Our Own Seafood Ravioli – large ravioli stuffed with seafood & ricotta cheese topped with pink shrimp sauce with a touch of tarragon
Penne California – artichoke hearts, sundried tomatoes, shiitake mushrooms, garlic, fresh basil, sauteed in olive oil tossed with penne
Tortelloni with lobster & mushrooms in a chardonnay cream sauce