TRY IT: Ruvo Restaurant (63 Broadway, Greenlawn, 631-261-7700) announced the addition of several new dinner items to the regular menu. New items include: Appetizers: House-made mozzarella & sweet roasted peppers with grilled red onion, fresh basil, balsamic vinaigrette, $8; portobello sandwich with spinach, goat cheese, roasted peppers, aged balsamic drizzle and basil-infused extra virgin olive oil, $10; sauteed jumbo shrimp and shaved Brussel sprouts with pancetta, toasted pine nuts, shallot-prosecco sauce, $13; potato-leek soup with crumbled pancetta, $6; Salad: apple, gorgonzola, candied pecans and dried cherries on organic greens with raspberry vinaigrette, $9. Entrée: Trucchetti, shrimp and asparagus, artichoke, sun-dried tomato, white wine, basil and garlic, $22; Potato Gnocchi alla Norma, with eggplant, ricotta salata, tomato and basil, $18; Orecchiette pasta with seared diver scallops, Portobello and shitake mushrooms, mascarpone, prosciutto, peas, sweet onion and cream, $22; Artichoke and red pepper-crusted Atlantic Swordfish with roasted potato and sautéed escarole, $26.

TROPICAL TREATS: It sits quietly in an unassuming strip mall along Larkfield Road, but Tropical Smoothie Café presents a festive offering to all five senses. Boasting 35 different types of smoothies, store co-owner Laura Jankowski says that the Jetty Punch is the most popular throughout the chain. The recipe mixes fresh strawberries and bananas with the standard ice and raw sugar. On the other side of the menu, the bold and zesty Jamaican jerk chicken wrap is a favorite with co-owner Walter Jankowski. Strips of chicken breast coated with a spicy Jamaican Jerk sauce are wrapped with rice, corn, black beans, onions, asparagus and mozzarella cheese. Stop by and enjoy!

HOLIDAY DRINKS: As Christmas Day finally approaches we look forward to the time with family and friends to relax and enjoy. As you sit by the warm fire the thought occurs to try something a little different, something with a festive theme instead of your regular beverage. There are a multitude of aptly named drinks for the holiday season. In fact, www.iDRINK.com lists many with a Christmas theme. Here are a several: Christmas Martini : 3 oz gin, 1 tsp. Peppermint Schnapps, .5 oz. dry vermouth. Pour the gin, vermouth and schnapps into a cocktail shaker half-filled with cracked ice. Shake well and strain into a chilled cocktail glass. Garnish with a candy cane and serve; Candy Cane: Lemon Lime soda, half-and-half cream, .75 oz. Crème de Cacao, .25 oz. Grenadine, .75 oz. Peppermint Schnapps. In a highball glass filled with ice, combine peppermint schnapps, white crème de cacao and grenadine. Fill glass with half-and-half, top off with lemon lime soda, and garnish with a small candy cane or filbert nuts; White Christmas: 1 oz. Godiva liqueur, 1 oz. Peppermint Schnapps, .25 tsp vanilla extract, 2 oz. vodka. Mix with ice and strain into a Martini glass. Garnish with mint leaves. Drive safely.

WINE GIFTS: Bedell Cellars (36225 Main Road, Cutchogue, 631-734-7537, www.bedellcellars.com) has the perfect holiday gift for the wine connoisseur on your list.  The wine accessory collection gift in stainless steel includes a rechargeable wine opener, wine bucket, wine thermometer, foil cutter, and a wine stopper, $75. Order by phone.

DISCOVERY: It’s a quick trip to Glen Head – the west side of the Glen Cove peninsula – but well worth it to experience Bistro M (70 Glen Head Road, Glen Head, 517-671-2498, bistromrestaurant.com). It was a planned, chance discovery that we shall talk about for a long time to come. CIA-trained, formerly of Mirabelle, chef/owner Mitchell SuDock’s small kitchen produces large and creative tastes. The $78 per person, 7-course tasting menu allowed us to sample a wide range of delectables, each perfectly prepared with creative and beautiful accompaniments. We were floored by the exquisite pumpkin ravioli with raisins, pumpkin seeds, baby cabbage, sage in balsamic-brown butter ($12) and the spicy and crunchy tuna tartare with a zesty chili sauce, cucumber, radish, a taste of seaweed salad, served with sourdough toast ($15). If on the menu, try the special of escargot in a puff pastry with parsnips, Yukon gold potatoes, andouille sausage in pernod butter. Among entrée recommendations: the sauteed brook trout with crispy fingerling potatoes, thinly sliced golden beets, and hazelnuts in a horseradish brown butter is as fine a fish dish as you’ll find ($28); and the memorable pan-seared scallops with celery root potato puree, wild mushrooms, pine nuts, truffled cream spinach in a white wine sauce ($31). The special, a sliced braised loin of venison with red cabbage, fried potato gnocchi, chestnuts in a huckleberry sauce was a worthy meat offering. The desserts completed the parade of excellence. We loved the home-made sorbets and ice cream. Try the molten chocolate cake with chocolate sorbet, if available. Otherwise, go with the ice cream coupe – homemade hazelnut, cinnamon and coffee ice cream layered in a large parfait glass with caramel, hot fudge, wet walnuts, and whipped cream. It’s the chef’s favorite and sure to satisfy the hungriest sweet tooth. The place is small, so call; the gastronomic memories grand.

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