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(631) 758-7640

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Dinner

Lunch

prix fixe

menu option


$40 prix fixe

This menu is available Sunday through Thursday all day and up to 5:45pm on Fridays and Saturdays.


It includes any starter, any main and any dessert (coffee, tea, espresso and cappuccino are not included and some surcharges may apply).


updated March 22, 2019


starters


potato leek soup   10

truffle oil


baby organic greens   8

cherry tomatoes, shaved parmesan cheese

and fresh herb vinaigrette


baby spinach salad   11

black mission figs, roasted walnuts and walnut vinaigrette


hudson valley foie gras   21

grilled pineapple and cranberry sauce


israeli artichoke salad   14

mâche, green peas, asparagus, ricotta cheese

and herb sauce


baby arugula and watercress salad   12

oven-roasted butternut squash, pomegranate, goat cheese

and raspberry vinaigrette


crab avocado salad    16

jumbo crab, toy box tomatoes, red peppers, cucumbers

and wasabi ginger dressing


oysters rubio    14

crispy oysters, sauteed spinach, sweet plantain fufu

and wua kah tie sauce


beef empanadas    14

black bean salsa, daikon radish sprouts and romesco sauce


shrimp ceviche    16

grapefruit, oranges, poblano peppers, cilantro

and citrus vinaigrette



mains


prime new york shell steak   40

yukon gold potato puree and demi-glace


rack of pork    29

tahitian vanilla sweet potatoes, plantain, pineapple chutney

and natural jus


yellowfin tuna    37

patatas bravas, olive relish and ancho chile aiöli


wild striped bass   35

celery root puree and beurre blanc sauce


free range chicken    23

italian farro, baby spinach, shiitake mushrooms and natural jus


crescent farm duck breast    36

wild black rice, cranberries, toasted almonds and pear chutney


salmon    26

cauliflower, asparagus, spinach and tomato broth


shrimp    37

fingerling potatoes, spinach and beurre blanc


scallops    38

roasted spaghetti squash, shiitake mushrooms, spinach

and creamy garlic sauce

desserts    8.50    


buttermilk cake and roasted plums

mascarpone and cinnamon whipped cream


napoleon

vanilla whipped cream, fresh berries and grand marnier sauce


warm chocolate cake

vanilla ice cream and raspberry coulis


ricotta lemon tart

raspberry sorbet and caramel sauce


banana tres leches

raspberry coulis, vanilla ice cream and fresh strawberries


blueberry coconut crumble cobbler

orange cream


poached pear

mixed berries and whipped cream


chocolate cake layers

champagne strawberries and vanilla ice cream


fruit plate

mango sorbet and raspberry coulis


ice creams   6

vanilla     coffee    chocolate


sorbets   6

pineapple    lime    raspberry   mango   


coffee, decaffeinated coffee, tea, herbal tea,

espresso or cappuccino

dinner menu

Chef Elmer Rubio

Sun - Thu:  4:00pm - 9:30pm

Fri - Sat:  4:00pm - 10:30pm

specials



appetizers


quail   16

roasted purple brussels sprouts, roasted pear

and maple pineapple vinaigrette


burrata  16  

crispy eggplant, pepper jam and balsamic reduction


tuna ceviche  16  

cilantro, shallots, micro greens and lemon



main


rack of lamb   40

goat cheese potato gratin, truffle oil and demi-glace


braised pork shank   32

mushroom soft polenta and shiitake mushroom sauce


natural filet mignon (bone-in)   75

idaho potato fries, shiitake mushrooms and peppercorn sauce