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Newsday 2009

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 May 18, 2019


starters


lobster bisque   12

crab meat and scallions


heirloom tomato salad  14  

baby arugula, avocado, blue cheese and balsamic reduction


baby organic greens   9

cherry tomatoes, shaved parmesan cheese

and fresh herb vinaigrette


thai calamari salad   14

napa cabbage, pickled ginger, scallions, red peppers

and citrus soy vinaigrette


hudson valley foie gras   21

grilled pineapple and cranberry sauce


burrata  16  

crispy eggplant, pepper jam and balsamic reduction


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 lamb   40

goat cheese potato gratin, truffle oil and demi-glace


rack of pork    29

tahitian vanilla sweet potatoes, plantain, peach chutney

and natural jus


yellowfin tuna    37

patatas bravas, olive relish and ancho chile aiöli


cod   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 peach chutney


salmon    26

cauliflower, asparagus, spinach and tomato broth


shrimp    37

purple peruvian potato puree, corn salsa and beurre blanc


scallops    38

fresh fettuccine, snow peas, shiitake mushrooms and truffle oil

desserts    8.50    


coconut panna cotta

cranberry biscotti, toasted coconut and mango sauce


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


key lime tart

raspberry sorbet and caramel sauce


banana tres leches

raspberry coulis, vanilla ice cream and fresh strawberries


blueberry coconut crumble cobbler

orange cream


hot rice pudding

raisins, cinnamon and condensed milk


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

Chef Elmer Rubio

Sun - Thu:  4:00pm - 9:30pm

Fri - Sat:  4:00pm - 10:00pm

specials



appetizers


smoked salmon  16  

scallion potato pancake, micro greens salad

and lime sour cream


corn-mushroom-ricotta cheese ravioli  12  

wilted baby arugula and garlic


soft shell crab  16  

seaweed salad and soy beurre blanc



main


filet mignon   40

creamy spinach-asparagus-exotic mushroom risotto

and natural jus


soft shell crabs   35

corn-shiitake mushrooms-scallion hash

and beurre blanc


  dinner    

  menu