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655-08 Montauk Hway Patchogue New York

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Newsday 2009

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Steak Night

Restaurant Week

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 Oct 18, 2019


starters


butternut squash soup   10

toasted pumpkin seeds and cinnamon creme fraîche


stuffed oven-roasted mini pumpkin  17  

quail-pumpkin-mushroom-cheese risotto


burrata  16  

crispy eggplant, pepper jam 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


oysters rubio    16

crispy oysters, sauteed spinach, sweet plantain fufu

and wua kah tie sauce


duck empanadas    14

black bean salsa, daikon radish sprouts and romesco sauce


vietnamese shrimp roll    16

shrimp, carrots, zucchini, thai basil, cilantro,

gochuchang aiöli and rice vinegar

mains


prime new york shell steak   40

yukon gold potato puree, asparagus and demi-glace


rack of lamb   40

red quinoa, sauteed brussels sprouts and mint chimichurri


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


spanish octopus   36

chickpea stew, chorizo and fennel


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    28

cauliflower, asparagus, spinach and tomato broth


shrimp    37

purple peruvian potato puree, mâche and beurre blanc


scallops    38

roasted spaghetti squash, shiitake mushrooms, artichoke,

spinach and creamy garlic sauce

desserts    8.50    


carrot cake

carrot ice cream and passion fruit glaze


warm chocolate cake

vanilla ice cream and raspberry coulis


poached pear

mixed berries and whipped cream


hot rice pudding

raisins, cinnamon and condensed milk


napoleon

vanilla whipped cream, fresh berries and grand marnier sauce


peach melba sundae

homemade granola, vanilla ice cream and whipped cream


fruit plate

mango sorbet and raspberry coulis


ice creams   6

vanilla     coffee    chocolate


sorbets   6

pineapple    raspberry   mango   banana-passion fruit   


coffee, decaffeinated coffee, tea, herbal tea,

espresso or cappuccino

Chef Elmer Rubio

Sun - Thu:  4:00pm - 9:30pm

Fri - Sat:  4:00pm - 10:00pm

  dinner    

  menu


specials


starters


violet cove oysters in a box   15

pear agua chile, pickled pear and fennel oil



lamb belly "yakitori"   16

fennel stems kimchi and mint hoisin




mains


the last striped bass   34

spinach dumplings, pickled watermelon radish

and umami broth



new york strip "bourguignon"   34

8oz strip, carrots, oyster mushrooms, bacon,

onion marmalade and demi-glace