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(631) 758-7640

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Dinner

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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 April 20, 2018


starters


lobster bisque   12

lobster meat and scallions


baby organic greens    8

cherry tomatoes, shaved parmesan cheese

and fresh herb vinaigrette


frisee salad   12

crispy bacon, julienne cucumbers, red peppers, goat cheese

and red pepper vinaigrette



baby spinach salad   12

roasted pear, cabrales blue cheese and walnut vinaigrette


burrata  15  

crispy eggplant, pepper jam and balsamic reduction


oysters rubio    14

crispy oysters, sauteed spinach, sweet plantain fufu

and wua kah tie saucel


hudson valley foie gras    21

grilled pineapple and cranberry sauce


beef empanadas    14

black bean salsa, daikon radish sprouts and romesco sauce

mains


filet mignon    38

yukon gold potato puree and demi-glace


rack of pork    29

tahitian vanilla sweet potatoes, plantain, pineapple chutney

and natural jus


free range chicken    23

saffron rice, olive relish, rosemary and demi-glace


crescent farm duck breast    36

wild black rice, cranberries, toasted almonds and peach chutney


atlantic salmon    26

cauliflower, asparagus, spinach and tomato broth


shrimp    35

tri-color fingerling potatoes, spinach and beurre blanc


yellowfin tuna    37

patatas bravas, olive relish and ancho chile aiöli


wild striped bass    37

celery root puree and beurre blanc


scallops    37

mushroom-asparagus risotto and beurre blanc

desserts    7


napoleon

vanilla whipped cream, fresh berries and grand marnier sauce


warm chocolate cake

vanilla ice cream and raspberry coulis


passion fruit tart

cinnamon mascarpone cheese and caramel sauce


banana tres leches cake

vanilla gelato


tiramisu

lady fingers, espresso, rum and mascarpone


hot rice pudding

raisins, cinnamon and condensed milk


coconut panna cotta

mango sauce and toasted coconut flakes


vanilla crème brulée


fruit plate

mango sorbet and raspberry coulis


ice creams

vanilla     coffee    chocolate


sorbets

mango    lime    raspberry   


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


warm thai calamari salad   14

napa cabbage, pickled ginger, red peppers and citrus soy vinaigrette


tuna ceviche   16

cilantro, shallots, micro greens and lemon


quail   16

red quinoa, shiitake mushrooms, asparagus, pear chutney

and demi-glace


soft shell crab   16

wilted greens and gazpacho sauce



main


rack of lamb   38

goat cheese potato gratin, grilled vegetable olive tapenade

and demi-glace


soft shell crabs   16

shiitake mushroom-corn-scallion succotash and beurre blanc


natural grass-fed ribeye   38

idaho potato fries and sauteed onions