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(631) 758-7640

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New Year's Eve

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 Dec 14, 2018


starters


white bean soup   12

serrano ham and olive oil


baby spinach salad   11

black mission figs, roasted sunflower seeds 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


burrata  16  

crispy eggplant, pepper jam and balsamic reduction


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


filet mignon   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


bacon-wrapped monkfish   35

cauliflower-potato gratin, spinach, parmesan cheese

and shiitake mushroom 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    


pumpkin crème caramel

cranberry orange biscotti and cinnamon whipped cream


napoleon

vanilla whipped cream, fresh berries and grand marnier sauce


warm chocolate cake

vanilla ice cream and raspberry coulis


semolina apple tart

vanilla ice cream and caramel sauce


tres leches tapioca

cinnamon whipped cream


poached pear

mixed berries compote and whipped cream


pineapple upside down cake

vanilla gelato and caramel sauce


banana bread pudding

coffee ice cream and caramel sauce


tiramisu

lady fingers, espresso, rum and mascarpone


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


tuna ceviche   16

cilantro, shallots, micro greens and lemon


octopus salad   16

arugula salad, radish, fennel and tangerine vinaigrette


bay scallops   17

fresh fettuccine, shallots, leeks and truffle oil


quail   16

roasted purple brussels sprouts, roasted pear

and maple pineapple vinaigrette




main


rack of venison   40

butternut squash gratin, roasted shallots, mushrooms

and natural jus


braised leg of rabbit   32

soft polenta, navy beans and seasonal vegetables