Chachama Grill

Name: Chachama Grill
Address: 655 Montauk Hwy., 11772, NY, 11772
Telephone: 631-758-7640

655 Montauk Hwy., East Patchogue, NY 11772, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

appetizers

GAZPACHO SOUP

JUMBO LUMP CRABMEAT AND AVOCADO

SALAD OF BABY ORGANIC GREENS

CHERRY TOMATOES, WHITE RADISH AND BALSAMIC VINAIGRETTE

BABY SPINACH SALAD

BLACK MISSION FIGS, OVEN-DRIED TOMATOES, TOASTED WALNUTS, BLUE CHEESE AND WALNUT VINAIGRETTE

BABY CALIFORNIA FRISEE SALAD

JULIENNE CUCUMBERS, SMOKED BACON, GOAT CHEESE AND SHALLOT VINAIGRETTE

TUNA CEVICHE*

CILANTRO, MÂCHE, SHALLOTS AND LEMON

OYSTERS RUBIO

CRISPY OYSTER FUFU, SAUTÉED SPINACH AND WUA KAH TIE SAUCE

GRILLED CALAMARI SALAD

ASPARAGUS, ROASTED PEPPERS AND CILANTRO CITRUS VINAIGRETTE

CRAB SALAD

JUMBO CRAB, AVOCADO, TOY BOX TOMATOES, RED PEPPERS, CUCUMBERS AND WASABI GINGER DRESSING

mains

GRILLED FREE RANGE CHICKEN

YUKON POTATO PURÉE, WILTED SPINACH, APPLE CHUTNEY AND ROSEMARY JUS

GRILLED MARINATED RACK OF PORK

TAHITIAN VANILLA SWEET POTATO PURÉE, PINEAPPLE CHUTNEY AND NATURAL JUS

GRILLED BLACK ANGUS FILET MIGNON*

POTATO CROQUETTE, SAUTÉED SPINACH, CHANTERELLE MUSHROOMS AND COGNAC~PEPPERCORN SAUCE

FRESH LINGUINI NEGRO

SWEET MAINE SHRIMP, CALAMARI, CHORIZO AND LOBSTER CILANTRO BROTH

PAN SEARED SHRIMP

PERUVIAN PURPLE POTATOES AND LEMON BEURRE BLANC

PAN SEARED RED SNAPPER

HERB BASMATI RICE AND ANCHO CHILE TROPICAL FRUIT SALSA

BLACKENED ATLANTIC SALMON

SCALLION POTATO PURÉE AND LEMON BEURRE BLANC

WILD MUSHROOM RAVIOLI

WILTED SPINACH, SHIITAKE MUSHROOMS AND TOMATO CONCASSÉ

specials

appetizers

LOBSTER BISQUE

LOBSTERS, CLAMS, MUSSELS AND SCALLIONS

PAN-ROASTED QUAIL

MICRO GREENS, CARAMELIZED ONIONS, OVEN-DRIED TOMATOES AND FOIE GRAS SAUCE

LOBSTER CEVICHE

AVOCADO, RAINBOW MIX TOMATOES AND HEARTS OF PALM

HEIRLOOM TOMATO SALAD

BABY ARUGULA, AVOCADO, GRILLED ASPARAGUS, BLUE CHEESE AND BALSAMIC REDUCTION

mains

PAN-SEARED YELLOWFIN TUNA

WASABI POTATO PUREÉ, TEMPURA SCALLIONS AND SOY GINGER SAUCE

RACK OF LAMB

GOAT CHEESE-POTATO GRATIN, GRILLED VEGETABLE TAPENADE AND TRUFFLE OIL

GRILLED SEA SCALLOPS

FAVA BEANS, SHIITAKE MUSHROOMS, SPAGHETTI SQUASH AND SMOKED PEPPER BEURRE BLANC

LOBSTER RISOTTO

MUSSELS AND CLAMS

desserts

TRES LECHE CAKES

RICH EGG-CAKE SOAKED IN CREAM, WHOLE MILK-SWEET-CONDENSED MILK AND TOPPED WITH TOASTED MERINGUE

NAPOLEON

VANILLA WHIPPED CREAM, FRESH BERRIES, GRAND MARNIER SAUCE

CHOCOLATE CAKE WITH COFFEE LIQUOR

VANILLA ICE CREAM, RASPBERRY COULIS

S’MORES TART

MILK CHOCOLATE MOUSSE, GRAHAM CRACKER CRUST, TOASTED MERINGUE, CARAMEL SAUCE

BANANA BREAD PUDDING

CARAMEL ICE CREAM, CRÈME ANGLAISE SAUCE

APPLE STREUSEL TART

TAHITIAN VANILLA ICE CREAM, CARAMEL SAUCE

VANILLA BEAN CRÈME BRULÉE

CARAMELIZED BANANAS

RASPBERRY FRANGIPANE TART