The Chef's Table Sample Menus

Menu


 The Chef's Table
15 Birch Hill Road Locust Valley, New York 11560  516 376-8700
www.thechefstable15.com


Sample Menus

all menus can be customized to your specific needs

The Chef's Table also hosts cocktail style events serving  passed and stationed foods





2023 Pricing


Peak Season - venue fee $295

January, April, May, June, July, September, October, November, December


Off Season - venue fee $225

 February, March, August


tax, service & venue fee will be added to all menus

​$300 fee for canceled events will be applied on the date of cancellation





The Chefs Table Sample Menu - Italian Sunday Supper

(available any evening)


$150 per person (off peak)

$175 per person (peak season)



to begin


Reggiano Parmigiana Cheese   -   Proscuitto Di Parma   -   Homemade Fresh Mozzarella


Pot of Homemade Sauce
We always have a pot of Mama Lanza’s homemade marinara sauce and italian bread in the kitchen for dunking.

course one

Homemade Meat & Ricotta Lasagna

with homemade mozzarella, ricotta, marinara sauce, italian parsley & fresh basil

entrée - served family style

all cooked in and served in homemade marinara sunday sauce
always a pot on the table

Veal or Chicken Parmigiana
Homemade Meatballs
Spicy Italian Fennel Sausage
Broccoli Rabe Garlic & Oil
Garden Salad with Ripe Tomatoes & Onion

 dessert

Citrus Marinated Fresh Strawberries

Espresso  Coffee  Tea





The Chef's Table Sample Menu - 3 course dinner   

$125 per person (Monday - Thursday)

(available off peak season only, minimum 10 guests)


course one

Homemade Fresh Mozzarella, Tomato & Roasted Eggplant Tower
fresh tomato, fresh basil drizzled with evo and balsamic

entrée
(select two)


Pan Seared Horseradish Encrusted Salmon Oreganata
garlic, olive oil, white wine, grape tomatoes and fresh basil

Veal Saltimbocca
imported prosciutto di parma, sauteed spinach, fresh mozzarella and demi sage sauce

Chicken with Artichokes & Mushrooms
scalloppine of chicken breast with artichoke hearts and mushrooms
in a lemon white wine sauce and italian parsley

Grilled Mixed Vegetables
Roasted Potatoes and Onions

dessert
Fresh Berries and Whipped Cream

drizzled with caramel and vanilla

Espresso   Tea   Coffee



 


The Chef's Table  - Sample Menu A

$150 per person (off peak)

$175 per person (peak season)


to begin


Reggiano Parmigiana        Homemade Mozzarella & Fresh Basil         Imported Prosciutto Di Parma

first course

Baby Arugula & Pan Seared White Shrimp Salad
with pan seared white shrimp, sliced avocado, infused fig goat cheese
 citrus shallot vinaigrette

entrée
(select two)


Two Day Marinated Skirt Steak
with a ginger, soy, garlic & scallion marinade

Mahi Mahi
with bay scallops & shrimp in a fresh basil broth with grape tomatoes

Chicken Saltimbocca
with imported prosciutto di parma, fresh mozzarella and demi sage sauce


Veggies & Starch


Baked Asparagus
topped with buerre noissette and grated reggiano

Roasted Potatoes and Onions

dessert

Fresh Berries and Whipped Cream

with caramel and vanilla drizzle

Espresso   Tea   Coffee



 


The Chef's Table  -  Sample Menu B   

$175 per person (off peak)

$195 per person (peak season)



to begin


Reggiano Parmigiana Cheese       Asian Wings            Short Rib Quesadillas        

first course

Blackened Pepper Encrusted AAA Yellowfin Tuna Salad
wit sliced avocado, fig infused goat cheese in a yuzu citus vinaigrette

second course

Sauteed Homemade Mozzarella
pan sauteed in a garlic, lemon wine reduction

entrée
(select two)


Pan Seared Florida Red Snapper
bay scallops & shrimp with garlic, olive oil, grape tomatoes in a basil broth

Chicken Scalloppine Porcini
with shallots, sauteed porcini mushrooms, sherry wine reduction sauce

Roasted New Zealand Baby Lamb Chops
with shallots, rosemary and dijon au jus


Veggies & Starch


Baked Eggplant Reggiano


Crisp Baked Gnocchi
semolina gnocchi with shallots, white wine & cream

dessert

Fresh Berries Royale

Espresso   Tea   Coffee



 

The Chef’s Table  -  Sample Menu C

$195 per person (off peak)

$220 per person (peak season)


to begin

Reggiano Parmigiana Cheese        Imported Prosciutto Di Parma      Imported Burrata Mozzarella

Baked Shrimp Dumplings


course one

Tuna Poke Glass

AAA yellowfin blackened tuna with avocado, mango, edamame, cucmber

wasabi aioli & asian spicy mayo

course two

Wild Mushroom Ravioli
with beurre noisette, fresh sage and grated reggiano

entree
(select two)


Lobster Tail and Shrimp Fradiavolo
pan sauteed then baked in a spicy marinara sauce with fresh basil

Pan Seared Filet Mignon Au Poivre
peppercorn encrusted dry aged filet mignon with a cognac peppercorn sauce

Pan Seared Black Sea Bass Oreganato
pan seared then oven baked snapper with herbed bread crumbs & grape tomatoes
in a caper lemon pinot grigio sauce

Veggies & Starch


Grilled Long Stem Artichokes Hearts
with roasted garlic, olive oil and reggiano cheese

Porcini Mushroom Brown Wild Rice Risotto
with sauteed shallots, white wine, grated reggiano & italian parsley

dessert


Strawberries Royal with Sweet with Dried Figs






  The Chef’s Table  -  Sample Menu D 
$225 per person (off peak)

$275 per person (peak season)


to begin

Reggiano Parmigiana Cheese


Roasted Baby New Zealand Lamb chops

Pan Seared Scallops in Garlic Sauce


Thin Sliced Raw Scottish Salmon

with japanese yuzu dressing


course one

Jumbo Shrimp Cocktail
with house made spicy cocktail sauce

course two

Ricotta Cheese Stuffed Ravioli
with grated reggiano, fresh sage and burnt butter

entree

Lobster Tail Fradiavolo
pan sauteed then baked in a spicy marinara sauce with fresh basil

4 Hour Braised Beef Short Rib

in a natural red wine reduction sauce

Roasted Brussel Sprouts Artichokes Hearts
with roasted garlic, olive oil and reggiano cheese

Crisp Semolina Gnocchi
with sauteed onion, white wine, cream, grated reggiano & italian parsley

dessert

Classic Creme Brulee

Espresso   Tea   Coffee

 



  The Chef’s Table  -  Sample Menu Steak House
$225 per person (off peak)

$275 per person (peak season)


to begin

Grana Padana Cheese Wedge

Prosciutto di Parma


Fresh Burrata Mozzarella


Thin Sliced Raw Tuna Sashimi
with japanese yuzu dressing

Wild Mushroom Ravioli Ravioli

course one

Jumbo Shrimp Cocktail & Cold Lobster Cocktail
with house made spicy cocktail sauce

entree

Baked Lobster Tail
with a compound garlic and fresh herb butter

Prime Aged 32oz Porterhouse Steaks

skillet seared and sliced

Creamed Spinach

Roasted Country Style Hash Brown Potatoes
with sauteed onions, salt and parsley

dessert

Steakhouse Style Cheese Cake

Espresso   Tea   Coffee



The Chefs Table - Sample Menu Table for 2 or 4 Guests


A completely customized menu for you and someone special

all prepared and served by Chef Gary Lanza


$595 per couple

$895 for four guests


Monday - Thursday Only




www.thechefstable15.com


516 376-8700


 


The Chef's Table

15 Birch Hill Road Locust Valley NY 11560

516 376-8700