Experience the Best of The Chefs Table Restaurant
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
2024 - 2025 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)
$185 per person (off peak)
$200 per person (peak season)
to begin
Reggiano Parmigiana Cheese - Prosciutto 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
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
served with whipped cream
Espresso Coffee Tea
The Chef's Table Sample Menu - 3 course dinner
$150 per person (Monday - Thursday)
(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
$175 per person (off peak)
$195 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
Pan Seared Filet of 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
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
$195 per person (off peak)
$210 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 cirtus 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
Baked Eggplant Reggiano
&
Crisp Baked Gnocchi
semolina gnocchi with shallots, white wine & cream
dessert
Fresh Berries Royale
topped with a sweet ricotta cream
Espresso Tea Coffee
The Chef’s Table - Sample Menu C
$205 per person (off peak)
$235 per person (peak season)
to begin
Reggiano Parmigiana Cheese Imported Prosciutto Di Parma
Imported Burrata Mozzarella Baked Shrimp Dumplings
course one
Tuna Poke Martini Glass
AAA yellowfin blackened tuna with avocado, mango, edamame, cucumber
wasabi aioli & asian spicy mayo
course two
Semolina 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 Oreganata
pan seared then oven baked with herbed bread crumbs & grape tomatoes
in a caper lemon pinot grigio sauce
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 Pan Seared Scallops in Garlic Sauce
Roasted Baby New Zealand Lamb chops
Thin Sliced Raw Scottish Salmon
with Japanese yuzu dressing
course one
Jumbo U-8 Shrimp Cocktail
with house made spicy cocktail sauce
course two
Semolina 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
$250 per person (off peak)
$295 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
Semolina 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
$795 for 2 guests (Monday - Thursday only)
$1200 for 4 guests (Monday - Sunday)
($295 per additional guest)
516 376-8700