Dinner Menu


Hudson Valley A+ Foie Gras 20

pan seared, red currant California figs aged balsamic reduction

Beef Bone Marrow 16

oven roasted, house pickeled red onions, chili jam, Spanish peanuts, crostini

Filet Mignon Egg Roll 13

filet mignon and boursin cheese egg roll, Thai chili sauce, mango salsa

Escargot a la Bourguignonne 13

classic baked French style large snails


Grilled Salmon & Organic Spring Mix Salad 18

Organic spring mix salad topped with mix of fresh berries, shaved parmesan, candied walnuts, cherry tomato, raspberry balsamic vinaigrette

Organic Spring Mix & Goat Cheese Salad 9

julienne roasted red peppers, yellow cherry tomato, pecans and goat cheese, tarragon balsamic vinaigrette

Fork and Knife Grilled Caesar Salad 10

baby Artisan romaine, Caesar dressing balsamic reduction, imported shaved Italian parmesan cheese

French Style Wedge Salad 10

quartered iceberg lettuce, fried smoked ham, julienne roasted red peppers, cherry tomato, crumbled blue cheese, homemade French dressing

Italian Burrata Mozzarella 12

handmade Italian soft mozzarella cheese, heirloom tomato tart, basil oil and balsamic reduction


Chilled Gazpacho 6

Amazing Crab Chowder 7

Baked Onion Soup 7


Broiled Lump Crab Cake 28

pan seared lump crab cake, homemade remoulade sauce, kettle potato chips

Grilled Cobia Pesto 32

grilled Cobia fillet, orzo pilaff, grilled cipolini onions,homemade pesto sauce

Baked Chilean Sea Bass 38

baked Chilean sea bass, asparagus risotto, champagne saffron reduction

Baked Lump Crab Stuffed Salmon 29

baked center cut salmon , florentine sauce, organic green peas safron rice

Shrimp and Grits 26

homemade grits, chorizo sausage, sautee’ large tiger shrimp

Chicken Florentine 24

chicken breast stuffed with spinach and oyster mushroom, Dutch edam cheese
fresh herb reduction

Classic Carbonara Bucatini20

original Italian carbonara recipe

Gnocchi, Italian Sausage and Broccoli Rabe 25

savory Tuscan side dish, finished with grated Romano pecorino cheese

Roasted Maple Leaf Farms Duckling 29

double roasted half Long Island duckling, French style smashed rosemary baby bakers rich Burgundy wine pear sauce

Pork Osso Bucco 26

4 hours braised pork shank, tomato compote sauce, homemade German spätzle pasta

Pork Schnitzel 24

lightly breaded pork schnitzel, German spätzle pasta, lemon-dill sauce

Cast Iron 14oz. Parmesan Crusted Veal Chop39

oyster scallion risotto, veal demi-glaze, parmesan crust

Grilled Lamb Chops 36

grilled New Zealand lamb chops, chive and truffle oil risotto, Barolo Demi-Glace

CuiZine Burger Slate Board 16

certified angus beef 8oz. burger, brioche bun, applewood smoked bacon, baby bella mushrooms, swiss cheese, homemade coleslaw, truffle parm french fries, root beer float

cuiZine Steaks:

8oz. Sous Vide Certified Piedmontese Top Sirloin 28

16oz. Boneless Rib Eye Steak 37

14oz. N.Y Strip Steak 29

8oz. Fillet Mignon 39

Chef’s choice of potatoes and vegetable of the day

cuiZine Suggestions:

Porcini Mushroom Crusted, Chef’s Compound Butter 5

Oscar Topping 6

lump crab, asparagus, hollandaise

Remy Martin Peppercorn Sauce 5

peppercorn, dijon mustard, Remy Martin cognac sauce

Pittsburgh Black and Blue 4

cast iron skillet charred on outside but still rare or raw on the inside

Danish Blue Cheese Crust 5

Choice of Sauces:

merlot, béarnaise, chimichurri