Dinner Menu


Hudson Valley A+ Foie Gras 22

pan seared, red currant California figs aged balsamic reduction

Filet Mignon Egg Roll 16

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

Escargot a la Bourguignonne 15

classic baked French style large snails

Shrimp Cocktail Slate Board 16

Large tiger shrimps, cocktail and horseradish sauce


Organic Spring Mix & Goat Cheese Salad 10

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

Italian Burrata Mozzarella 12

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

Cuizine Wedge Salad 12

Butter Bibb Organic Lettuce, slice of blue cheese, hard boiled eggs, cherry tomato, crumbled bacon, caramelized walnuts, house made blue cheese dressing

Grilled Salmon & Organic Spring Mix Salad 22

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


Cream of Wild Mushroom Soup 8

Amazing Crab Chowder 8

Baked Onion Soup 8


Tandoori Spiced Center-Cut Salmon 30

garam masala, forbidden rice with organic peas, cucumber raita

Baked Chilean Sea Bass 43

baked Chilean sea bass, asparagus risotto, champagne saffron reduction

Classic Carbonara Spaghetti 24

delectably robust Italian Carbonara recipe

Roasted Maple Leaf Farms Duckling 30

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

Pork Osso Bucco 30

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

Pork Schnitzel 27

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

Cuizine Burger Slate Board16

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

CuiZine Steaks and Chops:

16oz. Boneless Rib Eye Steak 40

14oz. N.Y. Strip Steak 30

8oz. Filet Mignon 42

Prime Grade Bone-in 12oz. Fillet Mignon 65

Cast Iron 14oz. Parmesan Crusted Veal Chop 42

oyster mushroom scallion risotto, veal demi-glaze, parmesan crust

Grilled Double-Cut Lamb Chop 38

grilled Australian lamb chop, potato latkes, goat cheese demi-glace

Steaks include chef’s choice of potatoes & vegetable of the day

CuiZine Steak Prep 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

Danish Blue Cheese Crust 5

Choice of Steak Sauces:

merlot, béarnaise, gorgonzola