Dinner Menu




CinCin's menu features Chef Scott Sophers adventurous twist on traditional and modern dishes from places like Italy, Spain, North Africa, Cypress and France.

Tapas are known in the United States as appetizers and represent a medley of flavors to be shared at the table as  in the custom in Spain.

2008 fall
Dinner Menu

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fennel and Tomato Poached Salmonxml

Over edamame hummus with a savory fume  22

 

Braised lamb shank

Over gremolata cous cous and a lamb demi glace  25

 

Traditional Spanish Paella

Shrimp, scallops, chorizo, fresh fish, clams, mussels and chicken baked in a saffron red pepper rice and finished with garden peas  25

 

Caramelized Diver scallops

Over crab-mascarpone cannelloni and a citrus and pea shoot salad   27

 

roasted GROUPER

with sundried tomato-artichoke tortelloni and saffron-chorizo cream  28

 

Grilled filet of beef

With au gratin pancetta potatoes, horseradish crème friache and demi glace  30

 

Coffee braised Boneless beef short rib

Over ricotta gnocchi tossed with spinach, tomatoes and a natural reduction  24

 

Amalfi Seafood Pasta

 Rock Shrimp, scallops, clams, mussels and calamari over pappardelle pasta in a light lemon-tomato sauce  25

 

Semolina fried rainbow trout

Over bulghur wheat pilaf and chermoula sauce  21

 

Grilled 10 oz new york strip

With a rosemary, potato-gorgonzola cheese hash and roasted red pepper demi glace  30

 

Roasted supreme breast of chicken

Rubbed with zaatar over roasted fingerling potatoes, braised pears and pearl onions  23

 

Pancetta Bacon Wrapped Pork Tenderloin

With a sweet potato “risotto” and Dijon-cider jus  24 

 

House made Roasted Vegetable ravioli

With a smoked tomato-tarragon beurre blanc and shaved gruyere cheese  22

 

Chef’s Table (minimum two persons)

^65 per person/85 with appropriate wine

 

           

 (please allow time, all menu items are prepared fresh to order)

 

consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness

20% gratuity added to all parties of  six or more

 Soups
Wild mushroom bisque

Blend of wild mushrooms, cream bisque, seasoned with cognac and sherry  4

 

 

Chef’s daily selection

 4

 Salads

roasted beets, pea tendrils, Chevre goat cheese

Roasted shallot vinaigrette  9

 

Grilled pear, romaine heart gorgonzola dolce and micro greens

Sweet balsamic and extra virgin olive oil  10

 

Fresh mozzarella roulade

Stuffed with tomato, basil and sweet onions and topped with cherry tomatoes, croutons and micro greens  10

 

Georgios greek salad, Cypriot style

Crisp romaine, red peppers, tomatoes, kalamatta olives, feta, cucumbers, onions, seasoned with mint and oregano  6

 

Caesar

White anchovies, crisp chicpeas, croutons snd a parmesan crisp  6

 

Grilled watermelon

Feta cheese, sweet balsamic and pea shoots  9

 

Mixed greens

grape  tomatoes, diced pear & cucumber tossed in a roasted in a roasted shallot vinaigrette with shaved gruyere  6
 

 

all menu items prepared fresh to order
please allow time

all items subject to change 

  Reservation Suggested

Book your Holiday Party Early