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 summer
Dinner Menu

--------------------------------------------------------------------------------------------------------------------Caramelized jumbo shrimp and 

Roasted fennel –citrus salad and fried papardelle pasta  27

 

OLIVE OIL POACHED GROUPER

SAUTEED FAVA BEANS, RAINBOW CHARD AND THYME REDUCTION  28

 

Grilled filet of beef

Garden pea-mushroom risotto, haricot verts and demi glace  30

 

GrilleD pear scented pork loin

Roasted goat cheese stuffed-prosciutto wrapped figs and a sage natural reduction  25

 

House made asparagus ravioli

Sautéed grape tomatoes, preserved lemon, rainbow chard and crumbled feta cheese  22

 

Sautéed duck breast

Roasted figs and pistachios, pea shoots and a fig vinaigrette  26

 

Grilled 10 oz new york strip

Roasted fingerling potatoes, sautéed spinach, crumbled gorgonzola and demi glace  30

 

Roasted supreme breast of chicken

Prosciutto wrapped asparagus, sautéed rainbow chard, tomatoes, capers and crumbled goat cheese  22

 

Grilled domestic lamb chops

Sautéed white beans, tomatoes and spinach, thyme demi glace  38

 

 

For The Adventurous:

Chef’s Table (minimum two persons) 65 per person

With appropriate wines to match each course  85 per person

 

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

 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