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Sample Menu
White Fish Fritters
Deviled eggs with crispy country ham
Wagyu Striploin
Peach and Buratta
Kumamoto Oysters with Calamansi and beet
Hudson Valley Foie Gras
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Shrimp and Artichoke
Takoyaki
Salmon
Scallops with cauliflower puree
Ricotta and Peas
Chef Eric
Short Ribs
Hummus and Pickle Board
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Head on Shrimp
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Pork Belly Hash
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Chinese Broccoli
Striped Bass, romesco and pickled tomato
Chicken Breast
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Marinated Tofu
Roasted hummus
The Market Table
Wild Salmon
We are here for all your dining needs
Foie Gras
Caramelle Pasta
Vegetarian Agedashi Tofu
Lemon meringue pie
Hamachi and Avacado
Saffron Cavitelli
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