Le Cordon Bleu (Paris, France) trained chef, Aristodemos (Arie) Pavlou

Chardonnay corn soup

Local asparagus season!  Chef Arie tying the asparagus into bundles for blanching

Local asparagus with homemade olive bread

Chef Arie with fresh baked rolls

Chef Arie house-ages his steaks for 60 days

Chef Arie with chicken legs for chicken chasseur

Chef Arie hard at work in the kitchen

Blueberry tarte

Crême brulée

Cheese platter with house-smoked bacon and house-cured olives

Our neighbor Doug Corwin of Crescent Duck Farm

Crescent Farm ducks

Photo from the NEWSDAY article featuring cheeses paired with Comtesse Thérèse wines - photo credit Doug Young, Newsday Dec. 10, 2010. For link to article click HERE or see the NEWS page

Local potatotes

Comtesse Thérèse Aquebogue Estate Merlot in the library upstairs

See our Facebook page: Comtesse Therese Vineyard and Bistro

FOR RESERVATIONS:

Please call 631-779-2800 for reservations. If the restaurant is closed when you call, please leave a message and we will get back to you to confirm your reservation. Or email reservations@comtessetherese.com, including your phone number, and we will confirm your reservation by phone or email.

$24.95 prix fixe dinner. Wed. & Thurs. 5-7 pm

$24.95 prix fixe lunch. Sat. & Sun. 12-2 pm

 

Herring, fresh caught by Phisherman Phil Carlin in Long Island Sound

Chef Arie Pavlou fileting a striped bass

see our Newsday video on Youtube

http://www.youtube.com/watch?v=rz6LgHVS4ho

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Our menu is short, simple, and designed to be delicious with wine.

In addition to the regular menu, we offer seasonally changing daily specials that utilize local Long Island vegetables, fruits, herbs, fish, shellfish, and duck. We grown our own herbs. Our duck is exclusively from our next door neighbor, Crescent Duck Farm (and sometimes the duck farm smells waft over to the Bistro!) We buy direct from other Riverhead farmers such as Schmitt's, Rottkamp's, and Farmer Smiley's.

Duck confit with local string beans, photo by Gordon M. Grant for The New York Times

WINE LIST

2011 Sauvignon Blanc glass $9.50, bottle $34

2011 Stainless Steel Chardonnay glass $9, bottle $30

2009 Russian Oak Chardonnay  glass $9, bottle $30

2011 Rosé  glass $8, bottle $26

2011 Blanc de Noir glass $9, bottle $30

2008 Aquebogue Estate Merlot glass $10, bottle $36

2008 Hungarian Oak Merlot glass $10, bottle $40

2006 Château Reserve Merlot glass $12, bottle $40

2010 Cabernet Franc glass $10, bottle $36

2006 Aquebogue Estate Cabernet Sauvignon glass $11, bottle $36

2007 Canadian Oak Cabernet Sauvignon glass $12, bottle $40

APPETIZERS, SOUPS & SALADS

Olives  House-brined by the Chef, marinated in olive oil and our own herbs $6

Cheese Platter. Four different cheeses (usually herbed goat cheese, brie, locatelli and one other, but selection may change.) $13

House-Smoked Bacon and Cheese Bacon, house-smoked by the Chef with local hickory wood, and a selection of four cheeses. Served before 5 pm only. $16

French Onion Soup Local duck stock with red wine and carmelized onions, topped with melted gruyère $10.50

Farm Style Soup de Jour Local and seasonal $8

Classic Escargots Half dozen, with a traditional garlic & parsley butter $12

Brie en Croute Brie & wild mushrooms in puff pastry with a small mesclun salad $14

Salade de Chevre Local Schmitt's mesclun and Chef's dressing with herb-encrusted goat cheese $14

Mesclun Salad  Local Schmitt's mesclun with toasted almonds $7.50

Foie Gras Pan-seared Hudson Valley moulard duck liver served with the Chef's choice of sauce $23

Pan seared Montauk sea scallops with a local crab bisque sauce, local spinach and saffron basmati rice

ENTREES

Locally Caught Fish of the Day Fresh caught daily from Fisherman Phil's boat $25

Spring Chicken With Chef's choice of seasonally changing sauce $24

Confit de Canard  Neighbor Crescent Farms duck leg, with a crisped skin $22

Smoked Local Duck Breast Neighbor Crescent Farms duck breast, house-smoked with local cherry and hickory wood $26

Lamb Shank Confit With a reduction of madeira, roasted garlic and our own marjoram flowers $28

House-Aged Steak  Aged for up to 60 days by the Chef. Due to the long aging, it is cooked rare or medium rare. $32

All entreés served with local potatoes or rice and local farmstand vegetables

Steak, house-aged for 60 days by Chef Arie Pavlou

DESSERTS

Tarte du Jour Seasonal fruit with almond cream and an almond crust, served with freshly whipped cream $8

Local Tarte Tatin Apples from neighbor Woodside Farm's orchard, served à la mode with our house-made ice cream $9

Crême Brulée Made in the classic French style $10

Gâteau de Château Chocolate cake with a warm blackberry brandy sauce $9

Chocolate Truffles Homemade from Belgian chocolate $10.  Also available by the 1/4 pound to take home

Poached Pear Poached in Comtesse Thérèse wine with the Chef's secret herbs and spices,with chocolate sauce and a scoop of ice cream $12

House Made French Vanilla Ice Cream $6

Fresh Mint Chocolate Chip Ice Cream $6

BEVERAGES

Woodside Farms Apple Cider $3.50

Eau de Mineral Water Saratoga, still or sparking $7.50

Thé $3.50

Café $3.50

Espresso $4.50

Mint chocolate chip ice cream made using fresh mint from the Bistro garden

Brie en croute - brie, mushroom and sage from the Bistro garden served in puff pastry with local Schmitt's Farm mesclun

SPECIALS

Our specials change daily, according to what's fresh and available.

Chef Arie with home-grown garlic

North Fork potatoes from Farmer Smiley of Riverhead

105 lbs of oyster mushrooms, foraged by Chef Arie in Riverhead and Cutchogue

North Fork a sparagus, steamed and served with homemade olive bread and North Fork potatoes

Escargots with garlic and parsley butter

Fresh-caught local fluke with a sauce Grenoblois - lemon, wine and capers- and local spinach

Confit de canard, Crescent Farms duck leg with local potatoes Dauphinoise and  vegetable ragout

Crescent Farms duck liver mousse paté with local apple and candied ginger

Lamb shank confit

Tarte tatin with house-made ice cream and our own mint

Herb-encrusted chevre with Schmitt's Farm mesclun salad

Chef Arie taking Southold cherry and hickory-smoked duck breasts out of the smoker

Local brussels sprouts for our delicious cream of brussels sprout soup

Local carrots

Peaches from Davis Peach Farm of Wading River - used in our peach tartes and also the peach sauce for the smoked duck

Local sea bass for bouillabaisse

Rosé in the Bistro's Wine Garden

Rosé with pumpkins at the local farmstand