JANUARY HOURS
WINE BAR OPEN: 12-5 pm, Fridays- Sundays
Closed January 2-6
During the month of January, we'll be open for wine tastings and wine by the glass or bottle. Chef Arie is on vacation, but we will have olives, cheese platters, and bread with herbed olive oil available.
$20.12 Château Reserve Promotion. For the month of January, we are offering our 2005 Château Reserve Merlot for $20.12 per bottle (regular price $30).
Facebook Fan Offer. Become a fan on Facebook and receive a coupon for a complimentary glass of wine. Comtesse Therese Vineyard & Bistro.
Don't miss our second Red Wine & Dark Chocolate Tasting, Sat. Feb. 11, 2 pm. $30.
Chef Arie Pavlou fileting a striped bass
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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.
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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. We are a member of the CSA of Garden of Eve's Organic Farm in Aquebogue, receiving weekly shipments of organic produce. 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.
Our wine prices at the table are generally the retail bottle price plus a small extra charge for service.
Duck confit with local string beans, photo by Gordon M. Grant for The New York Times
WINE LIST
2010 Sauvignon Blanc glass $9.50, bottle $34
2009 Russian Oak Chardonnay glass $9, bottle $27
2010 Rosé glass $7.50, bottle $24
Blanc de Noir glass $8.50, bottle $27 (currently sold out)
2006 Aquebogue Estate Merlot glass $8.50, bottle $27
2006 Hungarian Oak Merlot glass $9.50, bottle $30
2007 Aquebogue Estate Merlot glass $10, bottle $30
2005 Château Reserve Merlot glass $12, bottle $36
2006 Château Reserve Merlot glass $12, bottle $36
2006 Aquebogue Estate Cabernet Sauvignon glass $11, bottle $34
2007 Aquebogue Estate Cabernet Sauvignon glass $12, bottle $38
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. Recent specials have included:
local corn and chardonnay soup
local tomatoes broiled with asiago cheese
Farmer Smiley of Riverhead's local cauliflower gratin
cream of North Fork asparagus soup in season
seafood chowder from local sea bass stock
potage de cultivateur (local turnips, potatoes and savoy cabbage in a cream base)
local tomato soup and local herbs in a puff pastry crust
local pumpkin chardonnay soup
Garden of Eve's Farm organic cherry tomato soup
hearty lentil soup
Tuscan bean soup
local tomatoes, garlic and house-grown basil, baked in the sun and served with pasta
Hudson Valley foie gras with a local rhubarb and strawberry sauce
local duck liver mousse paté
duck tenderloins with salad
pan-seared Shinnecock day boat scallops with jasmine rice
broiled Montauk scallops
wild steamed local mussels simmered in Comtesse Thérèse rosé
local fluke Grenobloise, with lemon and capers
local cod steamed in a savoy cabbage leaf
local rascasse with fava beans and fresh mint
local striped bass
local blackfish
local flounder
local skate wings
local squid - net caught
local sea bass
locally caught sand shark served with a curry sauce
house-smoked local duck legs
Crescent Farms duck tenderloins
"duq au vin"
chicken breast with chicken-of-the-woods mushroom and sun-dried tomato sauce
whole Cornish hen house-smoked with cherry-wood
smoked ribs
pork chops
hanger steak
short ribs
venison medallions
venison chili
venison in puff pastry
rabbit
quail
house made honey and local lavender ice cream
apple blueberry tarte
blueberry tarte
raspberry tarte
local peach tarte
crepes suzette
baked Alaska flambée
Crescent Farms duck confit with local spinach and local potatoes, photo by Stephen Lang, L.I. Pulse
Crepes suzette. Photo credit, Alan Wax
Local duck liver mousse paté
Toast slices for duck liver mousse paté
Local sea bass carcass for bouillabaisse
Comtesse Thérèse Aquebogue Estate Merlot in the library upstairs
The manager/sommelier, the chef and the owner/winemaker
