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Lunch Monday-Friday
11:00am-2:30pm

Dinner Everyday
5:00pm-11:00pm (-ish)

Sunday Brunch
10:30am-2:30pm

The Tasting Room

Cha Chah’s Tasting Room: a  seasonal, creative, inspired, personal, and most of all, tasty expression of food and spirits.

Can Accommodate 2-18 people
Five Course Tasting  $ 65.00
Seven Course Tasting  $ 85.00
Nine Course Tasting  $ 95.00
Wine Parings Available

Pre-Summer Tasting Menu

New Year’s Eve
Five Course Pre-Fix Tasting Menu
Smoked Pepper Bisque w/ Coconut Milk
Beet Carpaccio w/ Caper Berry & Local Feta
or
Coriander Tuna w/ Heirloom Potatoes & White Balsamic
Farm Egg w/ Truffled Asparagus, Mushrooms & Quinoa
or
Mussels Albarino w/ Chorizo & Saffron Fideos
Roasted Pork Belly w/ Black Eyed Pea Succotash
or
Sesame Lamb Kefta w/ Barley Tabouli & Cilantro Yogurt
or
Quinoa Falafel w/ Eggplant & Artichoke Barigoule
Chai Spiced Creme Brule
Champagne Toast
$65.00/ person
Executive Chef Arnold Myint
Chef de Cuisine Francesco Vito

Tomato Panzanella
Rosemary Crouton, Vidalia Onion, Macintosh Apples, Fennel, Abol Oil

Watermelon Carpaccio
Smoked Belly, Local Feta, Marcona, Basil, Orange Blossom Honey, Zest

Seared Scallop
Roasted Sunchoke, Fennel, LIma Beans, Curried Cauliflower Sous Bise, Crispy Shallot, Okra Tempura, Smoked Paprika Oil

Quail Three Ways
Lemon Roasted Breast, Egg, Saffron Barley Rissotto w/ Chorizo, Spanish Olives
"Hot Chicken" Smoked Slaw, Red Pepper Hot Sauce

Blood Orange Sherbert

Basil BBQ Bison Brisket
Sweet Potato Cornbread, Brussel Sprouts, Kale, Thai Chilies

Peaches 'n' Cream
Cinnamon Apricot-Peaches, Bourbon Caramel, Rosemary Lemon Crisp, Cream Cheese Ice Cream

Ice Cream Sandwich
Lavender Caramel Ice Cream, Oatmeal Chocolate Chip Cookie

New Year's Eve
Five Course Prix-Fix Tasting Menu

New Year’s Eve
Five Course Pre-Fix Tasting Menu
Smoked Pepper Bisque w/ Coconut Milk
Beet Carpaccio w/ Caper Berry & Local Feta
or
Coriander Tuna w/ Heirloom Potatoes & White Balsamic
Farm Egg w/ Truffled Asparagus, Mushrooms & Quinoa
or
Mussels Albarino w/ Chorizo & Saffron Fideos
Roasted Pork Belly w/ Black Eyed Pea Succotash
or
Sesame Lamb Kefta w/ Barley Tabouli & Cilantro Yogurt
or
Quinoa Falafel w/ Eggplant & Artichoke Barigoule
Chai Spiced Creme Brule
Champagne Toast
$65.00/ person
Executive Chef Arnold Myint
Chef de Cuisine Francesco Vito

Smoked Pepper Bisque w/ Coconut Milk

Beet Carpaccio w/ Caper Berry & Local Feta
or
Coriander Tuna w/ Heirloom Potatoes & White Balsamic

Farm Egg w/ Truffled Asparagus, Mushrooms & Quinoa
or
Mussels Albarino w/ Chorizo & Saffron Fideos

Roasted Pork Belly w/ Black Eyed Pea SuccotashorSesame Lamb Kefta w/ Barley Tabouli & Cilantro Yogurt
or
Quinoa Falafel w/ Eggplant & Artichoke Barigoule

Chai Spiced Creme Brule
Champagne Toast

$65.00/ person

Executive Chef Arnold Myint
Chef de Cuisine Francesco Vito

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