Fall Update
Fall is here and so is a new menu at Chinched Bistro! Over the last few weeks we have slowly phased out each of the items from our Summer menu and implemented our Fall selection. These items will run from now until the Christmas season.
Over the next week at Chinched we’ll be making some changes to our wine list. We’re adjusting the pricing, adding some new favorites and we’ve even got a half bottle and cellared selection in the works. One of the new additions to our list is a unique white from Germany, the Weingut Tesch Deep Blue Blanc de Noirs Pinot Noir. German wine
The salmon on our winter menu is very classically prepared. The fillet of salmon itself is lightly pan seared with oil and minimal use of other spices. The salmon is served on a bed of potato, brussels sprout and pork hocks (meat from the ankle and foot of pork) that have been mashed together and sautéed into a hash. The dish is
Bisque – A smooth creamy soup, traditionally prepared with either puréed vegetables or seafood. The roasted carrot bisque is prepared with puréed oven roasted carrots, onion and a touch of cream. The bisque is paired with an Asian inspired short rib ragout. The short ribs are braised, and then sautéed in orange and ginger before being placed in the center of
Chinched Bistro mussels are farmed from one of 8 local muscle farms owned and opperated by Ocean Quest Seafood. The mussels on our winter menu take their inspiration from France and are steamed in a white wine, garlic and cream sauce. Recommended Wine Pairing: Quinta da Aveleda Vinho Verde, Portugal
Since it’s induction onto the menu in late fall, the Roasted Squash Salad has been one of the most popular items on the menu. It’s fair to say this salad is made from 100% winter comfort food. First scrunchions are rendered down, and then the squash is added and roasted until golden. The squash is topped with house roasted walnuts,
These aren’t your mom’s chicken livers. Our chicken livers spent some time away from the menu this summer but due to popular demand they’ve made a comeback. The chicken livers are marinated in buttermilk, breaded in corn starch and ancho powder and deep fried. The livers are then topped off with a warm bacon vinaigrette; made with bacon, dijon mustard, brown sugar and
Chinched Bistro makes all of its unique Charcuterie items in house by hand from scratch. The Charcuterie we offer on a daily basis varies greatly and depends on what Chef Shaun Hussey and Sous-Chef Jenn May are cooking up at the time. Below is a list of some of the Charcuterie items Chinched has featured in the past Beef: • Heart / Tongue /
Another Mediterranean inspired dish the braised squid takes its inspiration from rustic Portuguese and Spanish cuisine. The dish itself is a Mediterranean staple with the primary ingredients (squid, red wine and bread) being readily and consistently available in that area of the world. Rather than serving the squid as rings, the tubes are opened lengthwise and then cut into stew sized
The perennial house favorite gets a Newfie twist. Traditionally, fish and brewis are served with scrunchions (and even mustard pickled onions if you’re lucky). On our winter menu the pork belly takes the place of scrunchions in this classic Newfoundland dish. The pork belly is first seared and then braised in mirepoix and braising liquid until reduced. The fish and brewis are
