coastal french cuisine
presented by le cordon bleu trained
chef arie pavlou
FOIE GRAS
FRIDAYS
WINTER
PRIX FIXE
EAST END
RESTAURANT WEEK
Complimentary Wine Pairing
with your Foie Gras
$30 Two Course Prix Fixe
Thu & Sun in the Dining Room until 6:30
Available @ the Bar Every Night, All Night
Three Courses 29.95
Sunday - Sunday
March 29 - April 5
*closed Mon & Tues
POP THE CORK
@ BISTRO ETE
EVERY THURSDAY
1/2 PRICE WINE LIST
&
NO CORKAGE FEE
Coastal French Cuisine
Cypriot Born Chef - French Trained - Mediterranean Flair
Eté is everything you long for in a restaurant tucked away in a quaint spot in The Mill Center in Water Mill. Transformed by Interior Designer Karen Gorman to reflect an understated chic and comfortable style that transports you to the coast of France. This unpretentious dining experience celebrates food and wine in a setting for all the senses yet does not compete with the flavors.
Chef Arie, inspired by his Cypriot heritage, formal training at Le Cordon Bleu in Paris and his years working under Two Star Michelin Chef Philippe Da Silva in Provence, presents cuisine reflective of this coastal style that is nothing short of a culinary delight. Longtime customers can still indulge in his classic dishes such as escargot, striped bass with champagne truffle sauce and his own dry aged steaks. Of course Chef Arie’s menu includes many mouthwatering vegan and vegetarian dishes driven by altering his favorite recipes for his vegetarian wife.
Forget overdone and overproduced menus. Come enjoy this celebration of flavors and the respect for individual ingredients that allows you to truly experience your meal.
Live life deliciously.
Chef Arie's Cocktails
Served Daily
Inspired by Willy Wonka's "three course dinner chewing gum" Chef Arie brings his Le Cordon Bleu training behind the bar! He enjoys playing with food & spirits to create cocktails, such as a Truffle Martini, seen here, with shaved fresh seasonal truffles that "drinks like a meal"or his Sugar Cane Rum made with fresh pressed sugar cane juice from Chef's cane press.
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