• STARTER PLATES • TOWER OF TUNA PACIFIC OYSTERS Fresh ahi and hamachi tuna, diced and towered Freshly shucked oysters on the half-shell, served on with avocado, tomato, red onion, red chili, ginger shaved ice with house-made cocktail and and sesame seed vinaigrette with Asian sesame mignonette sauces. crisps. 16. Kumomoto, Penn Cove, WA. 3.50 pp Quilcene, Hood Canal, WA. 3.50 pp THE BLACK ORCHID Sashimi-grade ahi tuna seared rare, sliced OYSTERS ROCKEFELLER and served with our signature Black Orchid Fresh oysters baked on the half-shell with sautéed mustard sauce. 18. spinach, shallots, red bell peppers and Pernod, topped with a light citrus Hollandaise. 18. DUNGENESS CRAB COCKTAIL Fresh Pacific Dungeness cracked crab served with OCEAN ROSE ABALONE house-made cocktail sauce and fresh lemon. 18. Santa Barbara farm-raised baby pink abalone sautéed with butter, Meyer lemon, vermouth and PRAWN COCKTAIL shallots. Served with maitake mushrooms. 37. Large, white Mexican prawns poached in court bouillon. Served chilled with house-made cocktail STEAMED CLAMS sauce and fresh lemon. 15. Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, ESCARGOT À LA CAROL sun-dried tomato and basil. Served with a garlic Organically grown Burgundy snails marinated with crostini. 16. fennel, garlic, shallots and parsley, baked with browned garlic butter with Asiago cheese. 16. BEEF CARPACCIO Beef tenderloin sliced paper thin with capers, Dijon SHRIMP SCAMPI mustard, horseradish cream and shaved Asiago Sautéed prawn shrimp with garlic, shallots, cheese, served with a watercress and baby arugula tomatoes, basil and red chili flakes in a butter sauce salad dressed with Dijon vinaigrette. 15. with white wine and lemon. Served with garlic crostini. 16. STEAK TARTARE Hand-cut tender filet mignon, served raw with CRAB CAKES capers, shallots, chives and quail egg. Served with Maryland blue lump crab cakes with a ginger and romaine leaves and toasted baguette. 16. stone-ground mustard sauce, garnished with a watercress and tomato salad. Market Price BONE MARROW FLAN House-made prime beef marrow flan, served in SEAFOOD PLATTER bone with morel mushrooms and marrow Alaskan king crab legs, Kumomoto oysters, large demi-glace with toasted brioche. 16. Mexican prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail and FOIE GRAS mignonette sauces. 99. La Belle Farms foie gras seared and served over brioche with morel mushrooms in a port wine demi-glace with apple and onion compote and a strawberry-rhubarb reduction. 37.
• SOUPS • SOUP OF THE SEASON LOBSTER BISQUE Seasonal offering of house-made soups featuring Classic preparation with heavy cream, sherry, fresh ingredients daily. 9. lobster and rock shrimp. 10.
• SALADS • CAESAR SALAD STEAKHOUSE WEDGE Whole crisp leaves of organic romaine with anchovy Crisp wedge of organic iceberg lettuce dressed Caesar dressing. Garnished with Parmesan cheese with house-made Chandlers ranch dressing. crouton and white anchovy. 10. Garnished with bacon and tomato. 10. LIMOUSINE SALAD PEAR AND BURRATA SALAD Crisp butter leaf lettuce, dressed with genuine Fresh, creamy, hand-crafted mozzarella with a salad Roquefort bleu cheese, spiced cashews, shaved of fresh pears, arugula, toasted hazelnuts and crispy shallots, and garlic croutons with Roquefort Prosciutto di Parma dressed with fig and balsamic vinaigrette. 12. vinaigrette. 14. TOMATO AND FETA SALAD WILTED SPINACH SALAD Layers of organic heirloom tomatoes, roasted red Warm, encrusted goat cheese on fresh spinach pepper and grilled eggplant with basil pesto, olive tossed with applewood-smoked bacon, mushrooms, tapenade and warm feta cheese. 15. shaved shallots, oven-dried tomatoes and boiled eggs in a warm, walnut dressing. 12.
05.22.18 ® PRIME STEAKS • FINE SEAFOOD
• PRIME STEAKS • Each dish includes a broiled tomato Provençale with roasted root vegetables and haricots verts. All of our sauces are made in house in the classic tradition, and offered complimentary with your steak selection. Sauce Béarnaise • Cognac Peppercorn Sauce • Fresh Chimichurri
• MID-WEST CORN-FED BEEF • FILET MIGNON DEL MONACO CUT This famous cut of tenderloin is known for its fine This bone-in filet mignon is known as the perfect texture and delicate flavor. 6 oz 34. 10 oz 46. steak, a luscious texture of prime tenderloin with rich, close-to-the bone flavor. 12 oz 48. BONE-IN KANSAS CITY STRIP Center-cut, bone-in aged prime strip loin known USDA PRIME RIB EYE STEAK for its perfect balance of tenderness and rich, This USDA prime rib eye cut is known for its meaty flavors. 16 -18 oz 56. heavy marbling and rich flavors. 16 oz 46. COWBOY CUT Aged, bone-in, center-cut rib eye, considered to be the most flavorful of all cuts. Best served medium rare to medium to caramelize the fats and release the flavorful juices. 24 oz 48.
• SPECIALTY STEAKS • ALL NATURAL ALL NATURAL • NORTHWEST BEEF • • GRASS-FED BEEF • AMERICAN WAGYU FILET MIGNON Snake River Farms cross-breeds Japanese This heart-healthy choice is a lean cut, Wagyu breed with American Black Angus offers a tender chew and has a rich beef to create this richly marbled beef, flavor. Prepared “Argentine Style”, seasoned considered to be America’s finest quality. with a dry chimichurri rub. 6 oz 42.
USDA GOLD FILET MIGNON DRY AGED MIDWEST
8 oz 75. • PRIME RIBEYE • This hand cut steak is dry-aged in the USDA GOLD classic old-school method for 45 days to FLAT IRON STEAK tenderize the steak while developing 8 oz 43. concentrated, rich flavors. 12 oz 75. CERTIFIED AUTHENTIC • JAPANESE WAGYU • Certified, authentic Japanese Wagyu beef. The Wagyu breed is known for its quality, intense marbling and high percentage of unsaturated fats. It is extremely tender and delicious. 5 oz & 10 oz cuts served with your choice of two side dishes. Market Price
• OVER THE TOP • Oscar Style – Alaskan king crab meat and sauce Béarnaise with asparagus. 27. a’la Rossini – Hudson Valley foie gras, morel mushrooms and port reduction. 37. le Bleu – topped with genuine Roquefort cheese. 8. á Moelle – bone marrow flan, morel mushrooms and marrow demi-glace. 9. • ON THE SIDE • Roasted Vegetables Asparagus Hollandaise. 11. Sautéed Mushrooms. 9. with Boursin Cheese. 9. Rosemary Roasted Yukon Baked Idaho® Potato. 5. Pommes Frites. 7. Gold Potatoes. 7. Leek & Fennel Creamed Spinach. 9. Mac ‘n’ Cheese. 9. Au Gratin Potatoes. 7.5
COOKED TO YOUR LIKING Chandlers specializes in the finest American beef available, aged a minimum of 30 days. Our hand-cut steaks are broiled in a Montague broiler at 1,800 degrees.
RARE MED. RARE MEDIUM MED. WELL WELL very red, cool center red, warm center slightly red pink through cooked through, no pink Please note that each cut of steak eats better at different temperatures. Lean cuts like the filet mignon eat better rare, while heavily marbled cuts like the rib eye eat better when cooked more done in order to caramelize the fats that create the delicious juicy flavor.
We are a non-smoking restaurant. A non-obligatory 19% gratuity will be added for parties of 8 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses. Consult with a physician for more information. 01.17.18 ® PRIME STEAKS • FINE SEAFOOD
SEAFOOD QUALITY STATEMENT Today we still source all of our Pacific seafood through my long-term relationships with fishermen and fish brokers in Hawaii and Alaska. Our seafood is shipped jet-fresh directly to our kitchen within 24 hours of being caught, bringing you the freshest Pacific seafood available. Enjoy! - Rex
SWORDFISH SEA BASS Grilled Hawaiian swordfish with roasted bell Pan-seared Chilean sea bass set on fingerling peppers, olives and capers. Served with potatoes, spinach and fava beans in a lemon, asparagus and citrus-zested jasmine rice. 32. caper and fresh dill sauce with sautéed asparagus. 36. HAWAIIAN AHI TUNA No. 1+ sashimi grade ahi tuna pan-seared rare ORA KING SALMON and served sliced on wasabi mashed potatoes Sesame seed crusted king salmon set on rice with a sake, soy and ginger sauce, roasted garlic, vermicelli noodles and sugar snap peas served shiitake mushrooms and watercress salad. 39. with a tamarind, ginger and chili soy sauce. 35.
• SHELLFISH SPECIALTIES • DAY BOAT SCALLOPS PACIFIC LOBSTER TAIL Pan-seared Atlantic sea scallops set on truffled 8 oz Australian rock lobster tail broiled and potato cakes with shiitake mushrooms in a served with asparagus, Hollandaise and citrus butter sauce. 36. pommes frites. 43. FISHMARKET SALAD SURF AND TURF Prawn shrimp, Dungeness crab, bay scallops and Aussie tail and petite filet mignon. 72. bay shrimp set on organic romaine lettuce with LIVE MAINE LOBSTER tomato, avocado and famous Nick’s Fishmarket Jet fresh whole Maine lobsters steamed and Green Goddess dressing. 29. dressed. Served with clarified butter and pommes frites. *When available. Market Price
OCEAN ROSE ABALONE Santa Barbara farm-raised abalone steaks sautéed in meunièr butter, lemon and parsley. Served with citrus-zested jasmine rice and fresh sautéed asparagus. 95. BOUILLABAISSE A LA MAISON A true classic French seafood stew of lobster, crab, scallops, prawns, clams, mussels and fresh filet of fish steamed to order in a saffron lobster broth and accompanied by toasted rouille. 43.
PRIX FIXE THREE-COURSE DINNER 39. A complete three-course dinner - includes choice of soup, mixed green salad or steakhouse wedge, entrée and dessert.
VEAL PICATTA PETRALE SOLE Thin slices of fresh veal sautéed in a Sautéed Pacific petrale sole with toasted lemon, butter and caper sauce. Served almonds, meunièr butter and fresh dill. with broccolini and mascarpone polenta. Served with fingerling potatoes and haricot verts. DUCK TWO WAYS Seared duck breast and duck leg confit BABY LAMB CHOPS served on a red cabbage and apple slaw Pan-seared, oven-roasted lamb chops with a port wine reduction and served with apple-mint chutney, potatoes mascarpone polenta. au gratin and fresh baby carrots.
DESSERT Choice of our Seasonal Fruit Cobbler or Grand Marnier Chocolate Mousse
• SPECIALTY DESSERT • THE CLASSIC CHOCOLATE SOUFFLÉ Double Belgian chocolate finished with Grand Marnier cream and chocolate sauce. 12. Please allow 30 minutes for preparation. Full dessert menu available from your server.
01.17.18
• DESSERTS • • DESSERTS •
FROMAGE BLANC FROMAGE BLANC CHEESECAKE CHEESECAKE Baked cream and fromage blanc goat cheese with vanilla, orange zest Baked cream and fromage blanc goat cheese with vanilla, orange zest graham-cracker crust, and wild-honey sauce. 8. graham-cracker crust, and wild-honey sauce. 8.
TRIFECTA TRIFECTA Three mini fourless chocolate tortes – dark, milk, and white chocolate; Three mini fourless chocolate tortes – dark, milk, and white chocolate; fnished with chantilly cream, toasted almonds and raspberry sauce. 9. fnished with chantilly cream, toasted almonds and raspberry sauce. 9.
BUTTERSCOTCH BUTTERSCOTCH CRÈME BRÛLÉE CRÈME BRÛLÉE “The classic burnt cream” with a delicious twist, topped “The classic burnt cream” with a delicious twist, topped with caramelized sugar. 8. with caramelized sugar. 8.
BOURBON BACON BROWNIE BOURBON BACON BROWNIE House made maple bourbon ice cream and chocolate brownie topped with House made maple bourbon ice cream and chocolate brownie topped with candied applewood bacon and maple caramel sauce. 12. candied applewood bacon and maple caramel sauce. 12.
SEASONAL FRUIT COBBLER SEASONAL FRUIT COBBLER Fresh, seasonal fruit baked with a vanilla and lavender crust Fresh, seasonal fruit baked with a vanilla and lavender crust with house-made vanilla ice cream. 9. with house-made vanilla ice cream. 9.
KEY LIME PIE KEY LIME PIE Traditionally tart and creamy, served in a ginger snap crust fnished Traditionally tart and creamy, served in a ginger snap crust fnished with a dollop of whipped cream. 6. with a dollop of whipped cream. 6.
FRESH HOUSE-MADE FRESH HOUSE-MADE ICE CREAM OR SORBET ICE CREAM OR SORBET Assortment of rich, handmade ice creams or fruit sorbets. 8. Assortment of rich, handmade ice creams or fruit sorbets. 8.
CHEESE PLATE CHEESE PLATE Assortment of artisan cheeses accompanied Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fruit. 22. by candied nuts, wild honeycomb, and fruit. 22.
Proudly Serving Cofee and Espresso From Proudly Serving Cofee and Espresso From
• BAR MENU • • BAR MENU •
TOWER OF TUNA TOWER OF TUNA Fresh ahi and hamachi tuna, diced and towered with Fresh ahi and hamachi tuna, diced and towered with avocado, avocado, tomato, red onion, red chili, ginger, and tomato, red onion, red chili, ginger, and sesame seed vinaigrette with Asian sesame crisps. 16. sesame seed vinaigrette with Asian sesame crisps. 16. THE BLACK ORCHID THE BLACK ORCHID Sashimi grade ahi tuna seared rare; sliced and served Sashimi grade ahi tuna seared rare; sliced and served with the signature “Black Orchid” mustard sauce. 18. with the signature “Black Orchid” mustard sauce. 18.
SLIDERS SLIDERS Classic: Three mini prime ground beef burgers with Classic: Three mini prime ground beef burgers with cheddar cheese, red onions, and pickle. Served with a cheddar cheese, red onions, and pickle. Served with a side of pommes frites. 14. side of pommes frites. 14. Chandlers Style: Three mini flet mignon sandwiches with Chandlers Style: Three mini flet mignon sandwiches with carmelized onions and bernaise. Served with a side of carmelized onions and bernaise. Served with a side of pommes frites. 16. pommes frites. 16.
LOLLIPOP LAMB CHOPS LOLLIPOP LAMB CHOPS Pan-seared lamb chops served with apple-mint chutney. 18. Pan-seared lamb chops served with apple-mint chutney. 18.
MOULES - FRITES MOULES - FRITES Fresh Northwestern mussels from Whidbey Island cooked in Fresh Northwestern mussels from Whidbey Island cooked in a a broth of white wine, green curry and ginger . Served with broth of white wine, green curry and ginger . Served with trufed pomme frites. 16. trufed pomme frites. 16.
STEAMED CLAMS STEAMED CLAMS Fresh Manila clams steamed in a broth of white wine, butter, Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili fakes, sun dried tomato and basil. garlic, lemon, red chili fakes, sun dried tomato and basil. Served with a garlic crostini. 16. Served with a garlic crostini. 16.
STEAK TARTARE STEAK TARTARE Hand cut tender flet mignon, served raw with capers, Hand cut tender flet mignon, served raw with capers, shallots, shallots, chives and quail egg served with romaine leaves chives and quail egg served with romaine leaves and toasted and toasted baguette. 16. baguette. 16.
ESCARGOT À LA CAROL ESCARGOT À LA CAROL Organically grown Burgundian snails marinated with fennel, Organically grown Burgundian snails marinated with fennel, garlic, shallots, and parsley baked with browned butter and garlic, shallots, and parsley baked with browned butter and Asiago cheese. 16. Asiago cheese. 16.
SHRIMP SCAMPI SHRIMP SCAMPI Sautéed prawn shrimp with garlic, shallots, tomatoes, Sautéed prawn shrimp with garlic, shallots, tomatoes, basil, and red chili fakes in a butter sauce with white wine basil, and red chili fakes in a butter sauce with white wine and and lemon. Served with garlic crostini. 16. lemon. Served with garlic crostini. 16.
CRAB CAKES CRAB CAKES Maryland blue lump crab cakes with a ginger and Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce garnished with a watercress stone-ground mustard sauce garnished with a watercress and and tomato salad. Market Price $$$ tomato salad. Market Price $$$
OYSTERS ROCKEFELLER OYSTERS ROCKEFELLER Fresh oysters baked on the half shell with sautéed spinach, Fresh oysters baked on the half shell with sautéed spinach, shallots, red bell peppers, and Pernod topped with a light shallots, red bell peppers, and Pernod topped with a light citrus hollandaise. 18. citrus hollandaise. 18.
PACIFIC OYSTERS PACIFIC OYSTERS Freshly shucked oysters on the half-shell, served on shaved Freshly shucked oysters on the half-shell, served on shaved ice with housemade mignonette sauce. ice with housemade mignonette sauce. Kumomoto, Penn Cove, WA 3.50 pp Kumomoto, Penn Cove, WA 3.50 pp Quilcene, Hood Canal, WA 3. 50pp Quilcene, Hood Canal, WA 3. 50pp
OCEAN ROSE ABALONE OCEAN ROSE ABALONE Santa Barbara farm raised baby Pink Abalone, sautéed Santa Barbara farm raised baby Pink Abalone, sautéed with butter, Meyer Lemon, vermouth and shallots; served with butter, Meyer Lemon, vermouth and shallots; served with with Maitake mushrooms. 37. Maitake mushrooms. 37.
SEAFOOD PLATTER SEAFOOD PLATTER Alaskan King Crab legs, Kumomoto oysters, large Mexican Alaskan King Crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail, and mignonette sauces. 99. horseradish, cocktail, and mignonette sauces. 99.
CHEESE PLATE CHEESE PLATE Assortment of artisan cheeses accompanied by candied Assortment of artisan cheeses accompanied by candied nuts, nuts, wild honeycomb, and fresh fruit. 22. wild honeycomb, and fresh fruit. 22.
Consuming raw or undercooked meats, poultry, seafood, shellfsh or eggs Consuming raw or undercooked meats, poultry, seafood, shellfsh or eggs may increase your risk of food-borne illnesses. Consult with a physician for more information. may increase your risk of food-borne illnesses. Consult with a physician for more information.
05.22.1 05.22.1
Seasonal ofering of house-made soups featuring Classic preparation with heavy cream, sherry, fresh ingredients daily. 9. lobster and rock shrimp. 9. Whole crisp leaves of organic romaine with anchovy Crisp wedge of organic iceberg lettuce dressed Caesar dressing. Garnished with Parmesan cheese with house-made Chandlers ranch dressing. crouton and white anchovy. 10. Garnished with bacon and tomato. 9. 16. 16. Fresh ahi and Hamachi tuna, diced and towered with avocado, Hand-cut tender flet mignon, served raw with capers, tomato, red onion, red chili, ginger and sesame seed vinaigrette shallots, chives and quail egg. Served with romaine with Asian sesame crisps. leaves and toasted baguette.
18. 18. Sashimi-grade ahi tuna seared rare, sliced and served USDA Prime New York Strip marinated in teriyaki sauce with our signature Black Orchid mustard sauce. and grilled with bell peppers, onions and sesame seeds. Served with pommes frites. 18. 18. Maryland blue lump crab cakes with a ginger and stone-ground Pan-seared lamb chops served with apple-mint chutney. mustard sauce, garnished with a watercress and tomato salad. Y Classic: Three mini prime ground beef burgers 14. Freshly shucked oysters on the half-shell, served on shaved ice with cheddar cheese, red onions and pickle. with house-made cocktail sauce, horseradish & mignonette sauce. Served with a side of pommes frites. Kumomoto, Penn Cove, WA 3. pp Chandlers Style: Three mini flet mignon sliders 16. Quilcene, Hood Canal, WA 3. pp with caramelized onions and Béarnaise. Served with a 16. side of pommes frites. Fresh Northwestern mussels from Whidbey Island cooked in a broth of white wine, green curry and ginger . 22. Served with trufed pomme frites. Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb and fresh fruit. This famous cut of tenderloin is known for its fne texture and delicate favor. 18. 16. 6 oz 34. Two of our famous Pan-seared Atlantic sea scallops set on trufed Fresh Manila clams steamed in a broth of white wine, 10 oz 43. butter, garlic, lemon, red chili fakes, sun-dried tomato potato cakes with shiitake mushrooms in a citrus butter sauce. and basil. Served with a garlic crostini. 8 oz 39. Snake River Farms cross-breeds the premier Japanese Wagyu breed with American Black This famous cut of tenderloin is known Angus to create the brand American Kobe beef. No. 1-plus sashimi grade ahi tuna pan-seared rare for its fne texture and delicate favor. This richly marbled beef is considered to be and served sliced on wasabi mashed potatoes 6 oz 34. America’s fnest quality. with a sake, soy and ginger sauce, roasted garlic, 10 oz 43. shiitake mushrooms and a watercress salad. 34.
Thin slices of fresh veal sautéed in a lemon, Pan-seared Alaskan halibut set on fngerling butter and caper sauce. Served with broccolini potatoes, spinach and fava beans in a lemon, caper and risotto with sun-dried tomatoes. 31. and fresh dill sauce with sauteed asparagus. 36.
Bittersweet chocolate blended with the fnest Baked cream and fromage blanc goat cheese ingredients set on a white chocolate brownie with vanilla, orange zest graham-cracker crust and with a slight hint of Grand Marnier. 8. wild-honey sauce. 9. Rotating selection of house-made ice creams and sorbets The classic burnt cream with a delicious twist, available by the single scoop, double scoop topped with caramelized sugar. 8. and variety sampler.
We are a non-smoking restaurant. A non-obligatory 19% gratuity will be added for parties of 8 or more. Consuming raw or undercooked meats, poultry, seafood, shellfsh or eggs 06.12.17 may increase your risk of food-borne illnesses. Consult with a physician for more information.
PRIVATE DINING _ SILVER MENU 55. per person First Course (select one option) Classic Caesar Salad Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan cheese crouton.
Steakhouse Wedge Salad Crisp wedge of organic iceburg lettuce dressed with house-made Chandlers ranch dressing and garnished with bacon and tomato.
Soup of the Season Your server will present our daily ofering.
Second Course
Petite Filet Oven broiled, aged beef tenderloin served with fresh asparagus hollandaise and potatoes au gratin.
Seasonal Fresh Fish Pan seared seasonal fsh ofering with Chef’s choice of the freshest vegetables, delicious side dish and fnished with house made pan sauce.
Duck Two Ways Seared duck breast and duck leg conft served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.
Dessert
Fromage Blanc Cheesecake Baked cream cheese and fromage blanc cheesecake with vanilla, orange zest, graham cracker crust and wild blueberry sauce.
Grand Marnier Chocolate Mousse Bittersweet chocolate blended with the fniest ingredients; tempts your palate with a slight hint of Grand Marnier.
Prices do not include 20% gratuity and 6% sales tax (All menu prices and selections are subject to market costs and availability) PRIVATE DINING – GOLD MENU 75. per person First Course (select one option)
Day Boat Scallop Beef Carpaccio Crab Cake (+$5) A pan-seared Atlantic sea scallop set on Beef tenderloin sliced paper thin with capers, A Maryland blue lump crab cake with a a trufed potato cake with shiitake mushrooms Dijon mustard, horseradish cream and shaved asiago ginger and stone ground mustard sauce, in a citrus butter sauce. cheese served with a watercress, baby garnished with a watercress and tomato salad. arugula salad dressed with Dijon Vinaigrette.
Second Course (select one option) Classic Caesar Salad Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan cheese crouton. Steakhouse Wedge Crisp wedge of organic iceburg lettuce dressed with house-made Chanlders ranch dressing and garnished with bacon and tomato. Lobster Bisque Classic preparation with cream, sherry, lobster and rock shrimp.
Third Course (select three options) Filet Mignon Oven broiled, aged beef tenderloin served with fresh asparagus hollandaise and potatoes au gratin.
American Kobe Flat Iron Steak Idaho Snake River farms American Kobe, oven broiled, and served with fresh asparagus hollandaise and potatoes au gratin.
Hawaiian Ahi Tuna Yellowfin tuna seared rare, served sliced on wasabi mashed potatoes with a sake soy ginger sauce, roasted garlic shiitake mushrooms and watercress salad. Seasonal Fresh Fish (Alaskan Halibut or Chilean Sea Bass) Pan seared seasonal fresh fsh set on fngerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus. Duck Two Ways Seared duck breast and duck leg conft served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.
Dessert (select two options) Fromage Blanc Cheesecake Butterscotch Crème Brûlée Trifecta Baked cream cheese and fromage The classic burnt cream with a delicious Three mini flourless chocolate tortes, dark, blanc cheesecake with vanilla, twist, topped with carmalized sugar. milk and white chocolate, finished with orange zest, graham cracker crust Chantilly cream, toasted almonds, and wild blueberry sauce. drizzled with raspberry sauce.
Prices do not include 20% gratuity and 6% sales tax (All menu prices and selections are subject to market costs and availability) PRIVATE DINING – PLATINUM MENU 95. per person
Beef Carpaccio Beef tenderloin sliced paper thin with capers, Trilogy of Seafood Dijon mustard, horseradish cream and shaved asiago Maryland blue lump crab cake, scampi prawn cheese served with a watercress, baby and an oyster Rockefeller. arugula salad dressed with Dijon Vinaigrette.
Second Course (select two options) Classic Caesar Salad Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnisehd with parmesan cheese crouton.
Limousine Salad Crisp organic butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots and garlic croutons with Roquefort vinaigrette. Lobster Bisque Classic preparation with cream, sherry, lobster and rock shrimp.
Third Course (select three options) Surf & Turf Oven broiled, aged beef tenderloin accompanied by a broiled Australian lobster tail with fresh asparagus hollandaise and potatoes au gratin.
USDA Prime Rib Eye Steak Center cut rib eye known for its marbling and rich favors, served with au gratin potatoes and fresh asparagus hollandaise.
Day Boat Scallops Pan-seared Atlantic sea scallops with roasted garlic mashed potatoes, sauteed spinach and wild mushrooms in a citrus butter sauce. Seasonal Fresh Fish (Alaskan Halibut or Chilean Sea Bass) Pan seared seasonal fresh fsh set on fngerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.
Dessert (select two options) Fresh Berry Napoleon Individual Chocolate Soufflé Trifecta Layers of fresh seasonal berries (For parties of 20 or less) Three mini flourless chocolate tortes, dark, with Chantilly cream between Double Belgium chocolate finished with milk and white chocolate, finished with almond tuilles. Chantilly cream and rich chocolate sauce. Chantilly cream, toasted almonds, drizzled with raspberry sauce.
Prices do not include 20% gratuity and 6% sales tax (All menu prices and selections are subject to market costs and availability)