Chandler's Restaurant Menu and Prices

$14.50

fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger, and sesame seed vinaigrette with asian sesame crisps.

$15.00

sashimi grade ahi tuna seared rare; sliced and served with the signature "black orchid" mustard sauce.

$11.50

large mexican prawns served chilled with housemade cocktail sauce and preserved lemon.

$12.00

six freshly shucked raw oysters on the half shell, served on shaved ice with horseradish, cocktail, and mignonette sauces.

$12.50

house cured king salmon with sliced cucumber and daikon sprouts. garnished with toast points, mustard, and a citrus vinaigrette.

$10.00

organically grown burgundian snails marinated with fennel, garlic, shallots, and parsley baked with garlic butter browned with asiago cheese.

Price may varies

alaskan king crab legs, kumomoto oysters, large mexican prawns and a maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces.

$12.00

fresh oysters baked on the half shell with sauteed spinach, shallots, red bell peppers and pernod topped with a light citrus hollandaise.

$15.00

maryland blue lump crab cake with a ginger and stone-ground mustard sauce garnished with a watercress and tomato salad.

$11.50

sauteed prawn shrimp with garlic, shallots, tomatoes, basil, and red chili flakes in a butter sauce with white wine and lemon. served with garlic crostini.

$9.00

halved and oven-roasted artichoke, marinated with garlic, herbs, lemon, and extra virgin olive oil served with roasted red pepper aioli.

$14.00

beef tenderloin sliced paper thin with capers, dijon mustard, horseradish cream, and shaved asiago cheese served with a watercress, baby arugula salad dressed with dijon vinaigrette.

$7.00

new england style with chopped clams, celery, leeks, and fresh herbs in a rich creamy broth.

$5.00

prepared daily with fresh seasonal ingredients.

$6.00

organic baby mixed greens with cucumber and tomato in a balsamic vinaigrette.

$12.00

layers of heirloom tomatoes, roasted red pepper, and grilled eggplant with basil pesto, olive tapenade, and warm, herbed feta cheese.

$7.00

crisp hearts of romaine dressed with extra virgin olive oil, anchovy, garlic, mustard, and white balsamic vinegar garnished with herb croutons, grated parmesan cheese, and white anchovy.

$8.50

crisp butter leaf lettuce, dressed with genuine roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with roquefort vinaigrette.

$8.00

baby arugula with fresh sliced pear, shaved asiago cheese, crispy pancetta and toasted pine nuts in an apple cider vinaigrette. garnished with crispy onion straws.

$7.50

warm, encrusted goat cheesecake on fresh spinach tossed with warm applewood-smoked bacon, shaved shallots, oven-dried tomatoes, and boiled eggs in walnut oil, sherry vinaigrette.

$39.00

prime cut new york strip loin; rich in flavor with a full-bodied texture. 14 oz.

$29.00 - $39.00

our most tender cut of aged, corn-fed midwestern beef.

$62.00

a classic steak meant to be shared. offers both the new york strip and filet mignon on the bone. 33 oz.

$26.00 - $30.00

slowly roasted all day in our alto-shaam ovens. served with creamed horseradish and beef au jus. limited availability.

$36.00

idaho snake river farms. 8 oz.

$36.00 - $39.00

our free range grass-fed beef imported from south america seasoned with a dry chimichurri rub is a flavorful, lean, and healthy choice. 11 oz ribeye & 8 oz filet.

$38.00

aged, bone-in, center cut rib eye, considered to be the most flavorful of all cuts. may we suggest cooking this cut of beef more toward medium to caramelize the marbling and release the flavorful jui

$39.00

oven broiled and served with asparagus, garlic mashed potatoes, red wine reduction, and an apple-mint chutney.

$28.00

yellowfin tuna pan-seared rare, served sliced on wasabi mashed potatoes with a sake, soy, and ginger sauce with roasted garlic, shiitake mushrooms, and watercress salad.

$30.00

pan seared alaskan halibut filet set on fingerling potatoes, fennel, spinach and fava beans in a lemon, caper and fresh dill sauce.

$27.00

pan-seared atlantic sea scallops with a crispy, mushroom risotto cake, sauteed spinach and wild mushrooms in a citrus, black-truffle sauce.

$27.00

pan-seared filet of fresh alaskan king salmon set on garlic mashed potatoes with roasted shallots, chanterelle mushrooms, and a pinot-noir sauce.

$7.00

with boursin cheese.

$5.00

$5.00

$7.50

$6.00

$9.00

$7.50

$7.00

$6.50

$12.00

(please allow 30 minutes for preparation) double belgium chocolate finished with chantilly cream and rich chocolate sauce.

$8.00

three mini flourless chocolate tortes dark, milk, and white chocolate finished with chantilly cream, toasted almonds and raspberry sauce.

$7.50

baked cream and fromage blanc cheese with vanilla, orange zest graham-cracker crust, and wild-honey sauce.

$7.00

fresh, seasonal fruit baked in a vanilla crust with house-made cinnamon ice cream.

$6.50

“the classic burnt cream” with a delicious twist, topped with caramelized sugar.

$6.00

bittersweet chocolate blended with the finest ingredients tempts your palate with a slight hint of grand marnier.

$5.50

traditionally tart and creamy, served in a ginger snap crust finished with a dollop of whipped cream.

$5.50

assortment of rich, handmade ice creams and fruit sorbets.

$15.50

assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fruit.

$12.00

double belgian chocolate finished with chantilly cream and rich chocolate sauce.

$30.00

Price may varies

seared duck breast and duck leg confit with a sour cherry and port wine reduction served with mascarpone polenta, spinach and jumbo asparagus.

Price may varies

loin of local lamb encrusted with dijon mustard and herbs served with polenta, sauteed spinach, and a balsamic, red-wine reduction.

Price may varies

sauteed ruby red trout with toasted almonds and fresh dill served with potato puree and fresh seasonal vegetables.

Price may varies

herb-encrusted tenderloin of pork with roasted garlic mashed potatoes finished with a peppercorn sauce.

Price may varies

roasted artichoke with mushrooms surrounded by sauteed spinach, green beans, asparagus, red peppers, fennel, fingerling potatoes, roasted carrots, parsnips, eggplant and tomatoes.

$14.50

fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger and sesame seed vinaigrette with asian sesame crisps.

$5.00

hand-cut shoestring potatoes finished with parmesan and white truffle oil. served with house-made ketchup, aioli and roquefort dressing.

$7.50

prepared with cheddar cheese and white truffle oil.

$9.00

halved and oven-roasted artichoke, marinated with garlic, herbs, lemon, and extra virgin olive oil served with roasted red pepper aioli.

$11.00

chevre and cream cheeses in a zesty tomato sauce with garlic, onion and rosemary. garnished with fresh basil and served with french bread.

$10.00

organically grown burgundian snails marinated with fennel, garlic, shallots and parsley baked with browned butter and asiago cheese.

$11.50

sauteed prawn shrimp with garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. served with garlic crostini.

$15.00

maryland blue lump crab cake with a ginger and stone-ground mustard sauce garnished with a watercress and tomato salad.

$12.00

fresh oysters baked on the half shell with sauteed spinach, shallots, red bell peppers and pernod topped with a light citrus hollandaise.

$12.00

six freshly shucked raw oysters on the half shell, served on shaved ice with horseradish, cocktail and mignonette sauces.

$12.50

house cured king salmon with sliced cucumber and daikon sprouts. garnished with toast points, mustard, and a citrus vinaigrette.

Price may varies

alaskan king crab legs, kumomoto oysters, large mexican prawns and a maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces.

$15.50

assortment of artisan cheeses accompanied by candied nuts, wild honeycomb and fresh fruit.