CHATHAMS PLACE

breaded and baked

served over Joleen's Famous jalapeño jelly

center-cut Angus beef tenderloin, topped with Chef Tony's farm fresh arugula, served with toast points and truffle butter.

red beet carpaccio, topped with organic baby spinach, red onions, dijon vinaigrette, toasted almonds,  topped with goat cheese.

Chef Tony's homemade fresh mozzarella, fresh basil, and beefsteak tomatoes 

baby greens, tomatoes, cucumber, red onions, homemade croutons, radish, crumbled Gorgonzola cheese, tossed in homemade balsamic vinaigrette

Scottish Salmon, olive oil and capers, toast points 

sautéed shallots, garlic, parsley, and butter, flambéed in Pernod over a puff pastry shell and grilled portobello mushroom

sushi grade ahi, passionfruit vinaigrette, over homemade guacamole, topped with quail eggs, and smoked trout caviar

Fresh Florida Black Grouper 

in pecan butter with scallions 

double breast of chicken, sautéed with cajun spices, finished in the oven with a Creole mustard sauce

farm raised Australian lamb in rosemary au jus

center-cut Angus Beef tenderloin

with a Madeira demi-glaće

10 to 12 ounce duck breast, thinly sliced, with a Port wine demi-glaće and fresh blueberries 

homemade filet mignon Bolognese lasagna and creamy ricotta ravioli with  pink sauce

over gluten free spaghetti, Maine Lobster meat, garlic and oil