CHATHAMS PLACE

SALADS & APPETIZERS

Beef Carpaccio

29

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

Caprese Salad (GF)

25.00

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

Chatham's Special House Salad

19.50

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

Smoked Salmon Carpaccio

27.00

Scottish Salmon, olive oil and capers, toast points

Caesar Salad

23.00

Escargot

MP

In parsley butter and served in a wonton

ENTREES

Florida Black Grouper (GF)

MP

4oz Fresh Florida Black Grouper

topped with pecan butter & scallions

Spicy Chicken Louisiana (GF)

55

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

Rack of Lamb (GF)

MP

farm raised Australian lamb in rosemary au jus

Filet Mignon (GF)

MP

center-cut Angus Beef tenderloin

with a Madeira demi-glaće

Duck Breast

61

served thinly sliced with demi-glace and fresh blueberries

Chicken a la Bruce

61

Chicken breast, with farm fresh herbs and cheeses, topped with tomatoes, Chef Tony's homemade Mozzarella, served alongside a jumbo ricotta cheese ravioli

(GF) Gluten Free | Consuming raw or undercooked meats, poultry, shellfish or eggs, may increase your risk of foodbourne illness, especially if you have certain medical conditions