CHATHAMS PLACE

breaded and baked

served over Joleen's Famous jalapeño jelly

center-cut Angus beef tenderloin, topped with organic arugula and Campari tomatoes, tossed in housemade balsamic vinaigrette with Grana Padano shavings

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

Served with Pico de Gallo and Rigatoni  Quattro Formaggio

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 

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

grilled Scottish salmon over spears of asparagus and pink sauce flambeed with gluten free Titomirov vodka topped with dill cream.