Dinner Menu

- Beginnings -

soup du jour
seasonally inspired soup featuring the freshest ingredients 12.

sautéed gulf shrimp
imported pasta, wild boar sausage, spinach, roasted tomatoes, fennel butter 18.

hand-pulled lamb osso bucco
porcini mushroom raviolis, toasted pine nuts, fava beans, gremolata jus 17.

wild burgundy escargot
asparagus, fricasseé of organic mushrooms, sauce marsala 15.

maryland lump crab cake
apple smoked bacon, spring vegetable jardinière, citrus crème fraîche 21.

ahi tuna poke
avocado, cilantro, goma-shio toasted sesame seeds, ginger-wasabi emulsion 17.

chilled oysters in the half shell
pickled jalapeno, cucumber, key lime mignonette 16.

baby romaine heart and watercress salad
hard egg, tarragon, lemon caesar vinaigrette, parmesan cheese 12.

roasted organic beet salad
cave aged goat cheese, toasted hazelnuts, petite organic lettuces
late harvest reisling vinaigrette 14.

organic mixed green salad
hawaiian heart of palm, toasted pine nuts, truffle-scented
ice wine vinaigrette 14.


Spiced Pear Caviar
capers, crème fraiche, buckwheat flour blini, egg, onion, iced stolichnaya vodka
farmed caspian osetra – 150/1oz.

Sea

seared diver scallops
spring pea and mint risotto, maitake mushrooms, meyer lemon hollandaise 36.

hawaiian snapper
key west rock shrimp, pancetta, spring pea puree, roasted onions
preserved meyer lemon butter 37.

seared ahi tuna
apple smoked bacon, lump crab and heart of palm salad, creamy parmesan polenta
wild arugula, saba 40.

nova scotia halibut
littneck clams, chorico sausage, sweet corn, fingerling potatoes, tarragon broth 39.

whole maine lobster
poached artichokes, glazed fennel, pequillo pepper, favas
saffron sauce 44.

whole roasted mediterranean sea bass
chef’s choice of accompaniments, duet of sauces 42.
(presented tableside)

Land

berkshire pork loin
crispy dijon mustard späetzle, jerusalem artichokes, wilted spinach, pecan jus 38.

australian lamb loin duet
artichoke, fresh chickpeas, lemon hummus, tomato confit
cardamom-mint lamb jus 48.

slow roasted breast of chicken
herb gnocchi, trumpet mushrooms, fava beans, truffle butter emulsion 36.

wolfe’s neck’s farm organic beef tenderloin
porcini mushroom quinoa, spring peas and carrots, sherry veal reduction 48.

painted hills organic beef striploin
grilled asparagus, organic mushrooms, sauce bordelaise 55.

whole roasted australian rack of lamb for two
chefs choice of accompaniments, duet of sauces 94.
(presented tableside)

the consumption of raw meats, poultry, or shellfish may increase the risk of food borne illnesses

to maintain the proper timing and integrity of our service, we request that
all guests of the same table choose to enjoy the same style of menu
please inform your server of any food allergies you may have

with respect for others, use of cell phones is not permitted in any chanler hotel dining area

20% gratuity is added to parties of six or more