Terrace Dinner Menu
- Beginnings -
lobster bisque
chive-lobster garni 9.
sweet corn chowder
corn, apple bacon, potatoes 9.
local oysters on the half shell
fresh grated horseradish, kettle one vodka cocktail sauce 3.25ea.
chilled shrimp cocktail
horseradish cracked pepper tomato sauce 16.
crispy calamari
lemon-caper dill rémoulade 12.
rabbit confit
sweet english peas, imported pasta
parmesan reggiano cheese, shaved italian summer truffles 18.
ahi tuna poke
avocado, cilantro, toasted sesame seeds, ginger wasabi emulsion 18.
- Salads -
roasted baby beet salad
fourme d’ambert cheese, toasted ha, petite organic lettuces
late harvest reisling vinaigrette 14.
organic seven lettuce mixed green salad
local radish, hawaiian heart of palm, white balsamic vinaigrette 14.
heirloom tomato salad
goat milk feta cheese, fresh chickpeas, sorrel, arugula, citron vinaigrette 15.
crisp romaine heart salad
herb croutons, lemon caesar dressing, parmesan cheese 14.
with grilled chicken 18. with grilled shrimp 22. with maine lobster 29.
Sandwiches
lobster roll
whole maine lobster, apple smoked bacon, vine ripe tomatoes
butter lettuce, citrus crème fraîche 29.
"GQ burger"
as featured in GQ Magazine
hand pulled kobe beef brisket mixed with ½ pound fresh ground kobe beef, caramelized red onion tomato jam, vermont white cheddar cheese, topped with crisp coleslaw 26.
- Entrees -
nova scotia halibut
organic rainbow fingerling potatoes
white asparagus cream, duet of green & white asparagus
italian summer truffle pesto 44.
lump crab crust hawaiian moonfish
lump crab, maitake mushrooms, organic bok choy
carrot ribbons, miso ginger broth 42.
european sea bass
hawaiian blue water king prawns
proscuitto julienne, heirloom summer squash ratatouille, basil
crushed olives, sauce vierge 40.
butter poached maine lobster
lobster mushrooms, chorico sausage, heirloom local sweet corn succotash
riesling sabayon 48.
slow roasted duck breast
quinoa risotto, roasted onions, chanterelle mushrooms
balsamic reduction 36.
brandt all natural beef
hawaiian sweet potato mousseline, sauteed macadamia nut french green beans
roasted cippolini onions 54.
spinach & ricotta ravioli
sautéed chanterelle mushrooms, summer vegetable jardinière, basil pesto
aged balsamic reduction, shaved parmesan cheese 35.
Spiced Pear
A restaurant committed to celebrating the bounty of New England’s farms and the vitality of what nature has to offer. Each dish shares the simple pleasures of the season and a purist of flavors only achieved organically and sustainable. The composed cuisine of Chef Kyle Ketchum portrays the passion for excellence in food, service and presentation amidst the splendor of a luxurious setting.
the consumption of raw meats, poultry, or shellfish may increase the risk of food borne illnesses
to maintain proper timing of our service, we request that all guest 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
