Le Chantecler

in garlic herb butter with grilled rustic bread

imported and domestic cheeses and meats

in coconut lime broth

house specialty with light saffron sauce, lobster oil and grated parmesan

thinly sliced ahi tuna marinated in thai vinaigrette

seared, thinly sliced,seasoned with capers, lemon, fresh basil, shaved parmesan, cracked pepper and coarse sea salt

all lump crab, pan seared golden brown with housemade slaw

goose liver pate with capers and cornichons

with choice of dressing raspberry vinaigrette, creamy gorgonzola, thai vinaigrette, red wine vinaigrette, champagne vinaigrette

with melted vine tomatoes, basil amp; fresh mozzarella

baked lumache, pasta and mahon, cheese

san Francisco style bouillabaisse, in rich tomato shellfish broth

our chef's nightly selection of grilled, roasted or sauteed vegetables, purees and grains

braised in port, served in its own sauce with mushroom, tomato and parmesan risotto

bacon weapped, server with wilted greens and port wine demi-glace, reduction

house specialty with light, saffron sauce, lobster oil and grated parmesan

charbroiled with roasted leek-madeira wine sauce with lumache, gratin side

pepper crusted pork, pan roasted with fig and apricot chutney

cajun spiced filet, seared rare and served on Romaine with blue cheese vinaigrette

grilled and barbequed, served with lobster oil and black rice

with haystack mauntain chevre, mashed potatoes, garlic shallot jus

pan seared rare with wasabi, sesame crust, served with Asian vegetable salad and spicy peanut dressing

grilled with fresh rosemary on crushed potatoes in saffron broth

served with olive oil mashed potatoes and creamy peppercorn sauce

all lump crab, pan seared golden brown, with housemade slaw

seafood stew

brick pressed chicken

pure white goat's cheese

thick glaze-like sauce

Italian pasta shaped like snails

spanish cheese from minorca

japanese version of horseradish