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Miniature wheel of breaded baked brie served over joleens famous jalapeno jelly, garnished with chef tonys arugula, drizzled 8 year old balsamic vinegar
paper thin center-cut angus tenderloin of beef, topped with a organic arugula, endive and campari tomatoes tossed in balsamic vinaigrette, garnished with shavings of grana padano.
Organic mixed greens, tossed with passion fruit vinaigrette, garnished with slices of mango, papaya, kiwi, avocado, topped with crumbled goat cheese.
Chopped romaine, croutons, parmigiano reggiano cheese and chef tonys home-made caesar dressing.
Served with chef tonys home-made fresh mozzarella.
Wild baby greens, tomatoes, cucumbers, red onions, croutons, radish, crumbled gorgonzola and balsamic vinaigrette.
Paper thin smoked salmon with olive oil and capers and toast points.
Fresh filet in pecan butter with scallions.
Home-made filet mignon bolognese lasagna and ricotta cheese ravioli pink sauce.
Double-breast sauteed then oven roasted with cajun spices and topped with a creole mustard sauce.
fresh farm raised in rosemary au jus.
Center-cut angus tenderloin of beef with madeira demi-glaze. peppercorn cognac sauce add $3.50.
10 - 12oz Roasted and thinly sliced with a port wine demi-glaze and fresh blueberries.
Pepper encrusted seared ahi, sushi grade tuna, rigatoni pasta, quattro formaggio.
Menu for Chatham's Place provided by Allmenus.com
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