Chandlers Steakhouse

Baked cream and fromage blanc goat cheese with vanilla, orange zest graham-cracker crust, and wild-honey sauce.

Three Mini ourless Chocolate Tortes ? Dark, Milk, And White Chocolate; nished With Chantilly Cream, Toasted Almonds And Raspberry Sauce.

"The classic burnt cream" with a delicious twist, topped with caramelized sugar.

House made maple bourbon ice cream and chocolate brownie topped with candied applewood bacon and maple caramel sauce.

Fresh, seasonal fruit baked with a vanilla and lavender crustwith house-made vanilla ice cream.

Traditionally tart and creamy, served in a ginger snap crust nished with a dollop of whipped cream.

Assortment of rich, handmade ice creams or fruit sorbets.

Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fruit.

Shucked to order, served on the half-shell over shaved ice with cocktail and mignonette sauces. We have a variety of fresh oysters drop shipped directly to our door from farms such as Taylor Shellfish and Hama Hama Farms. Your server will present our current seasonal offerings.

Sashimi-grade ahi tuna seared rare, sliced and served with our signature Black Orchid mustard sauce.

Organically grown Burgundy snails marinated with fennel, garlic, shallots and parsley, baked with browned garlic butter with Asiago cheese.

Fresh Pacific Dungeness cracked crab served with house-made cocktail sauce and fresh lemon.

Sauteed prawn shrimp with garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini.

Hand-cut tender filet mignon, served raw with capers, shallots, chives and quail egg. Served with romaine leaves and toasted baguette.

Alaskan king crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces.

Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger and sesame seed vinaigrette with Asian sesame crisps.

Fresh oysters baked on the half-shell with sauteed spinach, shallots, red bell peppers and Pernod, topped with a light citrus Hollandaise.

Santa Barbara farm-raised baby pink abalone sautéed with butter, Meyer lemon, vermouth and shallots. Served with maitake mushrooms.

Large, white Mexican prawns poached in court bouillon. Served chilled with house-made cocktail sauce and fresh lemon.

Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun-dried tomato and basil. Served with garlic crostini.

Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved Asiago cheese, served with a watercress and baby arugula salad dressed with Dijon vinaigrette.

La Belle Farms foie gras seared and served over toasted brioche with bruleed pineapple, pickled strawberry and pineapple puree.

House-made prime beef marrow flan, served in bonewith morel mushrooms and marrow demi-glace with toasted brioche.

Classic preparation with heavy cream, sherry, lobster and rock shrimp.

Whole crisp leaves of organic romaine with anchovy Caesar dressing. Garnished with Parmesan cheese crouton and white anchovy.

Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette.

Layers of organic heirloom tomatoes, roasted red pepper and grilled eggplant with basil pesto, olive tapenade and warm feta cheese.

Crisp wedge of organic iceberg lettuce dressed with house-made Chandlers ranch dressing. Garnished with bacon and tomato.

Fresh, creamy, hand-crafted mozzarella with a salad of fresh figs, arugula, toasted hazelnuts and Prosciutto di Parma, dressed with fig and balsamic vinaigrette.

Warm, encrusted goat cheese on fresh spinach tossed with applewood-smoked bacon, mushrooms, shaved shallots, oven-dried tomatoes and boiled eggs in a warm, walnut dressing.

This famous cut of tenderloin is known for its fine texture and delicate flavor.

Center-cut prime strip loin, dry-aged an additional 48 days. This process tenderizes the beef and develops rich, concentrated flavors.

Aged, bone-in, center-cut rib eye, considered to be the most flavorful of all cuts. Best served medium rare to medium to caramelize the fats and release the flavorful juices

This USDA prime rib eye cut is known for its heavy marbling and rich flavors.

This bone-in filet mignon is known as the perfect steak, a luscious texture of prime tenderloin with rich, close-to-the bone flavor.

Snake River Farms breeds the Japanese Wagyu breed with American Black Angus to create this richly marbled beef, considered to be America's finest quality, premium beef.

Snake River Farms breeds the Japanese Wagyu breed with American Black Angus to create this richly marbled beef, considered to be America's finest quality, premium beef.

This craftsman, filet-style cut from the "heart" of the rib has been expertly trimmed to provide a rich, intensely marbled steak. Eye of the Ribeye.

Alaskan king crab meat and sauce Béarnaise with asparagus.

La Belle Farms foie gras, morel mushrooms and port reduction.

Topped with genuine Roquefort cheese.

Bone marrow flan, morel mushrooms and marrow demi-glace.

Grilled Hawaiian swordfish with roasted bell peppers, olives and capers. Served with asparagus and citrus-zested jasmine rice.

No. 1+ sashimi grade ahi tuna pan-seared rare and served sliced on wasabi mashed potatoes with a sake, soy and ginger sauce, roasted garlic, shiitake mushrooms and watercress salad.

Pan-seared Chilean sea bass set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.

Sesame seed crusted king salmon set on rice vermicelli noodles and sugar snap peas served with a tamarind, ginger and chili soy sauce.

Double Belgian chocolate finished with Grand Marnier cream and chocolate sauce. Please allow 30 minutes for preparation. Full dessert menu available from your server.