Appetizers
Crab gateau – lump crab cake, parmesan crisp, lemon aioli. $20
Bacon wrapped apples– apples wrapped with bacon, sugar caramelized, served with goat cheese and drizzled with honey. $10
Shrimp Scampi – Sautéed shrimp in a rich garlic wine sauce served with grilled focaccia. 9
Spanish Empanadas – beef picadillo in pastry served with mojo verde. 8
Escargot – garlic, white wine, butter, and parsley. Served with grilled French bread. 12
Salmon Croquette - served with lemon basil aioli . 9
Brie en croute – breaded brie with spiced pecans served with bourbon soaked cranberries, red wine gelee, and toasted focaccia. 10
Dressings: Ranch, Spiced Apple Vinaigrette, French vinaigrette, Caesar.
Chalet – spring mix, parmesan, egg, tomato and focaccia croutons. $6
Apple – spring mix, sliced apples, cranberry, caramelized pecan and bleu cheese with spiced apple
vinaigrette. $9
Brutus – romaine lettuce, parmesan, egg, tomato, red onion, bacon, focaccia croutons, Caesar dressing. 8
Roasted Beet – arugula, goat cheese, bacon lardons, spiced pecans, French vinaigrette. 9
Cup $6 or Bowl $8
Vichyssoise (potato & leek)—served warm or cold
French Onion & Mushroom cup only
Served with Chalet Bistro Fries
The Chalet burger – house ground prime with choice of provolone, cheddar, and bleu cheese. $13
Fish sandwich – fried whitefish on brioche bun with tartar sauce. $13
Panini chicken – grilled chicken breast, bacon, provolone, arugula, sun dried tomato pesto. $14
Chalet Hot Brown - open face sandwich with grilled chicken, Mornay, tomato, bacon on toasted
focaccia 14
Salmon burger – house ground salmon with brioche bun, lettuce, tomato and lemon basil aioli . 13
Filet mignon – with maître d butter and Boursin mashed potatoes. GF $50
Meatloaf - Prime ground beef, mashed potatoes, demi-glace.$16
Salmon - pan seared, sun dried tomato pesto, maître'd butter served with pancetta risotto. GF 25
Fish and chips - Sole breaded and fried golden brown, fries and tartar sauce. 20
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Appetizers
Crab gateau – lump crab cake, parmesan crisp, lemon aioli. $20
Bacon wrapped apples– apples wrapped with bacon, sugar caramelized, served with goat cheese and drizzled with honey. $10
Spanish Empanadas – beef picadillo in pastry served with mojo verde. 8
Shrimp Scampi – Sautéed shrimp in a rich garlic wine sauce served with grilled focaccia. 9
Foie Gras - seared, red wine cranberry
reduction, and cranberries. 18
Escargot – garlic, white wine, butter, and parsley. Served with grilled French bread. 12
Salmon Croquette - served with lemon basil aioli . 9
Brie en croute - breaded brie with spiced
pecans, bourbon soaked cranberries, red wine gelee, and toasted focaccia. 10
Dressings: Chalet Ranch, Spiced Apple Vinaigrette,, French Vinaigrette, Caesar.
Chalet – spring mix, parmesan, egg, tomato and focaccia croutons. $6
Apple – spring mix, sliced apples, cranberry, caramelized pecan and bleu cheese with spiced apple
vinaigrette. $9
Brutus – romaine lettuce, parmesan, egg, tomato, red onion, bacon, focaccia croutons, Caesar dressing. 8
Roasted Beet – arugula, goat cheese, bacon lardons, spiced pecans, French vinaigrette. 9
Cup $6 or Bowl $8
Vichyssoise (potato & leek)—served warm or cold
French Onion & Mushroom cup only
All entrees include seasonal vegetable. Split plate charge
Filet mignon – with maître’d butter and Boursin mashed potatoes. GF $50
Filet Rossini – brioche crouton, seared foie gras, shaved truffle, demi glace sauce with Boursin mashed potatoes – Chef’s favorite paired with GE 75
Filet Oscar – A classical dish of filet, lump crab, Hollandaise, asparagus, Boursin mashed potatoes. GF 65
Truffle Strip - traditional strip steak pan seared, gourmet mushrooms, truffle butter served with Boursin mashed potatoes. GF 43
Steak Diane – Seared filet medallions, mushroom brandy cream sauce, Boursin mashed potatoes. GF 35
Veal Saltimbocca - pan seared veal cutlets topped with prosciutto and provolone served over parmesan polenta with sun dried tomato cream sauce. 30
Pollo Tuscano – airline chicken breast, pancetta, sundried tomato white wine cream sauce. Served with herbed fried potatoes. GF 25
Cervena Venison – bone in chop grilled and served with demi glace, parmesan polenta. 50
Pork Osso Buco – an Italian dish of braised pork shanks, served with risotto Milanese. 33
Poisson
Salmon – pan seared served with sundried tomato pesto, maître’d butter and pancetta risotto. GF 27
Cod en Persillade – parsley, garlic, bread crumb crusted filet served with Hollandaise sauce and rice pilaf. 30
Crawfish Etouffee—a classic Louisiana dish with a buttery, rich, and intensely flavorful sauce and heaps of crawfish, aromatic vegetables, herbs and spices, served with rice pilaf. 26
Pasta
Shrimp Carbonara - an Italian pasta dish that is made with shrimp and pancetta in a creamy egg
parmesan sauce. 23
Truffle Pasta- fettuccini tossed in rich creamy parmesan mushroom truffle sauce. 20
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOODS, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS Prices subject to change
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