Appetizers
Crab gateau – lump crab cake, lemon aioli and parmesan crisp. . 20
Pork Belly - Cardinal Landing Farms pork, slow roasted and seared, with sweet potato puree, and berry glaze. 12
Trempette au Fromage - a baked fondue of Emmenthaler, Swiss, white wine, herbs, with focaccia bread. ** 10
Bacon wrapped apples - apples wrapped with bacon, caramelized sugar, served with goat cheese and drizzled with honey. GF 10
Dakota Ham (Nancy, KY)–cured country ham, piquillo pepper olive tapenade, gorgonzola with grilled French bread. 15
Dressings: Chalet Ranch, Caesar, French vinaigrette, Spiced apple vinaigrette
Chalet – spring mix, parmesan, egg, tomato, focaccia croutons. ** 6
Brutus–romaine lettuce, parmesan, egg, tomato, red onion, crispy Dakota Ham, parmesan crisp, Caesar dressing.
GF 10
Apple – spring mix, apples, dried cranberries, caramelized pecans, blue cheese, tossed in spiced apple vinaigrette. GF/** 10
Roasted Beet –arugula, goat cheese, bacon lardons, spiced pecans with French vinaigrette. GF 10
Add: Grilled chicken 6, Shrimp 7, Salmon 9
Cup $6 or Bowl $8
French onion & mushroom—available in cup only
Vichyssoise (potato & leek)-served warm or cold
PICK FROM THE FOLLOWING 2 SANDWICHES AND CHOOSE EITHER A SOUP OR CHALET SALAD INCLUDES BEVERAGE
Sandwiches:
Grilled Cheese/ Bologna and Swiss / Grilled ham & cheese
Served with Chalet Bistro Fries
Fried Chicken - hot honey glaze, served on brioche bun with house pickles and side of mayo. 13
Monte Cristo– ham, turkey, Swiss, battered and pan fried with side of honey. 12
Cardinal Landing Farms Bologna– seared with Swiss served on brioche bun with house pickles and side of spicey brown mustard. 12
The Chalet burger–house ground beef, with choice of Swiss, bleu cheese or Cheddar on brioche bun. 13
Club Panini– ham, turkey, bacon, cheddar, lettuce, tomato, side of aioli. 13
Steak Frites – Filet, seared with maître’d butter and French fries. GF USDA Choice 38 / USDA Prime 50
Meatloaf - Prime ground beef, Boursin mashed potatoes, haricot vert, demi-glace. 16
Salmon –pan seared served with tomato leek fondue, Dakota Ham risotto and haricot vert. 27
Fish and chips - whitefish breaded and fried golden brown, fries, haricot vert and remoulade sauce. 20
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Appetizers
Crab Gateau - lump crab cake, lemon aioli, parmesan crisp. 20
Escargot - garlic, white wine, butter, and parsley. Served with grilled French bread. 13
Pork Belly - Cardinal Landing Farms (Science Hill, KY) pork, slow roasted and seared with sweet potato puree and berry glaze. 12
Trempette au Fromage - a baked fondue of Emmenthaler, Swiss, white wine, herbs, with focaccia bread. ** 10
Bacon wrapped apples - apples wrapped with bacon, caramelized sugar, and served with goat cheese, drizzled with honey. GF 10
Beef Carpaccio— seared beef tenderloin, arugula, shaved parmesan, capers, red
onion, lemon aioli, crostini. 20
Dakota Ham (Nancy, KY)– cured country ham, piquillo pepper olive tapenade, gorgonzola and grilled French bread. 15
Foie gras–seared with berry glaze, pickled shallots, caramelized pecans and crostini. 16
Dressings: Chalet Ranch, Caesar, French Vinaigrette, Spiced Apple Vinaigrette
Chalet – spring mix, parmesan, egg, tomato, focaccia croutons. ** 6
Brutus–romaine lettuce, parmesan, egg, tomato, red onion, crispy Dakota Ham, parmesan crisp, Caesar dressing. GF 10
Apple – spring mix, apples, dried cranberries, caramelized pecans, blue cheese, tossed in spiced apple vinaigrette. GF/** 10
Roasted Beet –arugula, goat cheese, bacon lardons, spiced pecans with French vinaigrette. GF 10
Cup $6 or Bowl $8
French onion & mushroom—available in cup only
Vichyssoise (potato & leek)-served warm or cold
Split plate charge
Filet Mignon – with maître’d butter and Boursin mashed potatoes and asparagus. GF 50
Beef Wellington – filet mignon with mushroom duxelles wrapped in puff pastry, with bordelaise sauce asparagus and Boursin mashed potatoes (served medium rare only). 60
Truffle Balsamic Strip – grilled strip steak, mushrooms, truffles, truffle oil, balsamic glaze, maître d butter, served with Boursin mashed potatoes and asparagus. GF 48
Steak Frites– a USDA choice filet, seared and served with maître d’ butter and asparagus and French fries. GF 38
Steak Diane –pan seared USDA choice filet medallions, with mushroom brandy cream sauce, Boursin mashed potatoes and baby carrots. 35
Ribeye Pork Chop – bacon wrapped with blackberry compote, mashed sweet potatoes and haricot vert. GF 28
Chicken Chalet – Panko crusted chicken breast, stuffed with fromage blanc, roasted red pepper, &
caramelized leeks, served haricot vert and Boursin mashed potato & demi-glace. 25
Freedom Run Lamb shank - San Vincente chianti and molasses braised shank with Weisneberger mills parmesan grits, baby carrots and pickled shallot gremolata. 38
Catalan (Spanish) short ribs - Cardinal Landing Farms beef short ribs braised in sherry wine, smoked paprika, served over risotto, finished with olive piquillo pep
Poisson
Salmon – pan seared served with tomato leek fondue, beurre blanc, Dakota Ham risotto and
haricot vert. 25
Whitefish & Shrimp– seared with creole spice, beurre blanc, Weisenberger Mills parmesan grits,
haricot vert. GF 28
Pasta
Shrimp Carbonara - seared shrimp, Dakota Ham, tossed with fettuccini in a creamy egg parmesan sauce. 23
Truffle Pasta - fettuccini tossed in a truffle mushroom cream 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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