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
Crispy Avocado - panko crusted avocado, fried and served with chili lime glaze. 10
Trempette au Fromage - a baked fondue of Emmenthaler, Swiss, white wine, herbs, with focaccia bread. 10
Fried Green Tomatoes– feta, smoked bacon, sweet chili aioli. 10
Dressings: Ranch, Strawberry Basil Vinaigrette, Honey Lavender vinaigrette, Caesar.
Chalet – spring mix, parmesan, egg, tomato and focaccia croutons. $6
Mango Blackberry –fried goat cheese, arugula, fresh blackberries, mango, spiced pecans, honey lavender
vinaigrette. 10
Brutus – romaine lettuce, parmesan, egg, tomato, red onion, bacon, focaccia croutons, Caesar dressing. 8
Strawberry – spring mix, fresh strawberries, orange, crumbled feta, red onion, spiced pecans, with a strawberry basil vinaigrette. 10
Cup $6 or Bowl $8
Vichyssoise (potato & leek)—served warm or cold
Cold Peach & Mint Gazpacho GF
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
Chicken Panini – grilled chicken breast, Boursin, bacon, lettuce, and tomato. 14
Croque Monsieur- seared prosciutto, Swiss, mustard, mornay topped and gratinéed. 12
Salmon burger – house ground salmon with brioche bun, lettuce, tomato and lemon basil aioli . 13
Steak Frites – Filet, seared with maître’d butter and French fries. GF USDA Choice 35 USDA Prime 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
Truffle Pasta - fettuccini, parmesan cream sauce, truffles and truffle oil. V 23
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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
Crispy Avocado - panko crusted fresh avocado, fried and served with chili lime glaze. 10
Trempette au Fromage - a baked fondue of Emmenthaler, Swiss, white wine, herbs, with focaccia bread. 10
Foie Gras - seared, red wine cranberry
reduction, and cranberries. 18
Escargot – garlic, white wine, butter, and parsley. Served with grilled French bread. 12
Fried Green Tomatoes– feta, smoked
bacon, sweet chili aioli. 10
Ceviche – shrimp marinated in citrus, with jalapeno, avocado, tomatoes, mango, and cilantro, red onion with pastry crisps. 11
Dressings: Chalet Ranch, Strawberry Basil Vinaigrette, Honey lavender Vinaigrette, Caesar.
Chalet – spring mix, parmesan, egg, tomato and focaccia croutons. $6
Strawberry – spring mix, fresh strawberries, orange, crumbled feta, red onion, spiced pecans, with a strawberry basil vinaigrette. 10
Brutus – romaine lettuce, parmesan, egg, tomato, red onion, bacon, focaccia croutons, Caesar dressing. 8
Mango Blackberry –fried goat cheese, arugula, fresh blackberries, mango, spiced
pecans, honey lavender vinaigrette. 10
Cup $6 or Bowl $8
Vichyssoise (potato & leek)—served warm or cold
Cold Peach & Mint Gazpacho GF
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. 75
Surf and Turf –grilled filet and shrimp skewers, avocado mojo verde, saffron rice. GF 35
Truffle Strip - traditional strip steak pan seared, gourmet mushrooms, truffles, truffle oil, balsamic glaze, maitre d butter, served with Boursin mashed potatoes. GF 43
Steak Frites– a USDA choice filet, seared and served with maître d’ butter and French fries. GF 35
Pork Chop – bone-in grilled, peach bourbon glaze, Mediterranean couscous. 25
Veal Francese - pan seared veal cutlets with lemon, white wine butter sauce, parmesan risotto. 30
Chicken Chasseur – seared chicken breast, mushroom, tomatoes, white wine, demi glace, parmesan
risotto. 25
Poisson
Salmon – pan seared with honey harissa glaze, Peruvian purple potatoes. GF 27
Flounder - roasted, with a citrus beurre blanc, Mediterranean couscous. 27
Hokkaido Scallops - seared, with avocado relish, beurre blanc, Peruvian purple potatoes. GF 40
Shrimp and Langostino Lobster Paella– Calasparra saffron rice, Spanish chorizo, grilled bread. 40
Pasta
Truffle Pasta- fettuccini tossed in rich creamy parmesan mushroom truffle sauce. V 23
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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