Open Sunday 5/11/25 from 11 am -9 pm dinner menu only. Reservations highly suggested.

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The Chalet
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MENU DU DEJUENER --LUNCH winter 2025

Amuse-guele

Appetizers

Crab gateau –lump crab cake, dill crème fraiche, radish chips. . 20 

Fried Calamari - lightly breaded and flash fried, with remoulade sauce and tomato coulis. 10 

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 

Potato croquettes–savory fried Boursin mashed potato with crispy Spanish chorizo & piquillo pepper aioli. 8 

  




SALADES

Dressings: Ranch, Caesar, Warm Bacon vinaigrette, Maple vinaigrette, Cranberry honey vinaigrette.

Chalet – spring mix, parmesan, egg, tomato, focaccia croutons.  6

Brutus–romaine lettuce, parmesan, egg, tomato, red onion, bacon lardons, focaccia croutons, Caesar dressing. 10

Apple Maple – arugula, fried goat cheese, spiced pecans with house maple vinaigrette. 10 

Cranberry Orange –spring mix, dried cranberry, orange segments, blue cheese crumbles, candied pecans with house cranberry honey vinaigrette. 10 


SOUPES

Cup $6 or Bowl $8

  

  

French onion & mushroom—available in cup only 

Vichyssoise (potato & leek)-served warm or cold



SANDWICH

Served with Chalet Bistro Fries

Chalet Focaccia Club– turkey, ham, Swiss, pesto, tomato, bacon, romaine and balsamic glaze. 13

Fried Chicken - hot honey glaze, served on brioche bun, house pickles and side of mayo. 13

Patty Melt– house ground patty, Swiss, sauteed onions on Texas toast served with caramelized onion aioli and house pickles. 13 

Gourmet burger – house ground prime, sauteed mushrooms & onions, bacon with choice of blue cheese or provolone on a brioche bun served w/ truffle parmesan fried & caramelized onion aioli 15


ENTREE

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, demi-glace. 16 

Salmon –pan seared, creamy pesto gnocchi, maître d butter, tomato leek fondue and salmon roe 27 

Fish and chips - Sole breaded and fried golden brown, fries and remoulade sauce. 20 

Beef & Vegetable skewers - served with demi glace and Boursin mash potatoes. 22

Add a footnote if this applies to your business


DINNER Menu Winter 2025

Amuse- guele

Appetizers

Crab Gateau - lump crab cake, dill crème fraiche, radish chips. 20 

Escargot - garlic, white wine, butter, and parsley. Served with grilled French bread. 13  

Fried Calamari - lightly breaded and flash fried, with remoulade sauce and tomato 

coulis. 10

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.  10

Salmon Caviar— house made blinis, crème fraiche, radish chips, red onion, egg and capers. 12 

Mussels– Spanish chorizo sherry wine broth, tomato, herbs, grilled bread. 9

Potato croquettes– savory fried Boursin mashed potato with crispy Spanish chorizo, piquillo pepper aioli. 8 


Salades

Dressings: Chalet Ranch, Caesar, Warm bacon Vinaigrette, Maple Vinaigrette, Cranberry Honey Vinaigrette.

Chalet – spring mix, parmesan, egg, 

tomato, and focaccia croutons.  6 

Brutus–romaine lettuce, parmesan, egg, tomato, red onion, bacon lardons, focaccia croutons, Caesar dressing. 10

Apple Maple – arugula, fried goat cheese, spiced pecans with house maple vinaigrette. 10 

Cranberry Orange –spring mix, dried cranberry, orange segments, blue cheese crumbles, candied pecans with house cranberry honey vinaigrette. 10 


Soupes

Cup $6 or Bowl $8

  

French onion & mushroom—available in cup only

Vichyssoise (potato & leek)-served warm or cold



Entrees

All entrees include seasonal vegetable. Split plate charge

Filet Mignon – with maître’d butter and Boursin mashed potatoes. GF 50  

Beef Wellington – filet mignon with mushroom duxelles wrapped in puff pastry, with bordelaise sauce and Boursin mashed potatoes (served medium rare only).   60 

Surf and Turf –grilled filet and shrimp skewers,   

piquillo pepper relish, arugula pesto. GF. GF 35 

Truffle Balsamic Strip – grilled strip steak, mushrooms, truffles, truffle oil, balsamic glaze, maître d butter, served with Boursin mashed potatoes. GF 45 


Steak Frites– a USDA choice filet, seared and served with maître d’ butter and French fries. GF 38  

Ribeye Pork Chop – boneless, prosciutto wrapped, with blackberry compote and sweet potato hachis. GF          28 

Chicken Chalet – Panko crusted chicken breast, stuffed with fromage blanc, roasted red pepper, &

caramelized leeks, served with Boursin mashed potato & demi-glace. 25 

Veal Marsala - seared veal cutlets, mushroom marsala wine pan sauce, and risotto. 30


Freedom Run Lamb - grilled loin chop, piquillo pepper relish and risotto. 32

Maple Leaf Farms Duck - seared breast, brandy cranberry glaze, sweet potato hachis, with seared foie gras. GF 42

Vegetable skewers - mushrooms, radish, bell peppers, red onion, cherry tomato, piquillo pepper relish, balsamic glaze, seared gnocchi. **/ GF 20 

                                           Poisson

  

Salmon – pan seared, creamy pesto gnocchi, maître d butter, tomato leek fondue and salmon roe. 27

Cajun Whitefish & Shrimp– creole spiced & pan seared, with beurre blanc sauce and seared gnocchi. 25


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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