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Seasonal Menu

 

Soup

French onion soup 10

Soup du jour  8

 

Small plates

Crab Cake- House made crab cakes with celery, apple slaw mustard seed vinaigrette  14

Tuna – Tuna tartare with avocado, siracha mayo, cilantro emulsion and won ton chips  13

Calamari – Fresh calamari fritti with creamy Ponzu Dipping Sauce 13

 Scallops– Pan seared with quinoa, stone fruit salad, buttered edamame and lebneh  15

Grilled flat bread - caramelized onions, wild mushrooms, mozzarella, pesto, tomato bruschetta   12

Truffle Mac & Cheese– Roasted mushrooms with Creamy truffle béchamel 10

Short Rib Toast– Grilled country bread, short rib, baby carrots, shaved radish & herbs 12

Artisan Cheese Plate- Chef’s selection cheeses with seasonal fruit, nuts and grilled bread 14

Marinated olivestossed with roasted almonds 6

 

Salads

Caesar- Romaine lettuce with house made Caesar dressing, anchovies and shaved parmesan 9

 Butter lettuce – dressed with lemon Dijon vinaigrette chives and tarragon leaves 8

Roasted beet salad– with arugula goat cheese croquettes and honey lemon dressing 10

Heirloom tomato caprese – Sliced heirloom tomatoes, fresh burrata, basil and balsamic reduction 10

 

Entrees

Meats

¼ whole roasted chicken– Slow roasted and glazed with herbs and whole grain mustard served with crispy chive potatoes, seasonal vegetables and au jus 24

 Duck Legs confit – Slow roasted duck legs with wild rice, seasonal vegetables, pomegranate glaze26

Short Rib– 8 hour braised with potato au gratin, swiss chard and au jus 28

Steak Au Poivre– Pan Seared New York with crispy smashed baby potatoes mixed with blue cheese and chives served with seasonal vegetables in a peppercorn sauce 32

Skirt Steak– Grilled, served with roasted potato, caramelized onions, spinach and mushrooms finished with bordelaise sauce 30

Lamb Chops – Grilled, roasted herb potatoes, heirloom carrots, seasonal vegetebles, chimichurri sauce 35

Fish

Barramundi– Pan seared served with saffron basmati rice, vegetable ragu/ thai basil beurre blanc 28

Salmon– Grilled with orzo, preserved lemon, mushroom, tomato and olives, with sherry butter sauce   26

Shrimp and Scallop Pasta– pan seared scallop and shrimp tossed with basil, tomato confit, chili flakes and cream with linguini finished with olive oil 26

Veg

Mushroom Bolognese – Mushroom sauce slow simmered with tomatoes, cream tossed with buccatini pasta finished with basil  24

 Summer Vegetables – Grilled vegetebles served over Israeli cous cous and herbs 22

 

 “The sweet life”

(all desserts – 10)

Key Lime served atop shortbread and raspberry sorbet

Tahitian vanilla crème bruleeand seasonal fruit

Strawberry shortcakewith vanilla ice cream  

Chocolate lava cakewith seasonal fruit and crème anglaise

 

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