Chuck and Blade menu

Baked Potato

Creamed Spinach

Sauteed Kale with Garlic and Nutmeg

Braised Garlic Mashed Potatoes

Parmesan Truffle Fries with Garlic

Oven Roasted Wild Mushrooms

Grilled Asparagus

Short Ribs Mac and Cheese

Chelsea Caesar Salad

Romaine, kale, Parmesan, anchovy croutons and finished with a \nlemon vinaigrette.

The Wedge Salad

Chopped egg, smoked Applewood bacon, Point Reyes blue cheese dressing served with blue toast.

Organic Quinoa and Kale Salad

Seasonal vegetables, cranberries, Manchego finished with passion fruit vinaigrette.

Burrata Asparagus Salad

With heirloom tomatoes and gramolata bread crumbs.

Chuck and Blade Steak Salad

Pan seared 1855 strip steak, baby arugula, Belgian endives and farmer's goat cheese & sherry vinaigrette.

Soba Noodle Squid Pasta

Thai basil, lemon grass, ginger, grilled squid, cilantro, napa cabbage, toasted peanuts and rice vinaigrette.

Wild Mushroom Ravioli

With exotic mushroom essence cappuccino.

Homemade Seafood Tagliatelle

With lobster, clams, shrimp, and mussels, finished with a spicy tomato sauce.

Applewood Bacon Slab

Heirloom tomatoes and Vidalia onions.

Jumbo Lumb Crab Cake

Grilled corn relish and habanero tartar sauce.

King Salmon Belly

Wheat berries, Fuji apple, seasonal greens and carrot ginger puree.

Chuck and Blade Braised Chuck Sandwich

With blue cheese, bacon aioli, and served with truffle Parmesan fries.

Chicken Paillard

With lemon capers sauce, fresh fennel and baby arugula.

Berkshire Pork Chop

Tamarind and orange Scotch bonnet pepper glazed with Okinawan sweet potato mash and grilled asparagus.

Oven Stuffed Baked Jumbo Shrimp

Stuffed with jumbo lump crab meat and served with braised garlic mashed potatoes, wilted spinach and smoked corn sauce.

Grilled Branzino

Served with fregola, seasonal vegetables, and finished with romesco.

Grilled Atlantic Salmon

Potato galette, oven cooked tomatoes, spinach with a lemon dill beurre blanc.