Le Chantecler Menu

Bouillabaisse

seafood stew

Brick Chicken

brick pressed chicken

Chevre

pure white goat's cheese

Demi Glace

thick glaze-like sauce

Lumache

Italian pasta shaped like snails

Mahon

spanish cheese from minorca

Wasabi

japanese version of horseradish

Soup Du Jour

Roasted Garlic Caesar Salad

Boulder Field Greens

with choice of dressing raspberry vinaigrette, creamy gorgonzola, thai vinaigrette, red wine vinaigrette, champagne vinaigrette

Green Curried Mussels

in coconut lime broth

Escargot Le Chantecler

in garlic herb butter with grilled rustic bread

Pate Campagnard

goose liver pate with capers and cornichons

Tuna Carpaccio

thinly sliced ahi tuna marinated in thai vinaigrette

Buffalo Carpaccio

seared, thinly sliced,seasoned with capers, lemon, fresh basil, shaved parmesan, cracked pepper and coarse sea salt

Crab Cake

all lump crab, pan seared golden brown with housemade slaw

Gourmand Sampling

imported and domestic cheeses and meats

Lobster Ravioli

house specialty with light saffron sauce, lobster oil and grated parmesan

Capellini Pomodoro

with melted vine tomatoes, basil amp; fresh mozzarella

The Best Mac and Cheese

baked lumache, pasta and mahon, cheese

Vegetarian Platter

our chef's nightly selection of grilled, roasted or sauteed vegetables, purees and grains

Ruby Red Trout

bacon weapped, server with wilted greens and port wine demi-glace, reduction

Brick Chicken

with haystack mauntain chevre, mashed potatoes, garlic shallot jus

Blackened Beef Paillard

cajun spiced filet, seared rare and served on Romaine with blue cheese vinaigrette

Pork Tenderloin

pepper crusted pork, pan roasted with fig and apricot chutney

Atlantic Salmon

grilled with fresh rosemary on crushed potatoes in saffron broth

Flatiron Steak

charbroiled with roasted leek-madeira wine sauce with lumache, gratin side

Crab Cakes

all lump crab, pan seared golden brown, with housemade slaw

Lamb Shank

braised in port, served in its own sauce with mushroom, tomato and parmesan risotto

Lobster Ravioli

house specialty with light, saffron sauce, lobster oil and grated parmesan

Sea Scallops

grilled and barbequed, served with lobster oil and black rice

Cioppino

san Francisco style bouillabaisse, in rich tomato shellfish broth

Sesame Seared Tuna

pan seared rare with wasabi, sesame crust, served with Asian vegetable salad and spicy peanut dressing

Filet Mignon

served with olive oil mashed potatoes and creamy peppercorn sauce