1. Food

COLD APPETIZERS
T O D AY ’ S F R E S H F I S H
East Meets West Tuna
16
zesty tuna tartare drizzled with wasabi cream paired with seared
peppered tuna & avocado, with kim chee slaw & plantain chips
Oysters on the Half Shell*
1/2 dozen 16
Baker’s dozen 29
Hummus Trio
a classic combination of traditional, roasted red pepper &
edamame served with grilled pita & plantain chips
8.5
Shrimp Cocktail
16.5
Lobster & Shrimp Spring Rolls
13.5
5 large shrimp chilled, accompanied by cocktail sauce
chilled & hand rolled in rice paper with cabbage, cucumber
& capellini, served with citrus chili dipping sauce
Shrimp, Crab, Avocado & Mango Stack
Shrimp and crab meat tossed in remoulade, layered with avocado & mango
16
HOT APPETIZERS
3Mahi
31 3Barramundi
29
3Grouper
30 King Salmon
35
3 Ahi Tuna
35 3Salmon
25
3Flounder
24 3 Chilean Sea Bass
37
SIGNATURE FISH
Spiced Yellowfin Ahi
37
Macadamia Crusted Mahi
34
Sweet & Spicy Grouper
33
Cedar Plank Salmon
28
Island Jerk Spiced Mahi
34
Port Wine Glazed Chilean Sea Bass
40
seared to perfection with a ginger soy sauce,
wasabi cream & wasabi mashed potatoes
warm peanut sauce with mango relish, soy glaze
drizzle & served with Asian green beans
basted in honey & sweet chili sauce, rum butter & coconut ginger rice
Calamari & Friends
lightly fried calamari & more, served with citrus chili sauce & marinara
14
with coconut ginger rice & Asian green beans
Fried Asparagus
jumbo spears, topped with fresh tomatoes & blue cheese butter
9
Oysters Rockefeller
17
Coconut Crunchy Shrimp
12
1/2 dozen, traditional style
served with citrus chili sauce
seasoned with Caribbean jerk spice and served with
tamarind sauce then topped with fresh mango salsa
gorgonzola risotto and cranberry port wine relish
SEAFOOD
Crab Cake
15.5
Avocado corn relish with lemon butter
Pan Seared Scallops
30
ginger soy sauce & wasabi cream, served with
wasabi mashed potatoes & Asian green beans
SOUPS
Lobster Bisque
9
Clam Chowder
8
laced with sherry
award-winning, New England style chowder
Gazpacho
7.5
Best of Soup
8.5
chilled tomato soup with crisp fresh vegetables & sour cream
sampling of each: clam chowder, lobster bisque & gazpacho
SALADS
Kale & Roasted Butternut Squash
Granny Smith apples, candied walnuts, goat cheese,
dried cranberries, white balsamic vinaigrette
Caesar Salad
crisp romaine, shaved Parmesan, croutons & our own Caesar dressing
Chopped Salad
mixed greens, cucumbers, tomatoes, red onions, radishes,
hearts of palm, pepperoncinis & croutons in balsamic vinaigrette
Chopped Spinach Salad
with warm bacon dressing, chopped egg, bacon, radishes & mushrooms
Coconut Crunchy Shrimp
Grilled NY strip, romaine, blue cheese crumbles, pickled
red onions, tomatoes, blue cheese dressing
Live Maine Lobster
40
Shrimp & Artichoke Linguini
29
Crab Cakes
30
Lobster Tail 7 oz.
43
1½ lbs, served steamed with a baked potato
Grilled shrimp served over linguini tossed with sauteed spinach,
artichokes, tomatoes and garlic herb butter, sprinkled with feta cheese
Avocado corn relish with lemon butter, served with toasted vegetable orzo
Cold water lobster, served with toasted vegetable orzo
8.5
Baked Stuffed Shrimp
crab-stuffed shrimp, served with toasted vegetable orzo
8.5
Alaskan King Crab
steamed to perfection & served with a baked potato
8
28.5
market
S T E A K S • P O U LT R Y • P R I M E R I B
Prime Rib
9
19
SIGNATURE SIDES
Sizzling Mushrooms
26.5
coconut ginger rice & citrus chili sauce
– Chart House Cut 10 oz.*29.5
Captain’s Cut 14 oz.*36.5
Callahan’s Cut 18 oz.*40.5
Filet Mignon The New Yorker
NY Strip
7 oz. 35 9 oz. 38.5
14 oz.37.5
Short Ribs
26
Chicken Romano
21
fork tender with Cabernet demi glace & Yukon Gold mashed potatoes
8
Asparagus
8
Baked Potato
6
Creamed Spinach
8
Toasted Vegetable Orzo
5
Gorgonzola Risotto
All fish may be prepared simply grilled with olive oil, baked or blackened
and finished with lemon shallot butter.
7
Hans Nielsen . . . Managing Director
Romano panko encrusted, topped with
artichoke tomato bruschetta & lemon butter,
served with Yukon Gold mashed potatoes
SIGNATURE DESSERT
Hot Chocolate Lava Cake
A rich chocolate cake with molten center, made with
Godiva® liqueur. Served warm, topped with chocolate
sauce, Heath® bar crunch and vanilla ice cream.
12
Please allow 30 minutes for preparation.
Gene Scola . . . Executive Chef
A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.
*NOTICE: Consuming raw or undercooked meats, poultry, seafood, mollusk, or eggs may increase the risk of foodborne illness.
Chart House is wholly owned by Landry's, Inc.
CHWE 2/6/2015