Menu for Chandlers Steakhouse

Bar Food
|
Dinner
|
Sunday Prix Fixe Dinner
|
Dessert
|
Martini and Wine by the Glass

Bar Food

14.50 Tower of Tuna Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger and sesame seed vinaigrette with asian sesame crisps.

15.00 The Black Orchid Sashimi grade ahi tuna seared rare; sliced and served with the signature "black orchid" mustard sauce.

12.00 Sliders Three mini burgers with‏ cheddar cheese, red onion and pickle. Served with a side of pommes frites.

14.00 Popcorn Shrimp Crispy spiced rock shrimp‏ served with a citrus aioli.

18.00 Lollipop Lamb Chops Pan-seared lamb chops served with an apple-mint chutney.

5.00 Truffled Pommes Frites Hand-cut shoestring potatoes finished with parmesan and white truffle oil. Served with ketchup, aioli and roquefort dressing.

7.50 Mac ’N’ Cheese Prepared with cheddar cheese and white truffle oil.

9.00 Roasted Artichoke Halved and oven-roasted artichoke, marinated with garlic, herbs, lemon, and extra virgin olive oil served with roasted red pepper aioli.

11.00 Baked Chevre Chevre and cream cheeses in a zesty tomato sauce with garlic, onion and rosemary. garnished with fresh basil and served with French bread.

10.00 Escargot a La Carol Organically grown burgundian snails marinated with fennel, garlic, shallots and parsley baked with browned butter and asiago cheese.

12.50 Shrimp Scampi Sautéed prawn shrimp with‏ garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini.

17.50 Crab Cakes Maryland blue lump crab‏ cakes with a ginger and stone-ground mustard sauce garnished with a watercress and tomato salad.

12.50 Oysters Rockefeller Fresh oysters baked on the half shell with sauteed spinach, shallots, red bell peppers and pernod topped with a light citrus hollandaise.

14.00 Kumamoto Oysters Six freshly shucked raw oysters on the half shell, served on shaved ice with horseradish, cocktail and mignonette sauces.

12.50 House-Cured Gravlox House cured king salmon with sliced cucumber and daikon sprouts. Garnished with toast points, mustard, and a citrus vinaigrette.

90.00 Seafood Platter Alaskan king crab legs, Kumomoto oysters, large Mexican prawns and a maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces.

18.00 Cheese Plate Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb and fresh fruit.

13.50 Moules Frittes Fresh Northwestern mussels from Whidbey Island cooked in a broth of white wine, green curry and ginger . Served with truffled pomme frites.

13.50 Steamed Clams Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun dried tomato and basil. Served with a garlic crostini.

Dinner

Starter Plates‏

14.50 Tower of Tuna Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger, and sesame seed vinaigrette with asian sesame crisps.

18.00 The Black Orchid Sashimi grade ahi tuna seared rare; sliced and served with the signature "black orchid" mustard sauce.

14.00 Kumamoto Oysters Six freshly shucked raw‏ oysters on the half shell, served on shaved ice with housemade mignonette sauce.

12.50 House-Cured Gravlox House cured king salmon‏ with sliced cucumber and daikon sprouts. Garnished with toast points, mustard, and a citrus vinaigrette.

10.00 Escargot a La Carol Organically grown burgundian snails marinated with fennel, garlic, shallots, and parsley baked with garlic butter browned with asiago cheese.

14.00 Beef Carpaccio Beef tenderloin sliced paper thin with capers, dijon mustard, horseradish cream, and shaved asiago cheese served with a watercress, baby arugula salad dressed with dijon vinaigrette.

90.00 Seafood Platter Alaskan king crab legs, Kumomoto oysters, large Mexican prawns and a maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces.

12.50 Oysters Rockefeller Fresh oysters baked on the half shell with sautéed spinach, shallots, red bell peppers and pernod topped with a light citrus hollandaise.

17.50 Crab Cakes Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce garnished with a watercress and tomato salad.

12.50 Shrimp Scampi Sautéed prawn shrimp with garlic, shallots, tomatoes, basil, and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini.

9.00 Roasted Artichoke Halved and oven-roasted artichoke,‏ marinated with garlic, herbs, lemon, and extra virgin olive oil served with roasted red pepper aioli.

12.00 Prawn Cocktail Large Mexican prawns served‏ chilled with housemade cocktail sauce and preserved lemon.

Soups

5.00 Soup of the Day Prepared daily with fresh seasonal ingredients.

7.00 Lobster Bisque Classic preparation with cream, sherry, lobster and rock shrimp

Salads

6.00 House Salad Organic baby mixed greens with cucumber and tomato in a balsamic vinaigrette.

8.50 Waldorf Salad Organic baby mixed greens tossed in a tart apple and champagne vinegar dressing with spiced candied walnuts, feta cheese and shaved gala apples.

7.00 Classic Caesar Salad Crisp hearts of romaine dressed with extra virgin olive oil, anchovy, garlic, mustard, and white balsamic vinegar garnished with herb croutons, grated parmesan cheese, and white anchovy.

8.50 Limousine Salad Crisp butter leaf lettuce, dressed with genuine roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with roquefort vinaigrette.

9.50 Beet Salad Roasted red and yellow beets with fresh arugula, fresh mozzarella, and roasted walnuts in a red wine and walnut oil vinaigrette.

7.50 Wilted Spinach Salad Warm, encrusted goat cheese‏ on fresh spinach tossed with applewood-smoked bacon, mushrooms, shaved shallots, oven-dried tomatoes, and boiled eggs in a warm walnut oil, sherry vinaigrette.

Specialty Dessert

12.00 Chocolate Soufflé Double Belgian chocolate finished with chantilly cream and rich chocolate sauce.

Steak Specialties‏

Corn Fed Mid-Western Beef

Filet Mignon Known for its texture and tender delicate flavor Options: 6 oz (31.00) , 10 oz (39.00)

45.00 Del Monaco Cut This bone-in filet mignon is known as the "perfect steak", a luscious texture of prime tenderloin with rich, close to the bone flavor 12 oz

43.00 Cowboy Steak Aged, bone-in, center cut rib eye, considered to be the most flavorful of all cuts. Best served medium rare to medium to caramelize the fats and release the flavorful juices.20 oz

41.00 New York Steak Prime center cut strip‏ loin steak known for its flavor.12 oz

Kobe Beef American wagyu beef from Snake River Farms offers the ultimate in marbling and rich buttery flavor. Options: Flat iron 8 oz (39.00) , Center cut rib eye 8 oz (55.00)

Argentine Style Free-range, organic grass-fed beef imported from Uruguay, S.A., seasoned with a dry chimichurri rub. lean in fats, this is a heart-healthy choice. Options: Filet mignon 8 oz (39.00)

Chops

39.00 Veal Chop Aux Morels Pan roasted Provimi veal‏ chop with morel mushrooms in a sherry creme reduction sauce, set on fingerling potatoes and fresh spinach.

37.00 Rack of Lamb Whole roasted rack of New Zealand lamb served with apple mint chutney, au gratin potatoes and fresh baby carrots

Shellfish Specialties

Prime Lobster Tails From deep cold waters off the coast of Australia, broiled to perfection. served with asparagus hollandaise and pommes frites. Options: 6-7 oz tail (36.00) , Lobster tail + petite filet (65.00) , 12-14 oz North Atlantic Lobster Tail (68.00)

31.00 Day Boat Scallops Pan-seared atlantic sea scallops set on truffled potato cakes with shiitake mushrooms in a citrus butter sauce

39.00 Bouillabaisse a La Maison A classic french seafood stew of lobster, crab, scallops, prawns, clams, mussels, and fresh filet of fish steamed to order in a saffron lobster broth and accompanied by toasted rouille.

Idaho Prix Fixe

32.00 Duck Two Ways Seared duck breast with sour cherry and port wine reduction and duck leg confit avec frisee served with mascarpone polenta. Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

32.00 Pork Tenderloin Herb-encrusted tenderloin of pork with roasted garlic mashed potatoes finished with a peppercorn sauce. Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

32.00 Prime Top Sirloin 8 oz of oven broiled, aged mid-western prime sirloin served with a broiled parmesan tomato and roasted garlic mashed potatoes Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

32 Atlantic King Salmon Pan seared filet of fresh king salmon set on garlic mashed potatoes with roasted shallots, wild mushrooms and a pinot noir sauce Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

Side Dishes a La Carte‏

7.00 Roasted Vegetables With boursin cheese

5.00 Pommes Frites

9.00 Asparagus Hollandaise

7.50 Au Gratin Potatoes

7.00 Rosemary Roasted Yukon Gold Potatoes

6.50 Sautéed Mushrooms

6.00 Idaho Baked Potato

7.50 Mac ‘N’ Cheese

5.00 Creamed Spinach

Sunday Prix Fixe Dinner

Corn Fed Mid-Western Beef‏

Filet Mignon Known for its texture and tender delicate flavor. Options: 6 oz (31.00) , 10 oz (39.00)

45.00 Del Monaco Cut This bone in filet mignon is known as the "perfect steak", a luscious texture of prime tenderloin with rich, close to the bone flavor 12 oz

43.00 Cowboy Steak Aged, bone-in, center cut‏ rib eye, considered to be the most flavorful of all cuts. Best served medium rare to medium to caramelize the fats and release the flavorful juices.20 oz

41.00 New York Steak Prime center cut strip‏ loin steak known for its flavor. 12 oz

Kobe Beef American wagyu beef from snake river farms offers the ultimate in marbling and rich buttery flavor. Options: Flat iron 8 oz (39.00) , Center cut rib eye 8 oz (55.00)

Argentine Style Free-range, organic grass-fed beef imported from Uruguay, S.A., seasoned with a dry chimichurri rub. lean in fats, this is a heart-healthy choice. Options: Filet mignon 8 oz (39.00)

Chops

39.00 Veal Chop Aux Morels Pan roasted Provimi veal chop with morel mushrooms in a sherry creme reduction sauce, set on fingerling potatoes and fresh spinach.

37.00 Rack of Lamb Whole roasted rack of New Zealand lamb served with apple mint chutney, au gratin potatoes and fresh baby carrots

Seafood Specialties

33.00 Hawaiian Ahi Tuna Yellow fin tuna pan-seared rare, served sliced on wasabi mashed potatoes with a sake, soy, and ginger sauce with roasted garlic, shiitake mushrooms, and watercress salad.

Lobster Tails Served with asparagus Hollandaise and pommes frites Options: Australian 6 oz Tail (36.00) , Aussie tail + petit filet mignon (65.00) , North Atlantic Lobster 12-14 oz Tail (68.00)

31.00 Day Boat Scallops Pan-seared atlantic sea scallops‏ set on truffled potato cakes with shiitake mushrooms in a citrus butter sauce

39.00 "Bouillabaisse a la Maison" A classic French seafood‏ stew of lobster, crab, scallops, prawns, clams, mussels, and fresh filet of fish steamed to order in a saffron lobster broth and accompanied by toasted rouille

Sunday Prix Fixe

27.00 Prime Rib Slowly roasted prime rib served medium rare to medium with creamed horseradish, beef au jus, and au gratin potatoes. Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

27.00 Duck Two Ways Seared duck breast and duck leg confit with a sour cherry and port wine reduction served with mascarpone polenta Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

27.00 Atlantic King Salmon Pan Seared filet of fresh king salmon set on garlic mashed potatoes with roasted shallots, wild mushrooms and a pinot noir sauce Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

27.00 Pork Tenderloin Herb-encrusted tenderloin of pork with roasted garlic mashed potatoes finished with a peppercorn sauce. Options: Fresh fruit cobbler, Grand marnier chocolate mousse., Soup, House, Caesar salad

Side Dishes a La Carte‏

7.00 Roasted Vegetables With boursin cheese

5.00 Pommes Frites

7.50 Mac ‘N’ Cheese

9.00 Asparagus Hollandaise

5.00 Creamed Spinach

7.50 Au Gratin Potatoes

6.50 Sauteed Mushrooms

6.00 Idaho Baked Potato

7.00 Rosemary Roasted Yukon Gold Potatoes

Dessert

8.00 Trifecta Three mini flourless chocolate tortes dark, milk, and white chocolate finished with chantilly cream, toasted almonds and raspberry sauce.

7.50 Fromage Blanc Cheesecake Baked cream and fromage blanc cheese with vanilla, orange zest graham-cracker crust, and wild-honey sauce.

7.00 Fresh Fruit Cobbler Fresh, seasonal fruit baked‏ in a vanilla crust with house-made cinnamon ice cream.

6.50 Butterscotch Crème Brulee “The classic burnt cream”‏ with a delicious twist, topped with caramelized sugar.

6.00 Grand Marnier Chocolate Mousse Bittersweet chocolate blended with the finest ingredients tempts your palate with a slight hint of grand marnier.

5.50 Key Lime Pie Traditionally tart and creamy, served in a ginger snap crust finished with a dollop of whipped cream.

7.50 Fresh House-Made Ice cream or sorbet assortment of rich, handmade ice creams or fruit sorbets.

18.00 Cheese Plate Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fruit.

12.00 Bananas Foster Martini All the traditional flavors of bananas foster served in a chilled chocolate and sugar rimmed glass.

11.00 One–Eye–Open Martini Bourbon whiskey and Baileys Irish cream layered over chilled kahlua especial coffee liqueur.

11.00 Chocolate Martinis With godiva and svedka‏ vanil.

11.00 Berry-Berry Chocolate with Chambord

11.00 Chocolate Haze with Frangelico

Martini and Wine by the Glass

Steak Specialties‏

12.00 The Vesper Reconsidered (a Ten-Minute Martini) The‘09 martini mix-off winner plymouth gin, blue ice vodka, lillet, and a drop of orange bitters with a lemon twist.

12.00 The ‘33 Plymouth (a Ten-Minute Martini) The ‘06 martini mix-off winner plymouth gin and noilly pratt vermouth, garnished with olives and a lemon twist.

10.00 The Perfect Season Blue ice idaho potato‏ vodka and aperol served in a blue stemmed cocktail glass with an orange twist.

10.00 Blondie in Blue Blue ice idaho potato‏ vodka, lillet, and parfait amour with a lemon twist.

10.00 The Hotel 43 “H” huckleberry liqueur, blue ice and citrus vodkas, and fresh citrus with a lemon twist.

11.00 Chandlers Pomegranate Cosmo Pama pomegranate liqueur, and citrus vodka shaken with lime and cranberry juices.

11.00 La Granada An‘06 martini mix-off winner pama pomegranate liqueur, gin, fresh-squeezed lemon juice, and a splash of cane-sugar syrup.

Wines by the Glass

Blush / Rose

5.00 Beringer, White Zinfandel, Ca ’11

7.00 Bodegas Sinforiano, “Sinfo Rosado,” Cigales, Spn, ’11

Champagne / Sparkling Wine

9.00 Rive Della Chiesa, Prosecco, It NV

13.00 Domaine Chandon Brut Classic, Ca NV (Split)

14.00 Schramsberg, “Mirabelle,” Brut Rose, Ca NV

15.00 Piper-Heidsieck, Brut, Champagne, NV

Chardonnay

8.50 Balboa Winery, Columbia Valley, Wa, ’11

14.00 Patz & Hall, Sonoma Coast, Ca,’10

Chardonnay

8.50 Balboa Winery, Columbia Valley, Wa, ’11

14.00 Patz & Hall, Sonoma Coast, Ca,’10

12.00 Pinot Blanc Michel-schlumberger, Dry Creek Valley, Ca ’11

8.50 Pinot Grigio Alois lageder, dolomiti, it, ’11

9.00 Riesling Selbach-oster, kabinett, mosel, ger, ’08

10.50 Sauvignon Blanc Dog point, marlborough, NZ,‏ ’11

14.00 Cabernet Franc Walla walla vintners, Columbia‏ Valley, Wa, ’10

Cabernet Sauvignon

9.00 Sebastiani, Sonoma, Ca, ’09

12.50 Napa Cellars, Napa Valley, Ca, ’09

9.00 Malbec Familia bonfanti, mendoza, Arg, ’09

11.50 Merlot Gordon brothers, Columbia Valley, Wa, ’07

Pinot Noir

9.00 Witness Tree, “Chainsaw,” Willamette Valley, or, ’10

12.00 Belle Glos, “Meiomi,” California, ’11

14.00 Proprietary Blend Dunham, “trutina,” Columbia Valley, Wa, ’09

8.50 Sangiovese A. sanguineti, morellino, Tuscany, it, ’11

13.00 Syrah Hedges, “cuvee marcel dupont,” red mountain, Wa, ’10

11.00 Zinfandel Seghesio, sonoma county, Ca, ’10

Menu for Chandlers Steakhouse

Bar Food

Dinner

Starter Plates‏

Soups

Salads

Specialty Dessert

Steak Specialties‏

Corn Fed Mid-Western Beef

Chops

Shellfish Specialties

Idaho Prix Fixe

Side Dishes a La Carte‏

Sunday Prix Fixe Dinner

Corn Fed Mid-Western Beef‏

Chops

Seafood Specialties

Sunday Prix Fixe

Side Dishes a La Carte‏

Dessert

Martini and Wine by the Glass

Steak Specialties‏

Wines by the Glass

Blush / Rose

Champagne / Sparkling Wine

Chardonnay

Chardonnay

Cabernet Sauvignon

Pinot Noir

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