LUNCH MENU S TA R T E R S
ENTRÉE SAL ADS Grilled Chicken or Shrimp Caesar
15
Blackened Salmon Caesar Salad
18
Chicken Cobb Salad
16
Charcuterie & Cheese Plate 19 Select hard salami, prosciutto, brie, smoked & hard cheeses, fig jam
Chilled Lobster & Shrimp Spring Rolls 12 rolled in rice paper with cabbage, cucumber, Mediterranean tabouli & mint sauce
mixed greens, bacon, avocado, tomatoes, eggs with blue cheese dressing
Seafood Salad Trio Jumbo Shrimp Cocktail 17 5 large chilled shrimp
20
shrimp Napoleon, tomatoes, hearts of palm & prosciutto crisp; pepper seared tuna, avocado & kim chee slaw; jumbo lump crab, pico de gallo & ranch dressing
SANDWICHES Wicked Tuna* 15
ahi tacos, tartare & pepper seared
Kim Chee Calamari 11
lightly fried with crisp vegetables
served with skinny fries or substitute sweet potato fries for $1
Prime Rib French Dip*
16
Monterey Jack, caramelized onions & au jus
Diner Burger*
13
grilled, cheddar, lettuce, tomatoes, onions, pickles & diner sauce
Chicken BLT Coconut Crunchy Shrimp 12
13.5
Parmesan crusted, balsamic mayonnaise on toasted Sourdough
citrus chili, coconut cream & soy dipping sauces
Lobster Grilled Cheese
16
brie, arugula & red peppers with lobster bisque for dipping
Mediterranean Hummus Tasting 8 avocado, roasted red pepper, Kalamata, grilled pita, plantain chips
SOUPS Lobster Bisque cup 7
bowl 9
Fish Tacos
12.5
cajun spiced, cabbage, Jack cheese, pico de gallo, ranch dressing in warm corn tortillas
Avocado Bacon Burger*
15
grilled, Jack cheese, arugula, tomato, onion & diner sauce
ENTRÉES Grilled Fresh Fish*
MP
choice of salmon or mahi, shallot butter, Yukon Gold garlic mashed
New England Clam Chowder cup 6
bowl 7
Spiced Ahi*
22
Furikake rice, wasabi cream & ginger soy
Gazpacho
sour cream cup 5.5 bowl 7
SAL ADS Caesar Salad 9
Beer Battered Fish & Chips
14.5
skinny fries & more
Coconut Crunchy Shrimp
15.5
citrus chili, coconut cream & soy dipping sauces, skinny fries & more
Savory Shrimp Scampi
17
pappardelle pasta, light garlic butter
Chopped Salad 7
cucumbers, tomatoes, red onions, radishes, hearts of palm, pepperoncinis in balsamic vinaigrette
Chicken Francese
15
lightly breaded, artichokes, mushrooms, lemon & white wine with angel hair
S I G N AT U R E D E S S E R T Hot Chocolate Lava Cake
Chopped Spinach Salad 10
bacon, egg, radishes, mushrooms, warm bacon dressing
Roasted Beet Salad 10
arugula, prosciutto crisps, blue cheese, candied pecans, pickled red onions & mandarin oranges with lemon & truffle vinaigrette, finished with a mango glaze
12
A rich chocolate cake with molten center, made with Godiva® liqueur. Served warm, topped with chocolate sauce, Heath® bar crunch and vanilla ice cream. ♦ Substitute House-made Peanut Butter Swirl Ice Cream for $1 Please allow 30 minutes for preparation Mark Holley | Managing Director
Nicole Foltz | 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.
CHLV 2/2/2018
