Lunch

SOUPS / STARTERS

Jumbo Lump Crab Cakes     12

Pan Seared Fresh Crab “Cakes” with Cajun Tartar Sauce

& marinated Shaved Cucumbers

Coconut Crusted Shrimp     13

A Chef’s Table Classic with Orange Horseradish Dipping Sauce

Baked French Onion Soup au Gratin     8

Bistro Style with Caramelized French Gruyere Cheese

Jumbo Shrimp Cocktail      12

Giant, slow poached “prawns”, House Cocktail Sauce, Fried Capers & Lemon

Chef’s Table Signature Soup     5

Classic Chef’s Table Tuscan Tomato or Butternut Bisque

SALADS & SANDWICHES

Chicken Salad “Eloise”    12

Old Fashioned Slow Poached Chicken Breast Salad tossed in a light Dijonaise Dressing with Fresh Grapes on a warm Butter Croissant with an Artisan Green Salad & Fresh Fruit

CT Steak Salad     14

Aged Balsamic Glazed Pan Roast Filet Mignon & Wild Mushrooms on CT Artisan Greens with Fresh Berries, Crumbled Gorgonzola & Crispy Danish Onions

Caesar Salad     9

Crisp Romaine with Classic Caesar Dressing, Garlic Croutons & Shaved Parmesan

Add Grilled Chicken or Blackened Salmon for $6

Country French “Grilled Ham & Cheese”      11

Buttered Country White Bread Toasted with Shaved Smoked Ham & Gruyere Cheese

Served with Petit Garden Salad & Crisp Gaufrette Chips

Romaine Hearts “Wedge”    10

Tender Hearts of Romaine topped with Chunky Gorgonzola Dressing,

Baby Grape Tomatoes, Shaved Cucumbers, Apple Smoked Bacon & Shaved Red Onion

Add Grilled Chicken of Blackened Salmon for $8

Chef’s Table Cobb Salad     12

Crisp Artisan Greens topped with Tender Chicken, Smoked Bacon, Aged Gorgonzola Fresh Tomato & Ripe Avocado, Home-made Ranch Dressing served on the side

Fresh Mozzarella & Vine Ripened Tomato Salad     10

Vine Ripened Tomatoes, Creamy Fresh Mozzarella, Fresh Pesto Dressing

CT Artisan Garden Greens, Toasted Pine Nuts & Crispy Croutons

Chargrilled Black Angus Burger    12

Mesquite Grilled Waygu Burger topped with choice of cheese, Horseradish Barbecue Sauce, Grilled Sweet Onions and Parmesan-Truffle Fries

ENTREES & PASTAS

Rigatoni Sonoma Style     15

Semolina Rigatoni with Herbed Breast of Chicken, Roasted Tomatoes, Grilled Artichoke Hearts, Baby Spinach & Aged Parmesan Cheese in an EVOO scented Chicken Broth

Blackened Ahi Tuna Loin    16

Pan Roasted, #1 Ahi Tuna Loin over New Orleans Style Dirty Rice,

With Grilled Scallions & Fresh Lemon Butter Sauce

Chef’s Table Prosciutto Stuffed Chicken     15

Crispy Tender Chicken Breast Rolled with Shaved Parma Ham & Creamy Swiss Cheese

Served with Herb Supreme Sauce, Whipped Potatoes & Julienne Vegetables

Steak Frites   16

Grilled NY Cut USDA Choice Sirloin topped with Maitre d’Hotel Butter

Served with Parmesan-Truffle Fries & Bearnaise Sauce

Sweet Chili Glazed Salmon with Mango   15

Pan Seared Salmon Fillet topped with a Sweet Chili Glaze & Fresh Mango Salsa

Served over Lemon Whipped Potatoes & Baby Asparagus Spears

Herbed Chicken & Mozzarella Ravioli     13

Vine Ripened Tomato, Kalamata Olive, Fresh Basil & Olive Oil Broth

Chef’s Table Filet Mignon Medallions    18

Pan Roast with choice of Mango Chutney, Mushroom Veal Reduction or Classic Bearnaise Sauce, served with Whipped Potatoes, Tomato Confit & Roast Broccolini

Macadamia Nut Crusted Alaskan Halibut     16

Fresh Alaskan Halibut Pan Seared and topped with a Orange Dill Scented Macadamia Nut Crust, served with Rice Pilaf, Baby French Beans & Summer Vegetable Julienne

Tri-Color Tortellini Portofino     13

Cheese Filled Tortellini tossed with Sliced Asparagus, Shiitake Mushrooms,

Aged Parma Ham and Fresh Herbs in a light Cream Sauce

CHEF’S TABLE PRICE-FIXED LUNCH MENU

Two Course Lunch for 18.00

Choice of First Course or Dessert Course:

Artisan Green Salad in Balsamic

Tuscan Tomato Soup or Butternut Squash Bisque

Entrée Selection:

Prosciutto Stuffed Chicken

Grilled Steak Frites

Any Pasta Selection

Dilled Salmon with Lemon Butter

Choice of First Course or Dessert Course:

Home-made Vanilla Crème Brulee

Cold Stone Sorbet with Fresh Berries

Macadamia Crusted Cheese Cake