|
Meat Main Courses Rack of Lamb Traditional encrusted lamb atop cabernet sauce $28.00 New York Strip Steak Prime New York strip encrusted in cracked pepper corns and served over mashed potatoes $24.00 Filet Mignon Served over ratatouille and finished with beef jus $26.00 Breast of Duck Served medium rare with Dijon mustard, almonds, Madeira wine, green pepper corns and the Chef’s secret herbs $24.00 Marinated Pork Tenderloin Served over sun-dried cherry corn relish, game jus and tomato salsa $22.00 Veal Marsala Sautéed veal served with wild mushrooms, Marsala wine, cracked pepper, herbs and demi-glas $24.00 Fish Main Courses Braised Scallop Diavolo Served over vermicelli pasta, scallions, capers and marinara sauce $26.00 Poached Salmon Dill Served with a lemon dill beurre blanc sauce over lobster risotto $25.00 Chilean Sea Bass Rockefeller Served with a spinach cream sauce and Parmesan cheese with a hint of pernod $28.00 Dover Sole Pan sautéed and filleted tableside with a white wine, lemon butter sauce $31.00 *ALL MENU PRICES ARE
SUBJECT TO CHANGE WITHOUT NOTICE * Copyright © 1998-2003 Chantalle's, All Rights Reserved. |