Dinner Menu from The Chalet Restaurant
Swiss Onion Soup
Homemade onion soup with toasted croutons topped with Swiss cheese and baked until golden brown.
Fried green tomatoes topped with our house made pimento cheese and red pepper puree
Sliced portobello mushroom, lightly breaded and flash fried. Served with sun-dried tomato aioli.
Bloody Mary Shrimp
Six large gulf shrimp boiled and chilled. Served with our bloody mary cocktail sauce and lemon wedges
Seared Ahi Tuna
Sushi grade Ahi tuna seasoned and coated with sesame seeds then seared. Served with a tangy wasabi cream, a seaweed salad, and pickled ginger
Lobster Louis Cocktail
Chunks of cold water lobster meat on a bed of Iceberg lettuce and our own Louis dressing.
Extra Thick Cut Smoked Bacon
Two slices of local bacon from Soggy Bottom Farm.
Turf and Chop
A six ounce petit beef filet grilled to your liking. Served with a chopped salad made of finely diced romaine, red cabbage, fried linguine, and candied pecans, all bound together by a bleu cheese balsamic vinaigrette
Crisp romaine lettuce tossed in our slightly spicy house made Caesar dressing, with parmesan cheese and herbed croutons. Topped with your choice of entrée sized portion of smoked trout, grilled salmon, or grilled chicken
Lobster Louis Salad
Fresh cold water lobster chunks on a bed of crisp mixed leaf lettuces and cold iceberg, drizzled with our Louis dressing. Accompanied by two deviled eggs
Three Salad Plate
Lobster atop our Louis dressing, chilled shrimp tossed in creamy dill dressing, and tender chicken salad made with Granny Smith Apples and walnuts. Served with fresh fruit
House Specialties Prime Rib and Steak
All entrees, prime rib, and steak come with our complimentary New England Garlic Cheese Spread and you choice of any two standard side items. Feel free to add an extra included side for $2.95 or purchase a premium a la carte side item for $3.95.
Queen Cut Prime with Au Jus 12 oz
Slow roasted in our Alto Shaam and served with horseradish cream
King Cut Prime with Au Jus 14 oz
Slow roasted in our Alto Shaam oven and served with horseradish cream
Louisiana Blackened Prime Rib
Slow roasted in our Alto Shaam oven then blackened on our large cast iron skillet at over 850 degrees. Served with horseradish cream
Center cut filet, served at ten ounces, with a green peppercorn horseradish demi-glace
New York Strip
Cut at thirteen ounces, with bleu cheese garlic butter compound
Beef Short Rib
Boneless beef short rib, slow braised and fork tender with mushrooms, pearl onions, and demi glace.
Jumbo Fried Shrimp
Ten large gulf shrimp lightly dusted and fried golden brown
Seared Ahi Dinner
Sushi grade Ahi tuna seasoned and coated with sesame seeds then seared. Served with tangy wasabi cream, a seaweed salad, and pickled ginger.
North Carolina Trout
Fresh mountain trout filet direct from a local farm, pan seared and served with herb butter.
Roasted Duck with Orange Marmalade Glaze
Half of a roasted duck in natural juices with a tangy chili and orange marmalade glaze
Salmon with a Peach Sweet Tea Glaze
Grilled salmon topped with grilled peaches and drizzled with a peach sweet tea glaze
Hunter Style Chicken
Hormone, antibiotic free airline chicken breast pan roasted with mushrooms, pearl onions, and bacon in a red wine demi-glace
Hormone, antibiotic free airline chicken breast sautéed with capers, lemon, white wine, and tomato
Grilled portobello mushroom and fresh seasonal vegetables, stacked and drizzled with an orange-balsamic vinaigrette.
Tuscan White Bean Stew with Portobello (Vegan)
A hearty bowl of beans, spinach and sun-dried tomatoes, scented with rosemary and garlic. Topped with flash fried Portobello mushroom fries