Soup/Salads
Caprese Salad with Roasted Squash
$14.00
Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze
Granny Smith Arugula Salad
$13.00
Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette
Thai Butternut Coconut Lobster Bisque
16.00
A rich lobster stock infused with roasted butternut squash, coconut milk and sherry. Finished with lump crab meat, smoky paprika oil and a parmesan cheese focaccia baton
$Small Plates
Caramelized Cauliflower with Local Whipped Goat Cheese
$14.00
Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey
Beef Tartare
$18.00
Prime aged lean beef diced and tossed with fresh shallots, red wine, herbs and a creamy dressing. Topped with egg yolk and served with grilled breads
Marinated Salmon Belly
$17.00
Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over a creamy horseradish and Yukon gold potato puree. Topped with house pickled vegetables and unagi glaze
Caramelized Brussels Sprouts and House Bacon
14.00
Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese
$Brunch
Dinner Entrees
Jumbo Sea Scallops
$36.00
Four jumbo East coast fresh sea scallops pan roasted and basted in butter, served over our house bacon basmati dirty rice with a lemongrass coconut broth
Crispy Duck Breast
$36.00
Farm raised duck breast rendered medium rare with a crispy skin, sliced and served with wild mushroom cheesy potato hash, with a sherry butter spinach and sweet onion wine sauce
Wild Caught Fresh Fish
$43.00
The Chef and I sources only the highest quality fish from Hawaii, The Pacific Northwest, Northern Antarctica and the Coastal Eastern United States. Ask about today's fresh fish creation
Farm Raised Elk Tenderloin
$45.00
New Zealand farm raised elk tenderloin, seasoned simply with cracked pepper and sea salt, pan roasted and cooked medium rare, sliced and served with a wild mushroom cheesy hash and a blueberry rosemary demi
Vegan Bento Box
$31.00
Enjoy four unique vegan creations: A Thai style red lentil cake with zucchini and coconut lemongrass sauce. Local mushrooms with lemon marinated blueberries and a cannellini bean puree. An apple cider dressed avocado with grilled focaccia and Peruvian peppers. Artichokes stuffed with a seitan vegetable bread stuffing
Menu for The Chef and I is provided by findrestaurantmenu.com
DISCLAIMER: Information shown here may not reflect the latest changes. Check with the restaurant for current pricing and other menu information. A listing on findrestaurantmenu.com does not reflect any affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of findrestaurantmenu.com. Please inform us of any errors in the information. For more information, please read our Terms and Conditions.
