S TA R T E R S
Wicked Tuna*
BRUNCH MENU
16.5
Crab Cake Benedict
ahi tacos, tartare & pepper seared
Shrimp Cocktail
27
All egg entrées served with breakfast potatoes. All brunch entrées include our famous salad bar.
Champagne or mimosa $.99. Bloody Mary or Fuzzy Navel $2.50. Not available on select holidays.
Thomas' English muffin, crab cakes, poached eggs & hollandaise
Tenderloin Benedict*
16.5
Thomas' English muffin, poached eggs & sautéed button mushrooms & Bérnaise
5 large chilled shrimp
Traditional Eggs Benedict
Thomas' English muffin, Canadian bacon, poached eggs & hollandaise
Chilled Lobster & Shrimp Spring Rolls
13.5
rolled in rice paper with cabbage,
cucumber, Mediterranean tabouli & mint sauce
Crab & Asparagus Omelet
Jack cheese & champagne cream sauce
Prime Rib Hash*
spiced chili hollandaise, topped with fried eggs
Kim Chee Calamari
Blackened Prime Rib & Eggs*
14.5
Macadamia Nut Crusted French Toast
lightly fried with crisp vegetables
pineapple, bananas, fresh berries, Meyer’s Rum maple syrup
Crab Cake
Sausage Links | 4
16
avocado corn relish, lemon shallot butter
Canadian Bacon | 4
Bacon Strips | 4
English Muffin | 3
FRESH FISH
simply grilled with olive oil, pan-seared, baked or blackened with lemon shallot butter
Coconut Crunchy Shrimp
11.5
citrus chili, coconut cream & soy dipping sauces
Baked Crab Dip
Ahi Tuna* 31 Mahi
Swordfish 31 Salmon*
36.5
TOP IT OFF
14
baked with Cheddar cheese,
French bread crostini
Avocado Pico 5
Baja 8
avocado, jalapeño, tomato, cilantro & lime
21
29
Tropical Fruit Salsa 4
Veracruz 4
fresh mango, pineapple & island spice
sautéed shrimp, avocado corn salsa
Crab Tater Tots
Trout
slow simmered vegetables, olives & capers
SEAFOOD
11
Spiced Ahi*
Cheddar & fresh herbs with lemon chipotle aioli
33
Furikake rice, wasabi cream & ginger soy
Oysters Rockefeller*
Stuffed Flounder
17.5
32
crab-stuffed with lemon shallot butter, Yukon Gold mashed potatoes
1/2 dozen, traditional style
Mac Nut Mahi
39.5
warm peanut sauce, mango relish, soy glaze, mango sticky rice & Asian green beans
Shrimp, Crab, Avocado & Mango Stack
shrimp and crab meat tossed in remoulade,
layered with avocado & mango
16.5
Coconut Crunchy Shrimp
26.5
citrus chili, coconut cream and soy dipping sauces, mango sticky rice
Baked Stuffed Shrimp
28.5
crab-stuffed, served with vegetable orzo
SOUPS
New England Clam Chowder
8
Cold Water Lobster Tail
Alaskan King Crab
7 oz.
43
mp
drawn butter, baked potato
Gazpacho
Maize Shrimp & Scallops
8
39
pan seared, creamed corn sauce, spinach gnocchi, heirloom grape tomatoes
sour cream
M E AT + P O U LT R Y
Served with Yukon Gold garlic mashed potatoes
Cream of Crab Soup
10
a local favorite, laced with sherry
Ménage of Soup
9
Clam Chowder, Cream of Crab & Gazpacho
SAL ADS
Caesar Salad
Prime Rib -
Chart House Cut 10 oz.*
Captain Cut 14 oz.*
Callahan Cut 18 oz.*
Filet Mignon*
NY Strip
9
a Chart House favorite, herb seasoned and slow-roasted
30
38.5
42.5
7 oz. 35.5
9 oz. 39.5
14 oz. *
39
Paneed Chicken
20.5
romano panko crusted, citrus butter
9
bacon, egg, radishes, mushrooms,
warm bacon dressing
Chopped Salad
Short Ribs
S I G N AT U R E D E S S E R T
Hot Chocolate Lava Cake
8.5
cucumbers, tomatoes,
red onions, radishes, hearts of palm,
pepperoncinis in balsamic vinaigrette
with an entrée 9.5
18
11.5
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
Dan Kent|Managing Director
Chart House Salad Bar
27.5
fork tender with Cabernet demi-glace
Jeffery P Lewis|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.
Chopped Spinach Salad