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Take-Out Now Available!

DINING MENU

Available Monday – Saturday, 5-9 pm

EASTER DINNER

Pickup from 1-5pm on Easter Sunday.

Order before 6pm on Saturday, April 11th.

WINE MENUS

Add any bottle of the wine from our award-winning wine list and take 30% off the bottle price!

COCKTAILS TO-GO

Missing Chandlers cocktails?

Special Take-Out Menu

Soups & Salads

    • Soups (Left Column)

    • SOUP OF THE SEASON

      8.00

      Seasonal offering of house-made soups featuring fresh ingredients daily.

    • LIMOUSINE SALAD

      11.00

      Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette.

    • Soups (Right Column)

    • CAESAR SALAD

      9.00

      Whole crisp leaves of organic romaine with anchovy Caesar dressing. Garnished with Parmesan cheese crouton and white anchovy.

    • STEAKHOUSE WEDGE

      10.00

      Crisp wedge of organic iceberg lettuce dressed with house-made Chandlers ranch dressing. Garnished with bacon and tomato.

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Starter Plates

    • Starter Plates (Left Column)

    • PORK BELLY STEAMED BUNS

      10.00

      Szechuan BBQ pork belly cured and smoked in house. Served on Korean bao bun with a pickled slaw and hoisin peanut sauce.

    • CHANDLERS SLIDERS

      14.00

      Three mini filet mignon sandwiches with caramelized onions and bacon jam. Served with a side of pommes frites.

    • SWEET CHILI SHISHITO PEPPERS WITH BRUSSELS SPROUTS

      9.00

      With pickled red onion, furikake and sweet sambal chili sauce. GF

    • SPICY MEATBALLS

      8.00

      House-made prime beef meatballs with a smoky, spicy tomato sauce. Served with truffled pomme frittes.

    • Starter Plates (Right Column)

    • THE RITZ BURGER (LIMITED AVAILABILITY)

      25.00

      Japanese & American Wagyu beef and prime filet mignon patty, bacon jam, foie gras aioli, citrus dressed arugula. Served with pommes frites, black pepper and truffle ketchup and pickled veggies. Fried egg optional.

    • CHEESE PLATE

      22.00

      Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb and fresh fruit.

    • LOLLIPOP LAMB CHOPS

      16.00

      Pan-seared lamb chops served with apple-mint chutney.

    • CRAB CAKES

      18.00

      Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce, garnished with a watercress and tomato salad.

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Prime Steaks

Each dish includes a broiled tomato Provençale with broccolini and roasted red pepper coulis.
Both of our sauces are made in-house in the classic tradition, and offered complimentary with your steak selection.
Cognac Peppercorn Sauce • Fresh Chimichurri

MID-WEST CORN-FED BEEF

    • Mid-West Corn-Fed Beef (Left Column)

    • FILET MIGNON

      6 oz. 36.00
      10 oz. 46.00
    • USDA PRIME NEW YORK STEAK

      14 oz. 42.00

      Center-cut, aged prime strip loin known for its perfect balance of tenderness and rich, meaty flavors.

    • Mid-West Corn-Fed Beef (Right Column)

    • USDA PRIME RIB EYE STEAK

      16 oz. 46.00

      This USDA prime rib eye cut is known for its heavy marbling and rich flavors.

    • DEL MONACO CUT

      12 oz. 48.00

      This bone-in filet mignon is known as the perfect steak, a luscious texture of prime tenderloin with rich, close-to-the bone flavor.

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ALL NATURAL NORTHWEST BEEF

    • Specialty Beef Steaks (Left Column)

    • AMERICAN WAGYU

      Filet Mignon
      8 oz. 75.00
      Flat Iron Steak
      8 oz. 43.00

      Snake River Farms breeds the Japanese Wagyu breed with American Black Angus to create this richly marbled beef, considered to be America’s finest quality, premium beef.

    • Specialty Beef Steaks (Right Column)

    • “BULL’S EYE” RIB EYE

      10 oz. 95.00

      This craftsman, filet-style cut from the “heart” of the rib has been expertly trimmed to provide a rich, intensely marbled steak. Eye of the Ribeye.

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Entrées

    • Seafood (Left Column)

    • BABY LAMB CHOPS

      30.00

      Pan-seared, oven-roasted lamb chops served with apple-mint chutney, potatoes au gratin and fresh baby carrots.

    • SEASONAL FRESH CATCH

      38.00

      Seasonal fresh fish set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sautéed asparagus.

    • ORA KING SALMON

      32.00

      Marcona almond and dijon crusted New Zealand king salmon with roasted cauliflower and heirloom baby carrots, fingerling potato chips and raspberry beurre rouge.

    • Seafood (Right Column)

    • DAY BOAT SCALLOPS

      32.00

      Pan-seared Atlantic sea scallops set on truffled potato cakes with shiitake mushrooms in a citrus butter sauce.

    • AUSTRALIAN LOBSTER TAIL

      48.00

      8 oz Australian rock lobster tail broiled and served with asparagus, Hollandaise and pommes frites.

    • SURF AND TURF

      79.00

      Aussie tail and petite filet mignon.

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On The Side

    • On The Side (Left Column)

    • ROASTED VEGETABLES WITH BOURSIN CHEESE

      7.00
    • POMMES FRITES

      5.00
    • CREAMED SPINACH

      8.00
    • ROASTED ASPARAGUS

      10.00
    • ROSEMARY ROASTED YUKON GOLD POTATOES

      5.00
    • On The Side (Right Column)

    • SAFFRON AND GOUDA MAC ‘N’ CHEESE

      12.00

      With Lobster 20.00

    • SAUTEED MUSHROOMS

      8.00
    • BAKED IDAHO® POTATO

      4.00
    • LEEK & FENNEL AU GRATIN POTATOES

      8.00
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Kids Menu

Choice of Entrée + Side – 12.00

ENTRÉE OPTIONS

MEATBALLS

GRILLED CHEESE

FILET SLIDERS (2)

CHICKEN TENDERS

SIDES

FRUIT

GREEN SALAD

FRENCH FRIES

Dessert Menu

    • DESSERTS (Left Column)

    • FROMAGE BLANC CHEESECAKE

      5.00

      Baked cream and fromage blanc goat cheese with vanilla, orange zest graham-cracker crust and wild-honey sauce.

    • TRIFECTA

      5.00

      Three mini flourless chocolate tortes – dark, milk, and white chocolate; finished with chantilly cream, toasted almonds and raspberry sauce.

    • BUTTERSCOTCH CRÈME BRÛLÉE

      5.00

      “The classic burnt cream” with a delicious twist, topped with caramelized sugar.

    • BOURBON BACON BROWNIE

      8.00

      House made maple bourbon ice cream and chocolate brownie topped with candied applewood bacon and maple caramel sauce.

    • DESSERTS (Right Column)

    • SEASONAL FRUIT COBBLER

      5.00

      Fresh, seasonal fruit baked with a vanilla and lavender crust with house-made vanilla ice cream.

    • KEY LIME PIE

      5.00

      Traditionally tart and creamy, served in a ginger snap crust finished with a dollop of whipped cream.

    • CHEESE PLATE

      22.00

      Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fruit.

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To-Go Cocktails

    • To-Go Cocktails

    • THE VESPER RECONSIDERED

      14.00

      Plymouth Gin, Koenig Vodka, Lillet Blanc vermouth and a drop of orange bitters, with a lemon twist.

    • MAKER’S MARK MANHATTAN

      14.00

      Maker’s Mark, Carpano Antica Formula sweet vermouth and Angostura bitters, with a Bada Bing cherry.

    • To-Go Cocktails Right

    • BELVEDERE BONE DRY MARTINI

      14.00

      Super premium Polish rye vodka, stirred, never shaken; strained into a chilled cocktail glass and garnished with two Spanish olives or a twist of lemon.

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Take-Out Orders

CALL (208) 383-4300

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