(select one option)
“Silver” Banquet Menu($55/person)
First Course
Banquet Silver (First Course)
Classic Caesar Salad
Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan cheese crouton.
Steakhouse Wedge Salad
Crisp wedge of organic iceburg lettuce dressed with house-made Chandlers ranch dressing and garnished with bacon and tomato.
Soup of the Season
Your server will present our daily offering.
Second Course
Banquet Silver (Second Course)
Petite Filet
Oven broiled, aged beef tenderloin served with fresh asparagus hollandaise and potatoes au gratin.
Seasonal Fresh Fish
Pan seared seasonal fish offering with Chef’s choice of the freshest vegetables, delicious side dish and finished with house made pan sauce.
Duck Two Ways
Seared duck breast and duck leg confit served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.
Dessert
Banquet Silver (Dessert)
Fromage Blanc Cheesecake
Baked cream cheese and fromage blanc cheesecake with vanilla, orange zest, graham cracker crust and wild blueberry sauce.
Grand Marnier Chocolate Mousse
Bittersweet chocolate blended with the finiest ingredients; tempts your palate with a slight hint of Grand Marnier.
“Gold” Banquet Menu($75/person)
First Course
(select one option)
Banquet Gold (First Course)
Day Boat Scallop
A pan-seared Atlantic sea scallop set on a truffled potato cake with shiitake mushrooms in a citrus butter sauce.
Beef Carpaccio
Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved asiago cheese served with a watercress, baby arugula salad dressed with Dijon Vinaigrette.
Crab Cake
A Maryland blue lump crab cake with a ginger and stone ground mustard sauce, garnished with a watercress and tomato salad.
Second Course
(select one option)
Banquet Gold (Second Course)
Classic Caesar Salad
Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan cheese crouton.
Steakhouse Wedge
Crisp wedge of organic iceburg lettuce dressed with house-made Chandlers ranch dressing and garnished with bacon and tomato.
Lobster Bisque
Classic preparation with cream, sherry, lobster and rock shrimp.
Third Course
(select three options)
Banquet Gold (Third Course)
Filet Mignon
Oven broiled, aged beef tenderloin served with fresh asparagus hollandaise and potatoes au gratin.
American Kobe Flat Iron Steak
Idaho Snake River farms American Kobe, oven broiled, and served with fresh asparagus hollandaise and potatoes au gratin.
Hawaiian Ahi Tuna
Yellowfin tuna seared rare, served sliced on wasabi mashed potatoes with a sake soy ginger sauce, roasted garlic shiitake mushrooms and watercress salad.
Seasonal Fresh Fish (Alaskan Halibut or Chilean Sea Bass)
Pan seared seasonal fresh sh set on ngerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.
Duck Two Ways
Seared duck breast and duck leg confit served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.
Dessert
(select two options)
Banquet Gold (Dessert)
Fromage Blanc Cheesecake
Baked cream cheese and fromage blanc cheesecake with vanilla, orange zest, graham cracker crust and wild blueberry sauce.
Butterscotch Crème Brûlée
The classic burnt cream with a delicious twist, topped with carmalized sugar.
Trifecta
Three mini flourless chocolate tortes, dark, milk and white chocolate, finished with Chantilly cream, toasted almonds,
drizzled with raspberry sauce.
“Platinum” Banquet Menu($95/person)
First Course
Banquet Platinum (First Course)
Beef Carpaccio
Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved asiago cheese served with a watercress, baby arugula salad dressed with Dijon Vinaigrette.
Trilogy of Seafood
Maryland blue lump crab cake, scampi prawn and an oyster Rockefeller.
Second Course
(select two options)
Banquet Platinum (Second Course)
Classic Caesar Salad
Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnisehd with parmesan
cheese crouton.Limousine Salad
Crisp organic butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots
and garlic croutons with Roquefort vinaigrette.Lobster Bisque
Classic preparation with cream, sherry, lobster and rock shrimp.
Third Course
(select three options)
Banquet Platinum (Third Course)
Surf & Turf
Oven broiled, aged beef tenderloin accompanied by a broiled Australian lobster tail with fresh asparagus hollandaise
and potatoes au gratin.USDA Prime Rib Eye Steak
Center cut rib eye known for its marbling and rich flavors, served with au gratin potatoes and fresh asparagus hollandaise.
Day Boat Scallops
Pan-seared Atlantic sea scallops with roasted garlic mashed potatoes, sauteed spinach and wild mushrooms in a citrus butter sauce.
Seasonal Fresh Fish (Alaskan Halibut or Chilean Sea Bass)
Pan seared seasonal fresh fish set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.
Dessert
(select two options)
Banquet Platinum (Dessert)
Fresh Berry Napoleon
Layers of fresh seasonal berries with Chantilly cream between almond tuilles.
Individual Chocolate Soufflé
Double Belgium chocolate finished with Chantilly cream and rich chocolate sauce.
Trifecta
Three mini flourless chocolate tortes, dark, milk and white chocolate, finished with Chantilly cream, toasted almonds,
drizzled with raspberry sauce.
Passed Hors d’Oeuvres Menu
Prices do not include 20% gratuity and 6% sales tax
(All menu prices and selections are subject to market costs and availability)