Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger and sesame seed vinaigrette with Asian sesame crisps.

Sashimi-grade ahi tuna seared rare, sliced and served with our signature Black Orchid mustard sauce.

Classic: Three mini prime ground beef burgers with cheddar cheese, red onions, and pickle. Served with a side of pommes frites.
Chandlers Style: Three mini filet mignon sandwiches with carmelized onions and bernaise. Served with a side of pommes frites.

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

Fresh Northwestern mussels from Whidbey Island cooked in a broth of white wine, green curry and ginger. Served with truffled pomme frites.

Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun-dried tomato and basil. Served with garlic crostini.

Hand-cut tender filet mignon, served raw with capers, shallots, chives and quail egg. Served with romaine leaves and toasted baguette.

Organically grown Burgundy snails marinated with fennel, garlic, shallots and parsley, baked with browned garlic butter with Asiago cheese.

Sautéed prawn shrimp with garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini.

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

Fresh oysters baked on the half-shell with sautéed spinach, shallots, red bell peppers and Pernod, topped with a light citrus Hollandaise.

Shucked to order, served on the half-shell over shaved ice with cocktail and mignonette sauces. We have a variety of fresh oysters drop shipped directly to our door from farms such as Taylor Shellfish and Hama Hama Farms. Your server will present our current seasonal offerings.

Santa Barbara farm-raised baby pink abalone sautéed with butter, Meyer lemon, vermouth and shallots. Served with maitake mushrooms.

Alaskan king crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail and
mignonette sauces.

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