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Dinner Menu

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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Soups

    • 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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Salads

    • Salads (Left Column)

    • CAESAR SALAD

      9.00

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

    • 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.

    • ROASTED BEET SALAD

      Roasted red and yellow beets with fresh arugula, Roquefort cheese and roasted walnuts in a red wine and walnut oil vinaigrette.

    • Salads (Right Column)

    • STEAKHOUSE WEDGE

      10.00

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

    • GRILLED ENDIVE SALAD

      With red wine poached pear. candied pecans and shaved Manchego cheese over a raddichio and arugula salad tossed in a preserved lemon and honey vinaigrette.

    • WILTED SPINACH SALAD

      13.00

      Warm, encrusted goat cheese on fresh spinach tossed with applewood-smoked bacon, mushrooms, shaved shallots, oven-dried tomatoes and boiled eggs in a warm, walnut dressing.

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Prime Steaks

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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SPECIALTY BEEF STEAKS

    • 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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OVER THE TOP

    • Over The Top (Left Column)

    • OSCAR STYLE

      27.00

      Alaskan king crab meat and sauce Béarnaise with asparagus.

    • A'LA ROSSINI

      37.00

      La Belle Farms foie gras, morel mushrooms and port reduction.

    • Over The Top (Right Column)

    • LE BLEU

      8.00

      Topped with genuine Roquefort cheese.

    • Á MOELLE

      9.00

      Bone marrow flan, morel mushrooms and marrow demi-glace.

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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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Seafood

    • 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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SHELLFISH SPECIALTIES

    • Shellfish Specialties (Left Column)

    • DAY BOAT SCALLOPS

      32.00

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

    • FISHMARKET SALAD

      29.00

      Prawn shrimp, Dungeness crab, bay scallops and bay shrimp set on organic romaine lettuce with tomato, avocado and famous Nick’s Fishmarket Green Goddess dressing.

    • Shellfish Specialties (Right Column)

    • 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.

    • OCEAN ROSE ABALONE

      95.00

      Santa Barbara farm-raised abalone steaks sautéed in meunièr butter, lemon and parsley. Served with citrus-zested jasmine rice and fresh sautéed asparagus.

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Prix Fixe Three-Course Dinner

    • Prix Fixe Dinner (Left Column)

    • VEAL PICATTA

      Thin slices of fresh veal sautéed in a lemon, butter and caper sauce. Served with broccolini and mascarpone polenta.

    • 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.

    • VEGAN STEAK

      Hand-made vegan “steak” made with mushrooms, grains and root vegetables over a grilled portobello mushroom with a red wine and beet jus. Served with broiled tomato and heirloom carrots. For a complete vegan meal, pair with the mixed green salad and a scoop of sorbet for dessert.

    • Prix Fixe Dinner (Right Column)

    • PETRALE SOLE

      Sautéed Pacific petrale sole with toasted almonds, meunièr butter and fresh dill. Served with citrus-zested jasmine rice and haricot verts.

    • BABY LAMB CHOPS

      30.00

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

    • PRIX FIXE DESSERT

      Choice of our Seasonal Fruit Cobbler or Grand Marnier Chocolate Mousse.

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Specialty Dessert

    • 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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