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Late Night Supper Menu

Late Night Supper Menu

SOUPS & SALADS

  • Soups and Salads (left column)

  • SOUP OF THE SEASON

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

  • CAESAR SALAD

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

  • Soups and Salads (right column)

  • LOBSTER BISQUE

    Classic preparation with heavy cream, sherry, lobster and rock shrimp.

  • STEAKHOUSE WEDGE

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

SMALL PLATES

  • SMALL PLATES (Left Column)

  • TOWER OF TUNA

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

  • THE BLACK ORCHID

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

  • CRAB CAKES

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

  • PACIFIC OYSTERS

    Freshly shucked oysters on the half-shell, served on shaved ice with house-made cocktail sauce, horseradish & mignonette sauce.
    Kumomoto, Penn Cove, WA 3. pp
    Quilcene, Hood Canal, WA 3. pp

  • MOULES FRITES

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

  • DAY BOAT SCALLOPS

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

  • SMALL PLATES (Right Column)

  • STEAK TARTARE

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

  • TERYIAKI BITES

    USDA Prime New York Strip marinated in teriyaki sauce and grilled with bell peppers, onions and sesame seeds. Served with pommes frites.

  • SLIDERS

    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 let mignon sliders with caramelized onions and Béarnaise. Served with a side of pommes frites.

  • CHEESE PLATE

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

  • STEAMED CLAMS

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

  • LOLLIPOP LAMB CHOPS

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

LARGE PLATES

  • LARGE PLATES (Left Column)

  • FILET MIGNON

    This famous cut of tenderloin is known for its fine texture and delicate flavor.

  • VEAL PICATTA

    Thin slices of fresh veal sautéed in a lemon, butter and caper sauce. Served with broccolini and risotto with sun-dried tomatoes.

  • LARGE PLATES (Right Column)

  • HAWAIIAN AHI TUNA

    No. 1-plus sashimi grade ahi tuna pan-seared rare and served sliced on wasabi mashed potatoes with a sake, soy and ginger sauce, roasted garlic, shiitake mushrooms and a watercress salad.

  • ALASKAN HALIBUT

    Pan-seared Alaskan halibut set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.

DESSERTS

  • DESSERTS (Left Column)

  • FROMAGE BLANC CHEESECAKE

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

  • BUTTERSCOTCH CRÈME BRÛLÉE

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

  • DESSERTS (Right Column)

  • THE BOMB

    Bittersweet chocolate blended with the finest ingredients set on a white chocolate brownie with a slight hint of Grand Marnier.

  • ICE CREAM & SORBET

    Rotating selection of house-made ice creams and sorbets available by the single scoop, double scoop and variety sampler.