Soups and Salads (left column)
SOUP OF THE SEASON
Seasonal offering of house-made soups featuring fresh ingredients daily.
Whole crisp leaves of organic romaine with anchovy Caesar dressing. Garnished with Parmesan cheese crouton and white anchovy.
Late Night Supper Menu
SOUPS & SALADS
Soups and Salads (right column)
Classic preparation with heavy cream, sherry, lobster and rock shrimp.
Crisp wedge of organic iceberg lettuce dressed with house-made Chandlers ranch dressing. Garnished with bacon and tomato.
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.
Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce, garnished with a watercress and tomato salad.
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
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)
Hand-cut tender let mignon, served raw with capers, shallots, chives and quail egg. Served with romaine
leaves and toasted baguette.
USDA Prime New York Strip marinated in teriyaki sauce and grilled with bell peppers, onions and sesame seeds. Served with pommes frites.
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.
Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb and fresh fruit.
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 (Left Column)
This famous cut of tenderloin is known for its fine texture and delicate flavor.
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.
Pan-seared Alaskan halibut set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.