APPETIZERS
FRESH MOZZARELLA AND GRILLED EGGPLANT NAPOLEON 11
With beefsteak tomato, basil oil and balsamic syrup
JAPANESE CRAB CAKES 14
Jumbo Lump Crabmeat, Wasabi Vinaigrette and Red Cabbage Slaw
Charred Corn and Sweet Potato Salsa and Peach BBQ Sauce
CLAM
ROAST 12
Onions, Garlic, Extra Virgin Olive Oil, Lemon, and White Wine
FRIED CALAMARI AND ZUCCHINI 14
With Pepperoncini Pepper Sauce and Spicy Tomato Sauce
CHILLED
Lobster Meat with Corn Relish, Tamale Mayonnaise and Basil Oil
PAN SEARED DAY BOAT SCALLOPS 14
With Wild Mushrooms and Mache Green Salad, and Truffle Vinaigrette
BRAISED BEEF SHORT RIB SPRING ROLLS 12
With Soy Honey Ginger Sauce, and Asian Slaw
JUMBO LUMP CRAB COCKTAL 15
lump crab meat served with tangy homemade horseradish sauce.
CREAMY POLENTA WITH MUSHROOM AND PORK RAGU 12
Ragu of Ground Pork and Wild Mushrooms
SEAFOOD PLATEAU P/A
Little Neck Clams, Shrimp
Cocktail
Crab Claws, 1 lb.
Served with mignonette sauce, cocktail sauce, and drawn butter
All of the above items are available individually
SALADS
CEASAR 9
Hearts of Romaine Lettuce, Anchovies, Parmesan Cheese and Homemade Croutons
BABY SPINACH 9
With Honey Walnut Vinaigrette, Fried Onions, Goat Cheese, Sweet and Spicy Walnuts
MESCLUN 9
Tossed with Balsamic Vinaigrette, and Crumbled Roquefort
BEEFSTEAK TOMATO AND RED ONION 9
With Bibb Lettuce, and Roasted Garlic Dressing
PASTAS
LINGUINI WITH ESCAROLE AND BREAD CRUMBS 11/20
Sauteed shredded escarole, garlic and olive oil, and toasted bread crumbs
RIGATONI WITH SWEET SAUSAGE SAUCE 12/22
Fennel Sausage, Garlic, Tomato, Cream and Fresh Basil
TAGLIATELLE WITH CRAB SAUCE 15/25
Jumbo Lump Crabmeat, Fresh Plum Tomato and Crushed Red Pepper
GNOCCHI WITH BRAISED SHORT RIBS OF BEEF RAGU 13/23
Homemade Potato Gnocci, Short Rib Ragu and Crumbled Ricotta Salata
ENTREES
GRILLED MAHI MAHI 24
Whipped Sweet Potatoes, and Mango, Pineapple, and Black Bean Salsa.
HERB CRUSTED ALASKAN SALMON 23
Smashed Potatoes, Sautéed Arugula, and Broken Basil Buerre Blanc
FENNEL DUSTED TUNA
WITH
Grilled Eggplant, Roasted Plum Tomatoes, and Kalamata Olive Tapenade
PAN ROASTED TILAPIA WITH LOBSTER HASH 26
Lobster and Sweet Potato Hash, and Fresh Lemon Beurre Blanc
ENTREES
ROASTED RACK OF COLORADO LAMB 35
Ratatouille and Crispy fried potato, Fresh Mint and Walnut Pesto
OVEN ROASTED ORGANIC CHICKEN
22
White Truffle
Risotto, Sautéed Chard, and Lemon Truffle Butter Sauce
GRILLED FILET MIGNON 32
Goat Cheese Risotto Cake, Grilled Asparagus, Wild Mushroom, Peppercorn Demi-Glaze
CHAR GRILLED DOUBLE CUT PORK CHOP BORDELAISE 23
With Whipped Garlic Potatoes, and Sautéed Spinach
Served with Homemade Apple Sauce, or Hot Cherry Peppers
CHADWICKS CHAR-GRILLED DRY AGED STEAKS
48 oz PORTERHOUSE STEAK FOR TWO 62
16 oz BONELESS SHELL STEAK 28
24 oz T-BONE STEAK 29
All steaks served with Chadwicks crispy
home fries, sautéed spinach and caramelized onions
SIDES 7
Whipped Sweet Potatoes
Fried shoestring zucchini
Chadwick's crispy home fries
Sautéed spinach with garlic and virgin olive oil
Mushroom and onions sautéed with butter and herbs
Julienne fried onions
Grilled asparagus
DESSERTS
APPLE NAPOLEAN
Baked caramelized apples, cinnamon dusted puff pastry, vanilla ice cream,
and caramel sauce
WARM CHOCOLATE TRUFFLE CAKE
Decadent chocolate cake with vanilla ice cream
CHADWICKS CHEESCAKE
Creamy New York style cheesecake
PEACH MELBA
Vanilla ice cream, peaches, raspberry sauce.
TIRAMISU
Lady fingers with Espresso and Kahlua, and whipped mascarpone
CRÈME BRULEE
TahitianVanilla bean infused custard with caramelized sugar crust
STICKY TOFFEE PUDDING
Moist date cake with Vanilla sauce and, Toffee sauce.
ASSORTED ICE CREAM, SORBET,
GELATO, & TARTUFO
ALL DESSERTS 7.95
Executive
Chef, Sean Quinn and Staff