Club Chalet Supper Club

PORTERHOUSE

28oz. USDA choice Black Angus Porterhouse with the richness of a strip, and the tenderness of a filet

MINI BEEF WELLINGTON

Four Tenderloin Wellington, wrapped in Duxelles and puff pastry. Served with a Demi Reduction.

TOMAHAWK PORK CHOP - OR- MAPLE BOURBON CHOP

20oz. Chairman's Reserve Prime CRP Tomahawk Pork Chop, cooked to perfection over an open flame till tender and juicy, then drizzled with a brown sugar pineapple glaze. Served with a side of cinnamon applesauce, bacon sauerkraut, and cranberries.Includes soup, choice of side, and salad bar. Maple Bourbon style +$1.00

RIBEYE

16 oz. hand-cut USDA Prime, marbled for flavor & deliciously juicy! The best grade of meat defined by the USDA is Prime. Only 2% of all meat graded by the USDA makes it to this superior category. Prime has the highest amount of marbling. Marbling is a positive attribute that shows a higher level of flavor will be present in a cut of meat.

PORK HIND-SHANK

22oz. Duroc 2-Bone pork shank seasoned with salt, pepper, tumeric, orange peel, and coriander, then over-seared and slow-braised with our classic Glace de Porc. Fall off the bone DELICIOUS! Served over red-skinned mashed potatoes.

FROG LEG DINNER

Six large frog legs, deep-fried or sautéed.

THE CHALET FAVORITE

16oz. lobster with your choice of 8oz. ribeye or 8oz. tenderloin steak - MARKET PRICE

CHICKEN PARMESAN

Breaded Italian chicken breast on top of spaghetti, covered with our house marinara sauce, and a four-cheese blend then baked to perfection

JUMBO SHRIMP (4), HADDOCK (2), OR FROG LEGS (4)

Served with 8oz. bacon-wrapped tenderloin -or- 8oz. ribeye.

RAVIOLI PORTOBELLO

Stuffed four cheese ravioli tossed in a creamy garlic butter sauce, with portobello mushrooms, and topped with fresh parsley and parmesan cheeses. Includes freshly baked garlic toast.

8" PEPPERONI PIZZA

Pepperoni pizza featuring cheese and the finest sliced pepperoni complimenting our signature zesty tomato sauce atop our authentic garlic-brushed rolled-edge crust

CHALET BLOOMING ONION

Our super-colossal Vidalia Onion is house battered in our famous onion ring batter, then deep-fried to golden. Served with a side of Ancho Chipotle dipping sauce

LAKE PERCH

Plate (4 filets) or Dinner (6 filets) served with Rye bread, lemon, tarter, and coleslaw

NEW YORK STRIP

16oz. hand-cut USDA Choice Black Angus, richly flavored, slightly firmer.

GARLIC SHRIMP SCAMPI

Eight colossal shrimp in mouth-watering garlic butter and white wine sauce. Topped with parmesan cheese and Panko breadcrumbs, then baked til golden bubbly. Try it over spaghetti pasta noodles +$1.50

ITALIAN SPAGHETTI

We've had over 80 years to perfect this secret family recipe! In our very own homemade Ragu sauce and topped with a mild Italian sausage

LOBSTER TAIL (8-10oz.)

8-10 oz. lobster tail with 8 oz. bacon-wrapped tenderloin - or- 8oz. ribeye. Garlic lovers +1.95

WALNUT ENCRUSTED SALMON

8oz. filet of Atlantic Salmon topped with crushed caramelized walnuts and a honey-maple glaze, baked to perfection and served with an orange balsamic reduction.

ESCARGOT en Croûte

Classic French recipe using jumbo Helix snails, white wine, butter, parsley, and copious amounts of garlic oil wrapped in puff pastry and served with a garlic butter dipping sauce.

FRIED OR PAN-SEARED SCALLOPS (3)

Three large scallops served with 8oz. bacon-wrapped tenderloin -or- 8oz. ribeye

ALL-YOU-CAN-EAT SOUP AND SALAD BAR

TENDERLOIN FILET

8 oz. of aged tenderloin, hand-cut then wrapped in Applewood Smoked Bacon.

HOT HONEY CHEESE BITES

each bite packs the crisp coating of crushed pretzel bites filled with whipped cream and mozzarella cheese that's infused with sweet honey and zesty sriracha sauce. Served with a honey sriracha dipping sauce

CHICKEN BRUSCHETTA

Grilled Italian chicken breast, covered in Mozzarella and topped with bruschetta and balsamic reduction.

PISTACHIO HERB SALMON

9oz. pan-seared salmon topped with pistachios, basil, lemon, mint, and a pistachio glaze

AHI TUNA

8oz. Flame-grilled Yellowfin Tuna steak, served RARE, topped with a pomegranate puree, roasted almonds, and a sweet and tangy pomegranate glaze.

WHITE CHEDDAR GARLIC CHEESE CURDS

CRAB CAKES

Handmade with Maryland Blue Lump Crabmeat, served with Remoulade sauce.

SEAFOOD PLATTER

Deep-fried Shrimp (2), Perch (2), and Haddock (2). Served with Rye bread, lemon, tarter, coleslaw, and cocktail sauce

TENDERLOIN TIPS

Hand-cut tenderloin, grilled until medium with fresh mushrooms, red onions, and green peppers. No substitutions.

CHICKEN STRIPS

Includes your choice of side

MAHI-MAHI

Two 4oz. Hawaiian Mahi-Mahi filets lightly seasoned and pan-fried in Olive Oil. Cajun+1.00 / Blackened + 1.00

KRAFT MAC & CHEESE

SCALLOP DINNER

Size large U10 Sea Scallops, pan-seared or deep-fried.

LOBSTER DINNER

MARKET PRICE - 8oz. or 16/20oz. warm water lobster tail. Garlic lovers +1.95. 8oz. deep-fried MKT PRICE

HADDOCK DINNER

Three filets, lightly seasoned and baked (Gluten-Free) or deep-fried.

SHRIMP DINNER

Six jumbo shrimp, sautéed (Gluten-Free) or deep-fried.