Chamberlain’s GLUTEN FREE MENU

APPETIZERS

Truffle Deviled Eggs (5), Caramelized Bacon & Sriracha Cream  |  17

Spiced Seared Ahi Tuna Served Rare, Thai Basil Sauce, Wasabi Cream, Asian Slaw  |  19

Wagyu Beef Carpaccio, Crispy Olives, Capers, Basil Oil, Truffle Aioli, Baby Arugula, Parmesan  | 19

Smoked Maple Bourbon Bacon, Baby Arugula, Cherry Balsamic  | 18

Halibut & Ahi Tuna Crudo, Citrus Yuzu, Orange, Cucumbers, Pickled Red Onions, Sesame  | 19

Jumbo U-15 Shrimp (5) Cocktail Or Remoulade  |  21

Today’s Oysters on The Half Shell, Citrus Mignonette & Cocktail Sauce  |  Market Price

SOUPS AND SALADS

Chop House Salad – Baby Lettuce, Heirloom Tomatoes, Olives, Carrots & Feta Cheese, Balsamic Dressing  |  14

Caesar Salad - Romaine, Aged Parmesan, Roasted Garlic Dressing  | 13

BLT Wedge, Iceberg Lettuce, Baby Heirloom Tomatoes, Bacon, Red Onions, Buttermilk Blue Cheese Dressing  |  15

Baby Spinach Salad – Fresh Crumbled Goat Cheese, Candied Almonds, Sherry Vinaigrette  |  15

Fresh Mozzarella & Baby Heirloom Tomato Salad, Fresh Basil, Aged Balsamic Syrup  |  15

Campari Tomatoes, Sweet Red Onions, Fresh Basil, Buttermilk Blue Cheese, Aged Balsamic  |  15

FRESH SEAFOOD

Pan Seared Bay of Fundy Salmon, Blue Lake Green Beans, Chardonnay Sauce |  39

Sesame and Wasabi Seared Ahi Tuna, Roasted Broccolini, Shiitake Mushrooms, Thai Basil Sauce  |  39

Chilean Sea Bass, Roasted Vegetables, Champagne Basil Sauce  |  54

Sautéed Idaho Rainbow Trout with Roasted Asparagus and Lemon Piccata Sauce  |  36

Spiced Seared Mahi Mahi, Sautéed Broccolini, Green Beans & Shitake Mushrooms, Whole Grain Mustard Sauce  |  38

Butter and White Wine Broiled Lobster (10-12 oz.)  |  Market Price

CHEF’S SPECIALTIES

Choice of Roasted Garlic Mashed Potatoes or Parmesan Truffle Grits

Herb and Sea Salt Roasted Prime Rib of Beef, House-made Au Jus, Horseradish Cream 9 oz  |  44

American Bison Strip Steak, House Peppercorn Blend, Local Mushroom-Port Wine Sauce  |  49

Double Cut Lamb Chops (2), Port Wine Sauce, Local Blue Cheese Butter  |  58

Kona Coffee Glazed Prime “Baseball Cut” New York Strip, Texas Whiskey Peppercorn Sauce  |  56

Pomegranate Glazed Duck Breast, Pecan Wild Rice “Risotto”, Port Wine Amarena Cherry Sauce  |  42

Pan Seared Natural Chicken Breast, Baby Heirloom Tomato, Basil Sauce  |  29

Vegetarian Plate, with a Choice of Three Vegetable Sides  |  26

Peppered 40 Day Aged Filet Mignon, Texas Whiskey Peppercorn Sauce  |  49

STEAKS

Choice of Roasted Garlic Mashed Potatoes or Parmesan Truffle Grits

40-Day Aged Filet Mignon 8 oz  | 48

40-Day Aged Prime NY Strip, 14 oz  | 56

40-Day Aged Prime Ribeye, 16 oz |  58   

40-Day Aged Prime Bone-in Ribeye, 22 oz  |  65

Local Wagyu “Baseball Cut” NY Strip 8 oz  |  79

Local Wagyu Ribeye 12 oz  |  89

Japanese A-5 Wagyu 8 oz  |  165

Béarnaise Sauce |  6     Farmstead Blue Cheese Butter  |  6     Porcini Mushroom-Madeira Butter  |  6   

  
SIDES

Sautéed Spinach with Garlic & Olive Oil  |  13.5

Sautéed Local Mushrooms   |  13.5

Idaho Baked Potato  |  13.5

Roasted Garlic Mashed Potatoes  |  13.5

Steamed Green Beans  |  12.5

Truffle Parmesan French Fries  |  12.5

Creamed Corn with Applewood Bacon  |  13.5

Truffle Parmesan Fries  |  12.50

Asparagus with Lemon Butter Sauce  |  13.5

Truffle Parmesan Grits  |  12.5

Steamed Broccoli with Lemon Butter Sauce  |  12.5

Roasted Cauliflower, Toasted Garlic, Parmesan  |  13.5

DESSERTS

Ice Cream with Berries  |  12.5

Crème Brûlée  |  12.5

Fresh Berries  |  12.5

Flourless Chocolate Cake  |  13.75