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Chapter 8 Restaurant
tomatoes. lavender hone-maytag blue cheese dressing & crispy onions
raisins . grape tomato. pickkled msuhrooms, pinenuts. ossau iraty cheese, warm smoked tomato-bacon vinaigrette
soft poached egg, prosciutto, morel mushrooms, fontina cheese, truffle hollandaise
romaine. aged grana parmesan. caesar crouton
pumpkin seed brittle, orange-ginger marmalade, goat cheese, carrot vinaigrette
france, greece, spain
catalan-romesco sauce
chipotle bbq sauce and firecracker coleslaw
home style potato chips basil-anchoide dip
pesto aioli
(choice of three) kobe burger, prime rib or smoked salmon-tarragon egg salad
bloody mary, cucumber vermicelli, celery heart
crispy wonton shells, avocado mousse, jicama-grapefruit salad & pequillo pepper
champagne mingnonette. tequila-chive cocktail sauce yuzu gelee half dozen 10 dozen 18
fibgerling potatoes, fennel, bell peppers, sage, foie gras emulsion
pinenut baklava, poached pear, blue cheese-pear ice cream
raisins, pinenuts, roasted peppers, garlic
gruyere-mustard sauce
eggplant , raisins , spicy tomatoes
assorted fall squashes, sage, brown butter, apples
brown plugra. shallots, italian parsley
toasted bacon-garlic brioche crust
currants, cinnamon, cumin, mint
chipotle barbeque sauce
cannellini beans, pecorino cheese & fresh herbs
roasted garlic. thyme. spanish sherry
12 onces with fixin's
with caramelized onions 10 ounces
6 ounces
tender shortrib wrapped around one bone
10 ounces
only the centre eye 10 ounces
best of both worlds, the filet and strip loin 22 ounces
skwerede meat & vegetables, tzatziki sauce & grilled pita
melted cheddar, caramelized onions, toasted bun, fries
heavily marbled 12 ounces
12 ounces with horseradish cream & au jus
14 ounces
dry aged & pan seared 18 ounces
based on chef's inspiration
crispy duck breast & confit leg black cherry compote
the kobe of pork star anise apple sauce
espresso-chocolate crusted poblano mole sauce
organic shelton farms
australian free range - honey garlic rosemary
chef's daily selection
with vanilla butter
based on chef's inspiration
vanilla butter
with lemon- vanilla bean reduction
with almond biscotti
with caramel sauce and cinnamon ice cream
with rasberry coulis
with java chip icecream
with vanilla bean ice cream
none
with warm valrhona chocolate sauce
ginger ice cream, carrot and honey sauce
includes three mixers & 4 red bull
includes three mixers & 4 red bull
includes three mixers & 4 red bull
includes three mixers & 4 red bull
includes three mixers & 4 red bull
includes three mixers & 4 red bull
includes three mixers & 4 red bull
includes three mixers 4 red bull & a box of tylenol
includes three mixers and 4 red bull + a ton of limes
includes three mixers, 4 red bull and a hand shake
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
includes three mixers
crown royal, peach schnapps vodka, apple pucker, cranberry juice
grey goose vodka, blue cheese stuffed olives
van gogh vanilla vodka, baileys, kahlua, frangelico
stoli rasberry, peach schnapps, orange juice, blue curacao
grey goose vanilla vodka, apple pucker, a dash of midori
ketel one citron, triple sec, fresh squeezed lemons
stoli rasberry, peach schnapps, orange juice, blue curacao
hot damn schnapps, red rum, cinnamon bear
salior jerry's rum, fresh mint and lime, a dash of reisling
grey goose vanilla vodka, cherries, cream cointreau
stoli rasberry, peach, vanilla triple sec, cranberry, pineapple
kettle one vodka, red bull, splash of cranberry, lightcube
el tesoro paradiso anejo tequila. fresh lime juice. centiner gran marinier
none
none
none
Menu for Chapter 8 Restaurant provided by Allmenus.com
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