Chais Delachaise

The delachaise's famous goose fat fries. Served with spicy ketchup and malt vinegar herb aioli.

With our buffalo sauce.

Kale, garlic, ginger, and chili pepper. Served warm in sake broth.

Mixed greens, dried cherry, toasted pumpkin seed, and preserved lime vinaigrette.

Pickled beech mushrooms, Brabant potatoes, tomato, and red onion with a steak sauce vinaigrette.

Curry poached chicken, Thai basil, cucumber, carrot, cabbage, pepper, and peanut with Thai basil vinaigrette mixed with soba noddles. Served over mixed greens.

Slices of oured salmon topped with horseradish creme fraiche, over roasted beets, haricots verts, lentils, and other assorted vegetables with a lemon caper vinaigrette.

Grilled pineapple, pumpkin seeds, and mixed greens with a Peruvian dressing.

Rosemary ham, gruyere cheese, and bechamel sauce

With salsa verde, Jack cheese, sauteed peppers, onions, and crema.

Served on ciabatta with a saffron marinara sauce, mozzarella sauce, and parmesan cheese.

7 oz ground lamb, pata cabra cheese, chaat masala aioli, sumac pickled red onion, and on a ciabatta bun.

The Delachaise's famous goose fat fries. Served with spicy ketchup de malt vinegar herb aioli.

Gulf lump crab, mixed minced pepper, and celery in a serrano de citrus marinade. Served with chips.

Slow roasted then grilled tender Spanish octopus. Served with pureed Meyer lemon, red and yellow bell pepper, caper, mixed olive, and red onion with smoked paprika vinaigrette.

5 pieces. Grilled jumbo gulf shrimp, chimichurri, and grilled pineapple.

4 pieces. Fried oysters, Brie, and applewood smoked bacon over sauteed spinach.

3 pieces. Bavette steak, Peruvian sauce, and Mahon cheese.

3 pieces. Sauteed mushroom with sherry, rosemary, and marjoram topped with pickled beech mushrooms.

Indian spiced roasted cauliflower, potato, chickpea, and cashew. Served with jasmine rice and side of raita.

Mussels steamed with lemongrass, kaffir lime leaf, ginger, and de coconut milk. Choice of grilled bread or our famous frites.

Pan roasted 1/2 chicken with cripsy skin. Served over mushroom, ham and potato hash, and topped with rosemary mushroom cream sauce.

Moroccan spiced meatballs made from choice ground wagyu saffron tomato sauce, and over Israeli couscous.

7 oz ground lamb, pata cabra cheese, and chaat masala aioli, sum ac pickled red onion, and on a ciabatta bun. Served with mixed green salad.

Short rib braised with coconut milk and fragrant Malaysian spices. Served with toasted coconut jasmine rice, cashew, and cucumber herb salad.

Argentine chimi or au poivre may substitute frites with veg side or mixed green salad.

Mixed greens, dried cherry, toasted pumpkin seed, and preserved lime vinaigrette.

Kale, garlic, ginger, and chii pepper. Served warm in sake broth.

Slices of cured salmon topped with horseradish creme fraiche, over roasted beets, haricots verts, lentils, and other assorted vegetables with a lemon caper vinaigrette.

Curry poached chicken, Thai basil, cucumber, carrot, cabbage, pepper, peanut, and with Thai basil vinaigrette mixed with soba noddles. Served over mixed greens.

Aged Gouda, lavender honey goat, and a selection of thinly sliced specialty meats. Served with tarragon butter. Cheese and meat boards are served with a toasted baguette, fresh fruit, and pickled vegetables.

Choose from our list of classic cheeses. Served with fig compote. Cheese and meat boards are served with a toasted baguette, fresh fruit, and pickled vegetables.

With our buffalo sauce

Indian spiced roasted cauliflower, potato, chickpea, and cashew. Served with a side of raita.

With pancetta.

Fresh blackberry cabernet coulis and mascarpone.