Chardonnay's Restaurant

Served with EVOO, fresh basil and balsamic glaze.

Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage and croutons, with choice of blue cheese, low-cal zinfandel, balsamic vinaigrette, honey mustard, ranch or italian dressing.

Romaine lettuce, seasoned croutons tossed with caesar dressing.

Over greens with avocado, grilled corn, black beans, tomato, cilantro, scallions, carrots, and chipotle-lime vinaigrette.

Sliced pears, gorgonzola, candied walnuts, mixed greens in pineapple vinaigrette.

A solid wedge of iceberg lettuce with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons.

Roasted red peppers, sautéed spinach and fresh mozzarella.

8 oz. black Angus with lettuce, tomato and chipotle mayo.

8 oz. black Angus with sautéed onions, mushrooms and gorgonzola cheese.

Lettuce, tomato, chipotle mayo.

8 oz. fresh black Angus Beef with lettuce, tomato and blue cheese.

Three extra colossal blackened shrimp.

Angel hair with zesty tomato sauce.

In a lemon dill cream sauce tossed with fresh ziti pasta.

Littlenecks simmered in a tomato-clam broth with onion, garlic and chourico.

Shrimp, chicken, chourico, onion, tomato, and green peppers, served in a spicy Cajun cream sauce.

In a mascarpone cream sauce with broccoli, pancetta and blackened chicken.

Lobster, shrimp, and scallops simmered in a cognac- tomato- cream sauce over capellini.

Served with goat cheese, onion and marinate oven-dried tomatoes.

Prosciutto, scallions and roasted red peppers.

Sautéed shrimp with garlic and herbs.

Fresh basil, pesto, and extra virgin olive oil.

Pepperoni, red onion, sautéed mushrooms, Pomodoro sauce, and scallions.

Pomodoro and pesto sauces and fresh chopped scallions.

Boneless breast sautéed with roasted red peppers, mushrooms, and artichokes, finished with marsala demi-glace and gorgonzola cheese.

Flour breaded, egg dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. Garnished with crispy capers and served with jasmine rice.

A boneless breast, highly seasoned, and crisp grilled served with an apricot-mango chutney, jasmine rice and mixed greens.

Sliced and sautéed with port wine, onion, Dijon mustard, and brown sugar, finished with melted gorgonzola.

Jumbo shrimp, scallop, and beef tenderloin kabobs, grilled, and brushed with garlic butter and served with jasmine rice and mixed greens.

Fresh filet of salmon, pan seared in an orange-ginger glaze garnished with a pinch of fresh cilantro.

Pan seared rare and garnished with wasabi aioli and wakame seaweed salad.

Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato strings.

Baked in a four-cheese cream sauce with cracker topping.

12 oz.

14 oz. prime, aged.

Stuffed with fresh mozzarella; finished with marinara sauce, herbed ricotta, fresh basil, and Pecorino Romano.

Served with fresh cilantro garnish.

Baked in a four cheese cream sauce with cracker topping.

Littlenecks simmered in a tomato-clam broth with onion, garlic, and chourico, over crostini.

Jumbo scallops, wakami salad, sriracha chili sauce.

Skewered tenders, Thai dipping sauce.

Skewered tenders in spicy buffalo sauce, blue cheese dressing and celery garnish.

Cheese, black beans, black olives, diced tomato, scallions, with fresh salsa and jalapeño sour cream.

Marinated in Cajun-teriyaki sauce, grilled, over sautéed Asian spinach.

5 oz. steak, pan seared rare, served over mixed greens, with wasabi aioli and wakame seaweed salad.

Tossed with lemon, garlic, butter, and hot peppers, with a side of marinara.

Served over a sesame-ginger slaw, with wasabi micro greens.

six clams grilled in their shells, drizzled with garlic herb butter.

Layers of sashimi tuna and crisp wontons sprinkled with sesame seeds drizzled with sweet and spicy miso sauce.

Sausage risotto stuffing with marinara and mozzarella.

Served with cotija cheese, ancho peppers and cilantro with a cilantro-lime tzatziki sauce.

Two served with a Tabasco aioli and fresh corn relish.

Stuffed with fresh mozzarella, finished with marinara sauce, herbed ricotta, fresh basil and Pecorino Romano.

Baked in a four - cheese cream sauce with cracker topping.

3- extra collosal (u 8-12) shrimp, crisp, and chilled, served with cocktail sauce.

Littlenecks simmered in a tomato-clam broth with onion, garlic, and chourico, over crostini.

Jumbo scallops, wakami salad, sriracha chili sauce.

Skewered tenders, Thai dipping sauce.

Six flour dusted, fried and tossed in a hot honey mustard sauce. Served with Asian slaw.

Cheese, black beans, black olives, diced tomato, scallions, with fresh salsa and jalapeño sour cream.

Marinated in Cajun-teriyaki sauce, grilled, over sautéed Asian spinach.

5 oz. steak, pan seared rare, served over mixed greens, with wasabi aioli and wakame seaweed salad.

Tossed with lemon, garlic, butter, and hot peppers, with a side of marinara.

Crispy baked with cheese and served with mango salsa and roasted jalapeño crema.

Six clams grilled in their shells, drizzled with garlic herb butter.

Layers of sashimi tuna and crisp wontons sprinkled with sesame seeds drizzled with sweet and spicy miso sauce.

Sausage risotto stuffing with marinara and mozzarella.

Two served with a tabasco aioli and fresh corn relish.

With arugula, goat cheese crumbles and candid walnuts.

Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage and croutons, with choice of blue cheese, low-cal zinfandel, balsamic vinaigrette, honey mustard, ranch or Italian dressing.

Romaine lettuce, seasoned croutons tossed with caesar dressing.

5 oz. steak, pan seared rare, served over mixed greens, with wasabi aioli and wakame seaweed salad.

Over greens with avocado, grilled corn, black beans, tomato, cilantro, scallions, carrots, and chipotle-lime vinaigrette.

Sliced pears, gorgonzola, candied walnuts, mixed greens in pineapple vinaigrette.

A solid wedge of iceberg lettuce with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons.

Roasted red peppers, sautéed spinach and fresh mozzarella.

8 oz. black Angus with lettuce, tomato and chipotle mayo.

8 oz. black Angus with sautéed onions, mushrooms and gorgonzola cheese.

Lettuce, tomato, chipotle mayo.

With goat cheese, onion and marinate oven-dried tomatoes.

Pomodoro and melted fresh mozzarella garnished with crispy basil.

Sautéed shrimp with garlic and herbs.

Fresh basil, pesto and extra virgin olive oil.

Pepperoni, red onion, sautéed mushrooms, pomodoro sauce and scallions.

Pomodoro and pesto sauces and fresh chopped scallions.

Flour breaded, egg dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. Garnished with crispy capers and served with jasmine rice.

A boneless breast, highly seasoned, and crisp grilled, served with an apricot-mango chutney, jasmine rice and mixed greens.

Sliced and sautéed with port wine, onion, Dijon mustard, and brown sugar, finished with melted gorgonzola.

Jumbo shrimp, scallop, and beef tenderloin kabobs, grilled, and brushed with garlic butter and served with jasmine rice and mixed greens.

Fresh fillet of salmon, pan seared in an orange-ginger glaze garnished with a pinch of fresh cilantro.

Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato strings.

Baked in a four cheese cream sauce with cracker topping.

10 oz.

14 oz. prime, aged.

14 oz. prime, aged with a raspberry balsamic glaze and served with a tomato and mozzarella salad.

Angel hair with zesty tomato sauce.

Seared salmon over a saffron, artichoke and grilled asparagus risotto finished with caper dill sauce.

Littlenecks simmered in a tomato-clam broth with onion, garlic and chourico.

Shrimp, chicken, chourico, onion, tomato, and green peppers, served in a spicy Cajun cream sauce.

In a mascarpone cream sauce with broccoli, pancetta and blackened chicken.

Fresh pappardelle pasta tossed with mushrooms and rosemary in a madeira cream sauce topped with a duck leg confit.

4 oz. served on a bun with lettuce and tomato.

4 oz. served on a bun with lettuce and tomato.

Served with marinara sauce.

Served with honey mustard sauce.

Served with honey mustard sauce.

4 oz.

Grilled and brushed with garlic butter.

A smaller version on our normal, sliced and sautéed with port wine, onion, Dijon mustard, and brown sugar, finished with melted gorgonzola.

Tossed with lemon, garlic, butter and hot peppers, with a side of marinara.

Served over a sesame-ginger slaw, with wasabi micro greens.

3- extra collosal (U 8-12) shrimp, crisp and chilled, served with cocktail sauce.

Cheese, black beans, black olives, diced tomato, scallions, with fresh salsa and jalapeno sour cream.

Layers of sashimi tuna & crisp wontons sprinkled with sesame seeds drizzled with sweet & spicy miso sauce.

Sausage risotto stuffing with marinara and mozzarella.

Stuffed with fresh mozzarella; finished with marinara sauce, herbed ricotta, fresh basil and pecorino romano.

Skewered tenders, Thai dipping sauce.

6 clams grilled in their shells, drizzled with garlic herb butter.

(6) flour dusted, fried and tossed in a hot honey-mustard sauce. Served with Asian slaw.

Jumbo scallops, wakami salad, sriracha chili sauce.

Baked in a 4- cheese cream sauce with cracker topping.

Littlenecks simmered in a tomato-clam broth with onion, garlic, and chourico, over crostini.

2 served with a Tabasco aioli and fresh corn relish.

5 oz. steak, pan seared rare, served over mixed greens, with wasabi aioli and wakame seaweed salad.

Marinated in cajun-teriyaki sauce, grilled, over sautéed Asian spinach.

8 oz. Black angus with lettuce, tomato, and chipotle mayo.

Roasted red peppers, sautéed spinach, and fresh mozzarella.

Lettuce, tomato, chipotle mayo.

8 oz. Fresh black Angus beef with lettuce, tomato, and blue cheese.

8 oz. Black Angus with sautéed onions, mushrooms, and gorgonzola cheese.

In a brandy, butter and brown sugar sauce. With baby spinach, diced tomato and crumbles candy walnuts.

In a lemon dill cream sauce tossed with fresh ziti pasta.

In a mascarpone cream sauce with broccoli, pancetta and blackened chicken.

With beef tenderloin medallion, roasted garlic and parmesan cheese.

Shrimp, chicken, chourico, onion, tomato and green peppers, served in a spicy cajun cream sauce.

Angel hair with zesty tomato sauce.

Littlenecks simmered in a tomato-clam broth with onion, garlic, and chourico.

Fresh fillet of salmon, pan seared in an orange-ginger glaze garnished with a pinch of fresh cilantro.

A boneless breast, highly seasoned and crisp grilled, served with an apricot-mango chutney, jasmine rice, and mixed greens.

Jumbo shrimp, scallop and beef tenderloin kabobs, grilled and brushed with garlic butter and served with jasmine rice and mixed greens.

Pan seared rare and garnished with wasabi aioli and wakame seaweed salad.

Boneless breast sautéed with roasted red peppers, mushrooms, and artichokes, finished with marsala demi-glace and gorgonzola cheese.

Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato strings.

Baked in a 4-cheese cream sauce with cracker topping.

10 oz.

Flour breaded, egg dipped, sauteed chicken cutlets with a lemon-butter and white wine sauce. Garnished with crispy capers and served with jasmine rice and vegetable de jure.

Sliced and sauteed with port wine, onion, dijon mustard and brown sugar, finished with melted gorgonzola.

14 oz. prime, aged.

Served with marinara sauce.

4 oz.

A smaller version on our normal, sliced and sauteed with port wine, onion, dijon mustard and brown sugar, finished with melted gorgonzola.

Served with honey mustard sauce.

Grilled and brushed with garlic butter.

4 oz. served on a bun with lettuce and tomato.

4 oz. served on a bun with lettuce and tomato.

Served with honey mustard sauce.

Prosciutto, scallions and roasted red peppers.

Pepperoni, red onion, sautéed mushrooms, pomodoro sauce and scallions.

With goat cheese, onion and marinate oven-dried tomatoes.

Sauteed shrimp with garlic and herbs.

Pomodoro & pesto sauces and fresh chopped scallions.

Fresh basil, pesto and extra virgin olive oil.

Romaine lettuce, seasoned croutons tossed with caesar dressing.

With arugula, goat cheese crumbles and candid walnuts.

A solid wedge of iceberg lettuce with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber, and croutons.

Over greens with avocado, grilled corn, black beans, tomato, cilantro, scallions, carrots and chipotle-lime vinaigrette.

Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage, and croutons, with choice of blue cheese, low-cal zinfandel, balsamic vinaigrette, honey mustard, ranch or Italian dressing.

Sliced pears, gorgonzola, candied walnuts, mixed greens in pineapple vinaigrette.