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Chefs 505 Menu : Appetizers |
Smoked Gouda Cheese | $9.95 | Crab dip topped with toasted pita points served over mixed greens. |
Toast Points | $9.95 | Tomato basil roasted garlic borsin cheese dip served with toasted southwestern |
Chefs Nightly Brochette on Foccacia Points | ||
Crab Cake topped with Shrimp | $14.95 | Croquette laced in a lobster vermouth cream sauce and a baby mozzarella caprice salad |
Dinner Portion | $22.95 | |
Pepper Corned Seared Ahi Tuna Laced | $15.95 | In a guava teriyaki glaze and a light melba sauce over mixed gourmet greens and seaweed salad |
Dinner Portion – Australian Oysters Kilpatrick | $13.95 | Topped with bacon and a light classic worchester barbecue glaze on the half shell presented over mixed greens |
Dinner Portion – Asian Spring Roll and Bourbon | $13.95 | `Marinated beef cubes served medium rare, tossed in gourmet greens and a light panzoo glaze |
Dinner Portion – Florentine Bacon Risotto | $14.95 | And nc rock shrimp nestled in a six pepper island creamy pesto and shredded fine cheese |
Dinner Portion – Pan Seared Bacon Wrapped Scallops | $13.95 | Served over cabdied pecans in a hoisen asian glaze served with seaweed salad and pickled ginger. |
Dinner Portion – Sauteed Pork loin Bites | $12.95 | Portugesse smoked sausage and brunoise potato frits all in incorporated in a ancho chili chardonnay parsley sauce |
Dinner Portion – Sauteed Garlic Shrimp | $14.95 | And cornmeal fried oysters over a parmesan encrusted pan fried tomato topped with shitake mushrooms and a light red pepper white wine broth |
Dinner Portion – Pan Fried Calamari Tossed | $12.95 | In sweet and spicy cajun seasonings, garlic romano cheeses, kalamata olives and feta cheese crumbles in a spicy fri diablo sauce |
Dinner Portion 2 | $17.95 |
Chefs 505 Menu : Entrees |
Twin Pan Seared Crab Cakes | $24.95 | Covered in a lobster sherry cream sauce served over chefs vegetables and a sweet potato hash |
Blackened Salmon Filet | $18.95 | Topped with a basil aioli served over baby mozzarella, vine ripe tomato, red onions, fresh basil and sliced thin cucumbers with kalamata olives and roasted tomato coolies |
Bourbon Marinated 12 oz | $23.95 | Sterling silver ribeye steak with a caramel glaze, served with a sweet potato hash |
Pan Seared Chicken Cutlest | $18.95 | In a rosemary lemon chardonnay barre blanc nestled in tri color tortellini and chefs vegetables and shaved parmesan cheese |
Black Peppercorned New Zealand | $18.95 | Duck breast over rosemary risotto laced with a port wine glaze, stikton blue cheese crumbles, bacon wrapped scallops and pan fried green tomatoes |
Filet Napoleon layered with Pan | $29.95 | Seared pancetta & grilled asparagus topped with a red wine demi glace & served over smoked gouda mashed potatoes. |
Sauteed Shrimp, Clams, Scallops | $26.95 | Blue tip mussels tossed in a spicy fri diablo sauce over three cheese baked manicotti finished with boursin cheese crumbles & lump crab meat |
Tempura Batter Flounder Filet | $24.95 | Served along side hand rolled spicy tuna roll, served over seaweed salad, mango teriyaki glazed vegtables topped with a apricot mango sweet relish. |
6-8oz Broiled Lobster Tail & 4.oz | $35.95 | Mesquite grilled filet mignon served over tarragon cream sauce |
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