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Chart House
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Sun, Dec 03, 2017
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Lew started with a Gin Martini (8.50@) while I enjoyed Makers Mark Manhattan (13.50@). Still fairly full from lunch, we elected starters for dinner. Lew started with a Shrimp and Crab Stack (16.50) of shrimp and crab meat tossed in remoulade, layered with avocado and mango. I started with a seasonal Thai, shrimp and coconut soup (9) with ginger infused shitake mushrooms. Lew moved on to Chilled Lobster & Shrimp Spring Rolls (13.5) rolled in rice paper with cabbage, cucumber, Mediterranean tabouli & mint sauce and I picked Wicked Tuna (16) with ahi tacos, tartare and pepper seared. We finished splitting the Lava Cake (11.50). |
![Drinks](Images/03/20171203-5-1-Drinks_small.JPG) |
Drinks |
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![CrabStack](Images/03/20171203-5-2-CrabStack_small.JPG) |
Crab Stack |
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![Soup](Images/03/20171203-5-3-Soup_small.JPG) |
Soup |
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![Tuna](Images/03/20171203-5-4-Tuna_small.JPG) |
Tuna |
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![SpringRolls](Images/03/20171203-5-5-SpringRolls_small.JPG) |
Spring Rolls |
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![LavaCake](Images/03/20171203-5-6-LavaCake_small.JPG) |
Lava Cake |
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