DINNER MENU​

Winter Menu 2022

Monday - Thursday :: 4pm - 9pm#

Friday :: 4pm - 10pm#

Saturday :: 3pm - 10pm#

Sunday :: 3pm - 8:30pm#

#Times may vary

Prices range from $6.75-63.00*

 

*Some items are market priced and may be out of this general price range.

Appetizers

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Housemade Artichoke Spinach Dip 
Artichoke hearts & baby spinach, cream cheese & parmesan served with freshly baked naan.
Extra naan or baguette

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Wine Sides for Two 
Toasted bread slices served with a variety of cheeses, fruit, nuts, olives, fig jam and cured meats

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Truffle Fries 
Crispy coated truffle salted fries served with caramelized onion dipping sauce.

Optional “Kid Version” with sea salt and ketchup

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Wagyu Meatballs 
Whipped goat cheese, huckleberry BBQ glaze and toast points

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Bacon Wrapped Dates 
Bleu cheese stuffed Medjool dates wrapped with Hobb’s bacon and a balsamic reduction drizzle

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Crispy Cauliflower
Cauliflower made crispy with two dipping sauces and sprinkled with sesame seed — caramelized onion roasted garlic aioli and Buffalo bleu cheese

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Crab Cakes
House-made seared crab cakes on a pool of spicy remoulade, topped with citrus vinaigrette slaw

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Wild Mushroom Bruschetta 
Herb goat cheese spread, sautéed wild mushrooms, caramelized onions, pickled shallots and shaved Parmesan

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California Deviled Eggs

full order or half order 

Perfect eggs with cilantro, bacon, Serrano peppers, avocado, and a little hot sauce

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Cheesy Sausage Mushroom Dip 
Shiitake and Crimini mushrooms, Italian sausage, caramelized onion, cream cheese and parmesan cheese served with toasted baguette

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Filet Skewers 

2 skewers of grilled filet on a bed of cheesy grits and topped

with a citrus vinaigrette frisée

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Salads/Soup

(Optional :: Add avocado, grilled chicken, sliced steak or shrimp to almost any salad)

 

Chase’s Caesar
Hearts of romaine, house-made croutons and dressing, topped with parmesan
 

Ahi Salad
Seared Sashimi grade Ahi, mixed greens, cabbage slaw, red bell pepper, house made Szechuan cucumber and wasabi vinaigrette and topped with crispy wontons

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"Spinoa" Salad

Baby spinach, quinoa, roasted sweet potatoes, candied walnuts, goat cheese tossed in balsamic vinaigrette and topped with crispy shallots

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Cheeseburger Salad 
Mixed lettuces with tomatoes, red onion, pickles, shredded jack/cheddar tossed with grilled
burger in a “secret ranch” dressing. 

 

Harvest Cobb Salad 
Mixed greens, honey crisp apples, craisins, gorgonzola, candied walnuts, pepitas and bacon served with a house made apple thyme vinaigrette dressing

                                

House Salad
Romaine lettuce & mixed green with tomatoes, cucumber, red onion, and house croutons with choice of dressing

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House-made dressings include:  Creamy Ranch, Bleu Cheese, or Caesar

Balsamic, Grilled Citrus, Wasabi, or Orange-mint Vinaigrettes

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Wood-Fire Grilled

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Tomahawk Dry Aged Ribeye (when available) Market Price
32 day dry aged prime bone in beef ribeye served with loaded (butter, sour cream, chives) garlic mashed potatoes and vegetables

...option to add shrimp 

Black Hawk Kentucky New York Cut American Wagyu 
8oz steak, fired to order and sliced, served with garlic mashed potatoes and broccolini

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Angus Beef Bone in Ribeye 
20oz steak, seasoned, fired to order, served with our mushroom gravy, vegetables and choice of potato

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Surf & Turf 
8oz Wanderer Free Range Filet, pasture raised, barley finished, fired to order, red wine thyme demi-glace, served with shrimp, garlic mashed potatoes and vegetables — no hormones non GMO —
...option for Steak only 

Prime Flat Iron Steak 
10oz steak, fired to order then sliced and served with garlic mashed, broccolini and topped with chimichurri

Crown Roast Pork 
Bone-in Iowa Duroc smoked mignon of pork, cut to order and glazed to perfection with a smoked pepper BBQ glaze and served with a roasted corn succotash (size of rack to be cut varies with each delivery)

Lamb Burger 
Half pound lamb patty topped with arugula, cumin aioli and goat cheese on a brioche bun served with a side with fries.

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The Naked Burger* 
Half pound hand crafted special blend grilled patty on buttery brioche bun, lettuce, tomato, red onion,

and our Chase’s special spread with crispy pickles all served on the side with fries.
Load it up with avocado, Hobbs bacon, egg, and/or cheese (cheddar / bleu / goat / provolone or artisan cheeses) 

*available substitutions include turkey burger or beyond burger for an additional 

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Chef Specialties

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Fresh Seasonal Fish          Market Price

Your server will provide details or check the home page for the catch of the week

Vegan Risotto   
Arborio rice served with snap peas, red bell pepper, wild mushrooms, onion, garlic, fresh herbs and topped with sliced avocado            

Option to add shrimp, chicken, sliced prime flat iron

Chase’s Lemon Chicken 

   (Option to substitute (4) Shrimp)
Deeply marinated chicken breast with our lemon glaze, seasoning and herbs, fire grilled, served atop tossed sweet tomato, spinach, linguine and sprinkled with parmesan.

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Wagyu Meatloaf 
8oz Wagyu meatloaf, garlic mashed potatoes, broccolini, topped with house made tomato Demi

glaze, and crispy shallots

Chase’s Mac n Cheese
Creamy three cheese pasta served in a cast iron skillet.
      (Option to add crumbed bacon, chicken, brisket)

Chicken Fried Chicken 
8oz tenderized chicken breast, house breaded and made crisp, served with mashed potatoes, seasonal vegetables and our seasoned milk gravy.

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Pan Seared Airline Chicken

Served with roasted carrots and beets. topped with a goat cheese cream sauce and served with a small citrus salad

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Braised Wild Boar

Slowly braised wild boar shoulder served with root vegetables and garlic mashed potatoes and topped with a black truffle reduction

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Beverages

 

Extensive wine selections.  Tapped & bottled beers.  Full bar.

Tropical or Regular brewed iced teas, soft drinks, lemonade

French press coffee

Assorted hot teas

 

 

Prices subject to change, one check per table, please.

We reserve the right to refuse service to anyone.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness