Chantrelle
1300 H Street
Sacramento, CA
Tel 916-442-0451

Sample Menu
$30 and under


Appetizers

Crab Cakes 
Dungeness crab cakes, sesame crusted, Tatsoi, long bean, and red bell salad. Asian Vinaigrette

Corn Dogs 
Duck Sausage, Honey Corn Meal Batter, watermelon salad, Spicy Mustard & Mango 

Tamale
BBQ Park, Masa Harina, cotija cheese, Jicama salad and roasted corn salsa

Tacos
Asian Marinated skirt steak, mini corn tortilla, cabbage slaw. Chili & lime
crèmeFraiche

Shrimp Cocktail
Tiger Shrimp, avocado, hearts of romaine, tomatoes & corn. Spicy tomato broth

Calamari
Rings & tentacles, red bells, onions, asparagus, and green chilies,
lightly friedSpicy aioli

Salads

House Salad
Iceberg lettuce, blue cheese, pickled red onion, heirloom cherry tomatoes  

Caesar 
Romaine hearts, crumbled goat cheese, olive tapenade
pizzetta, anchovy dressing

Crab Napoleon
Layers of fresh Blue Crab, pasta, roasted onion, pesto vinaigrette

Orzo Pasta
Tiny pasta shells, roasted pepper, elephant garlic, grilled bread

Thai Beef
Marinated Flank Steak, asian greens, snow peas, carrots and red bell
 peppers, peanut  vinaigrette

Smoked Salmon
Bacon fritters, goat cheese, poached pears, roasted pecans, cranberry vinaigrette

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Entrées

Lasagna 
Shitake mushrooms, sun dried tomato, black olives, roasted tomato, onion and  jack cheese 

Maple Leaf Duck 
duck confit, mushroom and pearl onion ragout, crispy polenta, ligonberry marmalade

Veal Chanterelle
Porcini crusted medallions of Veal, mushroom ragout, mashed potatoes, demiglaze 

Pork 
Center cut rib chop, hoisin and garlic marinade, summer vegetable ratatouille,
grilled pineapple salsa 

Lamb 
Grilled New Zealand Lamb Chops, sweet potato puree, spicy tomato sauce

Paella 
Spiny lobster, chicken, sausage, shrimp, tomatoes, and saffron risotto 

Thai Salmon
Curry, Cumin, Coriander and lime, coconut rice, zucchini, eggplant, cherry tomato, garlic & basi

Flat Iron Steak
Wild mushroom ragout, au-gratin potatoes, port wine reduction sauce 

Chicken Scallopini
Pan seared breast of chicken, fresh mozzarella, prosciutto, cherry tomato, garlic & basil

Baby Back Ribs
Slow roasted St. Louis ribs, Vietnamese BBQ sauce, crispy polenta fries

Skirt Steak
Arugula, cremini mushroom, bacon and carmelized onions, shoe string fries, roasted
shallot vinaigrette

Ravioli
Roasted Chicken, mushroom and garlic, roasted red pepper puree


Champagne Brunch

Brunch includes fresh baked pastries and breakfast breads, an array of delicious salads, Strawberry Soup, sliced fresh seasonal fruit, imported cheeses, assorted chilled seafood, and decadent dessert table, Champagne

Chef Turknett’s French Toast
Sourdough bread layered with mascarpone cheese, caramelized apples, raisins, walnuts and
 warm maple syrup.  Choice of bacon, ham or sausage

Omelet
Three eggs wrapped around grilled asparagus, applewood bacon, roasted peppers
and jack cheese.  Served with Chanterelle potatoes

The Basics
Three eggs cooked any style, served with a choice of bacon, ham or sausage. Served with Chanterelle potatoes

Huevos Rancheros
Three eggs on crispy tortillas, black beans, jack cheese, avocados and green chilies with ranchero sauce

Belgian Waffle
House-made buttermilk waffles, topped with caramelized apples and whipped cream.
Served with a choice of bacon, ham or sausage

Eggs Chanterelle
Twin filet steak with two poached eggs on garlic croutons topped with Béarnaise sauce. Served with Chanterelle potatoes

Creole Eggs Benedict
Two poached eggs on crispy crab cakes topped with Creole tomato sauce. Served with Chanterelle potatoes

Flat Iron Steak
Grilled and marinated flat iron, Portobello mushroom, tarragon butter sauce, Chanterelle potatoes

Crabmeat Hash
Rock crab, poblano chilies, poached eggs topped with an orange hollandaise sauce

Salmon Nicoise
Spinach, nicoise olives, green beans, steamed potato & roast corn

Jambalaya
Breast of chicken, andouille sausage, tomatoes, roasted bell peppers and basmati rice

Moroccan Lamb Chops
 Lamb chops marinated in olive oil, lemon juice, cumin, coriander, cardamom, turmeric
 and sun-dried tomatoes with black olive couscous

Executive Chef – Jim Turknett

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