Ingredients: 2 cups of spinach 4 tablespoons of feta cheese 8 grape tomatoes, split 2 tablespoons of neutral vinaigrette dressing (olive oil, lemon juice, S&P and honey to taste) Shredded red onion 7 thin slices of European cucumber, shingled 2 tablespoons of lemon oregano aioli 5 large grilled or pan-seared shrimp Method: Toss spinach
Lobster Bisque
Chestnut Lobster Bisque is one of a few items that you may never see come off our menu. It is a classic in our opinion and loved by many of our devoted guests. Many of these guests would riot in the streets if we tried to take it away from them. It is a
Farro Risotto Recipe
Tomato Essence Ingredients: 3 oz Olive Oil 1 Tbsp Crushed Garlic 1 each Small Yellow Onion (Chopped, large) 1 each #5 Can Tomatoes (Diced in Juice) 1/2 oz Fresh Basil as needed Modified Food Starch To taste, Salt and Pepper Mix Method: -In a steep sided sauce pan -Sweat onions and garlic in olive
The Chestnut Burger
“So popular that we get orders for it even when it’s not on the menu!”, Sam Spinella, Sous Chef, Chestnut What makes our burger so good? Lots of things… First it’s local beef, 80 % meat and 20 % fat, for a perfect mix for grilling. It’s local: we use either Hickory Nut Gap
The (now famous) Chestnut “Petite Fillet”
This is arguably the most popular item on our regular rotation Dinner Menu. The menu changes daily so it isn’t always available. Problem is, the wait staff report that many of our regulars are unhappy when we try to put something else in place of the 3 ounce “mini” fillet. At $16.00 it is
