Cha-Bones

Shrimp Cocktail

5 jumbo shrimp served chilled with cocktail sauce & lemon dredged in paprika.

Chicken Strips

fresh cut, hand breaded, deep-fried and served with a chipotle aioli.

Creole Shrimp

8 - 10 spiced shrimp…served with rustic ciabatta bread and lots of napkins.

Aracini De Riso

risotto stuffed with mozzarella, breaded, deep-fried & served with a spicy marinara.

Scallops Bienville

bay scallops with garlic, pancetta, gruyere, bread crumbs, sage & cream.

Curried Bones Of Lamb*

small ribs rubbed in a curry seasoning and charbroiled.

Kaibai Chicken Satay*

marinated chicken skewers served with a Thai peanut sauce.

Stuffed Shrooms

with sage, pancetta & gruyere cheese……..in a balsamic reduction.

Lettuce Wraps

with diced chicken, marinated vegetables with Asian dipping sauces.

Asparagus Crisps

Lightly breaded and deep-fried, served with a cranberry aioli.

Baby Bones Of Lamb*

small ribs seasoned, charbroiled & served over balsamic dressed greens.

Chile Relleño

Battered, deep-fried pepper jack cheese stuffed poblano served with Spanish sauce.

Sweet Pomme’s Frits

With a chipotle aioli for dipping.

Mussels

in a heavenly tomato broth served with a rustic ciabatta bread.

Brie, Apple & Pecan Flatilla

Baked on Flatbread in pizza oven.

Ichiban

charbroiled shrimp, ahi & fresh fish, served with a green goddess drizzle & chipotle aioli.

Grecian Style Hummus

Blended with garlic, lemon and served with roasted peppers.

Steamers

clams of course…in a savory broth served with rustic ciabatta bread.

Ahi Poke*

with avocado, mango, cucumber, red & green bells & scallions with a wasabi aioli drizzle.

Seared Ahi*

in herbs & spices, sliced thin and served with wasabi, pickled ginger & marinated vegs.

Oysters Chabones

with garlic, pancetta, gruyere, bread crumbs, sage & cream baked in shell.

Kaibai Beef Satay*

marinated beef skewers served with a Thai peanut sauce.

Baby Filet Mignon*

charbroiled & sliced 4oz filet `in a balsamic reduction with roasted peppers.

Tempura Vegetables

Deep-fried and served with a sweet sesame for dipping.

Rib Eye*

fourteen ounce boneless.

Filet Mignon*

ten ounces of pure tenderness… in a balsamic reduction.

T – Bone*

twenty-four ounce bone-in.

Kansas City Strip*

twenty ounce bone-in New York.

Ma Petite” Filet*

six ounces…in a balsamic reduction.

Top Sirloin*

ten ounce boneless.

Porterhouse*

twenty-eight ounce bone-in.

Garlic Crusted Chicken

in a creamy parmesan sauce over penne.

Sausage & Peppers

over linguine.

Mushroom Ravioli

in a cremini & sage cream sauce.

Shrimp Provençal

garlic, fresh tomato, artichoke hearts & olives in parmesan over angel hair.

Tomato & Basil

with garlic & parmesan over angel hair.

Sundried Tomato Pesto

with olive oil, garlic, basil, oregano & pine nuts over penne.

Double-cut Pork Chops*

thick, tender and served with homemade chunky applesauce.

Rack Of Lamb*

New Zealand rack seared, herb crusted and finished in the oven with rosemary sauce.

Rack Of “wild Boar” *

charbroiled & served on sundried tomato pesto with a honey chipotle drizzle.

Bbq Baby Back Ribs

full rack “fall off the bone” pork tenderness in a slightly spicy BBQ sauce.

Half Rack Of Ribs

same only half portion.

Grande Caesar With Grilled Chicken

with cornbread croutons & shaved parmesan.

Blue Wedge

iceberg wedge with red onions, tomato, chunky bleu cheese dressing & crumbles.

Hail Caesar

tossed fresh romaine with cornbread croutons & shaved parmesan.

Field Of Greens

mixed field lettuces with tomato, carrots, cucumbers, croutons & dressing.

Grilled Kaibai Chicken

on oriental dressed greens with vegetables, daikon sprouts, mandarin oranges, avocado, cranberries & a sweet sesame drizzle.

Feta, Pecan & Cranberry

over field greens in a balsamic vinaigrette.

Seared Ahi*

on oriental dressed greens, julienne vegetables, daikon sprouts, mandarin oranges, avocado, cranberries and a sweet sesame drizzle.

Baby Blue Spinach

bleu cheese, pecans, tomato, mushrooms, red onion & bacon in a raspberry vinaigrette.

Crème Brule

made in-house, caramelized with sugar and topped with fresh berries.

Chocolate Peanut Butter Bombay

Bananas Foster

caramelized in a rum & banana liqueur, served over vanilla bean ice cream topped with toasted coconut.

White Chocolate Cheesecake

with a macadamia nut crust and mango cream drizzle.

Triple Berry Tart

baked in a rustic crust topped with vanilla ice cream.

Bbq Chicken

with BBQ sauce, chicken, red onions, cilantro, mozzarella & gouda cheeses.

Thai Chicken

spicy peanut sauce, garlic, cilantro, chicken & matchstick vegetables.

Margherita

olive oil, garlic roasted tomato basil & mozzarella.

Sausage Alfredo

creamy alfredo, Italian sausage, mozzarella, parmesan, scallions & crispy bacon.

Chicken Alfredo

creamy alfredo, chicken breast, caramelized red onions, roasted red peppers, mozzarella & parmesan.

Four Cheese

red sauce, mozzarella, ricotta, gouda & parmesan cheeses.

Sausage & Peppers

red sauce, Italian sausage & roasted peppers with mozzarella.

Apple Curry Chicken

tender breast of chicken cut up with apples, carrots, onion and cranberries in a sauce of coconut milk with just a hint of curry…incredible!

Chicken Cordon Bleu

hand-breaded tender breast of chicken stuffed with ham & Swiss cheese in a garlic brown sherry sauce.

Chicken Poblano

hand-breaded breast of chicken stuffed with roasted poblano chiles & tomato, with pepper jack cheese in our own savory Spanish sauce.

Cioppino

lobster, shrimp, crab, scallops and clams simmered in a spicy tomato saffron broth. served with rustic ciabatta bread for dunking.

Blackened Halibut

blackened in our own blend of Cajun spices, topped with jumbo prawns and our own Cajun cream sauce…incredible!

Jumbo Prawns

hand-breaded, deep-fried and served with cocktail sauce and lemon wedge.

Honey Glazed Salmon

pacific salmon baked in white wine & lemon, and lightly brushed with our honey, butter & grain mustard glaze.

Black Eye*

fourteen ounce blackened and served with 3 shrimp…in a Cajun cream sauce.

Prime Rib* Small

Babybones 14oz

Prime Rib* Large

ChaBones Cut 22oz

“big” Black Eye*

twenty-two ounces blackened & served with 3 shrimp…in a Cajun cream sauce.