Chart House Soups, Salads, and Sides

Thick, creamy New England style chowder with chopped clams, potatoes, celery and thyme

Garnish: chopped chive; offer fresh ground pepper

• Plateware: pewter crock with underliner
• preset soup spoon

A classic chilled tomato based soup with fresh cucumber, onions, garlic and green bell peppers

Garnish: cucumber spear, sour cream, crostini, chopped chives; offer fresh ground pepper

• Plateware: frozen jerba glass crock with underliner
• preset soup spoon

Lobster meat in a creamy bisque laced with sherry

Garnish: chopped chives; offer fresh ground pepper

• Plateware: pewter crock with underliner
• preset soup spoon

Chopped mixed greens, radish, diced cucumber, tomato, red onion, hearts of palm, pepperocinis and croutons tossed in balsamic vinaigrette

mixed greens - romaine, iceberg, spring mix

• Garnish: sweet potato crisps; offer fresh ground pepper
• Plateware: small round, chilled

Fresh chopped spinach topped with chopped egg whites, egg yolkds, radish, mushroom scallion mixture and bacon. Served with warm bacon vinaigrette. Tossed and plated tableside (or in staging area).

Warm Bacon Vinaigrette - diced bacon, green onions, Dijon mustard, olive oil, red wine vinegar & other seasonings

Note: soup trio cup of dressing, serving spoon and fork to toss; offer fresh ground pepper

Plateware: bonnie bowl and small round room temp plate

A classic Caesar salad with 2 romaine leaves, chopped romaine hearts, shaved parmesan and homemade croutons.

Garnish: offer fresh ground pepper

Plateware: black square plate, chilled

Sliced ripe beefsteak tomatoes served on a bed of fresh spinach tossed with lemon vinaigrette. Topped with chopped bacon, blue cheese c rumbles and fried onion rings, drizzled with balsamic glaze

Garnish: offer fresh ground pepper

Plateware: rectangle plate

24 oz of Yukon gold mashed topped with sweet potato crisps

10 1/2 oz crispy green beans with red bell peppers tossed in soy glaze

Garnish: black and white sesame seeds

Plateware: au gratin dish with underliner

7 oz of fresh asparagus spears steamed and finished with lemon shallot butter topped with toasted garlic bread crumbs

12 oz of spinach in cream, Parmesan cheese, onions, garlic, eggs, salt and pepper. Topped with toasted garlic breadcrumbs

Note: serve with a large spoon

Plateware: au gratin dish with underliner