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Afternoon Tea

What to Expect at Chalkboard

We are constantly creating and evolving our menu at Chalkboard. We try to use as many fresh, local, seasonal, sustainable and organic ingredients as possible. Please note: the menu posted here is a sample of what we offer, some of these items may or may not be available when you dine with us.

Our first course prices range from $8-$14
Our main course prices range from $22-$30

The first thing you will notice when you dine with us is, of course, the chalkboard. That is our menu for the evening. If you are interested in any of the items, simply ask (especially if there are any dietary restrictions or allergies). We are glad to answer any questions you may have.

We are pleased to accomodate any dietary restriction and/or allergies to the best of our ability, just let your server know or make a note of it when making reservations. We always have vegetarian options on our Chalkboard.

Below is a sample of what you may find on our Chalkboard tonight!

Also, check out our GALLERY to see some pictures of our dishes and the lovely restaurant.


 First Course

Chalkboard Salad


  A fresh argula salad tossed in a lime vinaigrette then finished with asiago cheese, brioche toast and poached cherry tomatoes.




2-3 large dry pack scallops pan seared then served over vanilla bean aioli with fried sage, candied kalamata olives and walnuts. A house speciality!


Watermelon Salad


Fresh cubed watermelon with feta cheese & beets all tossed in a raspberry vinaigrette, served over quinoa.




Fresh escargot tossed in garlic and butter then finished with bacon and frisee.


Crab Salad


A house made crab salad served with spring pea & mint puree. Served with crostini. Perfect for Spring!


Main Course

Mac n Cheese


 The best Mac n Cheese in the world! Made with smoked gouda.



Southern Fried Chicken


 Our famous house speciality! Marinated in a secret recipe then fried to perfection. Served over mashed potatoes, white sausage gravy and collard greens.


Hanger Steak


Hanger steak cooked to order. Served over shaved celery root, tossed in our house made chimichurri and finished with sauteeed green beans.


Pork Belly "Hot Pocket"


Braised pork belly served over wild roasted carrots and peas then finished with puff pastry and a reduction of the citrus brasing liquid.


Duck Cassoulet


Our version of this traditional classic is delicious. White beans stewed with chorizo sausage then finished with a locally raised duck breast broiled to perfection. All served in a large cast iron pot.


Veggie Pie


Back by popular demand! Sauteed vegetables (what ever we have fresh in-house) folded in to puff pastry and baked to perfection with a crispy crust. Finished with truffle oil. A vegetarian's best friend!


Rainbow Trout


Fresh locally raised Rainbow Trout pan seared and served over roasted potatoes, sauteed asparagus, then finished with an herbed beurre blanc.


Beef Short Ribs


Braised Short Ribs served over creamy grits, then finished with caramelized califlower, and a frisee salad that has been tossed in a tom yum vinaigrette




Wild caught Cod, pan seared and served over a white bean & green bean salad, then finished with whole, head-on prawns and a lemon aioli



Chocolate Chip Cookie Dough Egg Roll


 Our most famous dessert! Fried cookie dough egg roll served over caramel sauce and finished with chocolate ice cream.


Flourless Chocolate Cake


Flourless chocolate cake served over a fresh strawberry puree, then finished with vanilla ice cream.