Traditional Five Course Dinners and our new a la Carte Menu

  Evenings at the Chalet Suzanne tend to create memories that last a lifetime... memories that have even spanned generations, according to our guests. Because family and tradition are very important to us, we are very slow to adapt our menu to what's new, the "Cuisine de Jour" so to speak. Come, dine with us tonight and you might be dining at the same table and enjoying the same family recipes as your parents... or even theirs! Or, perhaps you'll feel the presence of greatness that preceded, from Astronauts to Actors, Politicos to Princes, Kings to Comedians, the Chalet has been a favorite spot for gourmands from around the world.

Follow tradition and choose from our original menu. Your first course, the broiled grapefruit, is a delicious combination of sweet and sour that originated at the Chalet Suzanne many years ago. Served next is our famous Soup Romaine® offering a combination of flavors that have begged descriptions such as being "out of this world!" Maybe that's because it really has been out of this world! Served on Apollo Flights and chosen by the Russian crew of the joint Apollo-Soyuz mission, our Soup Romaine® along with several other family recipes has seen from afar the rare and distant site of that beautiful blue marble, our home, the Earth.

Prepare your taste buds for what comes next... our unusual version of the classic Caesar Salad. And in your own time, you'll enjoy one of Chalet Suzanne's classic entrees served with fresh seasonal vegetables. Finally, choose one of our alluring desserts, if you dare, and then just relax... enjoying the afterglow of a meal that will be the topic of conversations for years to come.

After a while you might choose to take a walk through our historic dining rooms searching for hidden treasures. Linger in the Little Swedish Bar with its hand painted murals and special mystique, or stroll the Chalet Village with its magical lights. Whatever you choose, you're sure to be entranced by the experience!

In 1931 Bertha Hinshaw set in place what has become a time-honored tradition; dining at the Chalet Suzanne. Today, Dee and Eric Hinshaw, third generation owners, invite you to enjoy a dining experience like no other! Whether selecting from our “traditional” Prix Fixe dinner, or from our al a carte menu which reflects the diverse talents of Chef Patrick and his staff, please relax, enjoy the ambiance and most of all - Bon Appetit!

The Famous Chalet Grapefruit
                     Fresh local grapefruit caramelized under the broiler, with sautéed chicken liver

Romaine Soup
                     The soup that went to the moon!

The Chalet Caesar Salad
                     Uniquely presented with fresh Florida hearts of palm

Your choice of a traditional entree:
                     All dinners are served with Chef’s choice of starch and vegetable

Chicken Suzanne   $59
                           A Chalet original, half a chicken basted with a secret sauce

Maine Lobster “Newburg”   $75
                           Chalet Suzanne’s interpretation is now a classic

Herb Butter Lump Crab   $78
                           Florida jumbo lump blue crab with a grilled blood orange and warm fennel and potato salad

Dessert
                     Select from a dazzling array of the most tempting confections

Appetizers

Caramelized Grapefruit Segments & Chicken Livers   $15

Buffalo Carpaccio   $18
                           Thin buffalo tenderloin with peppercorn aioli, balsamic glaze, brunoise of tomatoes, red onions and capers

Portobello & Goat Cheese Timbale   $17
                           Warm goat cheese with grilled portobello mushroom slices served with herb garlic croute

Chilled Prawns   $18
                           Spicy white balsamic glaze, preserved lemon peels and tangerine puree

Scampi   $17
                           Pan seared prawns with cornmeal crusted beefsteak tomatoes

Escargot Cappuccino   $15
                           The “look” of cappuccino; the flavor of the Riviera!

Lobster Bisque   $10
                           Finished with fresh chervil and brandy flamed Lobster

Salads

Vine Ripe Stack Salad   $13
                           Tomato stack with boursin, mascarpone, and goat cheese with baby spinach, asparagus, pesto and shaved parmesan

Maple-Glazed Duck Salad   $16
                           Sliced maple-glazed duck breast with chestnut and goat cheese blinis, baby arugula salad, and shaved duck prosciutto

Baby Blend Salad   $12
                           Caramelized citrus segments, oven-dried tomatoes, buttered herb crostini,  toasted almonds
                           and champagne-poached pear slices painted with a port-lingonberry reduction glaze

Entrées

Seared Honey-Truffle Duck Breast & Foie Gras   $28
                           Foie gras, toasted nut and dried fruit filling with black truffle risotto and champagne-vanilla reduction sauce with a boysenberry glaze

Fresh Pompano Piccata   $30
                           Seafood potato cake, artichoke hearts and oven roasted tomato

Grilled Prawns   $33
                           With grilled smoked mozzarella raviolis, baby spinach, tomato relish, basil pesto and a chardonnay cream sauce

Black Angus Filet   $38
                           Topped with gorgonzola, blend of roasted baby potatoes, ultra watercress finished with a port reduction

Veal Cannelloni   $25
                           Crepes filled with veal, herbs, and sautéed baby spinach, baked in a tomato parmesan cream sauce

Grilled Buffalo Filet   $38
                           Sweet potato hash and fried parsnips finished with a syrah reduction

Pan Seared Herb Crusted Lamb Rack   $39
                           Sautéed wild mushrooms, honey roasted cauliflower, goat cheese mashed potato and white truffle sauce

Executive Chef Patrick Rene Schaefer

(A gratuity is not necessary - a 20% service charge and 7% sales tax will added to your check)

Breakfast Menu       Brunch Menu       Dessert Menu