Chatham's Place Restaurant Menu (Update 2025)
Welcome to Chatham's Place Restaurant, a hidden gem located in the heart of Orlando. Renowned for its impeccable service and exquisite menu, this fine dining establishment creates an unforgettable experience for all its guests. With a meticulous selection of dishes, the culinary team elevates classic flavors to new heights.
The menu showcases a delightful array of options, from the rich lobster bisque to the renowned pasta served in a cheese wheel. Diners rave about the spicy Louisiana chicken and perfectly cooked duck breast, highlighting the chef's innovative artistry. Don't forget to indulge in their decadent soufflés to complement your meal.
The ambiance, complemented by live piano music, enhances the overall dining experience. With attentive service and warm hospitality, Chatham's Place promises a culinary journey you won’t soon forget.
SOUPS
Cream of Portobello Mushroom
Lobster Bisque
Beef Carpaccio
center-cut Angus beef tenderloin, topped with Chef Tony's farm fresh arugula, served with toast points and truffle butter.
Caprese Salad
Chef Tony's homemade fresh mozzarella, fresh basil, and beefsteak tomatoes
Chatham's Special House Salad
baby greens, tomatoes, cucumber, red onions, homemade croutons, radish, crumbled Gorgonzola cheese, tossed in homemade balsamic vinaigrette
Smoked Salmon Carpaccio
Scottish Salmon, olive oil and capers, toast points
Caesar Salad
Chef Tony's Brie Jalapeno
Chef Tony's Homemade jalapeno jelly with a marinated ginger garnish.
Escargot
In parsley butter and served in a wonton
Beet Carpaccio & Spinach Salad
SALADS & APPETIZERS
ENTREES
Florida Black Grouper
4oz Fresh Florida Black Grouper topped with pecan butter & scallions
Spicy Chicken Louisiana
double breast of chicken, sauteed with cajun spices, finished in the oven with a Creole mustard sauce
Rack of Lamb
farm raised Australian lamb in rosemary au jus
Filet Mignon
center-cut Angus Beef tenderloin with a Madeira demi-glace
Duck Breast
served thinly sliced with demi-glace and fresh blueberries
Chicken a la Bruce
Chicken breast, with farm fresh herbs and cheeses, topped with tomatoes, Chef Tony's homemade Mozzarella, served alongside a jumbo ricotta cheese ravioli
Veal Diane
wild mushrooms flambeed cognac touch of cream Dijon mustard and touch of Worcestershire
Cauliflower Gratin
Steamed Asparagus
Mashed Potatoes
Sauteed Spinach
Potatoes Au Gratin
Steamed Broccoli
Bread Refill
Capellini Garlic and Oil
Artichokes
served with lemon and butter