Starters

Cajun Corn Fries
Stone ground corn fries dusted with Cajun spices and served with jalapeno ranch.

Char-a-choke
A whole steamed artichoke is split, charbroiled and paired with garlic aioli and drawn butter.

Cajun Calamari
Fresh local calamari is rolled in Cajun seasonings, flash fried served with a chipoltle sauce.

Ahi Martini
Diced Ahi marinated in a ginger soy vinaigrette tossed with roasted sesame seeds, avocado, pickled ginger, crispy noodles and seaweed salad.

Appetizer Platter
A mixture of our most popular starters. The platter combines our Char-a-Choke,
Mixed Grilled Skewers, Oysters Rockefeller and Blackened Ahi Sashimi.

Blackened Ahi Sashimi
Fresh Ahi tuna is blackened, seared and sliced with a side of sweet honey-mustard.

Mixed Grilled Skewers
Bacon wrapped shrimp, BBQ brushed chicken tenders and whiskey marinated beef tenderloin skewers served with complementing sauces.

Oysters On the Half Shell
Six oysters are opened fresh to order and served with spicy cocktail sauce.

Oysters Rockefeller
Oysters topped with spinach and Pernod then baked and finished with a touch of hollandaise.

Soups & Salads

Specialty Soup
A special creation of fresh local ingredients.

Mixed Greens Salad
A mixture of fresh local farmers market greens tossed with balsamic vinaigrette and
finished with a quartered tomato.

Caesar Salad
Fresh romaine is tossed with a zesty Caesar dressing and Cajun croutons.

Spinach Salad
Baby spinach and frisee tossed with balsamic vinaigrette, red onion, marinated artichoke, feta, tomatoes, candied pecans and Kalamata olives.

Greek Salad
Romaine lettuce, sweet red onion, roma tomato, feta cheese, garbanzo beans, Kalamata olives and cucumber all tossed in a vinaigrette.

Blackened Halibut Salad
Fresh local Halibut is blackened and served with farmers market greens, red onion, Roma tomato, feta cheese, candied pecans, and Kalamata olives, tossed in a vinaigrette.

Entrees (from $8.00 to $26.00)

Blackened Brie Burger
Charbroiled ground top sirloin topped with bacon, onions, avocado and melted Brie. Served with all the fixings and house special sauce.

Fish-n-Chips
A traditional classic with fresh halibut paired with a lime tartar and chipoltle sauce served with Cornfries.

Jambalaya
A secret bayou recipe with shrimp, chicken, bell peppers and rice with a touch of spice.

Chicken Brie Pasta
Fettuccini tossed with tender pieces of chicken breast, tomatoes, onions, garlic, toasted almonds, soft melted Brie and a touch of cream.

Downtown Meatloaf
Prime rib meatloaf made with the Cajun seasonings, lemon pepper, fresh herbs,
roasted peppers and grilled onions. Served with mashed potatoes and gravy.

Chicken Tchoupitoulas
A boneless breast of chicken is pan-seared in white wine and garlic, then finished in the oven and topped with our tomato tarragon sauce.

Winter Ravioli
Fresh ravioli stuffed with Prosciutto ham and mozzarella in a rich parmesan cheese cream sauce with Portobello mushrooms and bell peppers.

Grilled Salmon
A wild salmon filet layered with sautéed spinach and wild rice with tomato basil sauce and topped with feta, basil, tomato relish.

Jack Daniel's Caramelized Rib Eye Steak
A choice cut Rib Eye brushed with Jack Daniel's sauce, charbroiled and topped with a mushroom and onion ragout. Served with a twice-baked potato.

Montana Pork Chops
Center cut pork chops marinated with sage, thyme, and Dijon. Served with mashed potatoes and gravy then topped with apple and roasted pepper relish

Blackened Ahi Tuna
Ahi dusted with blackening seasonings then seared rare and topped with cilantro lime hollandaise and served with tomato wild rice.

Chad's Sampler Platter
This platter is a three course tour of Chad's specialties. Start with Caesar salads
followed by full entrees of Blackened Filet, Caramelized Halibut and Chicken
Tchoupitoulas. Finish the experience with our delicious Chocolate Jack Daniel's Soufflé.

Caramelized Halibut
Grilled halibut placed on a bed of mashed potatoes and topped with a golden
caramelized shallot sauce.

Braised Lamb Shank
Lamb shank is braised for eight hours and served on a bed of garlic mashed potatoes with a mushroom, garlic tomato sauce.

Midori Mahi Mahi
Almond and Sesame seed encrusted Mahi Mahi atop a Coconut rice cake, served with Pearl onions, Cherry tomatoes, and Sugar snap peas. Surrounded by Chef Adan’s Special Midori sauce, finished with a Papaya Relish.

The Baseball (please allow 30 minutes to prepare)
A 16 ounce top sirloin dusted with cracked black pepper and topped with a brandy-peppercorn reduction, and served with a twice-baked potato.

Chad’s Blackened Filet
Our generous 9 ounce filet mignon is blackened with a blend of herbs and spices and finished with a tomato tarragon sauce. Served with mashed potatoes and gravy.

Side Dishes
Twice-Baked Potato • Mashed Potatoes and Gravy • Seasonal Vegetables
Corn Fries • Sauteed Spinach

Desserts

Bananas Foster
A New Orleans specialty, a split banana flamed with rum sauce and brown sugar. Served with two large scoops of vanilla ice cream.

Marshmallow Brownie and Vanilla Ice Cream
Homemade brownie filled with marshmallows and served with vanilla ice cream.

Crème Brule
A traditional light vanilla bean custard topped with caramelized sugar.

Cheesecake
A New York style cheesecake with homemade crust.

Chocolate Jack Daniel's Soufflé (please allow 20 minutes to prepare)
Baked to order, your soufflé is dusted with powdered sugar and accompanied by our homemade chocolate Jack Daniel's sauce.

Chambord Soufflé (please allow 15 minutes to prepare)
This traditional bread pudding soufflé is flavored with Chambord liqueur, adding just a hint of raspberry and finished with a Caramel Chambord sauce. A great one to try if you love our Jack Daniel’s Soufflé.

After Dinner

COFFEE & HOT TEA
Regular Decaffeinated Iced Cappuccino Espresso Latte Mocha with Liqueur.

PORTS
Fonseca Bin no. 27 Vintage Character
Taylor Fladgate '94 Late Bottle Vintage
Ramos Pinto 10 years "Quinta de Ervamoira"
Cockburns 10 years Tawny

DESSERT WINES
Bonny Doon Vineyard Framboise
Presidio Late Harvest Zinfandel '96 California
Quady Essensia California Orange Muscat

COGNACS & GRAPPA & SHERRY
Harveys Bristo Cream Sherry
Andrea da Ponte Grappa di Prosecco
Courvoisier V.S.O.P Cognac
Hennessy X.O. Cognac

Chad's on Chapala
625 Chapala Street
Santa Barbara, CA
805-568-1876 • 805-568-1878 fax