Dinner

It’s What’s for Dinner

(V) Vegetarian (GF) Gluten Free

STARTER PLATES

Steak and cheese in a crispy wrapper with spicy ketchup
$8

Gulf shrimp, red chili sauce with cucumber-wasabi slaw
$12

Hand cut crispy potatoes, sea salt, malt vinegar aioli (V, GF)
$8

Sesame flatbread, angus beef, sharp & smoked gouda cheeses, shredded lettuce, sweet onion, butter pickles, boom sauce
$15

Garlic and herb deep-fried cheese curds, plum tomato marinara
$11

Fried sweet potato, cinnamon sugar, stone ground honey mustard dip
$9

Marinated Ahi Tuna, wonton chips, jicama, avocado, pineapple, dragon sauce
$15

Crispy tofu, kohlrabi and brussels sprout slaw, Thai peanut sauce (V)
$14

Frenched chicken drumsticks, garlic and parmesan sauce
$14

HOUSE SOUPS & SALADS

Roasted onions, veal broth, melted Swiss & Provolone cheeses, puff pastry
$10

Hearty cream soup, local wild mushrooms, hint of sherry, fresh herbs
Cup $7/ Bowl $8

Ask your server for the Chef’s daily selection
Cup $6.25/ Bowl $7.25

Mixed Greens, tomatoes, cucumber, shredded carrots, red onion, croutons (V, GF)
Half $6.25/ Full $9.50
(add: Chicken $3, Mushrooms $3, Shrimp $5, Steak* $7, Salmon $8)

Tender romaine lettuce, shaved pecorino Romano cheese, focaccia croutes
Half $6.75/ Full $9.50
(add: Chicken $3, Mushrooms $3, Shrimp $5, Steak* $7, Salmon $8)

ENTRÉE SALADS

Grilled chicken, mixed field greens, dried cranberries, goat cheese, candied pecans, hickory smoked bacon, apples, white chocolate, white-honey vinaigrette (GF)
$18

Vine-ripened tomato, buffalo mozzarella, arugula, prosciutto de Parma, fried capers, EVOO, aged balsamic reduction (GF)
$16.50

Crispy coconut shrimp, baby romaine, mandarin orange, pickled carrot, red onion, edamame, toasted cashews, sesame key lime vinaigrette (GF)
$18

BURGERS & SANDWICHES

Prime Angus beef brisket short rib blend, brioche bun
(choose American, cheddar, provolone or Swiss; add bacon or fried onions $.50)
$15.25

Cajun spices, bourbon bacon jam, Maytag blue cheese
$15.75

Grilled chicken breast, bacon, honey Dijon mustard (add cheese $.50)
$14

Slow-roasted pork shoulder, hot and sweet BBQ, cole slaw, smoked cheddar
$14

CHADWICK’S CLASSICS

Twin cut petite filet medallions, house-made coffee steak sauce, baked potato, vegetable du jour
$30

Center cut sirloin, peppercorn brandy cream demi-glace, baked potato, vegetable du jour (GF)
$25

Pan-roasted chicken breast, blend of asiago and fontina cheeses, seasoned breadcrumbs, mashed potatoes, vegetable du jour
$18

Braised boneless short rib, roasted garlic mashed potatoes, sauteed garlic spinach, pinot noir pan jus(GF)
$28

Ground short rib and sirloin meatloaf, applewood smoked bacon,cider tomato jam, mashed potatoes, vegetable du jour
$18

Fresh salmon filet grilled with lemon, fresh herbs, mashed potatoes, vegetable du jour (GF)
$23

NEW Seasonal Chef Inspired Entrées

Lightly battered mahi, street corn, field greens, guacamole chipotle cream, shoestring sweet potatoes (GF)
$23

Sautéed chicken breast, vine ripe tomato, sweet onion, roasted garlic, fresh mozzarella, angel hair pasta, sundried tomato vodka sauce
$22

Thick cut pork chop, tangy wild berry whiskey glaze, griddled corn bread, asparagus
$26

Korean bulgogi marinated sirloin, jasmine rice, grilled Asian pear, house kimchi, soy marinated egg, enoki mushroom, ginger sesame ponzu
$27

Peppercorn crusted swordfish, grilled pineapple, horseradish & basil aioli, fried sweet potato, asparagus
$28

Slow-roasted spareribs, pineapple brown sugar BBQ glaze, crispy potato wedges, cole slaw
$29

Jumbo shrimp, roasted corn, cherry wood bacon, jersey tomato, spaghetti squash, lemon, roasted garlic white wine sauce (GF)
$28

Steamed vegan mushroom stuffed dumplings, sautéed garden vegetables, wasabi pho broth, spring onions (V)
$18

Jerk-marinated Lancaster chicken half, rum glaze plantain, fennel salad
$24

ADD ONS

$5

Griddled Honey Red Pepper Corn Bread
Grilled Asparagus with Herb Butter
Sautéed Spinach
Mashed Potatoes
Baked Potato
Saffron Rice
Loaded Mashed Potatoes +$2
Loaded Baked Potato +$2

SWEETS

$9

Honey Jack Daniels Bread Pudding
Chadwick’s Peanut Butter Pie
Brandied Cherry New York Cheesecake
Cinnamon Brown Sugar Ice Cream
Grilled Strawberry Short Cake

Matthew Goudreault, Executive Chef

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* Chadwick’s uses nuts and nut-based oils in our cooking. If you are allergic to nuts or have any other foot allergies, please let your server know. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Chadwick’s recommends that all hamburgers are cooked to medium well (155ºF).

** Prices and menu items subject to change without notice. 20% Gratuity added to parties of 6 or more.