Skillet Fried Corn | Bacon | Roasted Peppers

Peach + Bourbon Glazed Scallops + Shrimp

tomatoes, cucumbers, cauliflower, radish, hearts of palm, crispy garbanzo beans, sweet peppers, balsamic vinaigrette

Chart House Chopped Salad

Herb Crusted + Slow Roasted Prime Rib

savory cheddar waffles | crispy poached eggs country fried chicken | warm maple syrup honey butter

Chicken + Waffles

Avocado | Cucumber | Wasabi + Pickled Ginger

Lobster Sushi Roll

Jack Cheese | Caramelized Onions Horseradish Cream

Prime Rib Sliders*

Shrimp Ceviche | Tropical Fruit Salsa Taro Root Chips

Southwestern Crispy Avocado

Cucumber | Avocado | Wasabi + Pickled Ginger

Spicy Tuna Roll*

Mini Crab Cakes

Blackened | Warm Tortilla | Cabbage Jack Cheese | Pico De Gallo | Ranch Dressing

Fish Tacos

Old Bay Skinny Fries

Crispy Pork Belly Banh Mi

Firecracker Shrimp

Wok-Seared Chicken | Thai Peanut Sauce Cucumbers | Carrots | Mushrooms Sweet Soy Glaze

Lettuce Wraps

Crispy Shishito Peppers

Panko Fried Deviled Eggs

creamy Florida Key Lime custard, graham cracker crust, whipped cream

KEY LIME PIE

house-made peanut butter chocolate swirl strawberry + mint chocolate chip ice cream whipped cream, complementary toppings

Crispy Banana Split

coffee flavored ice cream, chocolate cookie crust, topped with chocolate fudge sauce

MUD PIE

original | strawberry sauce | caramel macadamia nut

NY CHEESECAKE

chocolate liqueur, Heath® bar crunch, chocolate sauce, vanilla ice cream Please allow 30 minutes for preparation

Signature Hot Chocolate Lava Cake

Bone Marrow Basted Tenderloin Heirloom Tomato | Arugula | Spicy Cucumber Chimichurri Aioli

Prime Sliders

Old Bay Edamame

Pork Belly Bacon

Pat scallops and shrimp dry with paper towels. Remove and discard the small side muscle from scallops if present. Season both scallops and shrimp evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Prep seafood

Place 3 tablespoons all-purpose flour on a plate and lightly dredge each scallop and shrimp, shaking off excess. This creates a light crust that helps browning and helps the glaze stick.

Light dusting

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 3 tablespoons vegetable oil and swirl. Add scallops spaced apart (do not crowd). Sear scallops about 1.5–2 minutes per side until a deep golden crust forms; reduce heat to medium as needed. Transfer scallops to a plate and tent with foil. In the same pan, add 1 tablespoon butter and swirl; add shrimp and sear 1–1.5 minutes per side until opaque and just cooked through. Transfer shrimp to the plate with scallops. Wipe pan lightly with a paper towel, reserving fond for the glaze step.

Sear scallops and shrimp

If using a fresh peach, finely chop and then mash in a small bowl or pulse briefly in a mini food processor to make a coarse puree. If using jarred, roughly chop drained peaches. Measure about 3 tablespoons of chopped/puréed peach.

Make peach puree

In the same skillet used for seafood over medium heat, add the minced shallot and 1 teaspoon minced garlic with any reserved butter/oil (add 1 teaspoon oil if pan is dry). Sauté 30–45 seconds until fragrant and translucent but not browned.

Saute aromatics

Add 3 tablespoons bourbon to the pan to deglaze (careful — flame risk if using a gas stove; remove pan from heat when adding bourbon and return to heat to reduce). Scrape up browned bits. Add the peach puree, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon soy sauce, 1 teaspoon lemon juice and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a gentle simmer.

Deglaze and simmer

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Stir slurry into the simmering glaze and cook 1–2 minutes until glossy and slightly thickened. Taste and adjust seasoning (add a pinch more salt or a little more vinegar if needed). Remove from heat and whisk in 1 tablespoon cold butter pieces to finish and create a silky glaze.

Thicken glaze

Return seared scallops and shrimp to the skillet, spooning glaze over them and warming for 30–45 seconds so the glaze clings to the seafood. Do not overcook—just heat through. Turn off heat and keep warm.

Coat seafood

In a separate large skillet over medium heat, add diced bacon and cook, stirring occasionally, until fat renders and bacon is crisp (about 6–8 minutes). Using a slotted spoon, transfer most of the crisped bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pan.

Cook bacon

To the bacon fat in the pan add 1 tablespoon olive oil (if needed) and 1 tablespoon butter. Add the chopped onion and sauté 2–3 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds. Add roasted red and yellow pepper strips and cook 1–2 minutes to warm through.

Sauté aromatics & peppers

Add 2 cups corn kernels to the skillet. Spread into an even layer and allow to sear undisturbed 2–3 minutes to develop a bit of color, then stir and cook another 2–3 minutes until heated through and some kernels show a golden brown. Stir in 1/2 teaspoon smoked paprika, 1 teaspoon fresh thyme leaves, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Cook 1 minute to marry flavors.

Cook corn

Stir most of the reserved crisp bacon back into the corn (reserve a little for garnish). Add 1 teaspoon lemon or lime juice, and 1 tablespoon chopped fresh parsley. Taste and adjust seasoning. Keep warm until ready to plate.

Finish corn mixture

Divide the skillet fried corn among 4 plates or serve family-style. Arrange 3 scallops and 3 shrimp per serving on top of the corn. Spoon additional peach-bourbon glaze over the seafood (about 1 tablespoon per serving). Garnish each plate with remaining crisp bacon pieces, microgreens or chopped chives, and a lemon wedge.

Serve immediately while seafood is warm and glaze is glossy.

large sea scallops (muscle removed)

large shrimp (peeled, deveined, tails on or off per preference)

kosher salt

freshly ground black pepper

all-purpose flour (for light dusting)

vegetable oil (or light neutral oil) for frying

unsalted butter

ripe peach (peeled, pitted, finely chopped) or canned diced peaches, drained

brown sugar (light or dark)

bourbon whiskey

apple cider vinegar

soy sauce

fresh lemon juice

minced shallot

garlic (minced)

red pepper flakes

cold unsalted butter (cut into 1/2 tbsp pieces, for finishing)

cornstarch

cold water

fresh corn kernels (from about 2 medium ears) or frozen/thawed

bacon (thick-cut, diced)

roasted red bell pepper (jarred or home-roasted, sliced into strips)

yellow bell pepper (roasted or fresh, sliced)

small onion (finely chopped)

smoked paprika

fresh thyme leaves (or 0.5 tsp dried)

olive oil

salt

black pepper

fresh chopped parsley (for finishing)

freshly squeezed lime or lemon juice

microgreens or chopped chives

lemon wedges

Wash and chop the cherry tomatoes in half, peel and dice the cucumber, cut the cauliflower into small florets, slice the radishes thinly, chop the sweet bell pepper into bite-sized pieces, and slice the hearts of palm.

Prepare the Vegetables

In a large mixing bowl, combine the prepared cherry tomatoes, cucumber, cauliflower, radishes, hearts of palm, and sweet bell peppers. Toss gently to mix.

Combine the Salad Ingredients

Preheat your oven to 400°F (200°C). Drain and rinse the canned garbanzo beans, then pat them dry with a paper towel to remove excess moisture.

Prepare the Garbanzo Beans

In a bowl, toss the dried garbanzo beans with olive oil, salt, and paprika. Spread them out on a baking sheet in a single layer and bake for 25-30 minutes, or until they are golden brown and crispy, shaking the pan halfway through.

Season and Bake

Once the crispy garbanzo beans are ready, add them to the bowl of mixed salad ingredients. Drizzle the balsamic vinaigrette over the salad and toss gently to combine all the ingredients.

Assemble the Salad

Serve the salad immediately on individual plates or in a large serving bowl. Enjoy your refreshing Chart House Chopped Salad!

Serve

Cherry Tomatoes

Cucumber

Cauliflower

Radishes

Hearts of Palm

Sweet Bell Peppers

Canned Garbanzo Beans (Chickpeas)

Olive Oil

Salt

Paprika

Balsamic Vinaigrette

In a medium bowl, combine the chopped rosemary, thyme, parsley, and minced garlic. Pour in the olive oil and mix until a paste forms. Add salt and black pepper, then stir to combine well.

Mix the Herb Crust

Take the bone-in prime rib roast and pat it dry with paper towels. Rub the herb crust mixture all over the surface of the roast, ensuring it is evenly coated. Let it sit at room temperature for 1 hour to allow the flavors to penetrate.

Season the Prime Rib

Preheat the Oven

Place the seasoned prime rib roast on a rack in a roasting pan. Roast in the preheated oven for 20 minutes to develop a crust.

Initial High-Temperature Roast

After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F/54°C for medium-rare).

Lower the Temperature

In the last hour of roasting, pour beef broth and red wine (if using) into the bottom of the roasting pan to keep the meat moist.

Add Broth and Wine

Once cooked to your preferred doneness, remove the roast from the oven. Tent it with aluminum foil and let it rest for at least 20 minutes before carving.

Rest the Meat

Slice the prime rib into desired thickness and serve with the pan juices or gravy made from the drippings.

Slice and Serve

fresh rosemary, chopped

fresh thyme, chopped

fresh parsley, chopped

garlic, minced

black pepper, freshly ground

bone-in prime rib roast

beef broth

red wine (optional)

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. In a separate bowl, combine the milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded cheddar cheese.

Prepare the Waffle Batter

Preheat your waffle iron according to its instructions. Pour the batter into the preheated waffle iron and cook until golden brown and crispy. Keep warm in an oven set to low heat while you prepare the rest.

Cook the Waffles

In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and dredge in the all-purpose flour, shaking off excess. Fry the chicken for about 5-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

In a large pot, bring water to a gentle simmer. Add the white vinegar. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Poach the Eggs

In a small bowl, combine the softened butter and honey. Whip together until well blended and creamy. Set aside.

Prepare the Honey Butter

On a plate, place a warm cheddar waffle, top it with a fried chicken piece, and then add a poached egg on top. Drizzle with warm maple syrup and a dollop of honey butter. Serve immediately.

Assemble the Dish

all-purpose flour

baking powder

cheddar cheese, shredded

milk

eggs

unsalted butter, melted

boneless, skinless chicken thighs

buttermilk

paprika

garlic powder

onion powder

vegetable oil

white vinegar

unsalted butter, softened

honey

maple syrup

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 20 minutes, or until the water is absorbed.

Cook the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Season the Rice

If using cooked lobster, shred the lobster meat into bite-sized pieces. If using raw lobster, steam it until cooked, then cool and shred.

Prepare the Lobster

Cut the avocado in half, remove the pit, and slice it thinly. Peel the cucumber and cut it into thin strips.

Slice the Vegetables

Place a bamboo sushi mat on a clean surface and lay out a sheet of nori, shiny side down.

Prepare the Rolling Setup

Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Add the Sushi Rice

In the center of the rice, place a line of lobster meat, avocado slices, and cucumber strips.

Add Fillings

Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling it over the fillings. Keep the roll tight but not too tight to avoid squishing the ingredients.

Roll the Sushi

Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Wet the knife with water between cuts to ensure a clean slice.

Seal the Roll

Arrange the sushi rolls on a platter. Serve with wasabi and pickled ginger on the side.