Jul 14 2026
Restaurants›Chatham's Place Restaurant›Option One Recipe

Option One Recipe

Inspired by Chatham's Place Restaurant
Time2h
Serves2

Includes Lobster Bisque, House Special Salad, Petite Filet Mignon, Chicken Creole, Chef's Vegetarian Pasta, Fresh Berries & Sorbet, Dessert Combo

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Ingredients

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Lobster Bisque

House Special Salad

Petite Filet Mignon

Chicken Creole

Chef's Vegetarian Pasta

Fresh Berries & Sorbet

Dessert Combo

Method

Lobster Bisque

  1. 1

    Sauté the Vegetables

    In a large pot, melt the butter over medium heat. Add the chopped onion, celery, carrot, and garlic. Sauté for about 5 minutes until the vegetables are tender.

  2. 2

    Add Tomato Paste and Stock

    Stir in the tomato paste and cook for another 2 minutes. Then add the fish stock and bring to a boil.

  3. 3

    Incorporate Lobster and Cream

    Lower the heat, add the lobster meat, heavy cream, cayenne pepper, salt, and black pepper. Simmer for 10 minutes.

  4. 4

    Blend the Soup

    Use an immersion blender to puree the bisque until smooth. Adjust seasoning if necessary.

  5. 5

    Serve

    Garnish with chopped chives and serve hot.

House Special Salad

  1. 6

    Prepare the Vegetables

    In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  2. 7

    Make the Dressing

    In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

  3. 8

    Toss the Salad

    Drizzle the dressing over the salad and toss gently to combine. Top with crumbled feta cheese before serving.

Petite Filet Mignon

  1. 9

    Prepare the Steaks

    Season the filet mignon steaks with salt and black pepper on both sides.

  2. 10

    Sear the Steaks

    Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for about 4 minutes on each side for medium-rare.

  3. 11

    Add Rosemary

    During the last minute of cooking, add fresh rosemary to the skillet for flavor.

  4. 12

    Rest and Serve

    Remove the steaks from the skillet and let them rest for 5 minutes before serving.

Chicken Creole

  1. 13

    Cook the Chicken

    In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown, about 5 minutes per side. Remove from skillet and set aside.

  2. 14

    Sauté Vegetables

    In the same skillet, add diced bell pepper, onion, celery, and garlic. Sauté for 5 minutes until softened.

  3. 15

    Add Tomatoes and Chicken Broth

    Stir in the canned diced tomatoes, chicken broth, and cajun seasoning. Bring to a simmer.

  4. 16

    Return Chicken to Skillet

    Return the chicken to the skillet, cover, and cook for 15 minutes until the chicken is cooked through.

  5. 17

    Serve

    Serve hot over rice or with crusty bread.

Chef's Vegetarian Pasta

  1. 18

    Cook the Pasta

    Boil a pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.

  2. 19

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add zucchini, bell pepper, carrot, and garlic. Sauté for about 5-7 minutes until tender.

  3. 20

    Combine Pasta and Vegetables

    Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine.

  4. 21

    Add Cheese and Seasoning

    Stir in grated parmesan cheese, fresh basil, salt, and pepper. Mix well until cheese is melted.

  5. 22

    Serve

    Serve immediately while hot.

Fresh Berries & Sorbet

  1. 23

    Prepare the Berries

    In a serving bowl, combine the halved strawberries, blueberries, and raspberries.

  2. 24

    Serve with Sorbet

    Top the berries with scoops of your favorite sorbet and serve immediately.

Dessert Combo

  1. 25

    Arrange the Desserts

    On a dessert plate, arrange the mini cheesecakes, brownies, and cookies in an appealing manner.

  2. 26

    Serve

    Serve the dessert combo as a sweet ending to the meal.

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