The Chester Tavern

crispy tenders with red dragon chili sauce and a creamy buttermilk-scallion dip

oven-baked, served with beer cheese and zesty grain mustard (v)

creamy goat cheese topped with blackberry port compote and toasted almonds, served with crostini (n, v)

layered with cheddar, parm, spicy aioli, and fresh pico de gallo (v)

fresh tuna mixed with zesty ponzu, wonton chips, and spicy mayo

grilled chicken over mixed greens with cucumbers, snap peas, carrots, radish, avocado in an orange-chili vinaigrette (gf)

tender baby kale tossed in creamy dressing with garlicky croutons and shaved parmesan (g)

crispy tofu, avocado, spinach, black beans, corn, edamame, sweet potato, herb vinaigrette, crispy chickpeas (GF, vegetarian)

chili-rubbed steak over lettuce with corn, black beans, avocado, tortilla strips, and southwest ranch (g)

fresh burrata with beefsteak and cherry tomatoes over arugula, with red wine vinaigrette, balsamic glaze and toasted crostini

crispy fried chicken on a brioche bun with lettuce and pickles; choice of: buffalo (g) | korean bbq | hot honey (g)

house-made falafel with creamy tzatziki, tomato, cucumber, pickled onions (v)

grilled shrimp on warm flour tortillas topped with pineapple salsa and guacamole, served with a side of poblano rice (g)

shaved ribeye with sautéed onions, mushrooms, melted cheddar, and spicy mayo on toasted french bread

topped with crispy onion strings, dirty cheese sauce, lettuce, pickles, tomato preserves, and kewpie mayo

fig jam, brie, crisp apples, arugula, balsamic drizzle

cavatappi in a rich blend of gruyère, white cheddar, parmesan, toasted breadcrumbs (v)

pan seared salmon served over warm quinoa and spinach tossed in red wine vinaigrette, topped with cucumbers, tomatoes and house-made tzatziki (gf)

blackened chicken, poblano, and red peppers in a spicy cajun alfredo sauce

sautéed shrimp tossed with linguine in a classic butter sauce topped with parmesan

flatiron steak, chimichurri, and smoked tomato aioli