| Cuisine type | Bar / Lounge / Bottle Service | |
| Price range | $31 to $50 | |
| Neighborhood | Downtown Boise |
| Top tags |
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| Cuisines | Bar / Lounge / Bottle Service, Seafood, Steakhouse |
| Dining style | Fine Dining |
| Phone number | +1 208 383 4300 |
| Website | www.chandlersboise.com |
| Dress code | Business Casual |
| Payment options | AMEX, Diners Club, Discover, MasterCard, Visa |
| Executive chef | Luis Flores |
| Location | 981 W. Grove Street, Boise, ID 83702 |
interior (1)
| Fromage Blanc Cheesecake | $8.00 | baked cream and fromage blanc goat cheese with vanilla, orange zest graham-cracker crust, and wild-honey sauce |
| Trifecta | $9.00 | Three mini flourless chocolate tortes – dark, milk, and white chocolate; finished with chantilly cream, toasted almonds and raspberry sauce |
| Butterscotch Crème Brûlée | $8.00 | "The classic burnt cream" with a delicious twist, topped with caramelized sugar |
| Grand Marnier Chocolate Mousse Bomb | $7.00 | Bittersweet chocolate blended with the finest ingredients set on a white chocolate brownie with a slight hint of Grand Marnier |
| Seasonal Fruit Cobbler | $9.00 | Fresh, seasonal fruit baked with a vanilla and lavender crust with house-made vanilla ice cream |
| Key Lime Pie | $6.00 | Traditionally tart and creamy, served in a ginger snap crust finished with a dollop of whipped cream |
| Fresh House-Made Ice Cream or Sorbet | $8.00 | Assortment of rich, handmade ice creams or fruit sorbets |
| Cheese Plate | $22.00 | Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fruit |
| Tower of Tuna | $16.00 | Fresh ahi and Hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger and sesame seed vinaigrette with Asian sesame crisps |
| The Black Orchid | $18.00 | Sashimi-grade ahi tuna seared rare, sliced and served with our signature Black Orchid mustard sauce |
| Dungeness Crab Cocktail | $18.00 | Fresh Pacific Dungeness cracked crab served with house-made cocktail sauce and fresh lemon |
| Prawn Cocktail | $15.00 | Large, white Mexican prawns poached in court bouillon. Served chilled with house-made cocktail sauce and fresh lemon |
| Escargot a La Carol | $14.00 | Organically grown Burgundy snails marinated with fennel, garlic, shallots and parsley, baked with browned garlic butter with Asiago cheese |
| Shrimp Scampi | $15.00 | Sautéed prawn shrimp with garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini |
| Crab Cakes | Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce, garnished with a watercress and tomato salad | |
| Seafood Platter | $99.00 | Alaskan king crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces |
| Oysters Rockefeller | $17.00 | Fresh oysters baked on the half-shell with sautéed spinach, shallots, red bell peppers and Pernod, topped with a light citrus Hollandaise |
| Ocean Rose Abalone | $37.00 | Santa Barbara farm-raised baby pink abalone sautéed with butter, Meyer lemon, vermouth and shallots. Served with Maitake mushrooms |
| Steamed Clams | $16.00 | Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun-dried tomato and basil. Served with a garlic crostini |
| Beef Carpaccio | $15.00 | Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved Asiago cheese, served with a watercress and baby arugula salad dressed with Dijon vinaigrette |
| Steak Tartare | $16.00 | Hand-cut tender filet mignon, served raw with capers, shallots, chives and quail egg. Served with romaine leaves and toasted baguette |
| Bone Marrow Flan | $16.00 | House-made prime beef marrow flan, served in bone with morel mushrooms and marrow demiglace with toasted brioche |
| Foie Gras | $37.00 | La Belle Farms foie gras seared and served over brioche with morel mushrooms in a port wine demi-glace with apple and onion compote and a strawberry-rhubarb reduction |
| Kumomoto, Penn Cove, WA | $3.00 | |
| Quilcene, Hood Canal, WA | $3.00 |
| Soup of the Season | $9.00 | Seasonal offering of house-made soups featuring fresh ingredients daily |
| Lobster Bisque | $9.00 | Classic preparation with heavy cream, sherry, lobster and rock shrimp |
| Caesar Salad | $10.00 | Whole crisp leaves of organic romaine with anchovy Caesar dressing. Garnished with Parmesan cheese crouton and white anchovy |
| Limousine Salad | $11.00 | Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette |
| Tomato and Feta Salad | $14.00 | Layers of organic heirloom tomatoes, roasted red pepper and grilled eggplant with basil pesto, olive tapenade and warm feta cheese |
| Steakhouse Wedge | $9.00 | Crisp wedge of organic iceberg lettuce dressed with house-made Chandlers ranch dressing. Garnished with bacon and tomato |
| Fig and Burrata Salad | $14.00 | Fresh, creamy, hand-crafted mozzarella with a salad of figs, arugula, toasted hazelnuts and Prosciutto di Parma dressed with fig and balsamic vinaigrette |
| Wilted Spinach Salad | $11.00 | Warm, encrusted goat cheese on fresh spinach tossed with applewood-smoked bacon, mushrooms, shaved shallots, oven-dried tomatoes and boiled eggs in a warm walnut dressing |
| Prime Steaks | Each dish includes a broiled tomato Provençale with roasted root vegetables and haricots verts. All of our sauces are made in house in the classic tradition, and offered complimentary with your steak selection. Sauce Béarnaise, Cognac Peppercorn Sauce, Fresh Chimichurri |
| Filet Mignon | This famous cut of tenderloin is known for its fine texture and delicate flavor |
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| Del Monaco Cut | This bone-in filet mignon is known as the perfect steak, a luscious texture of prime tenderloin with rich, close-to-the bone flavor |
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| USDA Prime Rib Eye Steak | This USDA prime rib eye cut is known for its heavy marbling and rich flavors |
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| USDA Prime New York Striploin | Center-cut, aged prime strip loin known for its perfect balance of tenderness and rich, meaty flavors |
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| Cowboy Cut | Aged, bone-in, center-cut rib eye, considered to be the most flavorful of all cuts. Best served medium rare to medium to caramelize the fats and release the flavorful juices |
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| American Wagyu | Snake River Farms cross-breeds Japanese Wagyu breed with American Black Angus to create this richly marbled beef, considered to be America's finest quality |
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| Filet Mignon | This heart-healthy choice is a lean cut, offers a tender chew and has a rich beef flavor. Prepared "Argentine Style", seasoned with a dry chimichurri rub |
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| Dry Aged Midwest Prime Ribeye | This hand cut steak is Dry-Aged in the classic old school method for 45 days to tenderize the steak while developing concentrated, rich flavors |
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| Certified Authentic Japanese Wagyu | Certified, authentic Japanese Wagyu beef. The Wagyu breed is known for its quality, intense marbling and high percentage of unsaturated fats. It is extremely tender and delicious. 5 oz & 10 oz cuts served with your choice of two side dishes |
| Oscar Style | $27.00 | Alaskan king crab meat and sauce Béarnaise with asparagus |
| A'la Rossini | $37.00 | Hudson Valley foie gras, morel mushrooms and port reduction |
| Le Bleu | $8.00 | topped with genuine Roquefort cheese |
| A Moelle | $9.00 | bone marrow flan, morel mushrooms and marrow demi-glace |
| Roasted Vegetables | $9.00 | with Boursin Cheese |
| Pommes Frites | $7.00 | |
| Creamed Spinach | $9.00 | |
| Asparagus Hollandaise | $11.00 | |
| Rosemary Roasted Yukon Gold Potatoes | $7.00 | |
| Mac 'N' Cheese | $9.00 | |
| Sautéed Mushrooms | $9.00 | |
| Baked Idaho® Potato | $5.00 | |
| Leek & Fennel Au Gratin Potatoes | $7.50 |
| Tower of Tuna | $16.00 | Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger, and sesame seed vinaigrette with Asian sesame crisps |
| The Black Orchid | $18.00 | Sashimi grade ahi tuna seared rare; sliced and served with the signature "Black Orchid" mustard sauce |
| Lollipop Lamb Chops | $18.00 | Pan-seared lamb chops served with apple-mint chutney |
| Moules - Frites | $16.00 | Fresh Northwestern mussels from Whidbey Island cooked in a broth of white wine, green curry and ginger . Served with truffled pomme frites |
| Steamed Clams | $16.00 | Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun dried tomato and basil. Served with a garlic crostini |
| Steak Tartare | $16.00 | Hand cut tender filet mignon, served raw with capers, shallots, chives and quail egg served with romaine leaves and toasted baguette |
| Escargot a La Carol | $14.00 | Organically grown Burgundian snails marinated with fennel, garlic, shallots, and parsley baked with browned butter and Asiago cheese |
| Shrimp Scampi | $15.00 | Sautéed prawn shrimp with garlic, shallots, tomatoes, basil, and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini |
| Crab Cakes | Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce garnished with a watercress and tomato salad | |
| Oysters Rockefeller | $17.00 | Fresh oysters baked on the half shell with sautéed spinach, shallots, red bell peppers, and Pernod topped with a light citrus hollandaise |
| Ocean Rose Abalone | $37.00 | Santa Barbara farm raised baby Pink Abalone, sautéed with butter, Meyer Lemon, vermouth and shallots; served with Maitake mushrooms |
| Seafood Platter | $99.00 | Alaskan King Crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail, and mignonette sauces |
| Cheese Plate | $22.00 | Assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fresh fruit |
| Classic | $14.00 | Three mini prime ground beef burgers with cheddar cheese, red onions, and pickle. Served with a side of pommes frites |
| Chandlers Style | $16.00 | Three mini filet mignon sandwiches with carmelized onions and bernaise. Served with a side of pommes frites |
| Kumomoto, Penn Cove, WA | $3.00 | |
| Quilcene, Hood Canal, WA | $3.00 |
| Swordfish | $32.00 | Grilled Hawaiian swordfish with roasted bell peppers, olives and capers, served with asparagus and citrus-zested jasmine rice |
| Hawaiian Ahi Tuna | $39.00 | No. 1+ sashimi grade Ahi tuna pan-seared rare and served sliced on wasabi mashed potatoes with a sake, soy and ginger sauce, roasted garlic, shiitake mushrooms and watercress salad |
| Alaskan Halibut | $36.00 | Pan-seared Alaskan Halibut set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce and sauteed asparagus |
| Pacific King Salmon | $36.00 | Pan-seared Alaskan King salmon set on garlic mashed potatoes with roasted shallots, morel mushrooms and a Pinot Noir reduction |
| Day Boat Scallops | $36.00 | Pan-seared Atlantic sea scallops set on truffed potato cakes with shiitake mushrooms in a citrus butter sauce |
| Fishmarket Salad | $29.00 | Prawn shrimp, Dungeness crab, bay scallops and bay shrimp set on organic romaine lettuce with tomato, avocado and famous Nick's Fishmarket Green Goddess dressing |
| Pacific Lobster Tail | $43.00 | 8 oz Australian rock lobster tail broiled and served with asparagus, Hollandaise and pommes frites |
| Surf and Turf | $72.00 | Aussie tail and petite filet mignon |
| Live Maine Lobster | Jet Fresh whole Maine lobsters steamed and dressed. Served with clarified butter and pommes frites. When available | |
| Ocean Rose Abalone | $95.00 | Santa Barbara farm raised abalone steaks sautéed in meunièr butter, lemon and parsley, served with wild mushroom risotto and fresh asparagus |
| Bouillabaisse a La Maison | $39.00 | A true classic French seafood stew of lobster, crab, scallops, prawns, clams, mussels and fresh filet of fish steamed to order in a saffron lobster broth and accompanied by toasted rouille |
| Veal Picatta | Thin slices of fresh veal sautéed in a lemon, butter and caper sauce. Served with broccolini and rissotto with sun-dried tomatoes | |
| Cornish Game Hen | Fresh game hen stuffed with foie gras and brioche and oven roasted. Set on potato puree served with baby carrots and Idaho huckleberry gastrique | |
| Petrale Sole | Sautéed pacific petrale sole with toasted almonds, meunièr butter and fresh dill served with fingerling potatoes and haricot verts | |
| Baby Lamb Chops | Pan-seared, oven-roasted lamb chops served with apple mint chutney, potatoes au gratin and fresh baby carrots | |
| Dessert | Choice of our Seasonal Fruit Cobbler or The Chocolate Bomb |
| The Classic Chocolate Soufflé | $12.00 | Double Belgian chocolate finished with Grand Marnier cream and chocolate sauce. Please allow 30 minutes for preparation. Full dessert menu available from your server |
| Pacific Oysters | $3.50 | Freshly shucked oysters on the half-shell, served on shaved ice with house-made cocktail and mignonette sauces. Kumomoto, Penn Cove, WA.; Quilcene, Hood Canal, WA |
| The Black Orchid | $18.00 | Sashimi-grade ahi tuna seared rare, sliced and served with our signature Black Orchid mustard sauce |
| Escargot à la Carol | $16.00 | Organically grown Burgundy snails marinated with fennel, garlic, shallots and parsley, baked with browned garlic butter with Asiago cheese |
| Dungeness Crab Cocktail | $18.00 | Fresh Pacific Dungeness cracked crab served with house-made cocktail sauce and fresh lemon |
| Crab Cakes | Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce, garnished with a watercress and tomato salad | |
| Shrimp Scampi | $16.00 | Sautéed prawn shrimp with garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini |
| Steak Tartare | $16.00 | Hand-cut tender filet mignon, served raw with capers, shallots, chives and quail egg. Served with romaine leaves and toasted baguette |
| Seafood Platter | $99.00 | Alaskan king crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces |
| Tower of Tuna | $16.00 | Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger and sesame seed vinaigrette with Asian sesame crisps |
| Oysters Rockefeller | $18.00 | Fresh oysters baked on the half-shell with sautéed spinach, shallots, red bell peppers and Pernod, topped with a light citrus Hollandaise |
| Ocean Rose Abalone | $37.00 | Santa Barbara farm-raised baby pink abalone sautéed with butter, Meyer lemon, vermouth and shallots. Served with maitake mushrooms |
| Prawn Cocktail | $15.00 | Large, white Mexican prawns poached in court bouillon. Served chilled with house-made cocktail sauce and fresh lemon |
| Steamed Clams | $16.00 | Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun-dried tomato and basil. Served with garlic crostini |
| Beef Carpaccio | $15.00 | Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved Asiago cheese, served with a watercress and baby arugula salad dressed with Dijon vinaigrette |
| Foie Gras | $37.00 | La Belle Farms foie gras seared and served over toasted brioche with bruléed pineapple, pickled strawberry and pineapple purée |
| Bone Marrow Flan | $16.00 | House-made prime beef marrow flan, served in bone with morel mushrooms and marrow demi-glace with toasted brioche |
| Soup of the Season | $9.00 | Seasonal offering of house-made soups featuring fresh ingredients daily |
| Lobster Bisque | $10.00 | Classic preparation with heavy cream, sherry, lobster and rock shrimp |
| Caesar Salad | $10.00 | Whole crisp leaves of organic romaine with anchovy Caesar dressing. Garnished with Parmesan cheese crouton and white anchovy |
| Limousine Salad | $12.00 | Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette |
| Roasted Beet Salad | $15.00 | Roasted red and yellow beets with fresh arugula, Roquefort cheese and roastd walnuts in a red wine and walnut oil vinaigrette |
| Steakhouse Wedge | $10.00 | Crisp wedge of organic iceberg lettuce dressed with house-made Chandlers ranch dressing. Garnished with bacon and tomato |
| Fig and Burrata Salad | $14.00 | Fresh, creamy, hand-crafted mozzarella with a salad of fresh figs, arugula, toasted hazelnuts and Prosciutto di Parma dressed with fig and balsamic vinaigrette |
| Wilted Spinach Salad | $12.00 | Warm, encrusted goat cheese on fresh spinach tossed with applewood-smoked bacon, mushrooms, shaved shallots, oven-dried tomatoes and boiled eggs in a warm, walnut dressing |
| Filet Mignon | This famous cut of tenderloin is known for its fine texture and delicate flavor |
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| USDA Prime Dry-Aged New York Strip | Center-cut prime strip loin, dry-aged an additional 48 days. This process tenderizes the beef and develops rich, concentrated flavors |
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| USDA Prime Rib Eye Steak | This USDA prime rib eye cut is known for its heavy marbling and rich flavors |
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| Del Monaco Cut | This bone-in filet mignon is known as the perfect steak, a luscious texture of prime tenderloin with rich, close-to-the bone flavor |
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| Cowboy Cut | Aged, bone-in, center-cut rib eye, considered to be the most flavorful of all cuts. Best served medium rare to medium to caramelize the fats and release the flavorful juices |
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| American Wagyu | Snake River Farms breeds the Japanese Wagyu breed with American Black Angus to create this richly marbled beef, considered to be America's finest quality, premium beef |
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| "Bull's Eye" Rib Eye | This craftsman, filet-style cut from the "heart" of the rib has been expertly trimmed to provide a rich, intensely marbled steak. Eye of the Ribeye |
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| Certified Authentic - Japanese Wagyu | Certified, authentic Japanese Wagyu beef. The Wagyu breed is known for its intense marbling and high percentage of unsaturated fats. It is extremely tender and delicious. 5 oz & 10 oz filet mignon cuts served with your choice of side dish |
| Filet Mignon | This heart-healthy choice is very lean in fats, offers a tender chew and has a rich beef flavor. Prepared "Argentine Style", seasoned with a dry chimichurri rub |
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| Oscar Style | $27.00 | Alaskan king crab meat and sauce Béarnaise with asparagus |
| A'la Rossini | $37.00 | Hudson Valley foie gras, morel mushrooms and port reduction |
| Le Bleu | $8.00 | topped with genuine Roquefort cheese |
| Á Moelle | $9.00 | bone marrow flan, morel mushrooms and marrow demi-glace |
| Roasted Vegetables with Boursin Cheese | $9.00 | |
| Pommes Frites | $7.00 | |
| Creamed Spinach | $9.00 | |
| Asparagus Hollandaise | $11.00 | |
| Rosemary Roasted Yukon Gold Potatoes | $7.00 | |
| Mac 'N' Cheese | $9.00 | |
| Sautéed Mushrooms | $9.00 | |
| Baked Idaho® Potato | $5.00 | |
| Leek & Fennel Au Gratin Potatoes | $7.50 |
| Swordfish | $32.00 | Grilled Hawaiian swordfish with roasted bell peppers, olives and capers. Served with asparagus and citrus-zested jasmine rice |
| Hawaiian Ahi Tuna | $39.00 | No. 1+ sashimi grade ahi tuna pan-seared rare and served sliced on wasabi mashed potatoes with a sake, soy and ginger sauce, roasted garlic, shiitake mushrooms and watercress salad |
| Sea Bass | $36.00 | Pan-seared Chilean sea bass set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sautéed asparagus |
| Ora King Salmon | $35.00 | Sesame seed crusted king salmon set on rice vermicelli noodles and sugar snap peas served with a tamarind, ginger and chili soy sauce |
| Day Boat Scallops | $36.00 | Pan-seared Atlantic sea scallops set on truffled potato cakes with shiitake mushrooms in a citrus butter sauce |
| Fishmarket Salad | $29.00 | Prawn shrimp, Dungeness crab, bay scallops and bay shrimp set on organic romaine lettuce with tomato, avocado and famous Nick's Fishmarket Green Goddess dressing |
| Pacific Lobster Tail | $43.00 | 8 oz Australian rock lobster tail broiled and served with asparagus, Hollandaise and pommes frites |
| Surf and Turf | $72.00 | Aussie tail and petite filet mignon |
| Ocean Rose Abalone | $95.00 | Santa Barbara farm-raised abalone steaks sautéed in meunièr butter, lemon and parsley. Served with citrus-zested jasmine rice and fresh sautéed asparagus |
| Bouillabaisse a La Maison | $43.00 | A true classic French seafood stew of lobster, crab, scallops, prawns, clams, mussels and fresh filet of fish steamed to order in a saffron lobster broth and accompanied by toasted rouille |
| The Classic Chocolate Soufflé | $12.00 | Double Belgian chocolate finished with Grand Marnier cream and chocolate sauce |
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