Chester's Chophouse & Wine Bar
Chester's Chophouse & Wine Bar

Lake Room Party Menus

Booking your catered function is as easy as A,B,C, just choose from the menu below for three or four course dinners. Our talented chefs would be happy to add or customize your menu to your liking, below is just a brief sampling of our talents.

For inquiries, please call 316.201.1300.

   Section A: Hand Passed Starters (choose any 4)

  • Sausage Stuffed Mushrooms
  • Mini Maryland Crab Cakes
  • Spinach & Feta Cheese Flags
  • Shrimp Fritters, Remoulade Sauce
  • Mini Summer Gazpacho Shooters
  • Sweet & Sour Meatballs
  • Artichoke & Fontina Cheese Crisp
  • Seared Tuna, Wasbi cream, Sesame Cracker
  • Goat Cheese Puffs, Marmalade
  • Mini Beef Wellington
  • Philly Cheese Steak Rolls
  • Shrimp Remoulade on Belgium Endive
  • Crab Rangoon, Duck Sauce
  • Crispy Panko Beef, Ponzu Sauce

Section B: Salad Course ( Choose 1)   

  • Classic Caesar Salad- chopped romaine, creamy lemon garlic dressing, parmesan croutons
  • Iceberg Wedge - lettuce triangle topped with creamy garlic dressing
  • Mixed Green Salad – tender baby lettuces, pear vinaigrette, spiced walnuts
  • Spinach Bacon Salad- hot bacon vinaigrette, chopped eggs & bacon bits
  • Blue Cheese Wedge- - lettuce triangle topped with gorgonzola vinaigrette
  • Bibb Lettuce Salad – soft Boston lettuce, lemon herb vinaigrette, artichoke hearts, goat cheese

   Section C: Entrée Choice

Choose one from each sub category.

Chicken

  • Chicken Cordon Blue- chicken breasts, spinach, ham & swiss cheese, port wine sauce
  • Roasted Farm Chicken- boneless twin breasts with garlic glaze & crispy fries
  • Chicken Milanese- breaded chicken cutlet topped with a cucumber & tomato salad
  • Chicken Piccatta- sauteed breasts with lemon butter & capers
  • Chicken Marsala- sauteed breasts with marsala wine & wild mushroom sauce

Beef

  • Bistro Filet Mignon-blue cheese crusted petite filet, bacon & green bean sauté, port wine
  • Filet Mignon Oscar- topped with asparagus & crabmeat, béarnaise & red wine sauces
  • Center Cut Filet Mignon- garlic mash potato, mushroom red wine sauce

Fish (All fish items are subject to change upon availability & season)

  • Mustard Glazed Salmon- glazed with honey mustard, white bean sauté, lemon butter
  • Pecan Crusted Trout- maple mashed potato, orange rosemary butter sauce
  • Crab Crusted Grouper – red bliss mash, lemon butter sauce
  • Dolphin Franchise- lightly coated & sauteed over French beans & lemon butter sauce
  • Salmon au Poirve- peppercorn coated salmon, spinach mash potato, cognac au poirve
  • Trout Almandine- almond crusted trout with lemon parsle butter sauce

Section D: Dessert ( Choose 1)    

  • Flourless Chocolate Cake- vanilla custard sauce
  • Fresh Berry Shortcake- vanilla cream & raspberry sauce
  • Chocolate Bread Pudding – Belgium chocolate with vanilla cream
  • Key Lime Tiramisu- lime soaked lady fingers, white chocolate mousse
  • Chocolate Paradise – cream anglaise & chocolate sauce
  • Bourbon Bread Pudding- pecans, white chocolate, caramel anglaise
  • Chocolate & Peanut Butter Cheesecake- Belgium chocolate sauce

   Additional Menu Items

  • Chilled Jumbo Shrimp Cocktail by the piece $1.75 per
  • Iced Queen Crab Legs by the pound $10.00 per
  • Fresh Shucked Oysters $2.00 per
    All above served with sauces, crackers, lemon garnish.
  • Any “Turf can Surf”
  • Sauteed Maine Lobster Tail add additional $17.00 per tail
  • Alaskan King Crab Leg add additional $12.00 per leg

The above menus are designed for large parties and to help aid you in choosing a menu that fits your specific needs. Our lake room has a minimum of 40 persons for set menus; there is however no charge for the lake room.

  • The above menu for two courses will be $35.00 per person.
  • The above menu for three courses will be $45.00 per person.
  • The above menu for three courses and hand passed will be $60.00 per person.
  • All above menus do not include alcohol, beverage or wine service.
  • The above prices are subject to Kansas state sales tax and an 18% gratuity added to the final bill.
  • All above packages are for on premise catered events; all off premise catering will need to be structured for the event size and location.
  • The lake room is based on availability and all booking dates need to be confirmed by management.
  • All menus are subject to seasonal availability and are subject to change.

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