Our European master chefs enjoy delighting you with dishes made with the freshest ingredients. The success of our kitchen is also based on the hands-on management of former Executive Chef Rudolf Ratzenbock, whom controls the quality and consistency of all items being prepared.

When visiting, please be sure to take a look at our CHEF'S RECOMMENDATIONS list; it is a compilation of seasonal special dishes and satisfying inventions of our current Executive Chef Yves Steinmetz, and our Sous Chef, Mickey Beyer.

Guests visiting our restaurant from April 1st to November 30th whom prefer an early dinner, will appreciate our EARLY BIRD SPECIAL menu; a three course selection of our most popular items at a fixed price.

We aim to deliver the authentic charm and appeal of elegant dining out, yet with a comprehensive gourmet menu that does not beat around the bush. We do not focus on names that can not be pronounced and do not experiment with "hit or miss" items. We keep our eye on consistent fine taste, high quality and generous portions.

Light eaters may enjoy our variety of fresh salads and greens or opt for our surprising Vegetarian Platter. KIDS like splurging on our creamy and cheese filled dishes, like our homemade Ravioli or Milanaise Chicken. Feel free to ask your server for different children's options and to mention dietary restrictions.

We serve only the finest meats; Certified Black Angus cuts, ranging from Porterhouse, Filet Mignon and Rib Steaks, Provini Veal Chops with an unsurpassed fresh quality and a succulent Rack of Lamb that makes us loved by the most selective diners.



Our seafood is supplied by the most reputable providers. Seafood platters made with fresh, locally caught lobster, shrimp and fish are simply a delight at Chalet Suisse. You can not go wrong with our "melt in your mouth" Chilean Sea Bass, and if you are searching for a taste explosion, be sure to taste our most famous appetizer; the Seafood Chalet Suisse.


The impressive wine cellar near our lobby is stocked with a fine and varied selection of international wines and champagnes to compliment each dish.
Cocktail lovers should let our bartender, Gino, surprise them with his COCKTAIL OF THE WEEK, or order their favorite drink made with Premium Brand liquors.

As a grand finale to a wonderful dinner, our DESSERTS are not to be missed. Our Swiss Toblerone Chocolate Fondue is an indulgence of the highest order, and any fantasy can be fulfilled with the "Marquise" served with Bailey's Anglaise sauce and creamy hazelnut ice cream. Those seeking a lighter, traditional European dessert, will be utterly satisfied with a slice of our Viennese Apple Strudel and a Special Coffee.