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With chef Charles d’Ablaing running the kitchen at Chaz on the Plaza, you’ll find a menu filled with decadent and flavorful American selections with a Southern influence. Breakfast serves up creative dishes such as bananas Foster French toast; a vegetable frittata with a bed of mixed greens on top; a filet with eggs and toasted gorgonzola with a Chaz Parmesan-potato cake; a Belgian waffle with housemade lingonberry jam, whipped cream and pure Vermont maple syrup. Then there’s a lobster Benedict, lox and a bagel, and chicken fried steak with house-baked buttermilk biscuits, gravy and eggs. Of course, there are lighter items like pastries and fruit bowls. Coffee and breakfast cocktails, including Bellinis, mimosas and Bloody Marys, are served, too.
Lunch offers a condensed list of the dinner menu along with sandwiches like grilled turkey with havarti, fried green tomato, romaine and mustard aioli on an egg bun. You will also find a fresh ground prime beef burger, a crab melt (blue crab salad, gherkins and Henning's cheddar on toasted wheatberry bread) and more during the midday meal.
Dinner provides appetizers such as the tasty fried green tomatoes, conch hush puppies, crab cakes, salads and soups. Entrees include a lot of meat and fish dishes such as lobster tail, the signature prime beef tenderloin served with a Brie-stuffed potato croquette, grilled asparagus and a smoked sea salt demi glace; a light Chilean sea bass with porcini, gnocchi, rapini, preserved Meyer lemon and saffron-clam broth; and braised beef short rib with potato soufflé, locally sourced oyster mushrooms and chèvre and cauliflower polonaise.
Desserts cover the sweet and rich with fruit-based items such as a deconstructed berry parfait. Then there’s the more decadent tres leches cake and a chocolate peanut butter torte with banana-marshmallow cream and peanut caramel.
Kiddos will be happy ordering off of the “Chaz Little Foodie Menu,” which is full of all their favorites — grilled cheese, mac and cheese, fries, hamburger and ice cream for dessert.
The modern American regional cuisine served at Chaz on the Plaza ranges from stellar breakfast staples to signature meat-heavy dishes for dinner. Executive chef Charles d’Ablaing likes to focus on local ingredients, sourced from excellent purveyors in America’s heartland. Breakfast options include dishes such as lobster eggs Benedict and banana foster French toast, as well as omelets, pastries and pancakes. For lunch, you can choose from a variety of sandwiches, salads and main course options such as shallot braised chicken breast or rock shrimp campanelle.
Dinner at Chaz on the Plaza showcases d’Ablaing’s excellent technique — order well-executed dishes like the signature lamb, Chilean sea bass and diver-caught scallops. Desserts are sophisticated — you won’t find anything too traditional here — and range from items like chocolate peanut butter torte (served with banana marshmallow cream and peanut caramel) to tres leches cake and brûléed pears.