Chestnut Hill Restaurant Menu

A combination of any 4 items: shrimp, sesame scallops, fresh fish, crab cakes, Cajun oysters, beef tips and stuffed mushrooms.

Fresh sautéed Portobello mushrooms baked with homemade marinara sauce, provolone cheese, and parmesan.

Fresh sliced green tomatoes, fried golden brown and layered with a roasted red pepper sauce.

A generous portion of homemade cut potato chips served with ranch dressing.

Fresh, mussels served with marinara or scampi style with baked garlic toast.

Fresh chicken tenders or shrimp, lightly battered and deep fried. Topped with a diablo ranch chipotle sauce.

Fresh sushi grade yellowfin tuna mixed with a sriracha chili and wasabi sauce, served over sautéed rice cake with pickled ginger and soy and served with a side of wasabi slaw.

Fresh sushi-grade yellowfin tuna medallions seared medium rare with a side of wasabi ginger seafood sauce.

Fresh sea scallops rolled in sesame seeds, wrapped in bacon and broiled to perfection.

Fresh shrimp dusted in Cajun spices and seared in a white hot skillet.

Lightly breaded selects, deep fried and dusted with Cajun seasonings and served with a dijon remoulade dipping sauce.

Fresh local jumbo shrimp steamed in beer and special seasonings served with our zesty cocktail sauce and lemon.

Fresh, local picked backfin crab meat mixed with special seasonings and pan sautéed. Served with a dijon remoulade dipping sauce.

Fresh large mushrooms stuffed with backfin crab, special seasonings and baked to perfection.

Made from the stock of fresh lobster and vegetables.

A rich soup with the finest crabmeat and our secret ingredients finished off with a dash of sherry.

A generous salad consisting of fresh cut iceberg, romaine and spring mix lettuce, topped with roasted almonds, diced tomatoes, chopped eggs, cheddar-Jack cheeses, and craisins.

Fresh-cut romaine lettuce tossed with homemade Caesar dressing with croutons and fresh grated parmesan cheese.

House-seasoned and slow-roasted overnight, served with a creamy horseradish sauce and natural au jus. (We recommend medium rare.).

House-cut 10 oz ribeye grilled to perfection, topped with grilled scallops and finished with a creamy black peppercorn mushroom and brandy, sauce.

A delicious house-cut 12 oz certified Angus New York strip grilled or blackened.

12 oz Certified Angus New York strip with a sautéed chestnut hill crab cake.

A Succulent 10 oz. house cut ribeye grilled or blackened to perfection.

House cut filet beef tips grilled over open flame with a hint of teriyaki sauce and served over rice.

10 oz house cut ribeye mesquite grilled with local Carolina shrimp.

Fresh 10 oz boneless chicken breast prepared however you choose, grilled, blackened, sautéed, parmesan or walnut encrusted.

10 oz chicken breast lightly dusted and sautéed, topped with fresh steamed broccoli, finished off with a chicken veloute sauce and laced with hollandaise sauce.

Grilled chicken breast topped with applewood smoked bacon, barbecue sauce, monterey jack and cheddar cheese.

10 oz grilled chicken breast topped with tender baby shrimp sautéed in wine, garlic and butter. Laced with a chicken veloute sauce and served over cappellacci pasta.

Fresh, tenderized veal cutlets, pan sautéed with sweet marsala wine, cream and fresh sliced mushrooms.

Fresh veal cutlets sautéed to perfection, finished with homemade marinara sauce and baked provolone cheese.

Lightly dusted and sautéed, topped with fresh steamed shrimp, scallops and Alaskan crab meat, finished with hollandaise sauce.

A French trimmed center cut pork chop and boneless chicken breast grilled with a mild teriyaki glaze.

The freshest Carolina flounder filet found anywhere, broiled or fried.

Fresh, wild-caught, Carolina white shrimp broiled, fried or blackened.

Tender deep sea scallops broiled, fried or blackened.

Combination of shrimp, flounder, scallops and crab cake; broiled or fried.

A combination of Carolina flounder and Atlantic white shrimp and broiled or fried.

Fresh salmon mesquite grilled with tender shrimp, white wine, scampi butter, tomatoes and capers, served over capellini pasta.

Fresh deep sea scallops and Carolina white shrimp sautéed in olive oil, garlic, tomatoes, fresh spinach and white wine.

A unique combination of fried shrimp, blackened shrimp, and bacon-wrapped crab meat-stuffed shrimp served with rice pilaf.

Fresh Carolina white shrimp sautéed in butter, garlic, white wine and special seasonings, served on a bed of capellini pasta.

A superb blend of scallops, shrimp, crabmeat, and mushrooms in a delicate seafood cream sauce with a hint of sherry and served over puff pastry shell.

A rich, creamy Alfredo sauce loaded with shrimp, scallops, local crab meat and fettuccine pasta.

Lightly battered and deep-fried medium shrimp and served with French fries.

Capellini pasta with homemade marinara sauce and served with French fries.

Fettuccine pasta tossed with Alfredo sauce and served with French fries.

Lightly battered and deep fried & served with French fries.

8* kids cheese pizza and served with French fries.

Made with semisweet chocolate chips and English walnuts served warm with Breyer's vanilla ice cream.

Traditional key lime pie made with sweetened condensed milk and freshly squeezed limes.

Pineapples, cherries and walnuts served warm with Breyer's vanilla ice cream.

A different selection daily.

Featured daily, using Breyer's vanilla ice cream.

Breyer's vanilla ice cream topped with green creme dementhe, finished with whipped topping.

Homemade brownies piled high with Breyer's vanilla ice cream and hot fudge.

Fresh baked traditional shortcake with fresh, sliced strawberries, Breyer's vanilla ice cream and whipped topping large enough for 2.

A combination of our favorite homemade desserts.

Espresso coffee and cream, with a rich froth.

A light and creamy version of our cappuccino.

A creamy combination of coffee, chocolate and cream.

A rich, creamy Alfredo sauce loaded with shrimp, scallops, crab meat and fettuccine pasta.

A combination of crab meat stuffing, Atlantic white shrimp, and deep sea scallops, baked golden brown with grated cheddar cheese.

Fresh shrimp and scallops sautéed in a little olive oil with smoked sausage, peppers, and onions, served over cheddar cheese grits cake.

5 oz chicken breast lightly dusted and sautéed, topped with fresh steamed broccoli, finished off with a chicken veloute' sauce and laced with hollandaise sauce.

Perhaps the finest crab cake on the strand. Filled with fresh local lump crab meat, seasoned just right, and dusted in Japanese bread crumbs.

Certified Angus, served with a creamy horseradish sauce and natural au jus.

Thin sliced eggplant seasoned and dredged in bread crumbs, pan sautéed and topped with homemade marinara sauce and parmesan cheese.

Chestnut Hill's version of low country shrimp and grits, fresh Carolina white shrimp, sausage and stone ground grits cooked in a brown gravy.

House-cut ribeye.

A thick-cut 6 oz certified Angus NY strip with a chestnut hill crab cake.

An 8 oz French center-cut pork chop grilled over an open flame and basted with a mild teriyaki glaze.

Combination of shrimp, flounder, scallops, and crab cake, (fried or broiled).

Fresh single selects, lightly floured and deep fried.

Fresh local white shrimp broiled, fried, or blackened.

The freshest filet found anywhere, broiled or fried.

Fresh local flounder and shrimp. (Fried, broiled, or blackened).

A superb selection of fresh fish from our own coastline.