Chanticleer South - Dinner Menu

The Finest French Cuisine in Islamorada - and the Florida Keys

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Chanticleer South

Chef Jean-Charles Berruet

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Dinner Menu

Chanticleer South's menu is contemporary French, with an emphasis on local vegetables and fruits as well as products of the sea.

One of Berruet's favorite challenges is to take a classic dish and give it his own regional twist, with a slight nod to the modern. His menus are generally half meat and fowl to half fish, but preparing seafood gives him the most pleasure.


Les Hors D’oeuvres
Gaspacho de Crabe My version of gazpascho served cold, garnished with crab meat
Bisque de Crevettes, Profiteroles au Parmesan Classical style shrimp bisque
Tarte Fine à la Tomate et au Pistou Thin slices of tomato with basil, herb de Provence, olive oil, cooked on a thin layer of puff pastry
Crêpes de Fruits de Mer au Coulis de Homard Crepes filled with lobster meat, shrimps, scallops, wild mushrooms, baked in lobster sauce
Carpaccio de Thon aux Copeaux de Parmesan, Marinade à l’Heuile de Truffe Tuna carpaccio with shavings of Regiano parmesan, marinated with truffle oil
Foie Gras en Terrine, Ambroisie de Condiments, Toast Brioché Cold terrine of foie gras, served with a fruit compote and brioche toast
Escargots Farçis Bourguignonne Snails in garlic, herb butter
Salade Gourmande Assorted greens, micro greens, tomatoe, avacado, and asparagus
Les Poisson
Pithivier de Homard, Beurre Blanc au Citron Vert Florida lobster saute with shallots, mushrooms, vegetables, cognac, port, cream, baked in puff pastry served with a lime beurre blanc
Lotte Rôtie Sauce Aigre Douce Filet of monkfish wrapped in bacon, roasted with vegetables served with a sweet and sour sauce
Escalope de Mérou Saute Sauce au Pinot Noir Scaloppini of grouper, sautee, served with a pinot noir, shallots, herbs sauce
Escalope de Mérou Saute Sauce au Pinot Noir Scaloppini of grouper, sautee, served with a pinot noir, shallots, herbs sauce
Filet de Snapper Sauté Amandine Local snapper filet sauté with shallots, garlic almonds and lemon sauce
Les Viandes
Magret de Canard Grillé et Confit de Cuisse, Sauce Irouléguy Boneless duck breast and grilled preserved duck leg, grilled, served with a red wine sauce
Jarret de Veau Braisé aux Champignons Veal shank braised with vegetables, white wine, veal stock and wild mushrooms
Filet de Boeuf Grillé, Sauce au Vin de Maury Grilled black angus bone in tenderloin with a red wine sauce
Carre d’Agneau Rôti aux Epices U.S. prime rate of lamb, roasted with spices
Coq au Vin à Façon de Saint Romain Chicken baked in red wine, mushrooms, pearl onions, smoked bacon
Les Desserts
Plateau de Fromages Imported cheese from small producers
Soufflé au Chocolat, Sauce Vanille Valrhona chocolate soufflé served with a vanilla bean custard
Soufflé au Grand Marnier Coulis de Famboises Grand Marnier soufflé served with rasberry sauce
Cécile's Chocolate Delight Flourless chocolate cake, served with an espresso sauce and chocolate mousse
Crème Brûlée a Vanille de Tahiti
Tarte Chaude aux Pommes Sauce au Calvados Thin slices of Granny Smith apples on a thin layer of puff pastry, served with a Calvados custard
Sorbets Assortis Our own Chanticleer sorbets, raspberry, strawberry, mango, and white peach