Dinner is served from 5:00 p.m. until
10:00 p.m. Tuesday through Saturday.
Also from 11:30 a.m. - 2:00p.m. and 5:00 p.m. until 9:00 p.m. on Sundays.
You may also browse our Lunch Menu.
Printable versions of the dinner and lunch menus are available here.
| Stuffed Mushrooms |
| mushroom caps stuffed with crabmeat dressing, garnished with Hollandaise, 11 |
| |
| Spinach & Artichoke Dip |
| creamy spinach and artichoke dip served with garlic toast rounds, 6 |
| |
| Gulf Coast Crab Claws |
| sauteed in garlic butter, or fried served with cocktail and tartar, 11 |
| |
| Chimneys Crab Cakes |
| made with fresh lump crabmeat, served with Creole Hollandaise, 11 |
| |
| Shrimp Cocktail |
| fresh shrimp boiled to perfection and served with our tangy cocktail sauce, 10 |
| |
| Shrimp Remoulade |
| cocktail shrimp served with iceberg lettuce, tomato, onion and
cucumber, topped with our Remoulade dressing, 10 |
| |
| Baked Seafood Eggplant |
| lightly fried eggplant medallions in a creamy spinach and seafood
sauce with shrimp, crawfish and crabmeat, topped with bread crumbs
and baked until bubbly, 12 |
| |
| Chimneys Gumbo or Soup du Jour |
| made fresh daily
cup, 5 bowl, 7 |
| Chicken Salad |
| grilled, fried or blackened served over mixed greens, 12 |
| |
| Grilled Shrimp Salad |
| Gulf shrimp grilled and served on a bed of mixed greens, 14 |
| |
| Chimneys House Salad |
| a small dinner salad with your choice of dressing, 4 |
| Baked Potato |
| a steaming baked potato served with a side of butter and sour cream, 3.50 |
| |
| Asparagus Spears |
| steamed asparagus served with our Hollandaise sauce, 5 |
| |
| Vegetable du Jour |
| ask your server about our daily vegetable offering, 4 |
all entrees served with a green salad and bread
| Trout 1640 |
| paneed Speckled Trout filet topped with lump crabmeat, fresh
shrimp and green onions in a light cream sauce with a dash of
Pernod, 23 |
| |
| Trout Bon Vivant |
| fried or broiled filet of Speckled Trout, topped with a creamy
cheese sauce with shrimp and mushrooms, garnished with cheddar
cheese and fresh lump crabmeat, 20 |
| |
| Trout Meuniere Almondine |
| fried or broiled filet of Speckled Trout with toasted almonds
and a side of Chimneys Meuniere sauce, 20 |
| |
| Grilled or Blackened Yellowfin Tuna |
a moist filet of tuna served with our own Tiger Sauce and
grilled onions,19 |
or |
| served over low carb whole wheat pasta with a saute of fresh
vegetables in extra virgin olive oil, 19 |
| |
| Stuffed Flounder |
| a whole fresh Gulf flounder stuffed with our crabmeat dressing
and topped with Mornay sauce, 21 |
| |
| Fresh Herb Crusted Snapper |
| lightly paneed fresh Red Snapper with seasoned lump crabmeat
over a bed of rice, 22 |
| |
| Crabmeat Chimneys |
| fresh Coast crabmeat lightly sauteed in a cheese sauce, topped
with Cheddar, 19 |
| |
| Soft Shell Crabs |
| two plump soft shell crabs, lightly fried and served with a
side of Meuniere, 23 |
| |
| Chimneys Seafood Combination |
| a generous seafood platter featuring lightly fried shrimp, oysters,
Red Snapper and crab claws, served with cocktail and tartar, 22 |
| |
| Fried, Grilled or Blackened Shrimp |
| select Gulf shrimp fried golden brown, or delicately grilled, 17 |
| |
| Shrimp Diane |
| shrimp sauteed with mushrooms, green onions, pimentos and worcestershire,
served over pasta or rice, 17 |
| |
| Shrimp Kelly |
| choice shrimp sauteed in an herbed butter with mushrooms, cream
and a hint of anise, all over pasta, 18 |
| |
| Shrimp Scampi |
| our presentation of a classic in a butter garlic sauce served
over rice, 17 |
| |
| Shrimp and/or Oyster Fettuccine |
| a local favorite - Gulf shrimp and/or oysters sauteed in a spicy
cream sauce, 16 |
| |
| Oysters Chimneys |
| fresh Gulf oysters, baked in our version of a creamy Bienville
sauce with mushrooms, 20 |
| |
| Fried Oysters |
| one dozen plump oysters, perfectly seasoned and fried until
golden, 16 |
all entrees served with a green salad and bread
| Blackened Stuffed Filet Mignon |
| our Cadillac edition - an eight ounce Buckhead blackened filet
mignon, topped with Gulf shrimp, lump crabmeat, mushrooms and
green onions sauteed in butter, garlic and blackened seasoning,
garnished with Hollandaise, 34 |
| |
| Lobster Tail Supreme |
| a succulent seven ounce Florida rock lobster tail, steamed, 24 |
| |
| Port City Deluxe |
| our seven ounce steamed lobster tail and sizzling eight ounce
filet mignon, 40 |
all of our steaks are choice Buckhead Beef
| Beef & Beach |
| a 14 ounce choice grilled ribeye, served with golden fried Gulf
shrimp, 26 |
| |
| Filet Mignon |
| an expertly grilled eight ounce choice filet mignon, 29 |
| |
| Ribeye |
| a 14 ounce choice cut grilled your way, 24 |
| |
| Sirloin Strip |
| 12 ounce choice strip, grilled to your specifications, 23 |
entree served with a green salad and bread
| French Cut Veal Chop |
| a 12 ounce hand-trimmed Provimi veal chop, grilled to your satisfaction, 30 |
all entrees served with a green salad and bread
| Chicken LaSalle |
| two chicken breasts sauteed in a white wine sauce with garlic,
mushrooms, green onions, shrimp and lump crabmeat all served over
fettuccine, 19 |
| |
| Chicken Picatta |
| breast of chicken sauteed with mushrooms in lemon, butter and
white wine, all served over fettuccine, 17 |
| |
| Grilled or Blackened Chicken Breasts |
| on the lighter side, two tender breasts cooked perfectly, 12 |
we have an excellent selection of sweet indulgences to complement
your meal,
ask about our dessert and after dinner drinks
|
