12901 Old Meridian Street
Carmel, IN 46032
Deeter's: (317)844-8500
Chimney & Bar: (317)844-0921
Glass Chimney Menu





 
 






LES HORS D'OEUVRE

MARYLAND CRAB CAKE 13.00

SAUMON FUMÉ 13.00
smoked salmon with horseradish-cream sauce

OYSTERS ROCKEFELLER 10.00

FRESH SMOKED BABY SHRIMP 13.00
from Maine, with cognac sauce

ESCARGOT 11.50
snails in mushroom cap with port wine sauce
topped with bleu cheese

SHRIMP COCKTAIL 13.00

BEEFSTEAK TARTARE 17.00
prepared tableside

OYSTERS ON THE HALF SHELL 9.50


LES SOUP

LOBSTER BISQUE WITH SHERRY 7.50

SOUP DU JOUR 5.00

SOUP D'OIGNON 6.00

WIENER KALBSEINMACH SUPPE 7.50
an old Viennese favorite, served in a crock

LES SALAD

CAESAR SALAD 7.50

HOUSE SALAD 6.50

ICEBERG WEDGE 7.00

LES LEGUME

FRESH ASPARAGUS 7.50
with butter or hollandaise

MUSHROOM ASSORTMENT 9.50
sautéed in garlic butter
 
FRESH STEAMED BROCCOLI 6.50
 
POISSONS ET FRUIT DE MER

DOVER SOLE MEUNIERE OR AMANDINE market price
genuine Dover Sole, sautéed in lemon butter or with browned almonds

FRESH JUMBO SEA SCALLOPS 34.00
meuniére or maitre'd butter

FRESH ATLANTIC SALMON 26.00
sautéed, served with caper-hollandaise sauce

BACON WRAPPED SHRIMP 28.00
stuffed with goat cheese, topped with tomato sauce
 
LES ENTREE

CENTER CUT FILET MIGNON 39.00
sauce bearnaise

CENTER CUT NEW YORK STRIP 36.00
with sautéed mushroom assortment

STEAK DIANA 41.00
butterflied filet of beef, deliciously prepared tableside

CHATEAUBRIAND BOUQUETIERE FOR TWO 41.00 Per Person
with a bouquet of fresh vegetables and sauce bearnaise, carved tableside

RIBEYE "ZINGARA" 40.00
charbrolied 22oz bone-in ribeye with a spicy gypsy sauce

FILET OF BEEF TOURNEDOES AU POIVRE 36.00
served with Madagascar green peppercorn sauce

BROILED, HERB CRUSTED LAMB CHOPS 36.00
with fingerling potatoes, mushrooms and tarragon /mustard cream sauce

WIENERSCHNITZEL 29.00
thin sliced veal, lightly breaded, sautéed in butter and served with wild lingonberries

VEAL TOURNEDOES 40.00
with sherry/shitake demi glaze

VEAL PICATTA 36.00
veal loin, lightly floured and sautéed in lemon/chablis butter, topped with capers

GC CHICKEN CORDON BLEU 22.00
sautéed chicken breast topped with smoked ham, swiss cheese and mornay sauce

ROASTED BREAST OF PHEASANT 32.00
topped with huckleberry sauce

LES DESSERT

VIENNESE APPLE STRUDL 7.00

RASPBERRIES ROMANOFF 8.50

BRANDIED CHOCOLATE MOUSSE 6.50

ICE CREAMS AND SORBETS 6.00

CHEESECAKE 6.50

CREPES SUCHARD 8.50

CREME BRULEÉ 7.00

TIRAMISU 7.00

CREPES SUZETTE FOR TWO 18.00

BANANAS FOSTER FOR TWO 18.00

CHOCOHOLIC 11.00

CAPPUCCINO 4.50

ESPRESSO 4.00