At Chloe’s the menu is all about regional and seasonality. Our garden is abundant and our friend and gardener Alan Weiss has recently added a kitchen herb garden to the side of the Chloe’s kitchen with plans to introduce more heritage fruit trees to the already abundant fruit bearing trees in the Chloe’s garden.

Owner and sommelier Nick Papazahariakis and head chef Johnny Triscari work closely together to match food and wine in a way that takes full advantage of the exceptional cellar at Chloe’s whilst at the same time allowing for all budgets to enjoy the depth and breadth of their multi–award winning cellar.

Head Chef Johnny Triscari and Sous Chef Chris Matuhina have introduced some fabulous new dishes for our Spring menu that incorporate the harvest from our garden and the very best available regional produce.

 

download our Spring a la carte menu

updated August 23, 2010