A daily menu as fresh and interesting as our customers' conversations
This is a representation of our current menu. The actual menu when you visit us may slightly differ because our chef chooses fresh, seasonal ingredients.
Cash and checks only accepted.
Soups
Clam Chowder
Chef’s specialty of New England style clam chowder
with tender clams and no potatoes!
Cup – 4 Bowl – 5
Lobster Bisque
Classically made with lobster, cream and sherry
Cup – 5 Bowl – 6
French Onion
Made from scratch, topped with croutons and provolone baked golden brown!
Cup – 4 Bowl – 5
Starters
Crab Gratin
Crab and lobster blended with a mascarpone and gorgonzola béchamel,
baked and served with crostini
11
Étouffée
Scallops and crawfish simmered in a traditional bayou
etouffée served with crusty bread
11
Twisted Noodles*
Ahi Tuna seared rare served over our chilled sesame noodles
with wasabi and yakitori sauce
12
Fish Tacos
Lobster and shrimp in a soft taco topped with a tampico and cilantro slaw
9
Crabcakes
A pair of tender crabcakes sautéed served over our summer
cream corn drizzle with jalapeno vinaigrette
12
Stewed Tomatoes
A family recipe of slow stewed tomatoes with garlic and butter
finished with a drizzle of fresh cream
8
Portobello Strudel
Portobellos braised with red wine and garlic rolled in fresh phyllo with provolone baked golden brown finished with house demi-glace
9
Salads
Poppyseed Chicken
Roasted chicken, dried cranberries, candied pecans, goat cheese, roasted tomato tossed with mixed greens and poppyseed dressing
10
The Wedge
Iceberg wedge with boiled egg, roasted tomato, bleu cheese, bacon and Chowder House White French dressing
7
Ahi
Sesame seared Ahi set atop mixed greens tossed with wasabi vinaigrette, scallion, peppers and roasted tomato
12
Steak *
Seared strip steak served over baby greens with Chowder House White French, roasted tomato, Adams Reserve white cheddar cheese, bacon and chopped egg
12
Roasted Portobello
Roasted Portobello, red peppers, onion and tomatoes over mixed greens topped with goat cheese, jalapeno vinaigrette
9
Walleye Salad
Lake Erie walleye baked served over mixed greens with jalapeno vinaigrette, cranberries, red peppers, scallion and roasted tomato
12
Sandwiches
All sandwiches served with chips. Substitute our redskin potato salad for $2
Walleye
Ohio’s own Fresh Lake Erie Walleye baked and served on a
toasted roll with lettuce, tomato and herbed mayo
12
Muffuletta
New Orleans Classic of mortadella, salami, ham and provolone finished
with a layer of olive salad and served on a sesame bun
8
Lobster Roll
No more driving to Boston to get this Classic east coast lobster and shrimp salad nestled on a split top roll…a house favorite!
9
Portobello
Roasted portobello, red pepper, sweet onion, goat cheese and
remoulade on a toasted bun
8
Pulled Pork
So tender and juicy! Slow roasted tender pork served on a toasted bun
with barbecue sauce and thin sliced onion
8
Chicken
Roasted chicken on a sesame roll with goat cheese,
roasted tomato, lettuce and herb mayo
9
Dinner
Lasagna Bolognese
Tender pasta layered with Bolognese and mascarpone gorgonzola
béchamel baked to perfection finished with shaved parmesan
16
Seafood Pasta
Sweet tender scallops and shrimp sautéed in a
pesto cream sauce served over spaghettini
19
Cassoulet
Our Chef’s favorite classic French comfort food of chicken and housemade sausage slow simmered with cannelloni beans, herbs and veggies topped
with fresh bread crumbs and baked golden brown
16
Three Little Pigs
Ten ounce boneless pork loin chop wrapped in bacon pan-fried and set atop roast pork shoulder finished with Ohio apple cider demi served over garlic mashed potatoes
16
Kobe Steak Burger
Ten ounce Kobe burger topped with gorgonzola served with pickle
variations and our roasted garlic mashers
12
Braised Short Ribs
Tender shortribs braised with mirepoix and red wine served over
garlic mashers with housemade demi
19
Veggie Penne
Penne pasta tossed with roasted veggies, garlic, our stewed tomato, fresh herbs,
chive infused imported olive oil and finished with shaved parmesan
14
Dessert Menu Nightly
Water to Table
Our chef chooses only the freshest fish to bring to your table while keeping sustainability and catching techniques a priority in his choices market pricing
Prices & content subject to change at any time without notice.*these items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Soups
Clam Chowder
Chef’s specialty of New England style clam chowder
with tender clams and no potatoes!
Cup – 4 Bowl – 5
Lobster Bisque
Classically made with lobster, cream and sherry
Cup – 5 Bowl – 6
French Onion
Made from scratch, topped with croutons and provolone baked golden brown!
Cup – 4 Bowl – 5
Starters
Crab Gratin
Crab and lobster blended with a mascarpone and gorgonzola béchamel,
baked and served with crostini
11
Étouffée
Scallops and crawfish simmered in a traditional bayou
etouffée served with crusty bread
11
Twisted Noodles*
Ahi Tuna seared rare served over our chilled sesame noodles
with wasabi and yakitori sauce
12
Fish Tacos
Lobster and shrimp in a soft taco topped with a tampico and cilantro slaw
9
Crabcakes
A pair of tender crabcakes sautéed served over our summer
cream corn drizzle with jalapeno vinaigrette
12
Stewed Tomatoes
A family recipe of slow stewed tomatoes with garlic and butter
finished with a drizzle of fresh cream
8
Portobello Strudel
Portobellos braised with red wine and garlic rolled in fresh phyllo with provolone baked golden brown finished with house demi-glace
9
Salads
Poppyseed Chicken
Roasted chicken, dried cranberries, candied pecans, goat cheese, roasted tomato tossed with mixed greens and poppyseed dressing
10
The Wedge
Iceberg wedge with boiled egg, roasted tomato, bleu cheese, bacon and Chowder House White French dressing
7
Ahi
Sesame seared Ahi set atop mixed greens tossed with wasabi vinaigrette, scallion, peppers and roasted tomato
12
Steak *
Seared strip steak served over baby greens with Chowder House White French, roasted tomato, Adams Reserve white cheddar cheese, bacon and chopped egg
12
Roasted Portobello
Roasted Portobello, red peppers, onion and tomatoes over mixed greens topped with goat cheese, jalapeno vinaigrette
9
Walleye Salad
Lake Erie walleye baked served over mixed greens with jalapeno vinaigrette, cranberries, red peppers, scallion and roasted tomato
12
Sandwiches
All sandwiches served with chips. Substitute our redskin potato salad for $2
Walleye
Ohio’s own Fresh Lake Erie Walleye baked and served on a
toasted roll with lettuce, tomato and herbed mayo
12
Muffuletta
New Orleans Classic of mortadella, salami, ham and provolone finished
with a layer of olive salad and served on a sesame bun
8
Lobster Roll
No more driving to Boston to get this Classic east coast lobster and shrimp salad nestled on a split top roll…a house favorite!
9
Portobello
Roasted portobello, red pepper, sweet onion, goat cheese and
remoulade on a toasted bun
8
Pulled Pork
So tender and juicy! Slow roasted tender pork served on a toasted bun
with barbecue sauce and thin sliced onion
8
Chicken
Roasted chicken on a sesame roll with goat cheese,
roasted tomato, lettuce and herb mayo
9
Dinner
Lasagna Bolognese
Tender pasta layered with Bolognese and mascarpone gorgonzola
béchamel baked to perfection finished with shaved parmesan
16
Seafood Pasta
Sweet tender scallops and shrimp sautéed in a
pesto cream sauce served over spaghettini
19
Cassoulet
Our Chef’s favorite classic French comfort food of chicken and housemade sausage slow simmered with cannelloni beans, herbs and veggies topped
with fresh bread crumbs and baked golden brown
16
Three Little Pigs
Ten ounce boneless pork loin chop wrapped in bacon pan-fried and set atop roast pork shoulder finished with Ohio apple cider demi served over garlic mashed potatoes
16
Kobe Steak Burger
Ten ounce Kobe burger topped with gorgonzola served with pickle
variations and our roasted garlic mashers
12
Braised Short Ribs
Tender shortribs braised with mirepoix and red wine served over
garlic mashers with housemade demi
19
Veggie Penne
Penne pasta tossed with roasted veggies, garlic, our stewed tomato, fresh herbs,
chive infused imported olive oil and finished with shaved parmesan
14
Dessert Menu Nightly
Water to Table
Our chef chooses only the freshest fish to bring to your table while keeping sustainability and catching techniques a priority in his choices market pricing
Prices & content subject to change at any time without notice.*these items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Chowder House Cafe - 2028 Chestnut Blvd (near State Rd) - Cuyahoga Falls, OH 44223
330.794.7102 - chefprpich@yahoo.com
Open Monday - Friday, 11am for lunch & dinner, Saturday at 5pm for dinner. Sunday, 10am-2pm.
Cash and checks only accepted.
