I. (ˈ)shär|trüz, -ȧ|t-, -üs, sometimes -är|trə(r)z or -ȧ|trə̄z noun
( -s )
Etymology: Chartreuse; from the color of Chartreuse liqueurs
1. : a variable color averaging a brilliant yellow green — see chartreuse green
2. : a strong greenish yellow — see chartreuse yellow
II. noun
( -s )
Etymology: French, from La Grande Chartreuse, chief monastery of the Carthusian order near Grenoble, France
1. : several vegetables arranged and cooked in a mold
2. : a mold of two or more foods with meat or fish in the center