Dinner MENUS
Appetizers
16
Baked Brie en Croute
Double cream French brie baked in a pastry with house-made chutney and berry coulee.
16
16
Bruschetta
Baguette, brushed with a blanket of pesto, made of garlic, parmesan, basil, ground sunflower seeds, nuts, and olive oil. Layered with tomato, red onion, and chopped basil. Drizzled with balsamic vinegar reduction.
16
16
Mediterranean Fried Calamari
Lightly breaded & fried with cocktail sauce & charred lemon tartar sauce.
16
CHATEAU Truffle Fries & Fry Sauce
11
16
Escargot
Traditional French Escargot served in the shel with lemon, garlic, and herbs
16
16
Grilled Peruvian Artichokes
Peruvian picked artichokes grilled and paced onto a slate tile and served with Lemon Aioli and Balsamic Glaze
16
One Pound 20 - Two Pounds 38
MUSSELS & MANILLA CLAMS
Tomato-chives and herbs in a lemon wine stock.
One Pound 20 - Two Pounds 38
MANILLA CLAMS only
One Pound 24 - Two Pounds 42
9
Feta Cheese
Feta from sheep's milk, drizzled with extra virgin olive oil sprinkled with Greek oregano and Mediterranean herbs.
9
8
Greek Olives
Assorted Greek olives in extra virgin olive and Mediterranean herbs.
8
SOUP
16
French Onion Soup
Broth made from the slow roasting of beef bones and onions topped w?a crouton and Swiss cheese.
16
Small Lions Head Cup 8 - Med. Bowl 12 - Large Bowl 16
Soup du Jour
Fresh daily offering.
Small Lions Head Cup 8 - Med. Bowl 12 - Large Bowl 16
Salad
16
ITALian Salad
Assorted greens, crispy romaine, pepperoncini, tomato, red onions, and olives with Mediterranean Italian vinaigrette.
16
16
Caesar salad
Crispy romaine lettuce, croutons, Parmesan cheese, caesar dressing.
16
16
Roasted Beet Salad
Made with assortment greens, gold and red beets, goat cheese, mandarin oranges, candied walnuts and balsamic dressing.
16
8
Small Chateau House Salad
Mixed greens, assorted vegetables, roasted shallot vinaigrette.
8
Seared Scallops (3)-26 Jumbo Shrimp (3)-27 Salmom 4oz-16
PROTEN ADD-ONS FOR SALADS
Grilled Chicken Breast 6oz-14
Seared Scallops (3)-26 Jumbo Shrimp (3)-27 Salmom 4oz-16
PASTA & risotto
52
SEAFOOD Pasta
Linguine with mussles, manilla clams, shrimp, and scallops tossed with plenty of garlic, olive oil, white wine, cream, herbs, and tomatoes.
52
22
Linguine Alfredo
Butter, shaved Parmesan, and heavy cream.
22
24
Linguine al pesto
Garlic basil Parmesan and heavy cream with ground nuts and seeds.
24
28
Mushroom Risotto
Made with wine, heavy cream, and a four-cheese blend with mushrooms of the forest.
28
Portobello stuffed vegan-mushroom risotto with garden vegetables
Made with coconut milk
36
38
Portobello Stuffed mushroom risotto with garden vegetables
Made with wine, heavy cream, four-cheese blend, with mushrooms of the forest
38
House entrées
Served with seasonal vegetables & your choice of Chateau garlic whipped potatoes, roasted heirloom fingerling potatoes, truffle French fires, rice of the night, mushroom risotto with wine and cheese- add $4, or vegan mushroom risotto made with coconut cream -add $4.
46
wine Braised Short Rib
Boneless Rib, slowly braised in red wine blend of our Roghani's Vineyards Love and Passion with rosemary and herbs de Provence
46
68
Filet Mignon
8oz. center cut filet seared in butter and her and served on roasted shallots
68
52
Rack of Lamb
Painted with Dijon, coated in herbed panko, grilled, and served with demi-glace made with lamb jus, onions, carrots & celery.
52
52
Lamb Shank
Lamb Shank slowly braised with celery, onions, carrots, and 2018 Shiraz.
52
36
Chicken love and passion marsala
This chicken breast is sauteed with mushrooms, garlic, and tomatoes. Deglazed with Love and Passion Red Wine Blend of 2016 from Roghani Vineyards and Marsala wine with a touch of veal jus.
36
46
Salmon Wellington
The salmon is fresh-caught and presented in formal attire when arriving your table. It is marinated in a Florentine blend of parmesan, spinach, cream cheese and sauteed with shallots and garlic. The salmon is wrapped in a light, flaky pastry, baked, and topped with lemon beurre blanc.
46
58
Seared Sea Scallops
Resting on a bed of grilled shallots, these flavorful scallops are pan-seared in butter and white wine.
58
Cooked to preference. Please note that consuming raw or undercooked meats, poultry, or seafood may increase your risk of foodborne illness. The kitchen uses nuts-beans/legumes-gluten-eggs-dairy (lactose) seafood and shellfish.
Automatic 18% gratuity for parties of 8 or more.
Protein dishes are cooked to preference. Please note that consuming raw or undercooked meats, poultry or seafood may increase your risk of food-borne illnesses. Our kitchen uses nuts, beans/legumes, gluten, dairy (lactose), seafood, and shellfish.
Please inform us of any allergies when making a reservation.