• Ravioli - $6
  Wild mushroom stuffed ravioli. Served with red pepper sauce
• Escargots au Chateau - $8
  Plump escargots served in our sizzling sherry garlic butter topped with flaky puff pastry
• Colossal Shrimp Cocktail - $10
  Farm raised shrimp cooked to their tender best and served chilled with a zesty homemade cocktail sauce
• Crab Cakes - $8
  Maryland style crab cakes served with a pink grapefruit sauce

• French Onion, au Gratin Crock - $6
  Caramelized onions in our own beef stock with sherry wine, topped with french bread croutons and gruyere cheese, then lightly browned
• Soup du Jour Bowl - $6
  Chef’s choice, prepared daily. Made with our own stocks and fresh ingredients

• Chateau Salad (without entree) - $5
  Mixed greens, tomatoes and cucumber
• Caesar Salad - $5

• Panko Tilapia - $9
  Panko coated tilapia fillet sautéed and served with a sweet pepper relish and rice pilaf
• Shanghai Chicken - $9
  Chicken breast in an oriental orange marinade, grilled and served with rice pilaf
• Chicken Gruyere - $9
  Breaded chicken cutlet topped with tomato, onion and gruyere cheese served with roasted potatoes
• Mushroom Cutlet - $9
  Chopped mushrooms, scallions, bread crumbs and cheese shaped into patties and fried. Served with a mornay sauce and rice pilaf
• Turkey Stuffed Pepper - $8
  Ground turkey mixed with chopped tomato, cheddar cheese and a white sauce. Served with rice pilaf
• Chicken and Broccoli Crepe - $8
  Crepes filled with cubed chicken, broccoli and mushrooms accompanied with a cheese sauce
• Pork Sitr Fry - $9
  Tender pork with asian vegetables served with stir fry sauce. Served with rice pilaf
• Chicken Pot Pie - $8
  Diced chicken breast and vegetables in a light white wine sauce, topped with cracker crumbs and baked

• Oriental Chicken Salad - $8
  Shredded chicken and mixed greens, tossed with an oriental sesame dressing, garnished with fried wonton skins
• Caesar Salad
  with Chicken - $8
  with Salmon or Shrimp - $10
  with Skirt Steak - $12
• Spinach Salad - $8
  Spinach with hard cooked eggs and mushrooms tossed with a warm bacon dressing
• Chicken and Melon Salad - $9
  Chicken and fresh melon tossed with pasta in a creamy yogurt sauce

• Chicken with Peaches - $16
  Sautéed chicken breast served with peaches in a light peach sauce and served with a sweet pepper relish and rice
• Chicken Wellington - $20
  Chicken breast stuffed with portabella and button mushrooms enrobed in a flakey puff pastry
• Panko Chicken - $16
  Boneless breast of chicken dipped in egg batter, breaded and sautéed. Served with an orange cream sauce
• Boneless Roasted Duck - $21
  One half crispy boneless roasted duck on a bed of macadamia nut rice and served with plum sauce
• Veal La Louisiana - $28
  Our own house trimmed veal, sautéed in butter, topped with large shrimp, fresh mushrooms and crabmeat and served with madeira cream sauce
• Coral Reef Linguine - $19
  Sautéed shrimp and scallops with tomatoes, herbs and garlic served over linguine
• Rack of Lamb - $28
  Seven ribs in a port wine marinade
• Chateau Steak - $24
  Sirloin steak pan seared, then topped with a mushroom port wine sauce
• Filet Mignon - $27
  Trimmed to perfection and char-broiled to your taste
• Chateaubriand - $59
  Chef-carved center cut tenderloin for two. Served with a bouquetiere of fresh vegetables and bordelaise and bearnaise sauce
• Skirt Steak - $20
  Seasoned with a rosemary, port wine marinade, grilled and sliced, served with sautéed onions and mushrooms and oven roasted potatoes
• Trifecta - $35
  Filet mignon, crabmeat stuffed shrimp, chicken kiev. Served with roasted baby baker potatoes
• Gorgonzola Shrimp - $21
  Shrimp butterflied and baked in a gorgonzola cheese herb butter. Served on a bed of rice
• Sautéed Salmon with Wild Mushrooms - $22
  Fillet sautéed with shallots, garlic, sliced shitake mushrooms diced tomatoes and herbs are added
• Chateau Shrimp and Scallops Scampi- $23
  Sea scallops and large shrimp sautéed in lemon butter sauce atop a bed of pasta
• Mahi Mahi - $22
  Sautéed mahi mahi drizzled with pureed mango sauce garnished with roasted macadamia nuts and cilantro
• Maryland Style Crab Cakes - $20
  Maryland style lump crab cakes with a shrimp bisque sauce

Served with seasonal accompaniments and Chateau salad

• Pastry Cart - $7
• Chateau Baked Potato - $7
• Strawberry or Hot Fudge Sundae - $6
• Crème de-Menthe or Chocolate Sundae - $5
• Soft-Serve Ice Cream or Sherbet - $4
• Vanilla Ice Cream with Deep Fried Battered Apple Slices - $7

• Coffee, Tea, Milk - $3
• Espresso - $4
• Cappuccino - $4

20% Gratuity for Parties of 6 or More

Contact our Banquet Manager, James Clark about our Banquet facilities.
We can accommodate from 26 to 600 people.

Plan your business meeting, retirement dinner, shower or wedding reception
with our experienced staff.