Mushroom Caps - $8
Mushroom caps filled with vegetables and chunks
of alaskan snow crab leg meat with a layer of melted gruyere cheese

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

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

Caesar Salad - $ 8

Oriental Chicken Salad - $9
Shredded chicken and mixed greens,  tossed with an oriental sesame dressing,  garnished with fried wonton skins

Caesar Salad
with  Chicken - $10
with  Salmon or Shrimp - $12
with  Skirt Steak - $14

Chicken, Shrimp and Melon Salad - $12
Poached sliced chicken breast, shrimp and seasonal melons mixed with pasta and tossed in a savory yogurt dressing

Spinach Salad - $9
Spinach, mushrooms and feta cheese tossed with a hot bacon dressing

Caribbean Shrimp Salad - $12
Salad greens, tossed with shrimp, red onion, pineapple, snow pea pods and a honey lime dressing

Hazelnut Chicken - $18
Hazelnut coated chicken fillet sauteed and served with a sweet pepper relish and rice

Chicken Wellington - $22
Chicken breast stuffed with portabella and button mushrooms enrobed in a flaky puff pastry

Boneless Roasted Duck - $21
One half crispy boneless roasted duck served on a bed of macadamia nut rice and served with plum sauce

Pork Chop - $22
Pork chop sauteed and served with a roasted red pepper sauce

Rack of Lamb - $28
Seven ribs in a port wine marinade

Turkey Milanese - $18
Turkey cutlet coated with a bread and parmesan cheese mixture. Fried then sprinkled with lemon juice

Veal LaLouisiana - $28
Our Own house trimmed veal, sauteed in butter, topped with large shrimp, fresh mushrooms and crabmeat and served with madeira cream sauce

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 sauteed onions and mushrooms and oven roasted potatoes

Trifecta - $35
Filet mignon, crabmeat stuffed shrimp, chicken kiev. Served with roasted baby baker potatoes

Swordfish - $23
Center cut swordfish loin marinated in our chef’s special recipe then grilled.  Served with battered pineapple rings

Salmon Boursin - $22
Salmon fillet broiled then topped with boursin cheese and buerre blanc sauce served on a bed of spinach

Chateau Shrimp and Scallops - $23
Sea scallops and large shrimp sauteed in lemon butter sauce atop a bed of pasta garnished with asparagus and sun dried tomatoes

Mahi Mahi - $22
Sauteed mahi mahi drizzled with pureed mango sauce garnished with roasted macadamia nuts and cilantro

Chilean Sea Bass - $25
Fillet of sea bass topped with chopped fresh onions, garlic, rosemary and mascarpone cheese

Served with seasonal accompaniments and Chateau salad

Pastry Cart- $8
Chateau Baked Potato - $6
Strawberry or Hot Fudge Sundae - $5
Creme de Menthe or Chocolate Sundae - $5
Soft-Serve Ice Cream or Sherbet - $4
Vanilla Ice Cream with Deep Fried Battered Apple Slices - $6

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 25 to 600 guests.

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