• 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
• Clams Casino - $8
  Top necks, stuffed with peppers, onions and bacon, broiled to a golden brown

• 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

• Hazelnut Tilapia - $9
  Hazelnut coated tilapia fillet sautéed and served with a sweet pepper relish and rice
• Shanghai Chicken - $9
  Chicken breast in an oriental orange marinade, grilled and served with rice
• Chicken Gruyere - $9
  Breaded chicken cutlet topped with tomato, onion and gruyere cheese served with roasted potatoes and vegetable
• Mushroom Cutlet - $9
  Chopped mushrooms, scallions, bread crumbs and cheese shaped into patties and fried. Served with a mornay sauce and rice
• Chicken Breast with Pasta - $7
  Chicken breast sautéed in butter, sliced diagonally and arranged on pasta.
• Coral Reef Linguine - $9
  Sautéed shrimp and scallops with tomatoes, herbs and garlic served over linguine
• Potato Pierogies - $6
  6 Pierogies stuffed with seasoned mashed potatoes.Boiled and served with sautéed onions
• Cheese Ravioli - $6
  6 Ravioli stuffed with a cheese blend served with a marinara sauce

• 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

• Chicken Cutlet - $9
  Breaded chicken cutlet on a hard roll
• Hamburger - $9
  Beef hamburger on a hard roll

Platters are served with lettuce, tomato, pickle and french fries

• Hazelnut Chicken - $16
  Hazelnut coated chicken fillet sautéed 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
• Chicken Francaise - $16
  Boneless breast of chicken dipped in egg batter, sautéed, topped with a lemon butter sauce. Served with rice pilaf
• 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
• 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 sautéed in lemon butter sauce atop a bed of pasta garnished with asparagus and sun dried tomatoes
• Mahi Mahi - $22
  Sautéed 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
• Crème 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 26 to 600 people.

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