Dinner MENu

Appetizers

Baked Brie en Croute

Double cream French brie baked in a pastry with house-made chutney and berry coulee.

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.

Mediterranean Fried Calamari

Lightly breaded & fried with cocktail sauce & charred lemon tartar sauce.

CHATEAU Truffle Fries

House-made Truffle Fries topped with Parmesan and Fresh Herbs

Grilled Peruvian Artichokes

Peruvian artichokes grilled and served with Lemon Aioli and drizzled with Balsamic Glaze

Sheep's Milk Feta Cheese

Feta drizzled with extra virgin olive oil sprinkled with Greek oregano and Mediterranean herbs.

Greek Olives

Assorted Greek olives in extra virgin olive and Mediterranean herbs.

SOUP

Canal du midi French Onion Soup

Named after one of our favorite family vacations spots, this is a rich and comforting classic French Onion Soup is made with slow cooked beef bone broth, simmered for hours to develop deep savory flavors. caramelized onions add a touch of sweetness. Topped with a toasted baguette and a generous layer of melted cheese.

Lions Head Cup 8- Bowl 12

Soup du Jour

Fresh daily offering.

Lions Head Cup 8- Bowl 12

SaladS

Add Protein: Grilled Chicken Breast 6oz -14 Shrimp -22 Salmon 6oz-22 Scallops- 36

ITALian Salad

Assorted greens, crispy romaine, pepperoncini, tomato, red onions, and olives with Mediterranean Italian vinaigrette.

Chateau Caesar salad

Crispy romaine lettuce, croutons, Parmesan cheese, Caesar dressing.

Roasted Beet and Butternut squash Salad

Made with assortment greens, gold and red beets, roasted butternut squash, goat cheese, mandarin oranges, candied walnuts with stone-fruit and roasted shallot vinaigrette.

Chateau House Salad

Smaller salad of: Mixed greens, bitter arugula, shaved fennel, assorted vegetables served with stone fruit and roasted shallot vinaigrette.

PASTA & risotto

Please order any desired sides a la carte

Add Protein:

Grilled Chicken Breast 6oz-14 Jumbo Shrimp -22 Salmon 6oz-22 Scallops-36

Linguini alla frutti di Mare

Linguine with mussles, manilla clams, shrimp, and scallops sauteed with plenty of garlic, olive oil, white wine, cream, herbs, and fresh tomatoes.

Linguine Alfredo

Butter, Parmesan, and Heavy cream.

Linguine al pesto

Garlic basil Parmesan and heavy cream with ground nuts and seeds.

vegan-mushroom risotto with garden vegetables

Creamy coconut milk-infused risotto, loaded with garden-fresh vegetables and served atop a grilled Portobello cap. Rich, hearty, and entirely plant-based.

FOUR-CHEESE PORTOBELLO RISOTTO

A decadent risotto infused with white wine, heavy cream, and a rich four-cheese blend, studded with garden vegetables and wild mushrooms. Served atop a grilled Portobello cap for the perfect earthy, indulgent bite.

House entrées

CHOICE OF TWO SIDES : Seasonal Garden Vegetables, Small Chateau House Salad, Garlic Whipped Potatoes, Roasted Heirloom Fingerling Potatoes, Truffle Fries, Basmati Rice, Mushroom Risotto with wine & cheese. +4, Vegan Mushroom Risotto. +4

*denotes fixed side

Filet Mignon

8oz. center cut filet seared in butter and herbs and served on a bed of roasted shallots with house burgundy sauce

Ribeye Steak Frites *

This Butcher's Select 24 oz local ribeye is lightly seasoned, cast-iron seared, and topped with our signature chateau compound butter. Served with hand-cut house fries.

wine Braised Short Rib

Boneless Rib, slowly braised in red wine blend of our Roghani Vineyards Love and Passion with rosemary and herbs de Provence

Rack of Lamb

Painted with Dijon, coated in herbed panko, grilled, and served with demi-glace made with lamb jus, onions, carrots & celery.

Lamb Shank

Lamb Shank slowly braised with celery, onions, carrots, and 2018 Shiraz.

love and passion chicken marsala

Chicken breast sauteed with mushrooms, garlic, and tomatoes. Deglazed with Roghani Vineyards Love and Passion Red Wine Blend and Marsala wine with a touch of veal jus.

Salmon Wellington

Salmon presented in formal attire. Smothered in a Florentine blend of parmesan, spinach, cream cheese and sauteed with shallots and garlic. Baked in a flakey pastry, topped with lemon beurre blanc.

Scallops of the Chateau

Five pan-seared sea scallops presented on a bed of wilted savory greens.

House Specialties

FLAME GRILLED PERSIAN KABOBS

Succulent kabobs are flame-broiled then baked and placed on a bed of saffron-buttered basmati rice, sprinkled with --toasted almonds and barberries, with chargrilled tomatoes. Served with a side of Greek tzatziki, salad Shirazi, and pita. Kabobs are brushed with saffron butter before serving.

JOUJEH (CHICKEN) KABOB

Succulent, saffron-kissed chicken breast, marinated in a delicate blend of citrus, and Persian spices, then char-grilled to perfection. Served with aromatic saffron basmati rice, fire-roasted tomato. (uses soy oil)

KOUBEDEH (GROUND LAMB) KABOB

Ground lamb, blended with grated onion, saffron, turmeric, Greek oregano, and a touch of oat for the perfect texture. Bound with egg and expertly grilled over open flames. This dish is a harmonious fusion of Persian and Greek flavors. Served with aromatic saffron basmati rice, fire-roasted tomato.

Beef Barg KABOB

Hand-cut chunks of Beef, marinated overnight, then flame-grilled to perfection. Finished with a delicate brush of saffron butter, enhancing its rich, melt-in-yourmouth texture. Served with fragrant saffron basmati rice and fire-roasted vegetables—an exquisite balance of tradition and indulgence.

FLAME-BROILED BISON BURGER

A bold and indulgent double-patty bison burger, flame-grilled to perfection and crowned with Swiss cheese, melting luxuriously over a medley of grilled onions and mushrooms, sautéed in white wine, thyme, and butter for an irresistible depth of flavor. Served with a side of golden truffle fries.

PERSIAN STEWS

A fragrant, slow-simmered herb stew crafted with an aromatic blend of fenugreek, parsley, scallions, spinach and cilantro, enriched with tender red kidney beans, sun-dried limes, and warm spices of turmeric, salt, and pepper. Served alongside our signature Château saffron-buttered basmati rice, delicately infused for a luxurious finish.

GHORMEH SABZI (GF)

choice of lamb or beef

FESENJAN

A decadent Persian classic featuring tender chicken, slow-braised in a rich, velvety sauce of toasted ground walnuts, caramelized onions, and pomegranate molasses, creating a perfect balance of tangy and nutty flavors. Served with basmati saffron rice and jewel barberries for a touch of sweetness and elegance.

Automatic 18% gratuity for parties of 8 or more.

Please note that consuming raw or undercooked meats, poultry or seafood may increase your risk of food-borne illnesses.

ALLERGEN STATEMENT- Our kitchen uses: wheat, eggs, nuts, soy, dairy, fish, shellfish, and sesame. While we take precautions to minimize the chance of exposure, we are unable to guarantee that items are entirely free of allergens.

Please inform us of any allergies when making a reservation and upon arrival.