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
12
16
Escargot
Traditional French Escargot served in the shell with lemon, garlic, and herbs
16
16
Grilled Peruvian Artichokes
Peruvian pickled artichokes grilled and served with Lemon Aioli and Balsamic Glaze
16
One Pound 20
MUSSELS & MANILLA CLAMS
Tomato-chives and herbs in a lemon wine stock.
One Pound 20
10
Feta Cheese
Feta from sheep's milk, drizzled with extra virgin olive oil sprinkled with Greek oregano and Mediterranean herbs.
10
10
Greek Olives
Assorted Greek olives in extra virgin olive and Mediterranean herbs.
10
20
SAGANAKI
Sliced Greek cheese dipped in water and flour, set ablaze with Ouzo. Garnished with fresh fruit and crostini
20
SOUP
16
French Onion Soup
Broth made from the slow roasting of beef bones and onions topped w?a crouton and Swiss cheese.
16
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 Seared Scallops (3)-26 Jumbo Shrimp (3)-27 Salmon 4oz-16
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 apricot and roasted shallot vinaigrette.
16
12
Small Chateau House Salad
Mixed greens, assorted vegetables, apricot and roasted shallot vinaigrette.
12
PASTA & risotto
Add Protein: Grilled Chicken Breast 6oz-14 Seared Scallops (3)-26 Jumbo Shrimp (3)-27 Salmon 4oz-16
52
Linguini alla frutti di Mare
Linguine with mussles, manilla clams, shrimp, and scallops tossed with plenty of garlic, olive oil, white wine, cream, herbs, and tomatoes.
52
24
Linguine Alfredo
Butter, Parmesan, and Heavy cream.
24
24
Linguine al pesto
Garlic basil Parmesan and heavy cream with ground nuts and seeds.
24
36
Portobello stuffed vegan-mushroom risotto with garden vegetables
Creamy coconut milk-infused risotto, loaded with garden-fresh vegetables and served in a roasted Portobello cap. Rich, hearty, and entirely plant-based.
36
38
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 in a roasted Portobello cap for the perfect earthy, indulgent bite.
38
House entrées
CHOICE OF ONE OR 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
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 a bed of 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
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.
46
58
Seared Sea Scallops
Resting on a bed of grilled shallots, these flavorful scallops are pan-seared in butter and white wine.
58
onions, a pinch of red pepper, cilantro, parsley, spinach, and garlic. 46
MRS. AFSHAR’S FENUGREEK & TAMARIND SALMON SHIRAZI
Copper River Sockeye Salmon, coated and fried lightly, then baked with a delicious topping of tamarind, dried fenugreek, green onion tops, caramelized
onions, a pinch of red pepper, cilantro, parsley, spinach, and garlic. 46
28
OOH LA LA 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.
28
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.
38
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)
38
42
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.
42
64
SULTANI (FILET MIGNON) KABOB
Hand-cut chunks of Filet Mignon, 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.
64
79
KABOB PLATTER FOR TWO
Includes one Joujeh and one Koubideh served family style with Salad Shirazi and Tzatziki, Pita and Saffron Rice and grilled tomatoes.
79
148
GRAND SULTANI PLATTER
Includes one Beef Tenderloin Kabob, one Koubideh Kabob and one Joujeh Kabob. Meal is served family style with Salad shirazi and Tzatziki, Pita and Saffron Rice and grilled tomatoes. Serves 3+.
148
PERSIAN STEWS
42
GHORMEH SABZI lamb or beef
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.
42
42
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.
42
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.
Our kitchen uses: wheat, eggs, nuts, soy, dairy, seafood, and shellfish. While we take precautions to minimize the chance of cross contamination, 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.