Dinner Menu

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

Baguette brushed with pesto, garlic, parmesan, basil, sunflower seeds, nuts and olive oil, layered with tomato, red onion and chopped basil, finished with balsamic reduction.

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

Roasted to perfection and finished with a sweet chili glaze.

Peruvian artichokes grilled and served with lemon aioli and drizzled with balsamic glaze.

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

Assorted Greek olives in extra virgin olive oil and Mediterranean herbs.

Rich French onion soup made with slow-cooked beef bone broth and caramelized onions, topped with toasted baguette and melted cheese.

Fresh daily offering.

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

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

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

Iceberg wedge with crisp turkey bacon, tomatoes, green onions and bold blue cheese crumble dressing.

Mixed greens, arugula, shaved fennel and assorted vegetables with stone fruit and roasted shallot vinaigrette.

Linguine with mussels, Manila clams and shrimp, sautéed with garlic, olive oil, white wine, cream, herbs and fresh tomatoes.

Rich and silky sauce of butter, Parmesan and heavy cream simmered to perfection.

Velvety blend of garlic, basil and Parmesan enriched with heavy cream and a nutty crunch.

Coconut milk-infused risotto with garden vegetables served atop a grilled Portobello cap.

Risotto infused with white wine, heavy cream and a four-cheese blend, with garden vegetables and wild mushrooms, served atop a grilled Portobello cap.

8oz center-cut filet seared in butter and herbs and served on roasted shallots with house Burgundy sauce, garlic whipped potatoes and seasonal garden vegetables.

24oz local ribeye, cast-iron seared and topped with signature Château compound butter, served with hand-cut house fries.

Boneless rib slowly braised in Roghani Vineyards Love & Passion red wine with rosemary and herbs de Provence, served with garlic whipped potatoes and vegetables.

Dijon-coated, herbed panko rack of lamb served with demi-glace, garlic whipped potatoes and seasonal garden vegetables.

Slowly braised lamb shank with celery, onions, carrots and 2018 Shiraz, served with garlic whipped potatoes and seasonal garden vegetables.

Chicken breast sautéed with mushrooms, garlic and tomatoes, deglazed with Roghani Vineyards Love & Passion and Marsala wine.

Salmon with Parmesan, spinach, cream cheese, shallots and garlic baked in flaky pastry and topped with lemon beurre blanc.

Five pan-seared sea scallops on wilted savory greens, served with mushroom risotto and seasonal garden vegetables.

Saffron-marinated chicken breast with citrus and Persian spices, char-grilled and served with saffron basmati rice and fire-roasted tomato.

Ground lamb blended with onion, saffron, turmeric, Greek oregano and spices, grilled over open flame and served with saffron rice and tomato.

Hand-cut marinated beef, flame-grilled and finished with saffron butter, served with fragrant saffron basmati rice and fire-roasted vegetables.

Double-patty bison burger with Swiss cheese, grilled onions and mushrooms sautéed in white wine, thyme and butter, served with truffle fries.

Choice of lamb or beef in a fragrant herb stew with fenugreek, parsley, scallions, spinach, cilantro, kidney beans, dried lime and spices, served with saffron basmati rice.

Chicken slow-braised in toasted walnuts, caramelized onions and pomegranate molasses, served with saffron basmati rice and jewel barberries.