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Lunch

monday-friday 11:30am-3pm

PRIX-FIXE MENU, 35.
Soup or Salad & Entreé
(add 5. supplement for Monte Carlos salad and 7. for hanger steak)

 

~ Appetizers ~

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
21.


OCTOPUS (gf, df)
harissa, green olive, potato
22.

CARAMELIZED CHEESE SOUFFLÉ
comté, asparagus velouté, morels
22.

SALMON TARTARE (gf, df)
Meyer lemon, finger lime, tobiko, potato crisp
19.


BEET TARTARE (v, gf)
hazelnuts, apple, goat cheese
18.


HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche 
29.

 
 

~ Soups & Salads ~

lunch

 

LOBSTER BISQUE
lobster flan, fresno chili, celery leaves
16.

ENGLISH PEA SOUP (gf, v)
spring onion soubise, lemon balm
16.

 


AVOCADO SALAD (gf, vg, v, df)
cucumber, red onion, sherry vinaigrette
14.

CLASSIC CAESAR (v)
romaine, Parmesan, spicy croûtons
12.

QUINOA & KALE BOWL (gf, vg, v, df)
shaved vegetables, dried cranberries, lemon dressing
14.

MONTE CARLO (gf)
crab, avocado, mozzarella
22.

. . . . .
ADD A PROTEIN
Half an Avocado, 6. •  four Gulf Shrimp, 14. • 4oz Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entreés ~

lunch

 

YELLOWFIN TUNA NIÇOISE (df)
haricots verts, potatoes, hard-boiled eggs, anchovies
25.

SCOTTISH SALMON (gf)
turnip, shishito herb butter, orange vinaigrette
29.

GRILLED BRANZINO (df, gf)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
31.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
30.

ROASTED VEGETABLE CASSOLETTE (v, gf)
spring peas, morels, petite carrots, poached egg
25.

MARINATED HANGER STEAK (gf)
pepper sauce, French fries, baby gem lettuce
32.

ROASTED CHICKEN BREAST (gf)
spring onion, haricot vert, baby leeks, braised thigh au vin
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar cheese
19.



Dinner

MONDAY THRU SATURDAY from 5:30-10PM

~ Raw Bar ~

 

1/2 DOZEN OYSTERS
classic service, mignonette, lemon
21.

SEAFOOD TASTING
oysters, salmon tartare, crab, cocktail sauce, lemon, mignonette
25.

 
 

~ Appetizers ~

 

- cold -

AVOCADO SALAD (gf, vg, v, df)
cucumber, red onion, sherry vinaigrette
14.

JUMBO LUMP CRAB SALAD (gf, df)
avocado, radish, yuzu vinaigrette
25.

SALMON TARTARE (gf, df)
Meyer lemons, finger lime, tobiko, potato crisp
19.

BEET SALAD (gf, v)
hazelnuts, apple, goat cheese
18.

HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche   
29.

- hot -

OCTOPUS (gf, df)
harissa, green olive, potato
22.

ENGLISH PEAS SOUP (gf, v)
spring onion soubise, lemon verbena
16.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
17. | 30.

CARAMELIZED CHEESE SOUFFLÉ
comté, asparagus, morels
22.

 
 

~ Entrée ~

 

- poissons et crustaces -

SEA SCALLOPS (gf)
crispy potato, cauliflower, capers
36.

HALIBUT (df)
warm coco bean salad, haricots verts, herb marinade
39.

BRANZINO (gf)
melted leeks, lemongrass, fennel condiment
34.

- viande -

CRESCENT DUCK (gf)
crispy skin breast, peaches, fennel, potato puree
38.

LAMB CHOPS
yogurt marinated, pistachios, piperade
49.

PRIME BEEF FILET (gf)
potato fondant, pearl onions, morels, king trumpets
52.

 

~ Tabelside Classics ~

FOR TWO

DOVER SOLE MEUNIERE (gf)
grilled asparagus, potato puree, brown butter, mustard
60. per person

ORGANIC “HERITAGE” CHICKEN (gf)
(pre-order required)

mushrooms, onions, seasonal vegetables, potato purée, pinot noir sauce
45. per person

TEXAS LONG BONE AKAUSHI RIBEYE
FLAMBÉ AU COGNAC (gf)
(serves up to three)
42oz ribeye, caramelized onions, mushrooms, potato puree, peppercorn sauce, cognac flambeed
190.

 


Dessert

13. each

 

MILLEFEUILLE
puff pastry, pistachio cream, macerated strawberries, strawberry sorbet

PROFITEROLES
cream puff, vanilla ice cream, warm chocolate sauce, chantilly

MADAGASCAR VANILLA CRÈME BRÛLÉE

PAVLOVA
meringue, passion fruit-mango sorbet, exotix fruit compote, chantilly

RHUBARB PIE
rhubarb jam, pastry cream, poached rhubarb, vanilla ice cream

SEASONAL ICE CREAM & SORBET $8.
three scoops

ASSORTED MACARONS
$3. each | $15. for 6

CHEESE PLATE 20.
artisanal selection, nuts & seeded bread

 

CHOCOLATE SOUFFLÉ for TWO
Valrhona “guanaja” chocolate, vanilla ice cream
20.



Brunch

PRIX-FIXE MENU, 35.
Soup or Salad & Entreé
(add 5. supplement for Monte Carlos salad and 7. for hanger steak)

 

~ Appetizers ~

brunch

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
21.


OCTOPUS (gf, df)
harissa, green olive, potato
22.

CARAMELIZED CHEESE SOUFFLÉ
comté, asparagus velouté, morels
22.

SALMON TARTARE (gf, df)
Meyer lemon, finger lime, tobiko, potato crisp
19.


BEET TARTARE (v, gf)
hazelnuts, apple, goat cheese
18.


HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche 
29.

 

~ Flatbreads ~

brunch

 

MUSHROOM (v)
mozzarella, arugula, basil pesto
14.

TOMATO MOZZARELLA (v)
heirloom tomatoes, basil, sun-dried tomato pesto
13.

TUNA
crème fraîche, green onions, capers
23.

 

~ Soups & Salads ~

brunch

 

LOBSTER BISQUE
lobster flan, fresno chili, celery leaves
16.

ENGLISH PEA SOUP (gf, v)
spring onion soubise, lemon balm
16.

 

AVOCADO SALAD (gf, vg, v, df)
cucumber, red onion, sherry vinaigrette
14.

CLASSIC CAESAR (v)
romaine, Parmesan, spicy croûtons
12.

QUINOA & KALE BOWL (gf, vg, v, df)
shaved vegetables, dried cranberries, lemon dressing
14.

MONTE CARLO (gf)
crab, avocado, mozzarella
22.
. . . . .
ADD A PROTEIN
Half an Avocado, 6. •  four Gulf Shrimp, 14. • 4oz Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entrées ~

brunch

 

FRENCH TOAST (v)
orange blossom brioche, almond crust, berries
14.

EGGS BENEDICT
English muffin, poached cage-free eggs, Hollandaise & choice of smoked salmon or Canadian bacon
18.

FRITTATA (gf, v)
egg whites, mushrooms, red peppers, wasabi spinach
14.

 
 
 

YELLOWFIN TUNA NIÇOISE (df)
haricots verts, potatoes, hard-boiled eggs, anchovies
25.

SCOTTISH SALMON (gf)
turnip, shishito herb butter, orange vinaigrette
29.

GRILLED BRANZINO (df, gf)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
31.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
30.

MARINATED HANGER STEAK (gf)
pepper sauce, French fries, baby gem lettuce
32.

ROASTED CHICKEN BREAST (gf)
spring onion, haricot vert, baby leeks, braised thigh au vin
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar cheese
19.

 


Cocktails & Wine

LA PROVENCE
gin, fresh lemon juice & lavender bitters
12.

ST. GERMAiN SPRITZ
St. Germain, sparkling wine & sparkling water served over ice
12. individual 42. carafe

FRECKLED PEPPER
vodka, strawberries, basil, & jalapeño
12.

COUPE BLONDE
Lillet Blanc, vodka, St. Germain, grapefruit & thyme
12.

BERRY KIR ROYALE
fresh berries, Gabriel Boudier, Crème de Cassis de Dijon, mint & sparkling wine
12.

THE PUNCH
Banks 5 Island Rum, orange, pineapple, rosemary & sparking wine
12.

THE OLD FASHIONED
rye whiskey, house blend bitters, sugar, orange peel
13.

THE MARGARITA
tequila, cointreau, fresh lime juice, agave, foam
14.

RASPBERRY FIELDS (non-alcoholic)
muddled raspberries, mint, simple syrup, soda water
8.