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Lunch

monday-friday 11:30am-3pm

 

~ Appetizers ~

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
19.


FRESH COCO BEAN
piperade emulsion, cuttlefish
19.

CARAMELIZED CHEESE SOUFFLÉ
comté, asparagus velouté
19.

SALMON TARTARE (gf, df)
Meyer lemon, tobiko, potato crisp
16.


JUMBO LUMP CRAB(df, gf)
avocado, chili yuzo vinaigrette
19.


HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche 
24.

 
 

~ Soups & Salads ~

lunch

 

LOBSTER BISQUE
lobster flan, fresno chili, celery leaves
14.

TOMATO GAZPACHO(gf, v)
watermelon, cucumber, gooseberries
14.

 


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

CLASSIC CAESAR (v)
romaine, Parmesan, spicy croûtons
11.

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

BURRATA (v,gf)
marinated heirloom tomato, basil
14.

. . . . .
ADD A PROTEIN
Half an Avocado, 6. •  3 oz crab meat, 18. • 4oz Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entreés ~

lunch

 

YELLOWFIN TUNA NIÇOISE (df)
haricots verts, potatoes, hard-boiled eggs, anchovies
21.

SCOTTISH SALMON (gf)
tomato saffron broth, bok choy, spring onion
28.

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

RAVIOLI (v)
goat cheese, spring peas, mint
23.

MARINATED HANGER STEAK (gf)
pepper sauce, french fries , endives salad, mustard
29.

ROASTED CHICKEN BREAST (gf)
asparagus, grilled king oyster mushrooms, salsa verde
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar cheese
18.



Dinner

MONDAY THRU SATURDAY from 5:30-10PM

 
 
 

~ Appetizers ~

 

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, tobiko, potato crisp
16.

BURRATA (v, gf)
Heirloom tomatoes, basil
14.

HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche   
24.

FRESH COCO BEAN (gf, df)
piperade emulsion, cuttlefish
19.

TOMATO GAZPACHO (gf, v)
watermelon, cucumber, gooseberries
14.

1/2 DOZEN OYSTERS
classic service, mignonette, lemon
19.

CHEESE SOUFFLÉ
Comté, asparagus,
16.

 
 

~ Entrée ~

 

- poissons et crustaces -

RISOTTO (gf)
lobster, crab, tomato saffron broth
38.

SCOTTISH SALMON (gf)
tomato saffron broth, bok choy, spring onions
28.

BRANZINO (gf)
wasabi spinach, yuzu-mustard dressing
31.

- viande -

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


VEAL FILET MIGNON
couscous, piperade, summer squash

46.

 

~ Tabelside Classics ~

FOR TWO

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

mushrooms, onions, seasonal vegetables, potato purée, pinot noir sauce
90. serves up to 2

PRIME COWBOY RIBEYE (gf)

32oz ribeye, caramelized onions, mushrooms, potato puree, peppercorn sauce, cognac flambeed
120. serves up to 2

 


Dessert

12. each

 

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

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

MADAGASCAR VANILLA CRÈME BRÛLÉE

MANGO-COCNUT
mango mousse, passion cremeux, coconut sorbet

PEACH COBBLER
warm peaches, crispy oatmeal crumble, vanilla ice cream

SEASONAL ICE CREAM & SORBET $8.
three scoops

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

CHEESE PLATE 18.
pear membrillo, honey

 

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



Brunch

 

~ Appetizers ~

brunch

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
19.


FRESH COCO BEAN
piperade emulsion, cuttlefish
19.

CARAMELIZED CHEESE SOUFFLÉ
comté, asparagus velouté
16.

SALMON TARTARE (gf, df)
Meyer lemon, tobiko, potato crisp
16.


JUMBO LUMP CRAB (df, gf)
avocado, chili yuzo vinaigrette
19.


HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche 
24.

 

~ Flatbreads ~

brunch

 

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

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

TUNA
crème fraîche, green onions, capers
18.

 

~ Soups & Salads ~

brunch

 

LOBSTER BISQUE
lobster flan, fresno chili, celery leaves
14.

TOMATO GAZPACHO (gf, v)
watermelon, cucumber, gooseberries
14.

 

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

CLASSIC CAESAR (v)
romaine, Parmesan, spicy croûtons
11.

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

BURRATA (v,gf)

marinated heirloom tomato, basil
14.
. . . . .
ADD A PROTEIN
Half an Avocado, 6. •  3 oz crab meat, 18. • 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
21.

SCOTTISH SALMON (gf)
tomato saffron broth, bok choy, spring onion
28.

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

RAVIOLI (v)
goat cheese, spring peas, mint
23.

MARINATED HANGER STEAK (gf)
pepper sauce, french fries, endives salad, mustard
29.

ROASTED CHICKEN BREAST (gf)
asparagus, grilled king oyster mushrooms, salsa verde
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar cheese
18.

 


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.