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Lunch

monday-friday 11:30am-3pm

PRIX-FIXE MENU, 35.
Soup or Salad & Entreé
(add 7. supplement for sea bass or hanger steak)

 

~ Appetizers ~

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
20.


OCTOPUS
harissa, green olive, potato
20.

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 (gf)
lobster flan, fresno, celery leaf
16.

ENGLISH PEA SOUP
spring onion soubise, lemon balm
16.

 


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

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

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

MONTE CARLO
crab, avocado, mozzarella
22.

. . . . .
ADD A PROTEIN
Half a Haas Avocado, 6. •  Gulf Shrimp, 14. • Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entreés ~

lunch

 

YELLOWFIN TUNA NIÇOISE
haricots verts, potatoes, hard-boiled eggs, anchovies
22.

SCOTTISH SALMON
turnip, shishito herb butter, orange vin
29.

GRILLED BRANZINO (df, gf)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
29.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
29.

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 (df, gf)
spring onion, haricot vert, ramps, braised thigh au vin
26.

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



Dinner

nightly from 5:30-11PM

~ Raw Bar ~

 

1/2 DOZEN OYSTERS
classic service, mignonette, lemon
20.

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

 
 

~ Appetizers ~

 

- cold -

AVOCADO SALAD
cucumber, red onion, sherry vinaigrette
14.

JUMBO LUMP CRAB SALAD
avocado, radish, yuzu vinaigrette
25.

WHITE ASPARAGUS
mache, lemon-tarragon emulsion, chive blossom
22.

BEET TARTARE
hazelnuts, apple, goat cheese
18.

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

- hot -

OCTOPUS
harissa, green olive, potato
20.

ENGLISH PEAS SOUP
spring onion soubise, lemon verbena
16.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
16. | 29.

CARAMELIZED CHEESE SOUFFLÉ
comté, asparagus, morels
22.

 
 

~ Entrée ~

 

- poissons et crustaces -

SEA SCALLOPS
crispy potato, cauliflower, capers
36.

HALIBUT
tomato & saffron broth, mussels, asparagus
39.

BRANZINO
melted leeks, lemongrass, fennel condiment
34.

BLACK BASS

35.

tomato saffron broth, mussels, asparagus, sugar snap peas

- viande -

CRESCENT DUCK DUO
crispy skin breast, confit leg, lentil ragout
38.

COLORADO LAMB CHOPS
yogurt marinated, pistachios, piperade
44.

BERKSHIRE PORK LOIN
spring onion, ramps, charred corn
37.

PRIME BEEF FILET
potato fondant, pearl onion, chanterelles
52.

 

~ Tabelside Classics ~

FOR TWO

DOVER SOLE MEUNIERE
grilled asparagus, brown butter, mustard
120.

ORGANIC “HERITAGE” CHICKEN
(pre-order required)

mushrooms, onions, seasonal vegetables, potato purée, pinot noir sauce
90.

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

 


Dessert

13. each

 

MILLEFEUILLE
puff pastry, maple cream, cranberry coulis

PROFITEROLES
cream puff, chocolate sauce, chantilly

VANILLA CRÈME BRÛLÉE
Tahitian vanilla

TRIFLE
sabayon vermouth, lady fingers, kumquat raspberry

CARAMELIZED APPLE
rhum-raisin ice cream/pain d'épices sable

SEASONAL ICE CREAM & SORBET
three scoops

ASSORTED MACARONS
3. each | 15. for 6

CHEESE PLATE
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 7. supplement for sea bass or hanger steak)

 

~ Appetizers ~

brunch

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
20.


OCTOPUS
harissa, green olive, potato
20.

CARAMELIZED CHEESE SOUFFLÉ
comté, butternut squash velouté, patty pan
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
date marmalade, cranberry ginger, warm brioche
29.

 

~ Flatbreads ~

brunch

 

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

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

TUNA
crème fraîche, green onions, capers
23.

 

~ Soups & Salads ~

brunch

 

LOBSTER BISQUE (gf)
lobster flan, fresno, celery leaf
16.

ENGLISH PEA SOUP
spring onion soubise, lemon balm
16.

 

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

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

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

. . . . .
ADD A PROTEIN
Half a Haas Avocado, 6. •  Gulf Shrimp, 14. • Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entrées ~

brunch

 

FRENCH TOAST
orange blossom brioche, almond crust, berries
14.

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

EGG WHITE FRITTATA
sautéed mushrooms, red peppers, wasabi spinach
14.

 
 
 

YELLOWFIN TUNA NIÇOISE
haricots verts, potatoes, hard-boiled eggs, anchovies
22.

CHILEAN SEA BASS (df, gf)
asparagus, rice pilaf, fennel condiment, shitake mushroom
35.

GRILLED BRANZINO (df, gf)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
29.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
29.

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

ROASTED CHICKEN BREAST (df, gf)
carrots, onions, crimini mushrooms, braised thigh au vin
26.

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

 


Cocktails & Wine

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

ASSOULINE® NEGRONI
gin, sweet vermouth, campari
13.

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.

“TABLE 75”
gin, sparkling wine, and lemon, & honey
12.

SANGRIA
red wine sangria with peach liqueur, simple syrup & citrus
10.

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

ASSOULINE® MARGARITA
tequila, cointreau, fresh lime juice, agave, foam
14.

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