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Lunch

monday-friday 11:30am-3pm

 

~ Appetizers ~

 

EAST COAST OYSTERS
with mignonette and lemon
19.


CARAMELIZED CHEESE SOUFFLÉ
Comté, butternut squash velouté
16.

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


JUMBO LUMP CRAB(df, gf)
avocado, chili yuzu vinaigrette, endives
22.


HUDSON VALLEY FOIE GRAS TORCHON
pickled kumquats, date marmelade 
24.

 
 

~ Soups & Salads ~

lunch

 

LOBSTER BISQUE
lobster flan,chili, celery leaves
16.

FRENCH ONION SOUP
Gruyère
14.

 


AVOCADO SALAD (gf, vg, v, df)
cucumber, red onion, sherry vinaigrette
15.

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

KALE &QUINOA BOWL (gf, vg, v, df)
vegetables, dried cranberries, lemon
15.

ROASTED BEET SALAD (v,gf)
yogurt, goat cheese, shaved beets
14.

. . . . .
ADD A PROTEIN
Half an Avocado 6. •  3 oz crab meat 18. • 4oz Salmon Filet 12. • Free Range Chicken Breast 9. • 4oz tuna 14.

 

~ Entreés ~

lunch

 

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

COD
champagne sauce, leeks
28.

GRILLED BRANZINO (df, gf)
curry emulsion, shiitake chutney, saffron purée
35.

RAVIOLI (v)
maitake mushrooms, Grana Padano
23.

MARINATED HANGER STEAK (gf)
pepper sauce, French fries , little gem lettuce, mustard
29.

ROASTED CHICKEN BREAST (gf)
bacon, pearl onions, grilled trumpet mushrooms
26.

TEXAS AKAUSHI CHEESEBURGER
tomato, caramelized onions, cheddar
18.



Dinner

MONDAY THRU SATURDAY from 5:30-10PM

 
 
 

~ Appetizers ~

 

JUMBO LUMP CRAB SALAD (gf, df)
avocado, chili yuzu vinaigrette, endives
22.

SALMON TARTARE (gf, df)
Meyer lemons, tobiko, apple
16.

ARTICHOKE SALAD (v, gf)
green mustard, Pecorino Toscana, arugula
14.

AVOCADO SALAD (gf, vg, v, df)
cucumber, red onion, sherry vinaigrette
15.

RAVIOLI
maitake mushrooms, Grana Padano
19.

FRENCH ONION SOUP
Gruyère
14.

CHEESE SOUFFLÉ
Comté, butternut squash velouté
16.

HUDSON VALLEY FOIE GRAS TORCHON
pickled kumquats, date marmelade 
24.

 
 

~ Entrée ~

 

- poissons et crustaces -

RISOTTO (gf)
lobster, artichoke, spinach
35.

COD
champagne sauce, leeks, Kaluga caviar
39.

BRANZINO (gf)
curry emulsion, shiitake chutney, saffron purée
35.

- viande -

CRESCENT DUCK (gf)
quince chutney, chestnuts
34.


VEAL FILET MIGNON
Chanterelles, potato purée

44.

 

~ Classic Dishes For Two ~

prepared table side

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

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

PRIME COWBOY RIBEYE (gf)
32oz ribeye, caramelized onions, mushrooms, potato purée, peppercorn sauce, cognac flambeed
120. serves up to 2

 


Dessert

12. each

 

PEAR CRANBERRY TART
pear compote, poached cranberries, cranberry tuile, pear sorbet

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

MADAGASCAR VANILLA CRÈME BRÛLÉE

APPLE SUNDAE
caramalized apple, spice crumble, d’épice ice cream, butterscotch sauce, apple chip

MAPLE PECAN PRALINE MILLEFEUILLE
maple bavarese, pecan praline cream, puff pastry, 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 (available for dinner only)
Valrhona “guanaja” chocolate, vanilla ice cream
20.



Brunch

 

~ Appetizers ~

brunch

 

EAST COASTOYSTERS
with mignonette and lemon
19.

CARAMELIZED CHEESE SOUFFLÉ
comté, butternut squash velouté
16.

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


JUMBO LUMP CRAB (df, gf)
avocado, chili yuzu vinaigrette, endives
22.


HUDSON VALLEY FOIE GRAS TORCHON
pickled kumquats, date marmelade 
24.

 

~ Flatbreads ~

brunch

 

MUSHROOM (v)
mozzarella, arugula, pesto
14.

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

TUNA
crème fraîche, scallions, capers
18.

 

~ Soups & Salads ~

brunch

 

LOBSTER BISQUE
lobster flan, chili, celery leaves
16.

FRENCH ONION SOUP
Gruyère
14.

 

AVOCADO SALAD (gf, vg, v, df)
cucumber, red onion, sherry vinaigrette
15.

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

KALE & QUINOA BOWL (gf, vg, v, df)
vegetables, dried cranberries, lemon dressing
15.

ROASTED BEET SALAD

yogurt, goat cheese, shaved beets
14.
. . . . .
ADD A PROTEIN
Half an Avocado 6. •  3 oz crab meat 18. • 4oz Salmon Filet 12. • Free Range Chicken Breast 9. • 4oz tuna 14.

 

~ Entrées ~

brunch

 

FRENCH TOAST (v)
orange blossom brioche, almond crust, berries
16.

EGGS BENEDICT
English muffin, poached eggs, Hollandaise & choice of smoked salmon or Parisian ham
18.

FRITTATA (gf, v)
egg whites, mushrooms, tomatoes, arugula
15.

 
 

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

COD
champagne sauce, leeks
28.

GRILLED BRANZINO (df, gf)
curry emulsion, shiitake chutney, saffron purée
35.

RAVIOLI (v)
maitake mushroom, Grana Padano
23.

MARINATED HANGER STEAK (gf)
pepper sauce,French fries, little gem lettuce, mustard
29.

ROASTED CHICKEN BREAST (gf)
bacon, pearl onions, grilled trumpet mushrooms
26.

TEXAS AKAUSHI CHEESEBURGER
tomato, caramelized onions, cheddar
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.