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Large prawns dipped in a tempura style beer batter, served with Siracha aioli.
Herb crusted Double R Ranch Tenderloin sliced thin served with a salad of arugula fennel and shaved parmesan. Garnished with capers, garlic aioli, and pink salt.
Tender calamari breaded in semolina flour, then fried to perfection. Served with serrano pepper garnish, garlic aioli and cocktail dipping sauce.
Fried in Kobe-beef fat and seasoned with black truffle salt. Served with garlic aioli and smokey ketchup.
Bacon Wrapped Shrimp
Bacon wrapped shrimp and dates on a bed of arugula and pickled onions. Served with Siracha honey drizzle.
Little neck clams in white wine garlic broth with grilled artisan bread.
Scallop La Pont
Pan seared scallops and crispy lardon over arugula dressed with lemon, olive oil and brown butter drizzle.
Meats and cheese, stone ground cherry, honey, crackers, candied pecans, pickled vegetables
Soupe du jour
Specialty Soup that changes weekly
The French Quarter Onion Soup
sliced onion sautéed in sweet butter and seasonings, gently simmered in a light beef broth with essence of tomato, topped with our homemade croutons and melted provolone and gruyere cheeses with chateau faire le pont red wine
Salad Additions Grilled Chicken...6 Prawns, or Scallops...8 Blackened Steelhead...8 Tenderloin...10
Romaine, house made cesar dressing seasoned croutons, parmesan cheese, white anchovy fillet.
Mixed greens, local honey crisp apples, shaved vegetables, served with a brown sugar vinaigrette. (Gluten Free/Vegetarian/Vegan)
Chateau's Grilled Wedge
Grilled baby romaine lettuce topped with a house made creamy blue cheese dressing, bacon lardon, diced tomatoes, and chives. (Gluten Free)