Six ounce lobster, slow poached in butter, tempura battered and flash fried. Served with a vanilla bean aioli and sweet chili glaze.
Roasted Beet Salad Noisette
Fresh roasted beets tossed with our house hazelnut sherry dressing, goat cheese and candied grapefruit zest and frisée.
Candied pecans, gorgonzola and brandy compressed pears dressed in berry balsamic vinaigrette.
Strawberry Almond Salad
Mixed greens salad of kale, spinach and beet greens tossed with strawberry champagne vinaigrette topped with bacon toasted almonds cotija cheese, strawberry and red onions.
Chateau Spinach Salad
Mixed greens, kale, spinach, beet greens in our house pomegranate vinaigrette along with pistachio, gouda, red onion and pickled craisins.
French Onion Soup
A savory classic made with caramelized onions and beef stock, finished with sliced baguette and gruyere.
Pan seared sea scallop tossed with fettuccine in a roghani riesling cream sauce with chilies.
Pan seared duck breast, finished with rhubarb and huckleberry glaze de canard, served with chateau porcini potatoes and vegetables.
British Columbian King Salmon
Lobster saffron nage served atop roasted fennel puree chateau tomato and fennel salad.
Blackened Mahi Mahi Filet
Kobe Braised Short Ribs
Beef short ribs simmered with shitake mushroom au jus in a roghani vineyards love and passion red wine reduction. Served with horseradish, rosemary and blue cheese chateau potatoes accompanied by smoked cipollini crème fraiche.
6 oz. hand cut filet seared and topped with herbed infused smoked compound butter and shitake jus served with caramelized shallot puree, chateau potatoes and vegetables.