Lunch and Dinner Menu

Executive Chef Sterling Steffans

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The Restaurant at
CHATEAU MORRISETTE
A Tradition of Rustic Southern Elegance 

OUR WINTER MENU

APPETIZERS 

Chateau Charcuterie
A variety of artisan cheeses, paté and house-cured meats for sampling with our chow-chow, onion marmalade, sweet gherkins and crackers.  Ask your server about today’s selections    16 (MGF)
Suggested pairing: Dry Rosé (2012)
 
Duck Egg Rolls
Filled with chopped collard greens, julienne carrots and confit duck; served with our blackberry bbq sauce    8   
Suggested Pairing: Sweet Mountain Laurel
 
French Onion Soup
Caramelized onions in a savory broth with Black Dog wine, topped with a garlic crouton and gruyere cheese  6 (MGF)
Suggested Pairing: The Black Dog
Soup of the day - ask your server    5
 
Fried Green Tomatoes
Cornmeal battered, laced with buttermilk dressing and stacked with house made pimento blue cheese    7  
Suggested Pairing: Angel Chardonnay
 
SALADS
 
Cornbread Caesar Salad
Romaine hearts tossed in our house made caesar dressing with cornbread croutons, anchovies, and grated parmesan    10    side 7
Suggested Pairing: Vidal Blanc (2012)
 
House Garden Salad
Bibb lettuce tossed with our pomegranate merlot dressing and topped with heirloom grape tomatoes, red onion, cucumber, and carrot    9    side 6
Suggested Pairing: Chardonnay 2013
 
Spinach and Roasted Beet Salad
Baby spinach tossed with rosemary vinaigrette and topped with roasted beets and caramelized pearl onions; garnished with fried goat cheese    10  side 7 (MGF)
Suggested Pairing: 5 Red Grapes
 
SIGNATURE ENTRÉES
 
Cinnamon Chili Pork Tenderloin
Rubbed with cinnamon chili, grilled and sliced, then topped with an orange cashew chutney; served with wild rice pilaf and collard greens    18  (GF)
Suggested Pairing: 4 White Grapes
 
Shrimp and Grits
Pan seared shrimp with tomato, peppers, onions in a rich cream sauce accented with andoullie sausage & tasso ham; served over smoked gouda grit cakes    17  (GF)
Suggested Pairing: Nouveau Chien(2012)
 
Chateau Filet Mignon
Topped with house-made pimento-blue cheese and crispy fried onions; served with garden herbed mashed potatoes and broccoli cauliflower medley    28 (MGF)
Suggested Pairing: Chambourcin Reserve (2012)
 
Duck and Dumplings
Butternut squash dumplings in a rich duck broth with brussel sprouts, cauliflower, pearl onions and our 
house-cured duck confit topped with sage    17   
Suggested Pairing: Viognier (2013)
 
Petite Beef Medallions
Grilled to perfection and topped with a wild mushroom demi-glace; served with bacon-scallion potato cakes and asparagus tips    22  (GF)
Suggested Pairing: Chambourcin Reserve (2012)
 
Chateau Chicken Mornay
Grilled rosemary chicken breast tossed with house-made cheese sauce, cavatappi pasta and a vegetable medley of broccoli, cauliflower, brussel sprouts, tomato, onion and peppers.   16   Vegetarian  13
Suggested Pairing:  Liberty
 

ASK ABOUT OUR DAILY SANDWICH AND ENTREE SPECIALS

 

We strive to use the freshest ingredients, many of which are from local organic farmers.  In addition, a large portion of our produce throughout the summer season will be picked fresh from our Estate Garden. Consuming raw or undercooked meat may increase your risk of food borne illnesses. A 20% gratuity is added to parties of 10 or more and will be presented on one check only.  Split plate fee is $4.00