Lunch and Dinner Menu

Executive Chef Sterling Steffans


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The Restaurant at


A Tradition of Rustic Southern Elegance

Cornbread Caesar Salad

romaine hearts tossed in our house made caesar dressing with cornbread croutons, 

anchovies, and grated parmesan.    7  or 10     (2012 Vidal Blanc)


Tabbouleh Spinach Salad

fresh baby spinach with tabbouleh, tomato, red onion, mint, parsley and spiced chick peas with smoked feta cheese, saffron oil and pomegranate molasses.   7 or 10   (Red Sangria)


Arugula Balsamic Strawberry Salad

mixed with bibb lettuce, watermelon-radish, cucumber, roasted pistachios tossed in a pomegranate merlot vinaigrette and topped with balsamic marinated strawberries.    7 or 10   (White Muscadine)


Chateau Cobb Salad

teriyaki marinated chicken, grilled and served with avocado, stilton, deviled eggs, and bibb lettuce tossed in roasted red pepper vinaigrette dressing.    14  (2013 Chardonnay)


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.  

 market price   (2012 Dry Rosé)


Duck Egg Rolls

filled with chopped collard greens, julienne carrots and confit duck; served with our 

peach BBQ sauce.    8   (Sweet Mountain Laurel)





Tuna Tataki

seared with a pink peppercorn-coriander crust; served rare with Dijon-wasabi aioli 

and topped with a brunoise of chow-chow and a cucumber-carrot roll with chive oil 

and roasted red pepper vinaigrette  13  (2012 Dry Rosé)


French Onion Soup

caramelized onions in a savory broth with Black Dog wine, topped with a garlic 

crouton and gruyere cheese.   (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.  (Angel Chardonnay)


Peach BBQ Beef

slow roasted beef hand pulled onto a grilled flatbread, topped with pickled shallots, avocado, fresh tomatoes and cilantro.  (Red Mountain Laurel)


Deviled Egg Plate

traditional style and house bacon & chive, served with our chow-chow, black bean hummus 

and grilled flatbread.   7   (Red Muscadine)


Chateau Baked Salmon

stuffed with brie cheese, onion marmalade and spinach; served over house-made spinach pappardelle tossed in rosemary cream reduction with saffron oil drizzle.  27   (2012 Nouveau Chien)


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  (2012 Vidal Blanc)


Duck Confit Primavera

creamy risotto tossed with estate garden vegetables and our house cured 

duck confit.  16   (2011 Pinot Noir)


Scallops Carbonara

pan seared and tossed in alfredo with house made bacon, green peas 

and penne pasta. 27   (2013 Chardonnay)


David’s Angel Hair Pasta

fresh tomato, onion, bell peppers, wild mushrooms & capers sautéed in olive oil and tossed with 

angel hair pasta and parmesan cheese.   13    add chicken 15   (The Black Dog)


Petite Beef Tender

topped with stilton blue cheese and a crimini mushroom duxelle; served with 

dauphinoise potatoes and grilled baby carrots.  22  (2012 Merlot)


Coffee Wood Smoked Half Chicken

breast and leg meat with a pomegranate molasses drizzle; served with a mango wild rice pilaf,

pickled blueberries and grilled baby carrots.   19  (Our Dog Blue)


Quinoa Stuffed Pepper

three kinds of quinoa mixed with sautéed sweet potato, golden beets and seasonal vegetables then tucked into a sweet bell pepper; served on a bed of sautéed spinach with toasted pumpkin seeds 

and grilled watermelon cubes; drizzled with a balsamic reduction.   16  (Liberty)


Pork Tenderloin

infused with estate grown oregano, grilled and served over jasmine rice with fried green tomatoes, 

roasted pepper & tomato coulis, and house collards.   18  (2011 Cabernet Franc)


Chateau Steak Du Jour

Market Price   (2012 Chambourcin Reserve)



collard greens • primavera risotto • mango wild rice pilaf • french fries • grilled baby carrots • chow-chow • dauphinoise potatoes  6 each


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 6 or more  and will be presented on one check only.  Split plate fee is $4.00