Lunch and Dinner Menu

Executive Chef Sterling Steffans


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The Restaurant at
A Tradition of Rustic Southern Elegance 



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




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




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




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