Lunch and Dinner Menu

Executive Chef Sterling Steffans

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The Restaurant at

CHATEAU MORRISETTE

A Tradition of Rustic Southern Elegance
 
Cornbread Caesar Salad
Romaine hearts tossed in our house made caesar dressing with cornbread croutons, anchovies, and shaved parmesan.    7  or 10
 
Tabbouleah Spinach Salad
Fresh baby spinach with tabbouleah, tomato, red onion, mint, parsley and spiced chick peas with smoked feta cheese, saffron oil and pomegranate molasses.   7 or 10
 
Arugula Balsamic Strawberry Salad
Mixed with bibb lettuce, watermelon-radish, cucumber, and roasted pistachios tossed in a berry wine vinaigrette and topped with balsamic marinated strawberries.  7 or 10
 
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
 
 
Duck Egg Rolls
Filled with chopped collard greens, julienne carrots and smoked duck; served with our blackberry BBQ sauce.    8
 
Tuna Tataki
Seared with pink peppercorns, coriander & celery seed; served rare with Dijon-wasabi aioli and topped with a brunoise of chow-chow and a cucumber-carrot roll with chive oil   13
 
French Onion Soup
Caramelized onions in a savory broth with Black Dog wine, topped with a garlic courton and gruyere cheese.   6
 
Soup of the Day
Ask your server   5
 
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 
 
Lolipop Lamb Chops
Marinated in whole grain Dijon mustard, rosemary and roasted red pepper grilled and served on a bed of collard greens and roasted golden beets with dauphinoise potatoes.  28
 
Chateau Baked Salmon
Stuffed with brie cheese, onion marmalade and spinach; baked with garlic, herbs and organge zest; served over house-made spinach pappardelle tossed in rosemary cream reduction with saffron oil drizzle.  27
 
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
 
Petite Beef Tenderloin
Thyme spiced, grilled and topped with wild mushrooms; served with pimento cheese risotto.   22
 
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
 
Quinoa Stuffed Pepper
Three kinds of quinoa mixed with sautéed sweet potato, golden beets and seasonal vegetables then tucked into a red bell pepper; served on a bed of sautéed spinach with toasted pumpkin seeds & grilled watermelon cubes; drizzled with a balsamic reduction.   16
 
Pork Loin Roulade
Seasoned with a cinnamon-sage-chili rub and stuffed with sweet potato, mozzarella and collard greens; topped with romesco sauce and served with dauphinoise potatoes and grilled baby carrots.   16
 
Sides
collard greens • pimento cheese 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