Lunch and Dinner Menu

Executive Chef Sterling Steffans

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The Restaurant at
CHATEAU MORRISETTE
A Tradition of Rustic Southern Elegance 


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
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: Red Mountain Laurel
 
French Onion Soup
caramelized onions in a savory broth with Black Dog wine, topped with a garlic crouton and gruyere cheese    6 
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

Tuna Tataki
seared with a pink peppercorn-coriander and celery seed; 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  
Suggested Pairing: Vidal Blanc (2012)
 
Pork Poutine
bbq pork pulled with hints of blackberry over home style fries and topped with mozzarella cheese curds and sauce brune    7  
Suggested Pairing: The Black Dog
 
Deviled Egg Plate
traditional style, “the lox,” and bacon-chive, served with our chow-chow and pita chips    9   
Suggested Pairing: 4 White Grapes (2012)
 
Country Ham Beignets
deep fried fritters full of country ham, corn and pickled okra; served with a red-eye gravy sauce    9   
Suggested Pairing: Pinot Noir (2011)
 
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)
 
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    10    side 7
Suggested Pairing: Farmhouse Sangria White
 
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 
Suggested Pairing: 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    12  
Suggested Pairing: Chardonnay (2013)
 
SIGNATURE ENTRÉES
 
Cinnamon Chili Pork Tenderloin
rubbed with cinnamon chili, grilled and sliced, then topped with an orange cashew chutney; served with mango wild rice and collard greens    18  
Suggested Pairing: Cabernet Franc (2011)
 
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  
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 butternut squash mélange    28
Suggested Pairing: Petit Verdot (2012)
 
Orecchiette Pasta
house-made “little ears” of fresh pasta tossed with sautéed peppers, onions, tomatoes, mushrooms, and capers; finished with an herb butter wine sauce    14    add chicken    16   
Suggested Pairing: Chardonnay (2013)
 
SEASONAL SELECTIONS
 
Salmon Beurre Rouge
baked with an herb crust and topped with a red wine butter sauce; resting on house-made spinach 
pappardelle and served with a side of butternut squash mélange    26   
Suggested Pairing: 5 Red Grapes (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)
 
Seafood Gumbo Skewer
a skewer of tuna, scallop and shrimp grilled and placed with our own version of yellow rice 
and gumbo file’ sauce; garnished with fresh mussels    18   
Suggested Pairing: 4 White Grapes (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  
Suggested Pairing: Chambourcin Reserve (2012)
 
Pork Spare Ribs
smoked then slow roasted with Bob’s special dry rub; served with macaroni and 
cheese and collard greens    19  
Suggested Pairing: Archival I (2012)
 
Coffee Wood Smoked Half Chicken
breast and leg meat with a pomegranate molasses drizzle; served with a 
mango wild rice pilaf, pickled blueberries and butternut squash mélange    19  
Suggested pairing: Angel Chardonnay
 
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  
Suggested Pairing:  Cabernet Sauvignon (2011)
 
SIDES
 
butternut squash mélange • mango wild rice pilaf • garden herbed mashed potatoes
 french fries • macaroni and cheese • chow-chow • collard greens
 6
 

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