New Fall Menu at Chateau Morrisette Restaurant
The Culinary Team at Chateau Morrisette is proud to announce a new fall menu including estate grown produce as well as other regionally acquired meats, vegetables and herbs. The two chefs, Mitch Sheppard and Ricky Caviness worked closely with the gardner, Matt Saunders, to determine late-summer and early fall plantings that could be used on the menu throughout the rest of the year. We are all about the local and the fresh foods for our guests. It's something we would like to be known for.
The menu is consistent throughout the day with the small plates and salads. During lunch, there are a number of cafe style items available along with a selection of entrees served in lunch-time portions. At night, the menu gets kicked up to a delicious fine-dining menu with a selection of beef, chicken, fish, and pasta. Guests enjoy tablecloth service during the dinner hours. And of course, each item on the menu includes a recommendation for a wine to try with that dish.
Here are a few examples of what you will find on the Chateau Morrisette Restaurant menu. You can view the entire menu on the website by clicking here. VIEW MENU
LUNCH CAFE MENU SAMPLE
BURGER 8oz. house-ground beef patty, changes daily $13 Pair with The Black Dog®
CHICKEN Rosemary and thyme grilled chicken sandwich, with beer mustard, spinach, crispy onions, and gruyère on a pretzel roll $12 Pair with 2015 Vidal Blanc
BACON Candied house bacon, mixed lettuces, local tomatoes, and roasted pepper cheese spread on toasted wheat (MV) $13 Pair with 2015 Petit Manseng
QUICHE Changes daily. $12 Pair with Our Dog Blue®
MUSHROOMS Roasted mushrooms, fennel pepperonata, on naan topped with fontina and parmesan cheese (V) Omnivores may add salami $13 Pair with 2014 Nouveau Chien
TURKEY Black pepper and local honey roasted turkey, apple butter, house bacon, kitchen garden greens, caramelized shallots, and cheddar on toasted wheat. $12 Pair with 2014 Chardonnay
PORK Braised and smoked pulled pork, bread and butter pickles, southern slaw, fermented hot sauce, brioche bun $12 Pair with Sweet Mountain Apple
DINNER MENU ENTREE SAMPLES
STEAK Grilled ribeye of beef with buttermilk whipped yukons, wildflower honey and mustard roasted brussels sprouts, marrow jus (GF)
$33 Pair with 2013 Merlot
SHRIMP AND GRITS Wild-caught shrimp and grits, with tasso, andouille, and tomato pan sauce $27 Pair with Our Dog Blue®
SCALLOPS Seared sea scallops, roasted shallots and snap beans, estate Silverqueen corn risotto, preserved tomato chimichurri
$32 Pair with 2014 Chardonnay
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