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Chateau Morrisette

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The Black Dog Blog

Chateau Morrisette is among the oldest and largest wineries in Virginia. We also operate an award-winning restaurant with a 95% recommendation rate on OpenTable. With fresh vintages, flavors, and events at the winery, restaurant, vineyard, and festival field throughout the year, we will keep you abreast of all the great happenings and the people who make up Chateau Morrisette Winery and Restaurant in this blog and through our Facebook, Instagram, Twitter, and Pinterest sites.


 

Slade Mankins Executive Chef
 

Easter Lunch April 16, 2017

Chateau Morrisette Winery in AprilTo satisfy the many families expected to visit Chateau Morrisette this Easter, the culinary team is offering a special three course Easter Lunch served 11am - 4pm. Seating is limited and reservations are strongly encouraged. The cost is $45 per person before beverages, tax, and gratuity. For those with an appetite for lighter fare, the chef will offer two à la carte items and a dessert option. See the menu and reserve!

 

Time Posted: Apr 3, 2017 at 12:59 PM
Slade Mankins Executive Chef
 

Sous Chef's Spring Dream

Executive Sous Chef Ricky Caviness shared his inspiration for part of our Spring Chef's Dinner, coming up March 25, with Daytime Blue Ridge's Natalie Faunce.

 

 

Time Posted: Mar 16, 2017 at 1:51 PM
Slade Mankins Executive Chef
 

Chateau Morrisette Offers a Spring Chef's Dinner

On Saturday, March 25, 2017, Chateau Morrisette Restaurant features the talents of Sous Chef, Ricky Caviness at our Spring Chef's Dinner.  The dinner features a set menu of five courses, each paired with a different Chateau Morrisette wine.  The evening begins at 5:30 with a light reception.  Seating will be promptly at 6:00 PM.  Our Sous Chef has planned every detail of the evening's meal, procurring foods from local farms and working with Chateau Morrisette's gardener to ensure estate grown winter micro greens will also be available.  The menu is as follows:

  • Smoked fois gras paté, rye croustade, fresh homestead buttermilk cheese, wine gelée, garden lettuces
    Paired with 2016 Vin Gris
  • Heritage pork and dried fruit conserve roulade, brussel sprout confetti, Carolina gold rice fritter, estate vinegar gastrique
    Paired with 2014 Chambourcin
  • Pecan smoked Sunburst Farms trout, farro verde with plumped golden raisins, guanciale braised Tuscan kale
    Paired with 2014 Chardonnay Reserve
  • Whiskey-aged ribeye, sweet potatoes anna, butter braised asparagus, heritage mushroom jus with crispy cippolini
    Paired with 2013 Petit Verdot
  • Dark Chocolate Soufflé Tart, ancho marshmallow, brown sugar sticky pecans and sweet potato butter, frozen tangerine parfait, roasted white chocolate, pimenton, vanilla bean and cinnamon sugar churro chip
    Paired with 2012 Heritage

The cost of the meal is $95.00 per person and includes food, wine pairings, taxes and gratuity.  Other wines may be purchased at menu prices.  The dinner lasts approximately 2.5 hours.  Each course is introduced by the Chef.  Seating is limited to 56 guests.  There are no refunds for unused tickets.

Tickets for the evening meal may be purchased in advance on the website www.thedogs.com or by clicking this link - 2017 Spring Chef's Dinner Tickets.

 

Time Posted: Mar 6, 2017 at 12:47 PM
Slade Mankins Executive Chef
 
October 26, 2016 | Slade Mankins Executive Chef

Autumn Chef's Dinner Takes Place on November 12, 2016

 

It's the hottest ticket in town!  Executive Chef Michell Sheppard and Sous Chef Ricky Caviness have created an exclusive dining event for forty lucky foodies.  Held against the backdrop of a cozy fireplace and a private dining space, this five course meal will be presented personally by the chefs along with a description of each item and an explanation of what makes the dish unique and appealing.  A Chateau Morrisette wine has been hand-selected to pair with each course.  Guests learn about what makes each wine perfect with each course.  

"I'm excited to have an opportunity to showcase the talents of our Culinary Team," said Executive Chef Mitchell Sheppard.  "We will serve items grown on the estate by our gardener, Matt Sanders along with dessert items hand-crafted by our pastry chef, Chelsea Raby."

Sous Chef Ricky Caviness, is an expert on local farms.  "I was able to obtain the duck and the rabbit from a local farm here in Floyd," said Caviness.  "Add that to the beets and leeks we grew here on the estate and it's a truly locavore dining experience."

The Autumn Chef's dinner will also be the launch for our new vintages of Chambourcin and Cabernet Franc.  Those attending the dinner will be some of the first to taste these two new 2014 vintages.  Both wines aged in barrels for over 18 months and were bottled in June of 2016.  Winemaker Brian Smyth will release them for sale in time for the Chef's Dinner.

Tickets for the Autumn Chef's Dinner are $95 per person, including taxes, gratuity, wine pairings, and a champagne reception prior to dinner.  Tickets may be purchased by clicking this link for AUTUMN CHEF"S DINNER TICKETS.

Here is the menu as it stands today:

Champagne and Hors D’Oeuvres 
served between 5:30 and 6:00 

Jeweled Beet tartare, Cured Farm Egg Yolk,
Estate Flowers, Burrata Cheese
Paired with 2014 Chambourcin

Braised Rabbit, Creamed Leeks, Herb Dumplings, 
Benne Seeded Carrots
paired with 2015 Viognier

House Made Duck Frankfurter, Mustards, Hard Cider 
Braised Mountain Cabbage, Duck Fat Fries
Paired with 2015 Petit Manseng

Forever Cooked Beef Short Ribs, Foie Gras Gravy, Glazed 
Kuri Squash, Farro Verde with Roasted Muscadines
Paired with 2014 Cabernet Franc

Chocolate Truffle, Brown Butter & Cracked Black Pepper 
Ice Cream, Tobacco Caramel, Oak Crème Chantilly, 
Gingersnap Hazelnut Crunch

Paired with 2012 Heritage

Wine Pairings subject to change

Time Posted: Oct 26, 2016 at 11:13 AM
Slade Mankins Executive Chef
 
September 19, 2016 | Slade Mankins Executive Chef

Dessert Menus Change Regularly

Chef Chelsea makes all of the desserts served in the restaurant.  I hand-craft each dessert using ingredients I acquire locally when ever possible.  Here is my latest dessert menu saying farewell to summer fruits and hello to autum color.  
 

Farewell Summer Sundae
Homestead Creamery Vanilla Ice Cream
Vanilla Bean Pickled Peaches • Blueberry Preserves
Gingered Whipped Cream • Caramel Croutons and Maraschino Muscadine


Brown Butter Blonde
Brown Butter Blonde with Blue Cheese Brown Sugar Crumble Muscadine, Fig and Walnut Conserve
Rosemary-Caramel Bisque
Sweet & Sour Floyd County Pears


Dark Chocolate Chess Bar
Dark Chocolate Chess Bar
Homestead Creamery Vanilla Ice Cream
Sea Salt & Cracked Black Pepper "Magic Shell"
Roasted White Chocolate
Balsamic "Raisinette" Bark

All selections are $8 per serving

The latest dessert offerings may always be viewed on the website:  DESSERT MENU

Time Posted: Sep 19, 2016 at 11:48 AM
Slade Mankins Executive Chef
 
September 19, 2016 | Slade Mankins Executive Chef

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

VIEW FULL MENU HERE

Time Posted: Sep 19, 2016 at 11:27 AM