Le Petit Chateau Service List

Lunch Menu

• Les Hors d'Oeuvres

  • Paté de Campagne

    served with cornichons

  • Les Escargots a l'ail

    garlic butter

  • Beet Napoleon

    layered with herbed goat cheese

  • Smoked Salmon

    with capers and red onions

• Les Soupes

  • Chef's Soupe du Jour

  • Onion Soupe

• Les Salades

  • House Salad

    mixed greens, boston lettuce, romaine with house vinaigrette dressing

  • Salade de Poulet Petit Chateau

    chicken, mushrooms, tomatoes, mixed greens, lightly tossed with our house whipped vinaigrette

  • Ceasar Salad

    romaine tossed with our ceasar dressing served with garlic bread. add broiled chicken breast with herbs

  • Cobb Salad

    chopped romaine, ham, cheese, eggs, tomatoes, choice of dressing

  • Salade d'Epinards

    spinach leaves, sweet onions, chopped eggs, with mustard dressing, topped with hazelnut crusted goat cheese

  • Cajun Chicken Salad

    broiled breast of chicken with cajun spices served over mixed greens

  • Mango Salad

    tossed with a garlic ginger dressing and topped with broiled breast of chicken

• Les Sandwiches

  • Le Club

    breast of chicken, bacon, lettuce, tomatoes on toasted wheat bread served with fresh fruit

  • Le Hamburger Classique

    lean ground beef on a sesame bun, served with fresh fruit

  • Filet Mignon Steak Sandwich

    on french baguette bread, served with fresh fruit

  • Alaskan Salmon Club

    marinated with tamarind, chipotle chili, agave syrup, olive oil on toasted wheat bread

  • French Fries

  • Garlic Bread

• Luncheon Entrees

  • Le Foie de Veau Petit Chateau

    calf's liver sauté with lemon and garlic

  • La Truite en Croute

    trout crusted with nuts

  • Broiled Alaskan Salmon

    with garlic, herbs and sesame ginger butter

  • Veal piccata

    with lemon & capers

  • Veal cutlets with roasted grapes

    and balsamic reduction

  • Chicken Piccata

    chicken breast sauteed with lemon, capers and parsley

  • Chicken Grand Duc

    breast of chicken baked with artichoke hearts, mushrooms and white wine

  • Seafood Linguini

    shrimp, scallops, salmon, peas in a white wine sauce

  • Fettucini Primavera

    tossed with a hazelnut pesto sauce

  • Les Crevettes Mode Meridionale

    shrimp sautéed with garlic and mushrooms, flambé with brandy and served with pasta or rice pilaf

  • Seafood cakes du jour

    remoulade sauce, served with house salad or potato and vegetable

  • Broiled Petit Filet Mignon

    served with sauteed mushrooms

  • Entrecote Grillée

    broiled New York steak Maitre d'Hotel

  • Surf and Turf Brochette

    filet mignon, shrimp and scallops served over rice pilaf, side order of bearnaise sauce

Dinner Menu

• Cold

  • Saumon Fumé avec Raiford

    smoked salmon, creamed horseradish sauce

  • Shrimp Cocktail

    cocktail sauce with horseradish

  • Paté Maison

    served with cornichons

  • Fresh Beets Napoleon

    layered with fresh herbed feta cheese, balsamic vinaigrette

  • Pavé aux deux Saumons

    poached filet of salmon wrapped with smoked salmon and dill sauce

• Hot

  • Les Escargots

    half dozen large snails with garlic butter, herbs and spices

  • Les Crevettes Mode Méridionale

    shrimp sautéed with garlic and brandy

  • Vol au Vent de Fruits de Mer

    light puff pastry filled with scallops, shrimp and mushrooms

  • Les Champignons Frais á L'ail

    fresh mushroom caps sautéed with butter, garlic and brandy

  • Grilled Portabella Mushroom

    with garlic, fresh herbs and balsamic vinegar

• Les Potages

  • French Onion Soup au Sherry Gratinée

  • Le Potage du Jour

• Les Salades

  • Mixed Baby Greens, Boston Lettuce, Romaine

    with house whipped vinaigrette

  • Wilted Baby Spinach Salad

  • Caesar Salad Classique

  • Endive Salad

    tossed with balsamic vinaigrette, gorgonzola cheese & walnuts

  • Special Toasted Garlic Cheese Bread

• Vegetarian Suggestions

  • Assorted Vegetable Plate

    steamed, grilled or stirfry

  • Penne Pasta Primavera

    tossed with a light pesto sauce

• For The Connoisseur

  • Les Escargots, Sauce Bordelaise

    one dozen large snails served with rice and vegetables

  • Les Ris de Veau Bonne Femme

    pan broiled sweetbreads, béarnaise sauce

• Les Poissons

  • La Truite Fraiche au Jurançon

    filet of butterflied trout with Jurançon wine reduction

  • Les Cuisses de Grenouilles á la mode du Chef

    frog legs sautéed with garlic, parsley & brandy

  • Fresh Filet of Sole Piccata Style

  • La Coquille St. Jacques

    large sea scallops poached in white wine and glazed in a velouté sauce

  • Shrimp Diane

    large shrimp sautéed with garlic and brandy

• Les Volailles

  • Le Canard aux Cerises

    roast half Long Island duck served with bing cherry or orange sauce on the side

  • Le Coq au Vin Du Chef

    half chicken baked in cabernet wine

  • Le Poulet Piccata

    breast of chicken sautéed with capers, lemon & parsley

  • Le Poulet Grand Duc

    breast of chicken sautéed with mushrooms, artichoke hearts & white wine

  • Le Poulet aux Pistaches

    pistachio-crusted chicken breast

• Les Viandes

  • Le Foie de Veau Petit Chateau

    calf's liver sautéed with garlic and lemon

  • Grenadines de Veau au Citron

    white veal piccata style with lemon & capers

  • Médaillons de Veau, au Marsala

    scallopini of white veal, marsala sauce

  • Le Veau Provençale

    white veal topped with provençale sauce, tomatoes & Swiss cheese

  • Filet Mignon Tips

    braised with mushrooms and merlot

  • Filet de Boeuf Vieux Chateau

    sautéed médaillons of filet mignon, with bordelaise sauce and mushrooms

  • Broiled New York, Maitre d'Hotel

  • Le Steak Tartare, Préparé á Votre Table

    served with french fries

  • La Mignonette de Boeuf, Lord Wellington

    filet mignon, wrapped in a pastry shell with paté

  • Broiled Filet Mignon

    served with sautéed mushrooms

  • Le Steak Diane

    butterflied filet mignon, topped with mushrooms, capers, garlic & cabernet sauce

  • Chateaubriand Bouquetiére

    double filet mignon served with assorted vegetables and béarnaise sauce

  • Surf & Turf Brochette

    filet mignon, shrimp & scallops served over rice pilaf with béarnaise sauce

Dessert Menu

• Les Desserts

  • Cheesecake Maison

    served with compote of red grapes, walnuts and cabernet

  • Tarte Tatin

    served warm with ice cream or whipped cream

  • English Trifle

    layers of sponge cake, strawberries, pastry cream, topped with whipped cream

  • Flan Caramel

    caramel custard

  • Chocolate Créme Brulée

    topped with a thin layer of caramel

  • Grand Marnier Creme Brulée

    topped with a thin layer of caramel

  • Profiteroles

    topped with Belgian chocolate & cream chantilly

• Desserts For Two

  • Cerises Jubilées (for 2)

  • Les Crépes Suzette (for 2)

  • Les Soufflés au Grand Marnier or Chocolate (for 2)