Chateau Faire le Pont Winery

Tuscan Fries

Tossed with roasted garlic cloves, fresh rosemary & crumbled blue cheese

• 12

Calamari

Tossed in seasoned rice flour with sambal oelek sweet chili sauce, sliced serrano chilis & served with cocktail sauce

• 24

Truffle Fries

Tossed in white truffle oil & seasoned with fresh herbs and truffle seasoning

• 12

Flatbreads

~Korean BBQ or ~Chefs Choice Flatbread

• 20

Charcuterie

Meats and cheese, stone ground cherry, honey, crackers, candied pecans, pickled vegetables

• 27

Bread & Oil

Sun dried tomato Za'atar oil

• 10

Brie Fondue

Served with fresh grilled bread.

• 20

Stuffed Mushrooms

Colossal button mushrooms stuffed with 3 cheeses, herbs, panko crumbs, white wine sherry cream sauce & grilled crostini

• 18

Cheese Plate

Assorted paired artisan cheeses, local dried bing cherries, candied walnuts, crackers & raspberry puree

• 19

Ahi Tuna Poke Stack

Sushi grade Ahi tuna, soy sauce, sesame oil, rice vinegar, scallion, cilantro, spicy aioli & wonton crisps

• 18

The French Quarter Onion Soup

sliced onion sautéed in sweet butter and seasonings, gently simmered in a light beef broth with essence of tomato, topped with our homemade croutons and melted provolone and gruyere cheeses with chateau faire le pont red wine

• 10

Soup Of The Day

Chefs Choice

• 9

Chateau Salad

Mixed greens, local honey crisp apples, shaved vegetables, served with a brown sugar vinaigrette.

• 13
• 8

Fried Goat Cheese Salad

Mixed greens, fried goat cheese, candied pecans, dried cherries, creamy basil vinaigrette, and drizzled balsamic reduction.

• 17

Romaine Crunch Salad

Romaine lettuce tossed with pickled red onion, dried cranberries, toasted almonds, house made croutons & blue cheese crumbles in malted tomato vinaigrette

• 15

Mesclun Greens Salad

Local mesclun greens tossed with julienne red onion, crispy bacon, shaved celery, toasted pecans, & crumbled blue cheese in garlic red wine dressing

• 16

Gnocchi Mushroom Ragout

Potato gnocchi tossed with assorted wild mushrooms, garlic, onion, celery & carrot in tomato white wine jus

• 29

Filet Mignon

Grilled beef tenderloin served with herb roasted red skin potatoes, seasonal vegetables of the moment & topped with artichoke mushroom duxelles compound butter with Chateau red wine reduction

• 45

5 Cheese Bacon Chateau Burger

Grilled wagyu beef burger topped with crispy bacon, parmesan, smoked cheddar, gruyere, Beecher's cheddar, mozzarella cheese & black peppercorn aioli on a toasted pretzel bun

• 21

Marinated Chicken Sandwich

Chargrilled breast of chicken with pickled serrano peppers & red onions, provolone cheese, smoked cheddar cheese, & garlic aioli on a toasted pretzel bun with a choice of french fries or salad

• 20

Cavatappi Provencal

Cavatappi pasta tossed with zucchini, tri-colored peppers, red onion, garlic, eggplant, fresh herbs & tomato sauce

• 28

Pan Seared Sea Bass

Seared herb de Provence coated filet of sea bass on a bed of cranberry pecan slaw, Bhutanese red rice & pinot gris cream sauce

• 36

Chicken Washington Roulade

Chicken breast stuffed with prosciutto & gruyere, served with herbed sun-dried tomato rice, seasonal vegetable & finished with a pinot gris cream sauce

• 35

Chimichurri Roasted Wild Caught Salmon Filet

Baked salmon filet rubbed with chimichurri sauce, served with black bean tomato rice, Provencal vegetables, cilantro lime butter & crispy tortilla strips

• 36

Seared au Poivre Halibut Filet

Cracked black pepper crusted filet of halibut, carrot mashed potatoes, green beans almondine & Parma ham compound butter

• 38

Prime Rib Dip Sandwich

Slow roasted Prime Rib sliced this, gruyere cheese, garlic aioli, caramelized onions, ciabatta. Served with fries and au jus.

• 22

Roasted Duck Confit

Crispy confit of Moulard duck with carrot whipped potatoes and seasonal vegetables of the moment with cranberry white wine duck jus

• 36

Spice Rubbed Smoked Pork

Grilled spice rubbed smoked loin of pork served with herb roasted red skin potatoes, green beans almondine & tomato white wine reduction sauce

• 35

Ribeye Steak Frites

Grilled 12oz center cut ribeye steak coated in chimichurri sauce and served with a generous amount of pomme frits

• 45

Carrot Cake

Beautifully layered cake with cream cheese frosting and finished with a caramel.

• 11

Chocolate Decadence

Chocolate cake layers with chocolate ganache and chocolate buttercream

• 12

Seasonal Cheese Cake

• 10

Flourless Torte

gluten free and dairy free chocolate torte

• 9

Crème Brulée

Vanilla bean Crème Brulée, rich custard topped with a layer of hardened caramelized sugar.

• 9

Wine Club Wednesday's

10% discount in restaurant.

Jazz (Confluence Jazz Band)

When: Every Friday from 6-9pm.

Solo Guitarist Charlie Solbrig

When: Every Saturday from 6-9pm.

Yappy Hour

When: April-October.

Chateau Grill Restaurant Hours

When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE

Wine Tasting Hours

When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.

Country Music Chris Ward

When: Every Thursday from 6-9pm.