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Chateau on the Lake

Restaurante americano$$$$

Bolton

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Chateau on the Lake

7.5^/10

valoraciones

26 Fotos

Menú

Lunch Menu 5Small Bites 1New Year's Eve 4Main Menu 4Dinner Menu 4

Lunch Menu

Cheese & Charcuterie Board

24.00

Prosciutto di Parma, Imported Mortadella, Hot italian Capicollo, Soppressata, Stilton Blue, Manchego, Montchevre Goat Cheese, Smoked Gouda, Parmesan, Garlic Rubbed Crostini, Appropriate Accoutrements

Soup

Grilled Portobello

10.00

Butternut Bisque

9.00

Salads

Caprese Salad

11.00

Classic Caesar Salad

11.00

Arugula Pear Salad

12.00

Starters

New Zealand Grilled Lamb Lollipops

17.00

Grilled Littleneck Clams

13.00

Mussels Arrabbiata

15.00

Baby Portobello Mushrooms Risotto

12.00

Tuna Tartare

16.00

Graham Cracker Encrusted Calamari

13.00

Sandwiches and More

Marco Polo

16.00

Oyster Poi Boi

18.00

Portobello Stack

15.00

Beef Teres Major

21.00

House-Made Lobster Roll

22.00

Ground Sirloin Burger

17.00

Grilled Chicken Sandwich

15.00

Small Bites

Lite Bites

Cheese & Charcuterie Board

30.00

Assorted Imported and Domestic Meats & Cheeses, Garlic Rubbed Crostini, Appropriate Accoutrements

New Zealand Grilled Lamb Lollipops

17.00

Hoisin, spiced peanut sauce, sriracha, soba noodle salad

Pulled Pork Sliders

16.00

Pulled pork, red cabbage slaw, house-made chips and pickles

Osso Buco Wings

12.00

Pork wings, lime creme fraiche, asian slaw, house-made chips and pickles

Chef's Special of the Day

Ask your server for details

Lobster Roll

23.00

House-made fresh maine lobster salad, new england roll, house-made chips and pickles

Chateau Caesar

17.00

Crisp romain lettuce, sun-dried tomatoes, crisp hickory smoked bacon, house-made croutons and caesar dressing

New Year's Eve

4 Courses. You Select one Item From Each Course. $150 per person. Two Seatings. Seating #1 (6 pm - 8 pm) : Includes Passed Hors D'oeuvres, served 5 pm - 5:45 pm; Seating #2 (8:30 pm - til) : Includes Champagne Toast @ Mid night

Course I, Soup

choice:

Lobster Bisque

Carrot Ginger

Course Ii

choice:

Portabella Arancini

Pan fried, panko breaded, portobello, risotta, buffalo mozzarella, tomato jam, balsamic glaze

Intermezzo

Lamb Lollipops

Hosin, sriracha, cold soba noodle salad

Main Course

choice:

Surf & Turf

6oz filet, main lobster tail, roasted fingerling, grilled broccolini, red wine demi, white beurre blanc

Short Ribs

Braised, garlic herb gnocchi, rainbow swiss chard, porcini mushrooms, port wine demi

Farm Raised Duck Breast

Pan seared, spiced butternut squash puree, roasted maple glazed, brussel sprouts

Alaskan Halibut Bouillabaisse

Shrimp, prince edward mussels, fennel, saffron served

Dessert

choice:

Key Lime Pie

Swiss meringue, black berry sauce

Panna Cota

White chocolate dark, chocolate shavings

Main Menu

Fresh & Focused

Salad

Arugula Cucumber

13.00

Red onion, cherry tomato, white balsamic vinaigrette

Appetizer

Gram Cracker Calamari

13.00

Anchovy & Caper Aioli

Lamb Lollipops

17.00

Hoison, spiced peanut sauce, sriracha, soba noddle salad

Grilled Little Neck Clams

15.00

Crisp pancetta, grilled corn, scallion roasted red pepper cream

Trio

24.00

Sample each of the above

Dinner

Lobster Du Main

39.00

Main Lobster tail, house-made linguini, cherry tomato, fennel, arugula, lobster butter broth

Chefs' Cut of Beef

44.00

NY Strip, spiced African rub, house made veal demi-glace, mashed potato, fresh house vegetables

Rack of Lamb

55.00

Moroccan Spiced, Chipotle Hummus, Red Onion - Cucumber Raita

Chick Foret

32.00

Basil parmesan egg battered chicken breast, sherry butter finish, spinach / baby portobello risotto

Fall Halibut

38.00

Succotash, citrus risotto

Dinner Menu

$8 charge for splitting entree's

Charcuterie & Cheese Board

30.00

Assorted imported and domestic meats & cheeses, garlic rubbed crostini, appropriate accoutrements. Wine Pairing: Sparkling White, Cava, Spain $9/$45

Appetizers

New Zealand Lamb Lollipops

17.00

Hoisin, sriracha, cold soba noodle salad

Graham Cracker Encrusted Calamari

13.00

Fried calamari, anchovy aioli

Grilled Little Neck Clams

15.00

Crisp pancetta, grilled corn, roasted red pepper broth, scallion cream

Coconut Lime Curry Mussels

13.00

Ginger, shallots, garlic, red pepper flakes, micro coriander, sriracha

Soup / Salad

Soup Du Jour

9.00

Chef's choice

Arugula Salad

11.00

Baby arugula, red onion, cherry tomatoes, lemon vinaigrette

Summer Salad

13.00

Baby spinach, wild strawberries, fresh blueberries, feta cheese, champagne vinaigrette

Pickled Peach Salad

13.00

Pickled fresh peaches tossed with fresh field greens, spicy pecans, bacon, crumbles, feta cheese, onions, finished with house raspberry vinaigrette

Entrees

Add foie gras to any entree +$10

Chef's Cut

48.00

Select beef, south african spice rub, house-made veal demi-glace, truffled mashed potato, fresh house vegetable. Wine pairing: Cabernet, Hearst Ranch, CA $14; Cabernet, El Esteco, ARG $51

Faroe Island Salmon Wellington

42.00

Spinch-cremini mushroom stuffing, citrus bechamel sauce. Wine Pairing: Cabernet, Hearst Ranch, CA $14; Cabernet, El Esteco, ARG $51

Black Bass En Papillote

40.00

Roasted heirloom tomatoes, fingerling potatoes confit, zucchini pappardelle, smoked tomato broth. Wine Pairing: Sancerre, Loire Valley FR $19; Chardonnay, Les Charmes, Macon-Lugny, FR 2015 $60

Pan Seared Bronzino

48.00

Lobster-saffron risotto, arugula, lemon-tarragon drizzle. Wine Pairing: Bordeaux, Chateau Castera, Modoc, France $18; Bordeaux, Chateau Tour Pibran, Pauillac, FR $84

Colorado Rack of Lamb

55.00

Chipolte Hummus, cucumber raita, seasoned vegetables. Wine Pairing: Cabernet Sauvignon, Hearst Ranch, CA $14; Tannat, Single Vineyard, Bodega Garzon, Uruguay 2015 $56

Surf & Turf

65.00

Filet of beef, maine lobster tail, truffled mashed potato, fresh house vegetable, veal demi-glace, bearnaise sauce. Wine pairing: Calling, Pinot Noir, CA $11; Joseph Faiveley, Gevrey-Chambertin Ler Cru La Combe, FR $120

Wild Mushroom Ravioli

33.00

Walnut-sun dried tomato pesto, baby grape tomatoes, wild mushrooms, baby spinach, garlic cream. Wine Pairing: Pinot Grigio Barone Fini, lit $11; Barbera Dasti, Chersi, Piedmont, IT $65

Statler Chicken Breast

34.00

House-made gnocchi, roasted corn, spinach, chicken jus. Wine Pairing: Rose Fleurs de Prairie, Cotes de Provence, FR $12; Rhone Chateauneuf-du-Pape, Vidal-Fleury, FR $98

Sauteed Halibut

45.00

Rice noodles, roasted bok choy, roasted carrot-lime broth. Wine Pairing: Pinot Blanc, Famille Hugel, FR $12; Chardonnay, Hyde de Villaine, Napa, Valley, $135

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