Appetizers Salades Soupe

Meaning “The Little Castle” this restaurant is decorated with antique lime-green walls, copper
pots and colorful prints soaring to meet a massive wood-beamed ceiling that recreates the feel of
the traditional French chateau. Le Petit Chateau welcomes you to discover some of the finest
Gallic flavors. Don't forget to try the Chicken Liver Parfait – it’s a ‘specialite de la maison’.
Le Petite Chateau is a proud recipient of the 2011 Six Star Diamond Award by the American
Academy of Hospitality Sciences.
Appetizers
Noix de St Jacques, mousseline de choux fleur, petit légumes
et vinaigrette de truffe blanche
Pan seared scallops, creamy cauliflower puree, crispy vegetables,
and warm truffle vinaigrette
Duo de thon rouge, sable au parmesan, tomate confite a la coriandre
Marinated Ahi Tuna, parmesan shortbread with tomato confit and crushed coriander
Gâteau de crabe poêle, crevettes rôties, jus au safran
Pan seared Mini crab cake, slow poached prawns and saffron jus
Parfait de foie de volaille sur brioche avec vinaigrette
au fruit de la passion et confiture d oignons
Chicken Liver Parfait on Toasted Brioche
with Passion Fruit Vinaigrette and Onion Jam
Cargolade d escargots au Jambon de Bayonne
Sautéed Escargots with mushrooms, prosciutto, roasted garlic herb butter and Pernod sauce
Tortellini de courge, fromage de chèvre frais, tomate confite,
beurre battue a l échalote
Caramelized butternut squash tortellini, stuffed with fresh goat cheese,
oven dried tomato and shallot beurre blanc sauce
Risotto aux champignons sauvages, truffe d été, feuille de roquette a l huile d’olive
Wild mushroom risotto with black summer truffle, shaved parmesan cheese and arugula salad
Salades
Carpaccio de betterave rôtie, croquette de fromage de chèvre a l’huile d’olive
Oven roasted beet carpaccio, fresh goat cheese ‘’croquette’’ and olive oil dressing
Fine gelée de petit pois, petite salade mêlée de légumes au vinaigre de Xeres
Chilled green pea puree, crispy vegetable, mixed greens with Sherry vinaigrette
Salade de crevettes et pétoncles poêlées, chutney de mangues et tomate cerises rôties
Pan seared prawn and bay scallops, mango chutney and roasted grape tomatoes,
mixed greens with lemon vinaigrette
Soupe
Traditionnelle soupe a l’oignon gratinée
Traditional French onion soup topped with a Gruyere cheese crouton
Les Viandes
Longe d’agneau rôtie, ravioli d’épaule confite, Barigoule d’artichauts.
Roasted lamb loin, braised lamb shoulder ravioli and artichoke Provencal Style
Magret de canard poêle, pain d épices aux poires caramélisées
avec jus au miel de lavande et du citron
Pan seared duck breast, pain d’epices and caramelized pears and honey lavender jus
Filet mignon de bœuf grille, daube provençale et purée des pommes de terre
Grilled beef tenderloin, braised short ribs Provencal style
with red wine sauce and potato puree
Poitrine de poulet farci aux champignons, polenta crémeuse, jus naturel a l ail rôti
Oven roasted chicken breast, mushroom stuffing, creamy polenta and roasted garlic
Les Poissons
Filet de sole poêlé, purée d’artichauts a l’ail rôti, jus a l’oignon caramélisé
et calamar a la plancha
Pan seared sole filet, artichoke bottom puree with roasted garlic, caramelized onion jus
and pan seared calamari
Filet de Mérou rôti a l’avocat et tomates, gratin de courgette et beurre rouge
Pan roasted grouper filet with avocado, tomatoes, zucchini gratin and red wine reduction
Risotto de légume a la nage safranée. (Végétarien)
Creamy vegetable risotto with saffron broth
Desserts
Petit gateau au chocolate moelleux , parfait au rhum soupe de fruits rouges
Belgium molten chocolate cake with rum parfait, mixed berries and red wine soup
Crème Brulee au Grand Marnier, financier, brochette d’ananas au poivre
Grand Marnier crème brulee with financier biscuit, pineapple brochette
and peppered vanilla jus
Daquoise aux amandes, mousse de poire Williams et caramel a la fleur de sel
Almond Daquoise cake with pear William mousse and toffee sauce
Sable Breton , crème mousseline et compote de fruits rouges
Ginger and orange shortbread with mousseline cream and mixed berry compote
Assiette gourmande pour deux personnes
An assortment of our best desserts to enjoy for two
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase the risk of food borne illness to young children, seniors
and those with compromised immune systems.