| STARTERS |
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| Oysters on the 1/2 Shell - spicy cocktail sauce | 10 |
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| Mussels St. Francis - garlic, shallots, tarragon Irish whiskey cream | 9 |
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| Crisy Calamari - remoulade sauce, lemon wedges | 11 |
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| Roasted Garlic and Cambozola Cheese - sundried cherries relish, crostini | 9 |
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| Portabella Mushroom & Bay Shrimp - artichoke pesto, goat cheese, cracked black pepper | 8 |
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| Jumbo Prawn Cocktail - spicy horseradish cocktail sauce | 12 |
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| House Salad - mixed greens, tomatoes, English cucumber, sweet red onion | 5 |
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| Baby Spinach Salad - tossed with bacon, button mushrooms, candied walnuts, blue cheese and balsamic dressing | 6 |
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| Caesar Salad - romaine hearts, croutons, anchovies, shaved Pecorino romano, creamy caesar dressing | 5 |
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| Creamy Wild Mushroom Soup | Cup 4 Bowl 6 |
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| Soup du Jour | Cup 4 Bowl 6 |
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| ENTREE SALADS |
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| Chateau Salad - marinated strips of medium rare sirloin, wild greens, fresh vegetables, artichoke hearts, black olives | 12 |
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| Grilled Chicken Salad - marinated chicken breast, grilled vegetables, wild greens, tomatoes, red onion | 12 |
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| Blackened Salmon Salad - salmon fillet blackened in cajun peppers and spices, wild greens, fresh vegetables, tomatoes, red onion | 15 |
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| Smoked Turkey Salad - hickory smoked turkey breast, fresh vegetables, wild greens, artichoke hearts | 11 |
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| Bay Shrimp Salad - bay shrimp, wild greens, tomatoes, black olives, red onion, capers | 12 |
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Caesar Salad - romaine, mushrooms, red onion, anchovies, Pecorino romano
With grilled chicken, smoked salmon or bay shrimp | 10
13 |
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| Prawn and Crab Louis - romaine and mixed greens, tomato, red onion, egg slices, louis dressing | 14 |
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SANDWICHES
lyonnaise potatoes, colcannon potatoes, garlic fries or greens |
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| Prime Rib French Dip - thinly sliced prime rib on baguette with au jus | 13 |
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| Chateau Sandwich - tri-tip sirloin, sliced thin, open face on sour dough, mushroom wine au jus | 11 |
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| Broiler Burger - 3/4 lb sirloin patty on an onion roll, with thousand island, lettuce, tomato, pickle, onion and aged cheddar cheese | 10 |
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| Twin Steak - two tender sirloins brushed with fresh garlic and steak butter, on french rolls | 9 |
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| Broiler Steak Sandwich - 9 oz sirloin, open face on sour dough, mushroom wine au jus | 12 |
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| Honey-Baked Ham - brie, Granny Smith apples, honey Dijon mustard, on grilled focaccia | 10 |
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Marinated Grilled Vegetables - zucchini, yellow squash, red bell pepper, red onion,
artichoke pesto, mozzarella cheese, on grilled focaccia | 8 |
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| Grilled Portabella Mushroom - on an onion roll, with thousand island, lettuce, tomato, pickle, onion and Swiss cheese | 9 |
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| ENTREES |
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| Chicken Patricia - chicken breast, sautéed in garlic, sherry, cream, fresh basil, sundried tomatoes, artichoke hearts, colcannon potatoes | 13 |
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| Blackened Catfish - fresh catfish fillet, sautéed in seven peppers and spices, cajun tartar sauce, colcannon potatoes | 13 |
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| Fettuccine with Grilled Chicken - basil-pesto cream | 11 |
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| Grilled King Salmon Fillet - cilantro ponzu sauce, tarragon aioli, colcannon potatoes | 14 |
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| Tortellini in Blue Cheese Cream - spinach tortellini stuffed with chicken and herbs, toasted pine nuts | 11 |
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| Chicken & Fresh Fruit - boneless breast of chicken, seasonal fresh fruit, lemon sorbet | 11 |
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| Lite Lunch - 9 oz. sirloin steak, low fat cottage cheese, seasonal fresh fruit | 13 |
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| Chopped Sirloin - 3/4 lb fresh ground sirloin, choice of blue cheese & bacon or mushroom wine au jus or creamed horseradish, lyonnaise potatoes | 11 |
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| The following served with choice of potatoes and seasonal vegetables |
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| The Broiler Classic - 30 oz. Porterhouse - Certifed Angus, the best in town! | 45 |
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| USDA Prime New York Steak - 14 oz. - Harris Ranch | 31 |
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| T-Bone - 16 oz. - Certified Angus | 29 |
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| Filet Mignon - 9 oz. - shiitake, enoki, button mushrooms, cognac butter sauce | 25 |
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| Rib Steak - 16 oz. - Certified Angus | 28 |
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| Lamb Chops - marinated in olive oil, garlic, Greek oregano, rosemary and calamata red wine vineager | 29 |
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| Maine Lobster Tail - 8 oz. - served with drawn butter | 39 |
