Dinner Menu

** Special Offer **

Wine Tour Tasting and Dinner for Two
(Thursday and Friday only)
Take a tour of the beautifully renovated 1920’s Brick building. See Production, Barrel aging and Bottling. This tour also includes a complimentary wine tasting. Enjoy a 3 Course dinner for 2.
$65.00 per person (Gratuity not included )


Hors d'oeuvre

Foie Gras & Waffles
Traditional Belgian Liege Waffle. Pan seared Foie Gras with raspberry preserve and red wine reduction.

Calamari 12
Tender calamari breaded in semolina flour, then fried to perfection.
Served with serrano pepper garnish, garlic aioli and cocktail dipping sauce.

Truffle Fries 9
Fried in Kobe-beef fat and seasoned with black truffle salt.
Served with garlic aioli and smokey ketchup.

Bacon Wrapped Shrimp 16
Bacon wrapped shrimp and dates on a bed of arugula and pickled onions.
Served with Siracha honey drizzle.

Steamed Clams 18
Little neck clams in white wine garlic broth with grilled artisan bread.

Scallop La Pont 16
Pan seared scallops and crispy lardon over arugula dressed with lemon,
olive oil and brown butter drizzle.

Hawaiian Ahi Tuna Poke
Seared raw Ahi tuna with sesame oil and soy sauce.
Served with a Serrano cucumber cream sauce

Charcuterie 20
Cured meats and assorted cheeses. Served with candied pecans, honeycomb, cherry stone ground mustard, olive tapenade, raspberry preserves, and artisan crackers.

Soupe Et Salades

Soup du jour Cup 5 Bowl 7
French onion soup Cup 8

Salad Add Ons
Grilled Chicken...6
Prawns, or Scallops...8
Blackened Steelhead...8

Caesar half 7 whole 14
Past Thyme Farms romaine, house made cesar dressing seasoned croutons, parmesan cheese, white anchovy fillet.

Chateau Salad half 6 whole 9
Past Thyme Farms mixed greens, local honey crisp apples, shaved vegetables,
served with a brown sugar vinaigrette.
(Gluten Free/Vegetarian/Vegan)

Chateau's Grilled Wedge 14
Grilled iceberg lettuce topped with a house made creamy blue cheese dressing,
bacon lardon, diced tomatoes, and chives.
(Gluten Free)

Fried goat Cheese Salad 12
Pat Thyme Farms mixed greens, fried goat cheese, candied pecans, dried cherries,
creamy basil vinaigrette, and drizzled balsamic reduction.

Double R Ranch Tenderloin Salad 17
Past Thyme Farms mixed greens, shaved vegetables, blue cheese crumble, bacon lardon, toasted garlic bread crumbs, house made garlic vinaigrette dressing,  with red wine reduction drizzle.

Asparagus Prosciutto Salad 15
Asparagus wrapped in prosciutto served with a perfect poached egg,  Cholula hollandaise sauce and Easly Farms pea shoots.

Plat Principal
(add Surf & Turf option to any steak $8)

Airline Chicken Breast 29
Pan roasted marinated chicken breast served with truffle mash and sautéed spinach.

Debe’s Wild Prawn Aglio E Olio 24
Pan seared prawns over angel hair pasta tossed with shaved garlic,  red pepper flakes, olive oil, and parmesan cheese.

Cedar Planked Halibut 38
Fresh Halibut seasoned with hickory smoked salt, roasted on a cedar plank, and served with sautéed mushrooms and cauliflower puree.

Glazed Steel Head 28
Columbia River Steel Head Glazed with a house teriyaki sauce.  Served with ginger rice and spicy Asian slaw.

Seafood Risotto 28
Saffron Risotto with prawns, scallops, clams, and halibut drizzled with a lemon butter sauce.

Steamer Clams Linguine 20
Linguine with little neck clams in a white wine garlic sauce.

Double R Ranch Beef Tenderloin 35
Grilled tenderloin served with seasonal mushrooms and fingerling potatoes.
Topped with blue cheese butter and red wine reduction.

Hanger Steak 40
Grilled Ancho chili marinated Hanger Steak served with  Elote style corn, ancho cream sauce and chimichurri.

New Your Strip 35
16 oz New York Strip steak grilled to perfection served with your choice of truffle mash and seasonal veggies or frites and mornay sauce.

Delmonico Steak 45
20 oz Pan seared Rib Eye served with truffle mash and rapini. Topped with a Merlot compound butter.

Osso Bucco 30
Braised pork shank served with smoked cheddar polenta, natural jus, grilled broccolini, and topped with gremolata.



Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*

An automatic gratuity of 20% will be added to every table of 8 or more