Lunch Menu
(Vegan and Gluten Free available upon request)

Hors d'oeuvre

Tempura Shrimp18
Large prawns dipped in a tempura style beer batter, served with Siracha aioli.

Tenderloin Carpaccio 18
Herb crusted Double R Ranch Tenderloin sliced thin served with a salad of arugula fennel and shaved parmesan. Garnished with capers, garlic aioli, and pink salt.

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 18
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.
(Add pasta & make it an entree! $5)

Scallop La Pont 19
Pan seared scallops and crispy lardon over arugula dressed with lemon,
olive oil and brown butter drizzle.

Chicken or Steak Yakitori 15/18
Chicken or steak skewers grilled to perfection with green onions and a sweet soy glaze.

Charcuterie 24
Cured meats and assorted cheeses. Served with candied pecans, honeycomb, cherry stone ground mustard, olive tapenade, raspberry preserves, and artisan crackers.

Soupe Et Salades

Soupe du jour 
Cup 5     
Bowl 7

French onion    Cup 8

Salad Additions

Grilled Chicken...6
Prawns, or Scallops...8
Blackened Steelhead...8
Tenderloin...10

Caesar half 7 whole 14
Romaine, house made Caesar dressing, seasoned crotons, pecorino romano,
white anchovie 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 14
Past Thyme Farms mixed greens, fried goat cheese, candied pecans, dried cherries,
creamy basil vinaigrette, and drizzled balsamic reduction.
(Vegetarian)

Double R Ranch Tenderloin Salad 19
Past Thyme Farms mixed greens, shaved vegetables, blue cheese crumble, lardon,  toasted garlic bread crumbs, house made garlic vinaigrette dressing,
with red wine reduction drizzle

 

Plat Principal

Sandwiches come with choice of fries or salad

Fresh Cod Fish And Chips  14
Deschutes beer battered Cod fried to perfection with  house made tartar sauce and crispy french fries

Double R Ranch Meatloaf Sandwich  14
Open faced sous vide meat loaf on toasted ciabatta bread, finished with a tomato demi glace

Grilled Chicken Sandwich 14
Herb marinated grilled chicken on toasted ciabatta with  garlic aioli, olive tapenade,  arugula, goat cheese, and balsamic reduction.

Chateau Burger 15
House ground steak on toasted brioche bun with smoked ketchup, garlic aioli, caramelized onions, aged cheddar cheese, mixed greens, and topped with a sunny side up egg.

Monte Cristo  15
Egg battered brioche bread, cure 81 ham, gruyere cheese, lemon sugar dust, seasonal preserves

Ruben 14
Thin sliced corn beef on rye bread with swiss cheese,  house made1000 Island dressing, and sauerkraut.

Prime Rib Sandwich 15
Thin sliced prime rib on toasted ciabatta with garlic aioli,  caramelized onions, provolone cheese, au jus.


*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