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plump escargots served in our sizzling sherry garlic butter topped with flaky puff pastry.
farm raised shrimp cooked to their tender best and served chilled with a zesty homemade cocktail sauce.
maryland style crab cakes served with a red pepper cream sauce.
top necks, stuffed with peppers, onions and bacon, broiled to a golden brown.
caramelized onions in our own beef stock with sherry wine, topped with french bread croutons and gruyere cheese, then lightly browned.
chef's choice, prepared daily. made with our own stocks and fresh ingredients.
(without entree). mixed greens, tomatoes and cucumber.
shredded chicken and mixed greens, tossed with an oriental sesame dressing, garnished with fried wonton skins.
with chicken, with salmon or shrimp, with skirt steak.
julienne oriental vegetables, mixed greens and tender juicy large shrimp, tossed with a sesame-dijon dressing.
breaded chicken cutlet, with lettuce, tomato and onion served on a hard roll.
roast beef and au jus served on house rolls.
b b q pork on hard roll or wrap.
angus burger with lettuce, tomato and onion served on hard roll.
traditional steak with peppers, onion, and mozzarella cheese.
virginia ham and swiss cheese on a crossiant.
grilled vegetables with boursin cheese.
chicken breast tossed in pasta with lemon, garlic butter and wine.
breaded chicken cutlet topped with tomato, onion and gruyere cheese served with roasted potatoes.
chicken breast stuffed with portabella and button mushrooms enrobed in a flakey puff pastry.
chicken breast sauteed in butter, topped with large shrimp, mushrooms and crabmeat and served with a maderia cream sauce and rice pilaf.
one half crispy boneless roasted duck on a bed of macadamia nut rice and served with plum sauce.
sea scallops and large shrimp sauteed in lemon garlic butter sauce atop a bed of pasta with sunried tomato and asparagus.
new zealand rack of lamb in a port wine marinade.
sirloin steak pan seared, then topped with a mushroom port wine sauce.
trimmed to perfection and char-broiled to your taste.
chef-carved center cut tenderloin for two. served with a bouquetiere of fresh vegetables and bordelaise and bearnaise sauce.
broiled lobster tail and grilled filet mignon.
deep fried butterfly shrimp in panko breading served with sliced fresh oranges in a grand marnier sauce.
center cut swordfish loin marinated in our chef's recipe, then grilled. served with pineapple, coconut and rice pilaf.
fillet of sea bass topped with a mascarpone onions jam and rice pilaf.
maryland style lump crab cakes with a shrimp bisque sauce.
Menu for The East Brunswick Chateau provided by Allmenus.com
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