Chateau Morrisette

Romaine hearts tossed in our house made caesar dressing with cornbread croutons, anchovies and shaved parmesan.

Fresh baby spinach with tabbouleah, tomato, red onion, mint, parsley and spiced chick peas with smoked feta cheese, saffron oil and pomegranate molasses.

Mixed with bibb lettuce, watermelon-radish, cucumber and roasted pistachios tossed in a berry wine vinaigrette and topped with balsamic marinated strawberries.

A variety of artisan cheeses, pate and house-cured meats for sampling with our chow-chow, onion marmalade, sweet gherkins and crackers. Ask your server about today's selections.

Filled with chopped collard greens, julienne carrots and smoked duck; served with our blackberry BBQ sauce.

Seared with pink peppercorns, coriander & celery seed; served rare with dijon-wasabi aioli and topped with a brunoise of chow-chow and a cucumber-carrot roll with chive oil

Caramelized onions in a savory broth with black dog wine, topped with a garlic crouton and gruyere cheese.

Ask your server

Pan seared shrimp with tomato, peppers, onions in a rich cream sauce accented with andoullie sausage & tasso ham; served over smoked gouda grit cakes.

Marinated in whole grain dijon mustard, rosemary and roasted red pepper grilled and served on a bed of collard greens and dauphinoise potatoes.

Stuffed with brie cheese, onion marmalade and spinach; baked with garlic, herbs and orange zest served over house-made spinach pappardelle tossed in rosemary cream reduction with saffron oil drizzle.

Fresh tomato, onion, bell peppers, wild mushrooms & capers sauteed in olive oil and tossed with angel hair pasta and parmesan cheese.

Thyme spiced, grilled and topped with wild mushrooms; served with pimento cheese risotto.

Breast and leg meat with a pomegranate molasses drizzle served with a mango wild rice pilaf, pickled blueberries and grilled baby carrots.

Three kinds of quinoa mixed with sautéed sweet potato, golden beets and seasonal vegetables then tucked into a sweet bell pepper; served on a bed of sautéed spinach with toasted pumpkin seeds & grilled watermelon cubes; drizzled with a balsamic reduction.

Seasoned with a cinnamon-sage-chili rub and stuffed with sweet potato, mozzarella and collard greens; topped with romesco sauce and served with dauphinoise potatoes and grilled baby carrots.

With mozzarella and fresh basil

With blackberry foam

With strawberry gelee and pistachio biscotti

With coconut-butter cream frosting, pineapple reduction and candied almond tuille

Drizzled with sauce frangelica

A belgium chocolate torte with light mint mousse, oreo cookie crumb crust and shaved white chocolate

With macerated cherries and white chocolate mousse