The East Brunswick Chateau Menu

Surf & Turf

broiled lobster tail and grilled filet mignon.

Chicken Gruyere

breaded chicken cutlet topped with tomato, onion and gruyere cheese served with roasted potatoes.

Chicken Scampi

chicken breast tossed in pasta with lemon, garlic butter and wine.

Chicken Wellington

chicken breast stuffed with portabella and button mushrooms enrobed in a flakey puff pastry.

Chicken La Louisiana

chicken breast sauteed in butter, topped with large shrimp, mushrooms and crabmeat and served with a maderia cream sauce and rice pilaf.

Maryland Style Crab Cakes

maryland style lump crab cakes with a shrimp bisque sauce.

Boneless Roasted Duck

one half crispy boneless roasted duck on a bed of macadamia nut rice and served with plum sauce.

Panko Shrimp Grand Marnier

deep fried butterfly shrimp in panko breading served with sliced fresh oranges in a grand marnier sauce.

Chateau Shrimp And Scallops

sea scallops and large shrimp sauteed in lemon garlic butter sauce atop a bed of pasta with sunried tomato and asparagus.

Chateau Steak

sirloin steak pan seared, then topped with a mushroom port wine sauce.

Swordfish

center cut swordfish loin marinated in our chef's recipe, then grilled. served with pineapple, coconut and rice pilaf.

Filet Mignon

trimmed to perfection and char-broiled to your taste.

Chilean Sea Bass

fillet of sea bass topped with a mascarpone onions jam and rice pilaf.

Rack Of Lamb

new zealand rack of lamb in a port wine marinade.

Chateaubriand

chef-carved center cut tenderloin for two. served with a bouquetiere of fresh vegetables and bordelaise and bearnaise sauce.

Coffee, Tea, Milk

Espresso

Cappuccino

Soft-Serve Ice Cream Or Sherbet

Creme De-Menthe Or Chocolate Sundae

Strawberry Or Hot Fudge Sundae

Pastry Cart

Chateau Baked Potato

Chateau Salad

(without entree). mixed greens, tomatoes and cucumber.

Caesar Salad

Chicken Fingers

Mozzarella Sticks

Escargots Au Chateau

plump escargots served in our sizzling sherry garlic butter topped with flaky puff pastry.

Crab Cakes

maryland style crab cakes served with a red pepper cream sauce.

Clams Casino

top necks, stuffed with peppers, onions and bacon, broiled to a golden brown.

Colossal Shrimp Cocktail

farm raised shrimp cooked to their tender best and served chilled with a zesty homemade cocktail sauce.

French Onion, Au Gratin Crock

caramelized onions in our own beef stock with sherry wine, topped with french bread croutons and gruyere cheese, then lightly browned.

Soup Du Jour Bowl

chef's choice, prepared daily. made with our own stocks and fresh ingredients.

Chicken Sandwich Deluxe

breaded chicken cutlet, with lettuce, tomato and onion served on a hard roll.

Hamburger Deluxe

angus burger with lettuce, tomato and onion served on hard roll.

Ham And Cheese Croissant

virginia ham and swiss cheese on a crossiant.

French Dip Sandwich

roast beef and au jus served on house rolls.

Pulled Pork Sandwich

b b q pork on hard roll or wrap.

Philly Cheese Steak Or Wrap

traditional steak with peppers, onion, and mozzarella cheese.

Chicken Salad Wrap

Vegetarian Wrap

grilled vegetables with boursin cheese.

Oriental Chicken Salad

shredded chicken and mixed greens, tossed with an oriental sesame dressing, garnished with fried wonton skins.

Caesar Salad

with chicken, with salmon or shrimp, with skirt steak.

Sesame Shrimp Salad

julienne oriental vegetables, mixed greens and tender juicy large shrimp, tossed with a sesame-dijon dressing.