Chateaulin Restaurant

Restaurant Hours:Sunday-Saturday 5:30pm-9:00pm (Reservations Recommend)
Cuisine: French
Prices:$$$-$$$$

Fine dining restaurant and wine and gourmet shop. "We Specialize in Oregon's

Nicoise Salad
Seared Ahi Tuna, pickled quail eggs, white anchovies, bell peppers, nicoise olives, chipollini onions, cucumber, tomato, greens, and basil

Fume de Betterave Salade
Smoked Red Beet and Humboldt fog chevre raviolli with balsamic sauce served aside a radish sprout salad

Soup a L' Oignon
French onion soup Broiled with Emmenthal cheese and croutons

Mousseline a la Brie
Whipped Brie cheese served with Toast points, almonds, dried apricots, and greens in a pink peppercorn vinaigrette

Moules a la Mariniere
Prince Edward Isle Mussels Steamed in white wine with shallots, fresh herbs, preserved lemon, and house cured Bacon Lardons

Escargots a la Pernod
Burgundy snails baked in garlic butter with Parsley and Purfumed with anise liquor

Confit Canoard Mille Fuile
Confit of Duck leg over crater lake blue cheese and spinach layered in lightly buttered sheets of phyllo

Charcuterie Du Jour
Please inquire with your server about the daily plate

Salad Maison
Mesclun greens tossed with myeer lemon vinaigrette, croutons and parmesan cheese
 
Soup Du Jour
Please inquire with your server about the daily soup

Oysters on the Half Shell
Please inqurie with your server about the daily oysters

Sandwich de Boeuf Grille
Grilled striploin with carmelized onions, tomatoes, spinach

Champignon Voulavent
Freshly baked puff pastry filled with seasonal mushrooms, leeks and shallots, in and herbed cream sauce

Poulet a la Buerre Noisette
Pan seared chicken breast with butternut squash chevre raviloi, lardons, and sage in brown butter sauce

Thon en croute
Ahi tuna wrapped in proscituoo and crisoy phyllo with duck confit-mushroom ragout, braised spinash, pickled onions and aioli au poivre

Canard a l’Orange                                 
Pan Seared Duck Breast with Grand Marnier Gastrique, Brie Polenta, Braised Chard,and Leek Confit.

Agneau en Chocolat                                
Cocoa Nib Rubbed Rack of Lamb with Creamed Corn, Black Trumpet Mushroom
Sauce, and Braised Spinach.

Faux Filet en Crepine                            
Beef Striploin with Aromatic Vegetables Seared in Caul Fat, Glace de Viande, Sweet Potato Puree and Braised Chard.

Coq au Vin 
Chicken Thighs, Mushrooms, Chipolinni Onions, Lardons, and Thyme slowly cooked in Burgundy Wine served aside Poached New Potatoes, finished with Fine Herbs. The average meal costs under $10