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Chateau Morrisette Winery and Restaurant

Şaraphane, Restoran ve Üzüm Bağı$$$$

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Chateau Morrisette Winery and Restaurant

8.7^/10

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Dessert Menu 3Dinner Menu 4Lunch Menu 5

Dessert Menu

Desserts: Our Dessert Menu Changes Frequently.

Brown Butter Chess Pie

8.00

Brown Butter Chess Pie Grapefruit, Lemon & Bergamot Curd, Tangelo Marmalade, Earl Grey "Whip" & Grilled Pear

Banana Split

8.00

High Road Creamery Fig Balsamic Ice Cream, Brown Butter Roasted Pineapple Balsamic Strawberries, Vanilla Bean Chantilly, Sea Salt Fudge & Wet Walnuts, Bruléed Banana

Peanut Butter Jelly Time

8.00

Homestead Creamery Peanut Butter Ice Cream with Local Honey Drizzle, Honey Fried "Bunny Bread" Croutons, Charred Strawberry Jam, Salt & Morrisette Vinegar Potato Chips

Dessert Wines and Coffee: Our Dessert Menu Changes Frequently.

Chateau Morrisette Heritage

Glass is $8.00. Bottle is $14.99

This Port-style wine is made from barn-dried Chambourcin grapes. Its aromas of plum and black cherry presage the intensely fruity entry, layered with the character of black tea, baking spices, vanilla and cocoa. 375 ml bottle

Coffee

3.00

We proudly serve El Tucan Estate Coffee roasted in Stuart, Virginia by Honduras Coffee Company Regular and Decaf available

Dinner Menu

Small Plates: Our Spring Dinner Is Served On Friday and Saturday Evenings Only Beginning At 4Pm. Seating Is Offered Until 8Pm.

Charcuterie and Cheese

15.00

Local cheeses and cured meats with Morrisette Farms™ wine jelly accompaniment and crostinis (MV) (MGF) Pair with 2015 Petit Manseng

Flatbread

12.00

Fig and red onion jam, Homestead buttermilk ricotta cheese, baby arugula, Bentons Country Ham, Thyme (MV) . Pair with 2014 Nouveau Chien

Meatballs

14.00

Sweet and sour glazed lamb meatballs with local radish kim chi (GF) . Pair with 2014 Chambourcin

Clams

13.00

Virginia little neck clams in a fingerling potato "chowder" with grilled baguette (MGF) . Pair with Viognier

Quail

13.00

House bacon wrapped Manchester Farms quail, estate vinegar reduction, Byrd's Mill grits, and rhubarb mostarda (GF) . Pair with Our Dog Blue

Soup and Salad: Our Spring Dinner Is Served On Friday and Saturday Evenings Only Beginning At 4Pm. Seating Is Offered Until 8Pm.

Soup of the Day

6.00

Seasonal Salad

9.00

Baby lettuce mix, strawberries, pickled beets, with honey-mascarpone, orange-ginger dressing and tangelo (V) (GF) . Pair with Viognier

Chateau Salad

9.00

Virginia Bibb lettuce, spring vegetables, red goddess dressing, goats milk feta cheese (V) (GF) . Pair with Merlot

Spinach Salad

9.00

Local spinach, warm honey Dijon dressing, house bacon bits, farm egg, and pickled red onion (MV) (GF) . Pair with 2014 Chardonnay

Main Course: Our Spring Dinner Is Served On Friday and Saturday Evenings Only Beginning At 4Pm. Seating Is Offered Until 8Pm.

Roulade of Beef

33.00

Roulade of beef with braised Tuscan kale and roasted mushrooms, fingerling potato ragout, grilled asparagus with a Cabernet demi glaze (GF) . Pair with Archival

Market Fish

Market Price

Ask your server. Market price.

Pork Chop

28.00

Heritage Farms pork chop with a rhubarb glaze, green tomato and golden raisin chutney, sweet potato gratin, and chili grilled broccolini (GF) . Pair with Sweet Mountain Apple

Pasta

18.00

Farfalle pasta, asparagus and sugar snap peas with arugula pesto and roasted wild mushrooms (V) (GF) . Pair with Chardonnay Reserve

Shrimp and Grits

27.00

Wild caught shrimp, tomato-bacon hash, Byrd's Mill grits, gulf barbecue sauce (GF) . Pair with Our Dog Blue®

Lamb Shank

31.00

Chambourcin braised March Farms lamb shank, sugar snap peas, crispy gnocchi and cippolini onions with cucumber mint relish (GF) . Pair with Archival

Fried Chicken

23.00

Joyce Farms southern fried chicken piccata with capers, baby arugula, local radishes, benne roasted carrots and black pepper honey. Pair with Chardonnay

Lunch Menu

Small Plates: Spring 2017 Lunch Is Served Wednesday and Thursday From 11Am - 2Pm and Friday and Saturday From 11Am-4Pm.

Charcuterie and Cheese

15.00

Local cheeses and cured meats with Morrisette Farms™ wine jelly accompaniment and crostinis (MV) (MGF) Pair with 2015 Petit Manseng

Quail

13.00

House bacon wrapped Manchester Farms quail, estate vinegar reduction, Byrd's Mill grits, and rhubarb mostarda (GF) . Pair with Our Dog Blue®

Meatballs

14.00

Sweet and sour glazed lamb meatballs with local radish kim chi (GF) . Pair with 2014 Chambourcin

Clams

13.00

Virginia little neck clams in a fingerling potato "chowder" with grilled baguette (MGF) . Pair with Viognier.

Flatbread

12.00

Fig and red onion jam, Homestead buttermilk ricotta cheese, baby arugula, Bentons Country Ham, Thyme (MV) . Pair with 2014 Nouveau Chien

Soups and Salads: Spring 2017 Lunch Is Served Wednesday and Thursday From 11Am - 2Pm and Friday and Saturday From 11Am-4Pm.

Soup of the Day

6.00

Virginia Bibb lettuce, spring vegetables, red goddess dressing, goats milk feta cheese (V) (GF) . Pair with 2013 Merlot

Seasonal Salad

9.00

Baby lettuce mix, strawberries, pickled beets, with honey-mascarpone, orange-ginger dressing and tangelo (V) (GF) . Pair with Viognier

Chateau Salad

9.00

Soup of the Day

Spinach Salad

9.00

Local spinach, warm honey Dijon dressing, house bacon bits, farm egg, and pickled red onion (MV) (GF) . Pair with 2014 Chardonnay

Café Menu: Spring 2017 Lunch Is Served Wednesday and Thursday From 11Am - 2Pm and Friday and Saturday From 11Am-4Pm.

Burger

15.00

8oz. local, grass fed beef patty, changes daily. Pair with The Black Dog

Crab

19.00

Fresh lump crab cake, buttered house-made challah bread, pickled fennel and cucumbers, spicy remoulade, Bibb lettuce, served open face. Pair with Petit Manseng

Pork

15.00

Coffee and chili cured pulled Heritage Farms pork, quick pickles, local spinach, red eye mayonnaise on toasted brioche. Pair with Sweet Mountain Apple

Chicken

15.00

Grilled Joyce Farms chicken, house mozzarella, tomato marmalade, braised Tuscan kale, Tuscan bread. Pair with Our Dog Blue®

Vegetarian Burger

13.00

Beans and Rice burger, curry mayonnaise, lettuces, quick pickles on toasted sourdough (V) Pair with 2014 Nouveau Chien

Turkey

12.00

Oven roasted turkey, maple walnut butter, apple relish and baby lettuce on a toasted croissant. Pair with 2014 Chardonnay

Entrees: Spring 2017 Lunch Is Served Wednesday and Thursday From 11Am - 2Pm and Friday and Saturday From 11Am-4Pm.

Steak

24.00

Kitchen garden herb rubbed skirt steak, garlic parmesan red bliss potatoes, seasonal vegetable, and house-made steak sauce. Pair with 2014 Cabernet Sauvignon

Pasta

18.00

Farfalle pasta, asparagus and sugar snap peas, arugula pesto, pecorino romano and roasted wild mushrooms (V) . Pair with 2014 Chardonnay Reserve

Fish

22.00

North Carolina catfish, fennel-pepper slaw, fingerling potato chips, spicy remoulade and local greens. Pair with Viognier

Shrimp & Grits

27.00

Wild caught shrimp, tomato-bacon hash, Byrd's Mill grits, gulf barbecue sauce. Pair with Our Dog Blue