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Our Story

The tradition of Southern France have stumbled across the heartbeat of American South at Chateau West, where intimate placement and unpretentious cuisine charmingly fulfill the Francophile in all of us. Chateau West is a gem tucked away off West End; you could almost miss it if it weren’t for the chateau like exterior. The ambiance, service, and menu offering reintroduce you to the favorites you’ve forgotten-and there’s real charm in that. Everyhing old is new again. Find a table for lunch or dinner and order up some classic French dishes such as Duck Chambered, Boef, and Bourguignon. Determined to maintain the utmost in quality, fresh baguettes are made daily and served with real European butter. We also have an adventurous side, so don’t be surprised if the plat du jour is shark a la bearnaise; and don’t miss the loop de mer, which is a whole branzino deboned tableside by a knowledgeable server.

 

– the spirit of Nashville meets authentic french-isnPired fare –

Our Menu

Dinner

Lunch

Brunch & Desserts

Starters

 

Oysters Sardou

Spinach, Artichoke, Fresh Gulf Oysters, Lemon Hollandaise Glacage    12

 

Foie Gras Terrine

Sundried cranberry compote 16

 

Pan seared foie gras

Served with seasonal accoutrement 25

 

Escargot

Snails in white wine sauce, garlic, butter and herbs 10

 

Apple wood smoked Salmon

Salmon smoked in house with capers, shallots and boiled egg, crème fraiche 10

 

Shrimp Saffron

Gulf shrimp sautéed with saffron garlic cream       12

 

Le Tartare de Boeuf *

Raw tenderloin with capers, shallots, Dijon, egg yolk, Worcestershire and parsley   14

 

La Rochelle PEI Mussels *

Steamed mussels with tomato, garlic, thyme, fennel and white wine   14

 

Seafood Quenelle

Shrimp and scallop dumplings served Americana sauce     14

 

    Assorted plate of cheese 12

Selected cheeses and fruits

 

Our fondues    12

 Honey, brie and truffle oil or   Goat cheese and fig served with fresh baguette

 

Goat Cheese and Roasted Beet Salad

  Artisan mix salad, goat cheese fritters, spicy candy pecan, roasted beets and apricot vinaigrette 9

 

Baby Spinach and Warm Bacon Salad

Baby spinach, tossed with Roquefort cheese, red onion, bacon, orange slices, warm bacon vinaigrette   11

 

Ceasar Salad

Hearts of Romaine tossed with creamy garlic parmesan dressing           9

 

French Onion Soup   8

 

Soup du jour    mp

 

 

 

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase

  your risk of foodborne illness, especially if you have a medical condition.

Entrees

 

Blackberry Salmon *

Pan seared salmon, cous cous and haricot vert , blackberry, fig reduction   24

 

Seared Scallops Citrus *

Pan seared scallops, goat cheese polenta, wilted greens     30

 

Loup de Mer *

Grilled whole Mediterranean Sea bass served with mixed veggies   29

 

Duck breast pomegranate*

 Roasted duck, Brabant potatoes, pomegranate and fresh berries   27

 

            Paneed Chicken Coq Au Vin

Springer Mountain Farms Chicken breast, paneed with bacon red wine sauce, wild mushroom and peas risotto   24

 

Boeuf Bourguignon

Stewed beef shoulder with mushrooms, onions, carrots, and celery in a red wine sauce   26

 

Chateau Filet *

Mushrooms, scallop potatoes and asparagus topped with 31

 

Braised Lamb Shank

Slow cooked lamb shank with rosemary, thyme and mixed veggies 29

 

 

Sous Vide Duroc Pork Chops

Served with Yukon gold potato and vegetables hash, apple butter sauce 28

 

Bouillabaisse Marseillaise

Lobster, scallop, shrimp, fish, crab, mussel poached in a tangy tomato fennel broth 32

 

Chateaubriand

Prime center cut filet seared and carved table side with seasonal vegetables and roasted potatoes, béarnaise sauce for two people              94

 

Le Vegetarian

       Assorted vegetables and wild rice 17

 

 

 

    Side dishes      6

 

Polenta

Risotto

French beans

Scallop potatoes

Wild rice

French fries

Mix veggies

 

Starter & Soups

 

Escargot in garlic parsley butter 9

 

Foie gras terrine

Port wine reduction and toasted baguette  16

 

Onion soup

cup   5      bowl   8

 

Soup of the day

cup   5    bowl   8

 

 

Fondues

 

Brie, honey, truffle oil   9

 

Goat cheese and fig   9

 

 

Salads

 

Brie and maple salad

Artisan  salad, tomato, red wine poached pear, broiled brie crostini, maple vinaigrette

small   5    grande    8

 

Chateau goat cheese salad

Romaine, artisan mix salad, orange, walnut, dried cranberry, crumbled  goat cheese , apple cider vinaigrette *

small   7      grande    11

 

Salad Nicoise

Artisan mix salad, French bean, tomato, peppers, olive, seared tuna

small  9     grande   16

 

 

Side Dishes

 

Pommes frites   6

Mix veggies   6

Scallop potatoes   6

French bean a la nicoise   6

Sandwiches

 

Deep dish quiche of the day

Served with house salad

half   6     full   10

 

Croque-monsieur or madame

Ham, emmental, béchamel served with house salad

half   6    full   10

 

Pull smoked duck confit sandwich

half  7      full      12

 

Egg and smoked salmon croissant

Whole wheat grains croissant, egg salad, smoked salmon, capers

half  7   full    11

 

Entrees

 

Salmon Veronique

Mix veggies    16

 

La Rochelle PEI Mussels*

Steamed mussels, white wine, onion, celery, garlic, thyme   12

 

Crepe Dieppoise  au gratin

Scallop, salmon, onion, celery, carrot, white wine, cream, Swiss cheese   14

 

Chateau Bison Burger*

Bun, Swiss cheese, pickled beets, artisan salad, onion    14

 

Boeuf  Bourguignon

Stewed beef shoulder with mushrooms, onions, carrots and celery in a red wine s.  16

 

Cochon Roulade

Pork shoulder stuffed with sage and mushroom duxelle     16

 

Chicken Cordon Bleu

                                   Springer Mountain Farm Chicken served with fries                                     15

Chicken Blanquette

Springer Mountain Farm Chicken in a creamy sauce with carrot and mushroom served

 

with wild rice     15

Vegetarian 15

 

 

BRUNCH

 

 

Croissants basket   12

Assorted croissants served with butter and home made jam

 

Soup of the day or onion soup   8

 

Apple wood smoked Salmon   10

House smoked salmon, beet tartare, crème fraiche, pointe toast

 

Chateau Salad   8

Artisan mix salad, carrots, pickled beets, sundried tomato, red cabbage

 

Villandry Salad  11

Romaine, walnuts, cranberries, sundried tomatoes, croustillant goat cheese

 

Quiche of the day    10

With salad

 

Croque Monsieur   10

Ham and cheese with béchamel

 

Chateau West Omelet   12

Mushrooms, spinach and Swiss cheese

with potatoes and salad

 

Bleu Omelet   12

Ham and bleu cheese served with potatoes and salad

 

Chicken divan crepe   12

Chicken broccolis mushroom in a cream cheese sauce

 

Crepe dieppoise   14

Salmon, scallop, carrot, celery, garlic, white wine, cream

 

Chicken Florentine  14

Grilled chicken breast, sautéed spinach and fried egg on toasted baguette with hollandaise

 

Steak and Eggs  24

Grilled RIbeye, fried eggs with potatoes and hollandaise

 

Desserts

 

 

Pear Belle Helene 8

Vanilla Poached pear with ice cream, chocolate drizzle and chantilly

 

Crepe Suzette (for two)  24

Crepes with orange reduction flambé, orange liquor Pacific Rim Vin Glaciere

 

Chocolate Moulleux   8

Flourless chocolate cake with bourbon caramel and ice cream

Taylor Fladgate LBV 2010

 

Tennessee ile Flottante   8

Whiskey crème anglaise with meringue, caramel and almonds

 

Fresh Berry Tarte   8

Assortment of fresh berries, diplomat creme

 

Profiterolle  8

Pastry puff stuffed with vanilla ice cream, hot chocolate sauce, Chantilly and toasted almonds

 

Vanilla Crème brulee 8

Pacific Rim Vin Glaciere or Ch Villefranche

 

Trio Dessert    11

Petite serving of Pear Belle Helene, Chocalate Moulleux and Vanilla Crème Brulee

 

Reservation

– WE are WAITING FOR YOU –

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We look forward to hearing from you.

Your comments and suggestions are always welcome.

find us

3408 West End Avenue

Nashville TN 37203

(615) 432 2622

 

opening hours

MON  – SAT     11 am – 11 pm

LUNCH

MON– SAT  11 AM – 3 pm

Saturday

Brunch -11 am – 3 pm

Dinner - 3 pm to 11 pm

SUNDAY

Brunch -11 am – 3 pm

Dinner - 3 pm to 10 pm

© COPYRIGHT 2016 BY CHATEAU WESTEND.  ALL RIGHTS RESERVED.

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3408 West End Avenue

Nashville TN 37203

(615) 432 2622