CUISINE
CHEF'S PRIX FIXE
Chef's signature menu and the best way to experience Château 13 in full. The Prix Fixe is a three course (bite, appetizer and entrée) menu that features some of our signature dishes and guest favorites as well as new, seasonally inspired dishes - all of which stay true to our passion for the traditions and flavors of Western Europe. The Prix Fixe experience begins at $58 per person and is available for dine-in only.
CHEESE & CHARCUTERIE
Selections change daily and hence are not posted online. From brie to blue and prosciutto to bresaola, we offer a cheese and charcuterie journey around the world with ever-changing selections.
APPETIZERS
price range $6 to $27
- Bread Servicehousemade focaccia du jour | confit tomato, garlic, shallot | fig balsamic
- Heirloom Tomato & Sweet Corn Gazpachopoached Gulf of Mexico shrimp | cherry tomato | basil oil | focaccia croutons
- Seared Foie GrasCalvados flambéed apples | fennel jam | micro tarragon | grilled French bread
- Beef Tartareblack truffle | Dijon | shallots | chives | egg yolk vinaigrette | fried capers
- Escargots à la Bourguignonneherbed garlic butter | cognac | grilled French bread
- Crab Cakejumbo lump blue crab | whole grain mustard rémoulade | frisée | fennel and fresh pear salad
- Braised Octopuschili pepper citrus marinade | crispy fingerling and olive salad | smoked paprika | citrus aïoli
SALADS
price range $13 to $17
- French Caesarchopped artisan romaine | parmesan crisp | garlic baguette crumble | Caesar vinaigrette
- Yellowfin Tuna & Watermelon Saladorange zest and Aleppo pepper crusted sashimi grade tuna | seared rare | heirloom grape tomatoes | marinated goat feta | pickled onions | baby arugula | orange basil vinaigrette
FRITES
hand cut in house | $10
- Handcut Fritesclassic, with sea salt
- Aïoli Friteswith one of our housemade aïolis for dipping (additional $2.00)
- Truffle Parmesan Fritesshaved fresh black truffles | truffle oil | Parmigiano Reggiano (additional $4.50)
ENTRÉES
price range $32 to $62
- The Louis XIII Burgertruffled mushrooms | bloc de foie gras | shallot jam | gruyère | house frites | asparagus
- Roasted Bone-In Chicken BreastJoyce Farms all natural skin on chicken breast | herbed sherry truffle cream | freshly shaved black truffle | blistered grape tomato | exotic mushrooms | garganelli pasta
- Antarctic Salmonpan roasted | Calabrian chili honey glaze | rutabaga potato purée | wilted Brussels sprouts | warm pancetta vinaigrette
- Catalan Seafood StewU6 black tiger prawns | Maine lobster tail | Cedar Key little necks | roasted tomato and red pepper broth | saffron | sherry | fingerling potatoes | garlic baguette
- Bone-In Veal Chop Paillard18 ounce chop | pounded thin and panko crusted | roasted tomato béchamel | warm spinach | potato | pickled shishito peppers | whole grain mustard lemon vinaigrette
- Filet Mignonseared | maître d'hôtel butter | red wine jus | truffle potato purée | asparagus (additions: seared foie gras, Maine lobster tail, local exotic Petrichor mushrooms)
DESSERT
price range $11 to $15
- Flourless Chocolate Torterich Belgian Callebaut chocolate | candied walnut crumble | crème anglaise | blackberry compote | chocolate mousse
- Grand Marnier Crème Brûléethe classic French custard | local cream | Grand Marnier | candied orange | fresh berries
- Lemon Olive Oil CakeMadagascar vanilla bean | rosemary brown butter glaze | lemon custard | Chantilly cream
- Mousse au Chocolatrich Belgian chocolate | strawberry coulis | almond croquet | crème anglaise
- Cheese PlateChef's trio of cheeses | housemade jam | honey drizzle