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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

 

SOUP & Salads

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

 

Starters

 

Escargot in garlic parsley butter* 9

 

Foie gras terrine *   16

Served with toasted baguette

 

Shrimp Saffron   12

Grilled gulf shrimp with a garlic saffron butter, served with crostini

 

Oyster Sardou   12

Baked gulf oyster with creamy spinach, artichokes and parmesan cheese

 

Onion soup

cup  5   bowl   8

 

Soup of the day

cup  5    bowl   8

 

Fondues     11

Brie, Honey and Truffle Oil or Goat Cheese and Fig

 

 

Salads

 

Caesar Salad    9

 

Goat Cheese and Beet Salad    9

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

 

Baby Spinach and Bacon Salad 11

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

 

*Chicken, salmon or shrimp added to any salad 8

 

 

Side Dishes  6

 

Pommes frites                                                    French Beans

Mix veggies                                                         Mashed Potates

Scallop potatoes                                                Grilled Asparagus

 

Sandwiches

 

 

Deep dish quiche of the day 10

Served with house salad

 

Croque-monsieur or madame    12

Ham, emmental, béchamel (madame topped with fried egg) served with house salad

 

Pulled duck confit sandwich served with fries   12

 

Grilled Chicken Sandwich served with fries   12

 

 

Entrees

 

Blackberry Salmon

Pan seared salmon, cous cous and haricot vert, blackberry, fig reduction   16

 

La Rochelle PEI Mussels

Steamed mussels, white wine, onion, celery, garlic, thyme   14

 

Crepe Dieppoise au gratin

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

 

Chateau West Burger

Bleu Cheese and caramelized onion served with fries 14

 

Boeuf Bourguignon

Stewed beef shoulder with mushrooms, onions, carrots, celery in red wine sauce  16

 

Chateau Pot Pie

Pulled beef shoulder and vegetables  14

 

Chicken Divan Crepe

Springer Mountain Farm Chicken, mushrooms and fresh vegetables with white wine

béchamel sauce 15

 

Chicken Blanquette

Springer Mountain Farm Chicken in a creamy sauce with carrot and mushroom served with wild rice     15

 

Vegetarian 15

Mixed seasonal vegetables served with wild rice

 

 

 

BRUNCH

 

 

Soup of the day or onion soup   8

 

Caesar Salad    9

 

Goat Cheese and Beet Salad    9

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

 

Quiche of the day  10

With salad

 

Eggs Sardou   12

Artichoke, spinach mornay sauce and poached eggs served Brabant potatoes

 

Chateau Benedict   12

Eggs benedict, smoked ham, English muffins, tomato and hollandaise sauce

 

Eggs in a Basket  14

Two farm raised eggs, bacon and hollandaise served with sourdough bread

 

Steak and Eggs  18

Filet medallions, poached eggs with hollandaise sauce

 

Chateau West Omelet  15

Asparagus, spinach, mushroom, red bell pepper and goat cheese

 

Seafood Omelet  15

Fish, scallops and shrimp in fluffy eggs

 

Chicken Divan Crepe  14

Chicken, mushrooms, broccoli with white wine béchamel sauce

 

Beef Bourguignon  16

Stewed Beef Shoulder, mushrooms, onions, carrots and celery in a red wine sauce, served with mashed potatoes

 

Citrus Salmon  16

Grilled Scottish Salmon with citrus beurre blanc, served with Brabant potatoes and vegetable of the day

 

* add chicken, salmon or shrimp to any salad 8

 

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

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3408 West End Avenue

Nashville TN 37203

(615) 432 2622

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.

We look forward to hearing from you.

Your comments and suggestions are always welcome.