1. Small Plates Meant for Sharing Soups and Salads
Bruschetta Mediterranean – 9 Soup du Jour – Cup 4– Bowl 6
A plate to please everyone at the table. A delicious Ask you server for today’s selection of seasonal chef
blend of fresh diced onions, tomatoes, bell peppers, made soup. Made from scratch for homemade taste
artichoke hearts and Mozzarella cheese tossed
lightly with extra virgin olive oil, garlic, fresh picked Famous French Onion Soup 7
cilantro and basil served on toasted crostinis
Caesar Salad 11
Crispy Jumbo Chicken Wings* – 10 Crisp hearts of romaine lettuce, garlic croutons,
Eight Jumbo wings seasoned, your choice, mild or shaved Parmesan cheese. Or Add:
hot accompanied with celery sticks and bleu cheese Fresh grilled chicken breast 14
dressing Grilled salmon 17
Jumbo shrimp 17
Spinach Artichoke Dip* – 10
A generous serving of creamy spinach and cheesy Cobb Salad* – 15
artichoke heart dip with a heaping pile of fresh A classic; mixed greens topped with grilled chicken,
cooked salty tortilla chips bacon, chopped hardboiled eggs, tomatoes,
cucumber and Gorgonzola cheese served with your
Tasting Sampler – 11
choice of dressings
A selection of favorites: mozzarella sticks, coconut
shrimp, jalapeno poppers and mini cordon bleu
served with a marinara sauce
Sandwiches
Burger Maker’s NY Steak Burger* 11
Half pound seasoned patty of sirloin and chuck is charbroiled and served on a fresh brioche roll with lettuce,
tomato and pickle paired with delicious crispy French fries or beer-battered onion rings. Ketchup and mayonnaise
served on the side
Croissant Club Sandwich 11
Take your choice of turkey, ham or roast beef and add American cheese, bacon, lettuce and tomato coupled with
delicious crispy French fries or beer-battered onion rings, pickle, and ketchup and mayo served on the side
Chicken Fingers * 10
Everyone’s favorite breaded all white meat tenders served with French fries
French Dip* 11
Italian Roll piled high with thin sliced roast beef served with beef Au Jus on the side for dipping. Paired with your
choice of delicious crispy French fries or beer-battered onion rings

2. Entrees
Fish and Chips* 15
Beer batter dipped cod, golden fried to perfection, and served with tartar sauce and French fries
Chicken Parmigiana* 19
Hand breaded breast of chicken, sautéed and topped with a variety of cheeses and tomato sauce, served with a
generous side of linguine
Bogliasco Pasta Primavera 19
This dish is inspired by the small Italian town that gave a young man his culinary roots. A generous helping of
penne pasta is combined with a selection of fresh vegetables, mushrooms, Roma red tomatoes sautéed with garlic,
pesto and topped with shaved Parmesan cheese
Lemon Chicken Picata* 20
Breast of chicken lightly sautéed with extra virgin olive oil, lemon, white wine and capers presented with your
choice of potato, rice or pasta and fresh seasonal vegetables
Grilled Salmon* 22
Simple, delicious grilled salmon filet seasoned lightly
Seafood Trio* 25
Scallops, jumbo shrimp stuffed with lump crab meat, and fillet of flounder with lemon butter wine sauce
Sliced Beef Medallions* 25
Thick cut tender beef medallions served with a sautéed mushroom peppercorn sauce accompanied by a side of
fresh sautéed spinach and smashed potatoes
Ribeye Steak* 29
Choice cut of rib eye steak. Trimmed so only the heart of the rib remains. Char grilled to your perfect doneness
topped with beer battered onion rings and served with quick sautéed spinach or your choice of fresh seasonal
vegetable and potato
Today’s Specials
Your server will be sure to describe the chef’s special offerings of the day. The freshest local ingredients,
seasonal offerings and expert preparation make these entrees something special to consider.
Take a peek at the Mountainview Dessert Menu and remember that every Friday,
the Chateau features a delicious and abundant Italian Buffet.
All you can eat from several regions of the Italian peninsula.
Children’s Menu Available – Ask your server or hostess for details
*The Commonwealth of Pennsylvania reminds you: consuming raw or undercooked meat, seafood
or egg products can increase your risk of foodborne illness.
** Eat lighter, substitute any starch for a fresh green salad served with your entrée.