Roghani's Restaurant at Chateau des Fleurs

double cream French brie baked in a flaky pastry with house made chutney from Old Valley Orchard fruits and berry coulis

Lightly breaded and fried with cocktail sauce and charred lemon tartar sauce

Crispy truffle fries topped with parmesan and fresh herbs

grilled Peruvian artichokes with balsamic glaze, served with lemon aioli

butter basted baguette crostini, topped with pesto and bruschetta with balsamic glaze, basil, and pecorino romano

Assorted olives from Greece with extra virgin olive oil and Greek oregano.

Sheep's milk feta with extra virgin olive oil and dried oregano

rich beef bone broth with slow braised onions, sherry, herbes du provence, croutons, and toasted swiss cheese

Fresh daily offering

Mixed greens, assorted vegetables, roasted shallot vinaigrette

mixed greens, gold and red beets tossed in roasted shallot vinaigrette. Topped with candied nuts, goat cheese, and mandarin oranges.

mixed greens, tomatoes, red onions, cucumber, bell pepper, kalamata olives, feta cheese, dressed in a Mediterranean vinaigrette.

Assorted greens including baby arugula, crispy romaine, pepperoncini, tomato red onion and olives with Mediterranean Italian Vinaigrette

clams, mussels, and shrimp, sautéed in garlic and olive oil. Then simmered in white wine and cream with garden tomatoes. Perfectly al dente linguini is tossed and finished with fresh herbs. A rich aromatic taste of the sea.

A decadent risotto infused with white wine, heavy cream, and a rich four-cheese blend, studded with garden vegetables and wild mushrooms. Served on a roasted Portobello cap for the perfect earthy, indulgent bite.

Creamy coconut milk-infused risotto, loaded with garden-fresh vegetables and served on a roasted Portobello cap. Rich, hearty, and entirely plant-based

center-cut boneless beef short rib is slow braised with Roghani Vineyards Love and Passion Red Blend and a blend of herb de Provence

lamb shank slowly braised in Roghani Vineyards Shiraz with mirepoix

8 oz. center cut filet seared in butter and herbs served on a bed of roasted shallots topped with house made burgundy sauce

Chicken breast sautéed with garlic, mushrooms, and tomatoes. Then deglazed with Roghani Vineyards Love and Passion Red Blend and Marsala wine.

Salmon dressed in formal attire. 6 oz salmon filet baked in a puff pastry with a spinach Florentine blend of parmesan, spinach, cream cheese, herbs, garlic, and roasted shallots; topped with lemon beurre blanc.

Seared lamb painted with Dijon mustard, crusted with herbed panko, and served with lamb jus

Succulent, saffron-kissed chicken breast, marinated in a delicate blend of citrus, and Persian spices, then char-grilled to perfection. Served with aromatic saffron basmati rice, fire-roasted tomato. *uses soy oil

Ground lamb, blended with grated onion, saffron, turmeric, Greek oregano, and a touch of oat for the perfect texture. Bound with egg and expertly grilled over open flames, this dish is a harmonious fusion of Persian and Greek flavors. Served with aromatic saffron basmati rice, fire-roasted tomato.

Hand-cut chunks of beef tenderloin, marinated overnight, then flame-grilled to perfection. Finished with a delicate brush of saffron butter, enhancing its rich, melt-in-your mouth texture. Served with fragrant saffron basmati rice and fire-roasted vegetables—an exquisite balance of tradition and indulgence.

A bold and indulgent double-patty bison burger, flame-grilled to perfection and crowned with Swiss cheese, melting luxuriously over a medley of grilled onions and mushrooms, sautéed in white wine, thyme, and butter for an irresistible depth of flavor. Served with a side of golden truffle fries

A fragrant, slow-simmered herb stew crafted with an aromatic blend of fenugreek, parsley, scallions, spinach and cilantro, enriched with tender red kidney beans, sun-dried limes, and warm spices of turmeric, salt, and pepper. Served alongside our signature Château saffron-buttered basmati rice, delicately infused for a luxurious finish. Available in Lamb or Beef. Gluten-free.

A decadent Persian classic featuring tender chicken, slow-braised in a rich, velvety sauce of toasted ground walnuts, caramelized onions, and pomegranate molasses, creating a perfect balance of tangy and nutty flavors. Served with basmati saffron rice and jewel barberries for a touch of sweetness and elegance.