Roghani's Restaurant at Chateau des Fleurs

OOH LA LA FLAME-BROILED BISON BURGER

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.

Linguine Alfredo

Butter, Parmesan, and Heavy cream.

Linguini alla frutti di Mare

Linguine with mussles, manilla clams, shrimp, and scallops tossed with plenty of garlic, olive oil, white wine, cream, herbs, and tomatoes.

FLAME GRILLED PERSIAN KABOBS

Succulent kabobs are flame-broiled then baked and placed on a bed of saffron-buttered basmati rice, sprinkled with toasted almonds and barberries, with chargrilled tomatoes. Served with a side of Greek tzatziki, salad Shirazi, and pita. Kabobs are brushed with saffron butter before serving.

JOUJEH (CHICKEN) KABOB

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.

Rack of Lamb

Painted with Dijon, coated in herbed panko, grilled, and served with demi-glace made with lamb jus, onions, carrots & celery.

Linguine al pesto

Garlic basil Parmesan and heavy cream with ground nuts and seeds.

wine Braised Short Rib

Boneless Rib, slowly braised in red wine blend of our Roghani's Vineyards Love and Passion with rosemary and herbs de Provence.

Beef Barg KABOB

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.

KOUBEDEH (GROUND LAMB) KABOB

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.

Chicken love and passion marsala

This chicken breast is sauteed with mushrooms, garlic, and tomatoes. Deglazed with Love and Passion Red Wine Blend of 2016 from Roghani Vineyards and Marsala wine with a touch of veal jus.

FESENJAN

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.

Salmon Wellington

Smothered in a Florentine blend of parmesan, spinach, cream cheese and sauteed with shallots and garlic. Baked in a flakey pastry, topped with lemon beurre blanc.

Filet Mignon

8oz. center cut filet seared in butter and her and served on a bed of roasted shallots.

SAGANAKI

Sliced Greek cheese dipped in water and flour, set ablaze with Ouzo. Garnished with fresh fruit and crostini.

CHATEAU Truffle Fries & Fry Sauce

FOUR-CHEESE PORTOBELLO RISOTTO

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

GHORMEH SABZI lamb or beef

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.

Mediterranean Fried Calamari

Lightly breaded & fried with cocktail sauce & charred lemon tartar sauce.

Lamb Shank

Lamb Shank slowly braised with celery, onions, carrots, and 2018 Shiraz.

Baked Brie en Croute

Double cream French brie baked in a pastry with house-made chutney and berry coulee.

French Onion Soup

Broth made from the slow roasting of beef bones and onions topped w?a crouton and Swiss cheese.

Portobello stuffed vegan-mushroom risotto with garden vegetables

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

Roasted Beet Salad

Made with assortment greens, gold and red beets, goat cheese, mandarin oranges, candied walnuts and apricot and roasted shallot vinaigrette.

Caesar salad

Crispy romaine lettuce, croutons, Parmesan cheese, Caesar dressing.

Feta Cheese

Feta from sheep's milk, drizzled with extra virgin olive oil sprinkled with Greek oregano and Mediterranean herbs.

Soup du Jour

Fresh daily offering.

Small Chateau House Salad

Mixed greens, assorted vegetables, apricot and roasted shallot vinaigrette.

MUSSELS & MANILLA CLAMS

Tomato-chives and herbs in a lemon wine stock.

Bruschetta

Baguette, brushed with a blanket of pesto, made of garlic, parmesan, basil, ground sunflower seeds, nuts, and olive oil. Layered with tomato, red onion, and chopped basil. Drizzled with balsamic vinegar reduction.

Greek Olives

Assorted Greek olives in extra virgin olive and Mediterranean herbs.

ITALian Salad

Assorted greens, crispy romaine, pepperoncini, tomato, red onions, and olives with Mediterranean Italian vinaigrette.

Grilled Peruvian Artichokes

Peruvian pickled artichokes grilled and served with Lemon Aioli and Balsamic Glaze