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Le Château
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Winner of the 1996 DiRoNA award
Le Petit Château in Universal City.
Le Petit Château have catered to the world's finest tastes.For 32 years we at
We are proud to have been chosen one of only 57 North American restaurants to receive the 1996 DiRoNA award.
It is our goal to make your dining experience at Le Petit Château memorable. Thus we offer our patrons the best in food, drink, service, and atmosphere.
Located near Universal Studios, we have created an atmosphere reminiscent of the south of France. Antiques and original artworks grace our dining areas. The aromas of French Provençal cuisine fill the air. A sommelier suggests one of the many fine wines from our selection and you feel transported to another place and another time.
Le Petit Château is open Monday through Friday for lunch and dinner, and Saturday and Sunday for dinner only.
Reservations are recommended. (818)769-1812
Le Menu
HORS D'OEUVRES
Cold
Saumon Fumé avec Raifort à la Crème
(smoked salmon, creamed horseradish sauce)
Shrimp Cocktail en Suprème
Paté Maison
Brazilian Hearts of Palm Mimosa
Imported Beluga Caviar, 1 oz., or 2 oz.
Hot
Les Escargot Farcis
(1/2 dozen large snails, stuffed our way)
Les Crevettes Mode Mèridionale
(shrimps sauteed with garlic and brandy)
Vol au Vent de Fruits de Mer
(puff pastry filled with scallops and shrimps)
Les Champignons Frais à L'ail
(fresh mushroom caps sauteed with butter, garlic and brandy)
Coquille de Fruits de Mer
(shell filled with scallops, sole, shrimps)
LES POTAGES
French Onion Soup au Sherry Gratinée
Lobster Bisque Classique
Le Bon Potage du Jour
LES SALADES
Wilted Baby Spinach Salad
Caesar Salad
Chef's Dinner Salad
Special Toasted Garlic Cheese Bread
FOR THE DIET CONSCIOUS:
Vegetable Plate
Fresh Fish du Jour Broiled
(served with steamed vegetables)
FOR THE CONNAISSEUR:
Les Escargots, Sauce Bordelaise
Les Ris de Veau, Bonne Femme
(pan broiled sweetbreads, sauce béarnainse)
LAS VIANDES
All entrees served with
Le Potage du Jour or Salad Maison
Le Foie de Veau Petit Château
(calf's liver sauté with garlic and lemon)
Grenadines de Veau au Citron
(provimi veal sauté with fresh lemon butter)
Escalope de Veau, au Marsala
(scallopini of baby veal, marsala sauce)
La Côtelette de Veau, Mode Provencale
(topped with fresh tomatoes & swiss cheese)
Les Sirloins Tips braised with Mushrooms and Marsala Sauce
Filet de Boeuf Vieux Château
(sliced filet mignon, bordelaise sauce, mushrooms)
Broiled Lamb Chops, au Jus
Broiled New York, Maitre d'Hotel
Le Steak Tartare, Préparé à Vôtre Table
La Mignonette de Boeuf, Lord Wellington
(filet mignon, topped with pate and wrapped in a pastry shell)
Broiled Filet Mignon with Mushrooms
Le Steak Diane
Chateaubriand Bouquetiére
Roast Rack of Lamb Bouquetiére
LES POISSONS
All entrees served with
Le Potage du Jour or Salad Maison
La Truite Fraîche aux Pommes de Pin
(trout butterfly with pine nuts)
Les Cuisses de Grenouilles à la mode du Chef
(frog legs sauteed with garlic, parsley, and brandy)
Broiled Australian Lobster Tail
Casserole of Lobster Newburg
Fresh Filet of Sole Piccata Style
La Coquille St. Jacques
LES VOLAILLES
Le Canard aux Cerises
(Long Island duck served with bing cherry or orange sauce)
Le Coq au Vin Du Chef
(chicken baked in burgundy wine)
Le Poulet Piccata
(breast of chicken sauté with capers, lemon and parsley)
LES DESSERTS
Chocolate Chestnut Cake
(chestnut cake topped with bittersweet chocolate mousse)
Cheese Cake Maison
(served on a bed of strawberry puree)
Tarte Tatin
(served warm with ice cream or whipped cream)
English Trifle
(layers of sponge cake, strawberries, pastry cream, topped with whipped cream)
Flan Caramel
(caramel custard)
Chocolat Crème brulée
(topped with a thin layer of caramel)
Gran Marnier Crème brulée
(topped with a thin layer of caramel)
Persimon Crème brulée
(topped with a thin layer of caramel)
Last revised: December 20, 1996
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