Due to the oil spill in the Gulf, we want you to know that all of our fish, crab and shrimp that come locally are being closely monitored by the FDA as well as Chef Jacques. As always, our mussels come from Prince Edward Island, our scallops come from Maine and our salmon is from Scotland. We serve Atlantic and Pacific fish as well.  

 

Our beef and lamb is from New Zealand and Australia and flown in fresh every other day. It is grass and grain fed and hormone free. Our veal is milk-fed domestic from Minnesota. Our Koby beef is grass and grain-fed domestic as well.

 

We are fortunate to have such strong relationships with our vendors to be able to offer such high quality meat at our great prices.

 

 

Red beans and rice is a New Orleans french creole tradition. Now you can enjoy it here - served with pickled meat and sausage, seasoned up in Chateau du Lac style - like only we can do it. If you thought you've eaten really good red beans and rice before, come try Chef Jacques' secret recipe. Bon appetit!

 

 

Chateau du Lac Deli
We'd like to thank everyone for their deli purchases. Chef and his team are having fun in the kitchen smoking salmon and preparing rabbit terrine daily. You've got to taste Chef's citrus-cured house-smoked salmon, at $18 per pound, and his rabbit terrine with pistachio and cognac, at $15 per pound. (Half-pound minimum, please. Anything over 2 pounds, please call 48 hours in advance.)