Research and order delicious food from the up-to-date
The Lodge Restaurant of Castle Hills Menu : Seasonal Menu Selections Change Daily |
| A la carte pricing is available on all items. all parties of five or more must order from same menu |
| Three Courses | $45.00 | make a selection from course 1, 2 or 3; course 4 and course 5 |
| Five Courses | $55.00 | select one dish from each of chef dady’s five courses |
| Jason’s Signature Tasting | $75.00 | seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.) |
| Jason’s Signature Tasting | $90.00 | seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.) with wine pairings |
The Lodge Restaurant of Castle Hills Menu : Course 1 ~ Appetizer |
| Summer Heirloom Tomatoes | fresh mozzarella, pickled english cucumber, evoo and balsamic reduction | |
| Oregon Dungeness Crab Bisque | $4.00 | with curried sour cream |
| Grilled Bobwhite Quail | with maytag blue cheese farrotto, grilled apple, pear Âsalsa and basil oil | |
| Risotto “Sofrito” | crispy prosciutto, gypsy peppers, garlic, sweet tomatoes, fresh herbs and parmesan | |
| Spanish Style Cazuela Baked Shrimp | with thin garlic, red chile, mixed herbs and grilled sourdough |
The Lodge Restaurant of Castle Hills Menu : Course 2 ~ Salad |
| Mixed Green Salad | with tart apples, candied pecans, texas goat cheese, fried parsnips and champagne vinaigrette | |
| “Caesar Salad” | with romaine hearts, grilled red onions, sourdough croutons, fried capers and anchovy-garlic aioli | |
| House-Smoked Trout And Spinach Salad | with sherry-horseradish dressing, pickled red onion, almonds and pecorino | |
| Warm Grilled “Chicory” Salad | with radicchio, endive, candied walnuts, spanish blue cheese and sherry vinaigrette |
The Lodge Restaurant of Castle Hills Menu : Course 3 ~ Pasta |
| Maple Leaf Farms Duck Confit | with orchhiette pasta, sweet corn, italian parsley and toasted garlic breadcrumbs | |
| House-Smoked Pork Ragu | with pappardelle pasta, piquillo peppers, baby arugula and parmesan reggiano | |
| Veal Bolognese | with homemade gnocchi, parsley and pecorino romano | |
| Rigatoni Al Amatriaciana | sweet plum tomato, applewood smoked bacon, sweet onions and chili oil with parmesan |
The Lodge Restaurant of Castle Hills Menu : Course 4 ~ Entree |
| Center-Cut Cast Iron Beef Filet | $10.00 | with asparagus, buttermilk mashers, shittakes and foie gras butter |
| Porcini Crusted Lamb Loin | with cranberry beans, crispy bacon, arugula, piquillos and smoked paprika aioli | |
| Coriander Crusted Salmon | with mexican chorizo, asparagus, roasted tomatoes, crispy potatoes and cilantro ragout | |
| Fire Roasted Pork Loin | with butter braised yukon gold potatoes, andouille sausage and cajun style gumbo sauce | |
| Seared Duck Breast | with grilled green zebra tomato, grilled red onion and arugula salad with balsamic reduction | |
| Lemon Baked Halibut | with buttered minnesota wild rice, wilted baby spinach and toasted cumin seed beurre blanc |
The Lodge Restaurant of Castle Hills Menu : Course 5 ~ Dessert |
| ÂOpen Faced Lavender Laced Creme Brulee | with syrup-candied citrus peel, berry coulis and fresh berries | |
| Chocolate Trio: Espresso Pot De Creme, Cinnamon-Chocolate Torte, And Chocolate Ice Cream | ||
| Deep Fried Banana Fritters | with caramel sauce and homemade caramel ice cream | |
| Meyer Lemon Cheesecake en Cazuela | with blackberry jam | |
| Pistachio Pound Cake | with tart lemon curd and fresh berry coulis |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.