The Lodge Restaurant of Castle Hills

Dinner Menu
Four Course Tasting Menu
Choose Two Options from “The Beginning”, One Entrée from “The Middle” and One
Dessert from “The End” ~ $50
Chef Jason Dady's Signature Tasting
$80/$110 Paired with Wine
(must be ordered by everyone at table)

A la cartè pricing is available on all items.

"The Beginning"

Seared Diver Scallops with Parsnip Puree, Tempura Onion Ring, Thyme, Charred
Cumin Oil and Pomegranate Jus

Butternut Squash and Yukon Gold Bisque with Smoked Spanish Paprika

Grilled Marinated Canadian Smelt with Shaved Fennel Salad, Espelette Pepper
Dressing and Smoked Sea Salt

Grilled Jumbo Shrimp with “Truffled” Cardoon Gratin, Blood Orange-Basil Salad
and Lemon Bread Crumbs

AND THEN……………

Mixed Green Salad with Tart Apples, Candied Pecans, Goat Cheese and Champagne
Vinaigrette

“Caesar Salad” with Romaine Hearts, Grilled Red Onions, Sourdough Croutons, Fried
Capers and Anchovy-Garlic Aioli

Grilled Radicchio Salad with Tart Grapefruit, Blood Orange Vinaigrette, Smoked
Walnuts and Shaved Pecorino Romano

Red Wine-Porcini Braised Lamb Ragu with Potato Gnocchi, Pine Nuts, Lemon Zest,
Rosemary and Pecorino Romano

"The Middle"

Porcini Crusted Rack of Lamb with Celery Root Puree, Thyme Braised Fennel and
Mountain Huckleberry Sauce

Pan Seared Atlantic Salmon with Herbed Minnesota Wild Rice, Haricot Verts and
Mandarin-Thyme Beurre Blanc

Pan Roasted Duck Breast with Basil Cous Cous, Glazed Shitake Mushroom, Leeks
and Fresh Raspberry- Rhubarb Compote

Pan Seared #1 Ahi Tuna with Grilled Jerusalem Artichokes, Spiced Purple Carrots,
Rocket Greens and Cherry Gastrique

Cast Iron Seared Beef Tenderloin with Yukon Gold Potato "Rosti" and Wild
 Mushroom-Black Truffle Ragu ($15 Beef Supplement)

"The End"

"Soufflé" Inspired Nutella-Dark Chocolate Cake with Homemade Caramel, Banana

Fritter and Peanut Butter Mousse

Honey Crispy Apple Galette with French Pastry Cream, Blackberry Coulis and
Blueberry-Almond Ice Cream

Riesling Poached "Best Ever Pear" with Moro Blood Orange Two Ways: Ganache
and Gastrique

"Blueberry Cheesecake": Pink Peppercorn Blueberries, "Blondies", Cream Cheese

Pastry Cream and Cara Cara Orange

Tasting of Pecorino Cheese: Brinata and Pecorino Marchigiano with Italian Honey
and Cranberry Walnut Bread

Chef Jason Dady's Signature Menu

First Course
Seared Diver Scallop with Creamy Parsnip Puree, Tempura Onion Ring, Thyme,
Charred Cumin Oil and Pomegranate Jus
NV Gosset Brut Excellence

Second Course
Mixed Green Salad with Tart Apples, Candied Pecans, Goat Cheese and Champagne
Vinaigrette
2004 Don Olagario Albarino

Third Course
Maple Leaf Farms Duck Confit with Orecchiette Pasta, Sweet Corn, Parsley,
Parmesan and Toasted Garlic Breadcrumbs
2005 LaRoche Chablis

Fourth Course
Grilled Texas Bobwhite Quail with Creamy Blue Cheese "Farrotto", Butter Baked
Apple, Basil Oil and Pear "Salsa"
2003 Alain Hudelot-Noellat Bourgogne

Fifth Course
Palate Cleanser

Sixth Course
Pan Roasted Duck Breast with Basil Cous Cous, Glazed Shitake Mushroom, Leeks
and Fresh Rhubarb-Raspberry Compote
Franciscan Merlot

Seventh Course
Cast Iron Seared Beef Tenderloin with Yukon Gold Potato "Rosti" and Wild Mushroom-
 Black Truffle Ragu

Eighth Course
Nutella and Dark Chocolate "Souffle" Inspired Cake with Caramel, Banana Fritter and
Peanut Butter Mousse
Delaforce 10 year Tawny Port

We use only the freshest seafood, meats, poultry and produce available. The
menu will vary daily and changes frequently so that we may offer only the best
and most inventive dishes. A large selection of fine spirits and wines are
available to compliment your dining experience. Please call for today's menu
selections.

Reservations are strongly recommended, call (210)349-8466.

The pace of a dining experience at The Lodge can last up to two and a half
hours.
Executive Chef and Owner: Jason Dady Chef de Cuisine: Robbie Nowlin