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    Dinner Menu

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    eatlocalmenus
    The document provides the tasting menu options for The Lodge Restaurant. It includes a 4 course tasting menu for $50 that allows choosing from appetizers, entrees, and desserts. A signature tasting menu by Chef Jason Dady of 8 courses is available for $80/$110 paired with wines. The menu changes daily based on seasonal ingredients. Reservations are recommended for the multi-course dining experience lasting up to 2.5 hours.

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    Dinner Menu

    Uploaded by

    eatlocalmenus
    309 views3 pages
    The document provides the tasting menu options for The Lodge Restaurant. It includes a 4 course tasting menu for $50 that allows choosing from appetizers, entrees, and desserts. A signature tasting menu by Chef Jason Dady of 8 courses is available for $80/$110 paired with wines. The menu changes daily based on seasonal ingredients. Reservations are recommended for the multi-course dining experience lasting up to 2.5 hours.

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    The document provides the tasting menu options for The Lodge Restaurant. It includes a 4 course tasting menu for $50 that allows choosing from appetizers, entrees, and desserts. A signature tasting menu by Chef Jason Dady of 8 courses is available for $80/$110 paired with wines. The menu changes daily based on seasonal ingredients. Reservations are recommended for the multi-course dining experience lasting up to 2.5 hours.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    309 views3 pages

    Dinner Menu

    Uploaded by

    eatlocalmenus
    The document provides the tasting menu options for The Lodge Restaurant. It includes a 4 course tasting menu for $50 that allows choosing from appetizers, entrees, and desserts. A signature tasting menu by Chef Jason Dady of 8 courses is available for $80/$110 paired with wines. The menu changes daily based on seasonal ingredients. Reservations are recommended for the multi-course dining experience lasting up to 2.5 hours.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    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

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