Appetizers

 

LEMON PEPPER CALAMARI 18
crispy calamari | Tito’s Atomic cocktail sauce | Academy tartar sauce

 

 

SEARED AHI TUNA 18
seaweed salad | cucumber | avocado | spicy tobiko aioli | soy vinaigrette | fried lotus chips

 

 

JUMBO SHRIMP COCKTAIL 18
gulf shrimp | Atomic Tito’s cocktail sauce

 

 

OYSTERS ROCKEFELLER 23
roasted oysters | sautéed spinach | garlic | parmesan | green onion | hollandaise sauce

 

 

FOUR CHEESE GARLIC BREAD 15
A Castle Classic – jack | parmesan | cream | aged cheddar

 

 

BRIE CROSTINI (4) 17
cranberry walnut crostini | pomegranate seeds | smoked maple roasted pineapple | warm brie | rose water pickled onion | micro arugula

 

Soups

 

THAI CURRY CRAB BISQUE   12
spicy red curry | coconut milk bisque | crab | citrus

 

MAGIC CASTLE® FAMOUS CHILI   13
slow-cooked ground tenderloin | kidney beans | blend of Castle spices

 

SOUP DU JOUR   12
inquire with your server

 

Salads

 

LANE MANSION SALAD 12
mixed greens | julienne carrots | cherry tomatoes | crumbled bleu cheese | candied pecan | cucumber | radish | house vinaigrette

 

 

LITTLE GEM CAESAR SALAD 13
little gem lettuce | shaved Manchego cheese | brioche croutons | anchovy vinaigrette

 

 

SONOMA CHOPPED SALAD 14
mixed greens | avocado | roasted heirloom beets | spiced pepitas | cherry tomato | radish | green goddess dressing

 

 

ARUGULA PASSION SALAD 14
rocket arugula | pomegranate seeds | toasted red quinoa | manchego cheese | passion fruit vinaigrette

 

 

COBB SALAD
Starter 16        Entrée 29
chicken | hard-boiled egg | bacon | avocado | cherry tomato | Point Reyes bleu cheese

 

 

Entrees

HERB-RUBBED SLOW-ROASTED PRIME RIB
Available ‘Cajun-Style’ upon request
10oz Harry Houdini Cut 41        14oz Thurston Cut 50
roasted garlic-whipped potatoes | au jus

 

 

ACADEMY BEEF WELLINGTON 48
beef tenderloin | truffle liver pâté | wild mushroom and truffle duxelles | puff pastry | roasted garlic-whipped potatoes | seasonal vegetables

 

 

FILET MIGNON
6 oz Larsen Cut 42        9 oz McComb Cut 52        Milton Style add 12
roasted heirloom potatoes | seasonal vegetables

 

 

AUSTRALIAN RACK OF LAMB 49
marinated in garlic and rosemary | roasted heirloom potatoes | seasonal vegetables

 

 

DELUXE SAUCES 5 each
Available to accompany steak and chop entrées
Choice of: Wild Mushroom Bordelaise | Classic Bordelaise | Whiskey Peppercorn | Béarnaise

 

 

TAGLIOLINE AL NERO 47
“The black pasta”
squid ink taglioline| jumbo shrimp | lump crab | pancetta | mushrooms | English peas | cured tomato | lobster cream

 

 

MISO-GLAZED SEA BASS 46
snow peas | sea beans | baby mushrooms | spicy ginger-shoyu soy and white tea broth

 

 

PAN-SEARED SALMON 41
roasted Caulilini and heirloom potatoes | tomato, fennel, and preserved lemon fumé

 

 

VOODOO CHICKEN 39
roasted semi-boneless half Jidori chicken | black garlic purée | roasted heirloom potatoes | spicy braised parsnip greens | Bacö’s rosewater onion | passion fire sauce

 

 

MISO-ROASTED EXOTIC MUSHROOM TRIO 38 Vegan
king oyster mushrooms | maitake mushrooms | abalone mushrooms | crispy tofu | Caulilini spicy ginger shoyu and white tea broth

 

 

PETITE LOBSTER TAIL 25
add to any entrée

 

 

Sides

 

MACARONI AND CHEESE 14        With crab add 4
potato chip crust

 

 

BAKED POTATO 10
crispy applewood bacon | sour cream | butter | chives

 

 

SPINACH MADELINE 12
potato chip crust

 

 

BRUSSELS SPROUTS 12
miso glaze | pancetta | shishito peppers | radish
Vegan upon request

 

 

Please note: We prepare foods that contain eggs, milk, soy, wheat, nuts, seafood, and other potential allergens in one kitchen.

If you have a food allergy, be sure to notify your server before ordering.

One entrée per person minimum. 18% gratuity will be added to parties of 6 or more.

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