Appetizers

 

CALAMARI   16
fried and topped with Manchego cheese, parsley, preserved lemon aioli, and Absolut Peppar cocktail sauce

 

SEARED AHI TUNA   16
marinated seaweed, cucumber sunomono, tobiko and soy ginger vinaigrette dressing

 

MISO SOY ROASTED PORK BELLY   15
green papaya and shishito pepper slaw, roasted pineapple, and sesame ginger aioli

 

LOBSTER CAKES   18
preserved lemon dill aioli, roasted red pepper relish, and a petite herb salad

 

GULF JUMBO SHRIMP COCKTAIL   19
avocado, papaya, grilled pineapple, shaved fennel, and cilantro, with serrano pepper and lime

 

FOUR CHEESE GARLIC BREAD   11
a Castle classic topped with jack, parmesan, cream, and aged cheddar

 

CROSTINI TRIO   14
garden tomato bruschetta on French bread crostini, grilled vegetable bruschetta
with queso fresco on olive bread crostini, and stone fruit with caramelized brie
on cranberry bread crostini

Soups

 

THAI CURRY CRAB BISQUE   10
spicy red curry and coconut milk bisque with crab meat and citrus

 

MAGIC CASTLE® FAMOUS CHILI   10
slow-cooked ground tenderloin, kidney beans, and blend of Castle spices

 

SOUP DU JOUR   10
inquire with your server

Salads

SUNSET CHOP SALAD   12
baby spinach, quinoa, charred tomato, avocado, brioche croutons, edamame, grilled corn, red cabbage, queso fresco, toasted pepitas, and anchovy dressing

 

ACADEMY CAESAR SALAD   11
little gem lettuce, with shaved Manchego cheese, brioche croutons, and anchovy vinaigrette

 

LOCAL ARUGULA SALAD   12
organic arugula, shaved Manchego cheese, local stone fruit, roasted beets, candied pecan, and creamy citrus vinaigrette

 

LITTLE GEM SALAD   11
little gem lettuce, Applewood bacon, cherry tomato, Point Reyes bleu cheese, and bleu cheese pink peppercorn dressing

 

COBB SALAD
Starter   15           Entrée   28
grilled chicken, egg, Applewood bacon, avocado, cherry tomato, and Point Reyes bleu cheese

 

Entrees

HERB-RUBBED SLOW ROASTED PRIME RIB
10 oz Harry Houdini Cut   40           14 oz Thurston Cut   49
roasted garlic whipped potatoes and au jus available Cajun style upon request

 

ACADEMY BEEF WELLINGTON   40
beef tenderloin, liver and truffle pâté, and wild mushroom duxelles in puff pastry with roasted garlic whipped potatoes, seasonal vegetables, and cabernet demi-glace

 

FILET MIGNON
6oz Larsen Cut   39           9oz McComb Cut   47           Milton Style   add 10
roasted fingerling potatoes, seasonal vegetables, and cabernet demi-glace

 

GOCHUJANG I.P.A. BRAISED BEEF SHORT RIB   41
roasted garlic whipped potatoes, green papaya and shishito chili slaw, and gochujang I.P.A. braising reduction

 

SONOMA RACK OF LAMB   44
marinated in garlic and rosemary. Served with roasted fingerling potatoes, seasonal vegetables, and chardonnay pink peppercorn butter

 

YUCATAN CHICKEN   38
citrus and achiote marinated semi-boneless half Jidori chicken with garlic whipped potatoes, roasted squash, pickled onion, and citrus achiote au jus

 

DIVER SCALLOPS   39
sautéed spinach, butternut squash and roasted garlic purée, soy braised pork belly, grilled pineapple, and roasted red pepper relish

 

MISO GLAZED SEA BASS   41
garden chard and exotic mushrooms, spicy ginger, shoyu soy and white tea broth

 

GRILLED SCOTTISH SALMON   39
roasted fingerling potatoes, grilled asparagus, pickled fennel and citrus salad, with lemon herb beurre blanc

 

GARDEN GNOCCI   35
garden zucchinis, squash, broccoli, and asparagus tips, aged Manchego, and Pomodoro sauce

 

PETITE LOBSTER TAIL   22
add to any entrée

Sides

 

MACARONI AND GORGONZOLA CHEESE   10

 

CRAB MACARONI AND GORGONZOLA CHEESE   16

 

PAN-FRIED BRUSSELS SPROUTS   10
Applewood bacon, apple cider vinegar, Korean chili paste, crispy shallots

 

ROASTED BUTTERNUT SQUASH   10
Applewood bacon, apple cider vinegar, Korean chili paste, crispy shallots

 

BAKED POTATO   9
Applewood bacon, sour cream, butter, and chives

 

SAUTÉED SEASONAL MUSHROOMS   10

 

CREAMED SPINACH   9

 

 

 

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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