Appetizers

 

CALAMARI   18
fried and served with lime salt, lemon sriracha aioli, and absolut peppar cocktail sauce

 

AHI TUNA  TARTAR   18

seaweed salad, cucumber. papaya, avocado, wonton chips, and tobiko aioli

 

OYSTERS ROCKEFELLER  20
six roasted oysters with sautéed spinach, garlic, parmesan, and Hollandaise sauce

 

JUMBO SHRIMP COCKTAIL   20
four jumbo shrimp with an Absolut Peppar cocktail sauce

 

FOUR CHEESE GARLIC BREAD   13

a Castle classic topped with jack, parmesan, cream, and aged cheddar

 

BRIE CROSTINI   16
three cranberry walnut crostini topped with honey burboun poached pear, carmelized onion, warm brie, and a micro arugala salad

Soups

 

THAI CURRY CRAB BISQUE   11
spicy red curry and coconut milk bisque with crab meat and citrus

 

MAGIC CASTLE® FAMOUS CHILI   12
slow-cooked ground tenderloin, kidney beans, and blend of Castle spices

 

SOUP DU JOUR   11
Inquire with your server

 

Salads

 

LANE MANSION SALAD   11

mixed greens, carrots, cherry tomatoes, cucumber, radish and house vinaigrette

 

SUNSET CHOP SALAD   14
red gem lettuce, toasted quinoa, charred tomato, radish, queso fresco, sprouted mung bean, and tahini vinaigrette

 

LITTLE GEM SALAD   12
little gem lettuce, shaved manchego cheese, brioche croutons, and anchovy dressing

 

CORALINE CHICORY AND BABY SPINACH   13
curly chicory and baby spinach with spiced pepitas, button mushrooms, hard-boiled egg, cherry tomato, aged manchego, and warm bacon vinaigrette

 

RED GEM SALAD   12
red gem lettuce, cherry tomato, balsamic roasted butternut squash, point reyes bleu cheese, candied pecans and bleu cheese pink pepparcorn 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   43
beef tenderloin, liver and truffle pâté, and wild mushroom duxelles in puff pastry with roasted garlic whipped potatoes, and seasonal vegetables

 

FILET MIGNON
6oz Larsen Cut   40           9oz McComb Cut   50

Milton Style   add 12

roasted fingerling potatoes, and seasonal vegetables

 

AUSTRALIAN RACK OF LAMB   49

marinated in garlic and rosemary with roasted fingerling potatoes, and seasonal vegetables

 

I.P.A GOCHUJANG PORK OSSO BUCCO   41
heritage farm pork, roasted garlic whipped potatoes, braized carrots, with gochujang I.P.A braising reduction

 

 ROASTED CHICKEN   39
semi-boneless half chicken with roasted garlic whipped potatoes, carmalized apples, and hazelnuts in sherry sauce

 

MEDALLIONS OF SCOTTISH SALMON   40

lava salt dusted salmon medallions, beluga, lentil and pebble bean ragout, roasted squash, red pepper and shellfish fumet

 

MISO GLAZED SEA BASS   45
bok choy, baby mushrooms, spicy ginger, shoyu soy and white tea broth

 

GRILLED ORGANIC TOFU   37

bok choy, baby mushrooms, spicy ginger, shoyu soy and white tea broth

 

GARDEN  RISOTTO  37

garden zucchinis, peas, mushrooms, cured tomatoes, butternut squash, aged manchego, and chardonnay sauce

 

PETITE LOBSTER TAIL   25
add to any entrée

 

Deluxe Sauces

 

Available to accompany steak and chop entrees   add   4

 

Wild Mushroom Bordelaise          Whiskey Pepppercorn

Classic Bordelaise                                    Béarnaise

 

Sides

 

PAN-FRIED BRUSSELS SPROUTS   12
applewood bacon, sherry wine vinegar, Korean chili paste

 

BUTTERNUT SQUASH   10
applewood bacon, sherry wine vinegar, Korean chili paste

 

ROASTED VADOUVAN CAULIFLOWER   12

golden raisins, toasted pepitas, and petite herbs

 

BAKED POTATO   10
applewood bacon, sour cream, butter, and chives

 

MACARONI AND CHEESE   14     WITH CRAB   18

 

CREAMED SPINACH   10

 

 

 

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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