The Castle Restaurant & Pub

A top four cheese tortellini tossed with country ham, fresh basil and roasted garlic cream

Topped with jumbo lump crabmeat and choron sauce

On a bed of saffron risotto drizzled with basil oil

With a garlic chilli glaze, thai dipping sauce, pickled ginger

With frozzled leeks and a creole mustard hollandaise

Topped with sauteed crawfish tails in a la hot sauce beurre blanc

Lump crabmeat cooked in sherry, lemon beurre blanc, white truffle oil

With anchovies and house - made croutons

Mixed greens, mandarin oranges, purple onion, almonds, dunleith dressing

Mixed greens, hearts of palm, tomato - cucumber relish, chopped mixed nuts, blue cheese, basil and a tomato vinaigrette

Lump crab and jumbo shrimp, romaine lettuce, remolaude, capers, egg, tomato

Baby spinach tossed with duck confit, mandarin oranges, grilled portabellas, diced eggs with a jalapeno - bacon vinaigrette

Creamed sweet potato, stir - fried collard greens, sweet and sour demi

With demi glace, bacon wrapped asparagus bundles and creamy mashed potatos

Topped with roasted apple compote, served with pecan wild rice and seared spinach

On top a bed of couscous, topped with a cilantro orange glaze and served with sauteed asparagus

With shrimp, scallops, and lump crabmeat on a bed of risotto topped with hollandaise

With our own dunleith steak sauce, roasted garlic mashed potatos and a suteed vegetable medley

Spinach and mushroom risotto, crawfish beurre blanc