The Lodge Restaurant of Castle Hills

make a selection from course 1, 2 or 3; course 4 and course 5

select one dish from each of chef dady's five courses

seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.)

seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.) with wine pairings

fresh mozzarella, pickled english cucumber, evoo and balsamic reduction

with curried sour cream

with maytag blue cheese farrotto, grilled apple, pear "salsa" and basil oil

crispy prosciutto, gypsy peppers, garlic, sweet tomatoes, fresh herbs and parmesan

with thin garlic, red chile, mixed herbs and grilled sourdough

with tart apples, candied pecans, texas goat cheese, fried parsnips and champagne vinaigrette

with romaine hearts, grilled red onions, sourdough croutons, fried capers and anchovy-garlic aioli

with sherry-horseradish dressing, pickled red onion, almonds and pecorino

with radicchio, endive, candied walnuts, spanish blue cheese and sherry vinaigrette

with orchhiette pasta, sweet corn, italian parsley and toasted garlic breadcrumbs

with pappardelle pasta, piquillo peppers, baby arugula and parmesan reggiano

with homemade gnocchi, parsley and pecorino romano

sweet plum tomato, applewood smoked bacon, sweet onions and chili oil with parmesan

with asparagus, buttermilk mashers, shittakes and foie gras butter

with cranberry beans, crispy bacon, arugula, piquillos and smoked paprika aioli

with mexican chorizo, asparagus, roasted tomatoes, crispy potatoes and cilantro ragout

with butter braised yukon gold potatoes, andouille sausage and cajun style gumbo sauce

with grilled green zebra tomato, grilled red onion and arugula salad with balsamic reduction

with buttered minnesota wild rice, wilted baby spinach and toasted cumin seed beurre blanc

with syrup-candied citrus peel, berry coulis and fresh berries

with caramel sauce and homemade caramel ice cream

with blackberry jam

with tart lemon curd and fresh berry coulis