The Lodge Restaurant of Castle Hills

Name: The Lodge Restaurant of Castle Hills
Address: 1746 Lockhill Selma Rd., 78213, TX, 78213
Telephone: 210-349-8466

1746 Lockhill Selma Rd., San Antonio, TX 78213, US

• Monday: 6:00PM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Four Course Tasting Menu

Choose Two Options from “The Beginning”

One Entrée from “The Middle” and

One Dessert from “The End”

Jason’s Signature Tasting

Seven Course Degústation Menu

| (must be ordered by everyone at table)

“The Beginning”

Seared Diver Sea Scallop

with Yukon Gold Mousseline, “Butter Toast”, Preserved Lemon and Hawaiian Sea Salt

Chilled Ginger and Heirloom Tomato Gazpacho

with Basil Two Ways: Oil and Flowers

Grilled Texas Bobwhite Quail

with Point Reyes Blue Cheese “Farrotto”, Butter Baked Apple and Grilled Peach Salsa

Ahi Tuna “Sashimi”

with Fresh Easter Egg Radish, Estate Garden Inspirations, and Lemon Infused Extra Virgin Olive Oil

Herbed Crab Salad

with Citrus “Three Ways”: Grapefruit Sorbet, Lemon Zest Fennel, and Tarragon Scented Supremes

AND THEN

| “Caesar Salad” | Grilled Watermelon and Heirloom Tomato | Grilled Heirloom Squash | Mixed Green Salad

“The Middle”

Pan Seared Muscovy Duck Breast

with Fresh Texas Black Eyed Peas, “Fairy Tale” Wild Mushrooms and Orange “Demi”

“Crispy” East Coast Black Bass

with Roasted Baby Beets, Fresh Easter Egg Radish, and Peach-Ginger “Gazpacho”

Porcini Crusted Rack of Lamb

with Potato Gnocchi, Veal Sweetbreads, Spring Fricassee and Dijon Pan Sauce

Pan Seared Atlantic Salmon

with Garden Herb Wild Rice, Saffron Lemon Vinaigrette and Manzanilla Olive Tapenade

Cast Iron Seared Beef Tenderloin

with Roasted Fingerlings, Cherry Tomatoes, Chestnut Honey and Brandy Brown Butter

“The End”

“Soufflé” Inspired Nutella-Dark Chocolate Cake

with House made Caramel, Banana Fritter and Peanut Butter Mousse

French Explorateur Goat Cheese

with Pickled Texas Peach, Blood Orange Gastrique, Walnut Bread, and Hazelnut Nougat

Sour Cream Infused “Cheesecake”

with Olive Oil “Torta”, Salted Aprium Caramel, Chestnut Honey, and Sauternes Geleé

Gingered Pineapple Napoleon

with Blackberry Honey, Shortbread, Pineapple Curd and Black Peppercorn Chantilly

Chef Jason Dady’s Signature Tasting Menu

First Course

| Seared Diver Sea Scallop | 2003 Schramsberg Blanc De Blanc

Second Course

| Mixed Green Salad | 2004 Don Olagario Albarino

Third Course

| Maple Leaf Farms Duck Confit | 2005 LaRoche Chablis

Fourth Course

| East Coast Black Cod | 2005 Louis Jadot Bourgogne

Fifth Course

| Palate Cleanser

Sixth Course

| Grilled Texas Bobwhite Quail | 2003 Franciscan Merlot

Seventh Course

| Cast Iron Seared Beef Tenderloin | 2004 Craneford “Allyson Parsons” Shiraz

Eighth Course

| Nutella and Dark Chocolate “Soufflé” Inspired Cake | Delaforce 10 Year Tawny Port