The Lodge Restaurant of Castle Hills

1746 Lockhill Selma Rd, San Antonio, TX 78213
Monday's hours: 11:00am - 9:00pm (Hours of Service May Vary)
Pan Seared Diver Sea Scallop

with deconstructed bloody mary, vodka-cherry tomato coulis and the garnishes

Grilled Texas Bobwhite Quail

with creamy blue cheese farrotto, butter roasted apple and local pear salsa

Parsnip Agnolotti

with sweet corn broth, cherry tomato confit, summer radish, toasted cumin and basil oil

Slow Braised Pork Belly

with waldorf salad: rocket greens, blue cheese snow, apples, walnuts and celeriac puree

Mixed Green Salad

with tart apples, candied pecans, chevre goat cheese and champagne-thyme vinaigrette

Baby Beet Fig Salad

with balsamic reduction, navel oranges, brown turkey figs and fresh micro greens

Cream Of Celery Bisque

with fennel pollen crema, candied walnuts and garlic oil

Heirloom Tomato panzanella

with brioche croutons, pickled spring onion and strawberry balsamic reduction

Pan Seared moroccan Salmon

with preserved lemon couscous, apricot coulis, raisin gastrique and spicy eggplant

Sous Vide srf Pork Tenderloin

with purple potato puree, sunchokes, baby arugula and bing cherry bordelaise

Forbidden Rice Crusted Hawaiian Wahoo

with yukon mousseline, ginger fried cauliflower and coconut broth

Pan Roasted Duck Breast

with yuzu-carrot puree, brussels sprouts, pancetta, shitake and smoked peach-bourbon sauce

Cast Iron Seared Beef Tenderloin

with smoked dutch potato, glazed spring fricassee and dijon blanquette ($10 beef supplement)

souffle Inspired Nutella-dark Chocolate Cake

with house made caramel and peanut butter mousse

Deconstructed tropical Cheesecake

with mango two ways, spiced pineapple jam and passion fruit foam

Banana Split Reinvented: Caramelized Banana

with roasted banana ice cream, strawberry coulis and chocolate truffle

Key Lime Pie Tart

with house made salted caramel, coconut meringue crackers and vanilla chantilly

First Course

pan seared diver sea scallop with deconstructed bloody mary, vodka-cherry tomato coulis and the garnishes poema cava

Second Course

soup, salad, sandwich 2009 fillaboa albarino

Third Course

maple leaf farms duck confit with orecchiette pasta, toasted garlic breadcrumbs and parmigiano reggiano 2009 bollini pinot grigio

Fourth Course

pan seared moroccan salmon with meyer lemon couscous, apricot coulis, raisin gastrique and spicy eggplant 2009 pine ridge forefront pinot noir

Fifth Course

palate cleanser

Sixth Course

grilled texas bobwhite quail with creamy blue cheese farrotto, butter roasted apple and local pear salsa 2007 chateau tanunda grand barossa shiraz

Seventh Course

cast iron seared beef tenderloin with smoked dutch potato, glazed spring fricassee and dijon blanquette 2006 ruffino modus

Eighth Course

souffle inspired nutella-dark chocolate cake with house made caramel and peanut butter mousse sandemans tawny port

Custom Item

Add Item

Disclaimer: Prices and availability are subject to change

0 Items in Cart

Browse Restaurants | Privacy Policy | Terms and Conditions | FAQ | Restaurant Owners | Contact us

Facebook Twitter LinkedIn Pinterest Crunchbase AngelList Tumblr Instagram

© 2020 BringMeThat, Inc