The Lodge Restaurant of Castle Hills - San Antonio, TX

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

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

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

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

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

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

with fennel pollen crema, candied walnuts and garlic oil

with brioche croutons, pickled spring onion and strawberry balsamic reduction

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

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

with yukon mousseline, ginger fried cauliflower and coconut broth

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

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

with house made caramel and peanut butter mousse

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

with roasted banana ice cream, strawberry coulis and chocolate truffle

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

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

soup, salad, sandwich 2009 fillaboa albarino

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

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

palate cleanser

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

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

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