The Lodge Restaurant of Castle Hills Prices in San Antonio, TX 78213
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Seasonal Menu Selections Change Daily |
| A la carte pricing is available on all items. all parties of five or more must order from same menu |
| Three Courses | $45.00 |
make a selection from course 1, 2 or 3; course 4 and course 5
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| Five Courses | $55.00 |
select one dish from each of chef dady's five courses
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| Jason's Signature Tasting | $75.00 |
seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.)
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| Jason's Signature Tasting | $90.00 |
seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.) with wine pairings
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| Course 1 ~ Appetizer |
| Summer Heirloom Tomatoes |
fresh mozzarella, pickled english cucumber, evoo and balsamic reduction
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| Oregon Dungeness Crab Bisque | $4.00 |
with curried sour cream
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| Grilled Bobwhite Quail |
with maytag blue cheese farrotto, grilled apple, pear salsa and basil oil
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| Risotto "Sofrito" |
crispy prosciutto, gypsy peppers, garlic, sweet tomatoes, fresh herbs and parmesan
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| Spanish Style Cazuela Baked Shrimp |
with thin garlic, red chile, mixed herbs and grilled sourdough
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| Course 2 ~ Salad |
| Mixed Green Salad |
with tart apples, candied pecans, texas goat cheese, fried parsnips and champagne vinaigrette
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| "Caesar Salad" |
with romaine hearts, grilled red onions, sourdough croutons, fried capers and anchovy-garlic aioli
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| House-Smoked Trout And Spinach Salad |
with sherry-horseradish dressing, pickled red onion, almonds and pecorino
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| Warm Grilled "Chicory" Salad |
with radicchio, endive, candied walnuts, spanish blue cheese and sherry vinaigrette
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| Course 3 ~ Pasta |
| Maple Leaf Farms Duck Confit |
with orchhiette pasta, sweet corn, italian parsley and toasted garlic breadcrumbs
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| House-Smoked Pork Ragu |
with pappardelle pasta, piquillo peppers, baby arugula and parmesan reggiano
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| Veal Bolognese |
with homemade gnocchi, parsley and pecorino romano
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| Rigatoni Al Amatriaciana |
sweet plum tomato, applewood smoked bacon, sweet onions and chili oil with parmesan
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| Course 4 ~ Entree |
| Center-Cut Cast Iron Beef Filet | $10.00 |
with asparagus, buttermilk mashers, shittakes and foie gras butter
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| Porcini Crusted Lamb Loin |
with cranberry beans, crispy bacon, arugula, piquillos and smoked paprika aioli
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| Coriander Crusted Salmon |
with mexican chorizo, asparagus, roasted tomatoes, crispy potatoes and cilantro ragout
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| Fire Roasted Pork Loin |
with butter braised yukon gold potatoes, andouille sausage and cajun style gumbo sauce
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| Seared Duck Breast |
with grilled green zebra tomato, grilled red onion and arugula salad with balsamic reduction
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| Lemon Baked Halibut |
with buttered minnesota wild rice, wilted baby spinach and toasted cumin seed beurre blanc
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| Course 5 ~ Dessert |
| Open Faced Lavender Laced Creme Brulee |
with syrup-candied citrus peel, berry coulis and fresh berries
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| Chocolate Trio: Espresso Pot De Creme, Cinnamon-Chocolate Torte, And Chocolate Ice Cream |
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| Deep Fried Banana Fritters |
with caramel sauce and homemade caramel ice cream
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| Meyer Lemon Cheesecake en Cazuela |
with blackberry jam
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| Pistachio Pound Cake |
with tart lemon curd and fresh berry coulis
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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