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Dinner Menu

Summer Restaurant Hours
Thursday, Friday, and Saturday evenings beginning at 5 PM

 

 

APPETIZERS

VERONICA SALAD   $11
A bed of fresh greens tossed with bell peppers, onions, cashews, sunflowers seeds, red grapes and dried cranberries, in our house made honey sherry dressing. Add chicken ($5) or shrimp and scallops ($6). 

GINGER BEEF   $10
Beef cuts sautéed in ginger sauce with a sprinkle of sesame seeds.

SCALLOP PINWHEELS  $9
Freshly breaded sea scallops.

MUSHROOM & CHIVE RISOTTO   $14
Arborio rice cooked risotto style to order with fresh mushrooms and chive, topped with fresh parmigiano cheese and a balsamic reduction.

ENTREES 
All entrees are served with seasonal vegetables & chef’s choice potato.

CURRY CHICKEN FETTUCCINE PASTA   $18
Fettuccine pasta served with roasted chicken, bacon, grape tomato and red onion in a curry sauce. 

SEAFOOD PESTO FETTUCINE  $25
Fettucine pasta served with shrimp, scallops and mushrooms in a pesto cream sauce.

AAA STRIPLOIN   $28.00
Grilled 10oz AAA strip loin with garlic and herb compound butter.

HONEY CHIPOTLE SALMON: $24.00
Crispy seared salmon with a smoky chipotle sauce, a touch of honey, white wine, onions and frizzled leeks.

CASTLE RIBS (half rack $14, full $24)
Braised baby back ribs smothered with house made kentucky bourbon sauce. 

 

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