The Lodge Restaurant of Castle Hills, Chef Jason Dady Lunch $15
First Course
Mixed Green Salad
Tart Apples, Candied Pecans, Cherve Goat Cheese and Champagne-Thyme Vinaigrette
Lobster-Shrimp Bisque
Fried Tomato "Pain Perdue"
Second Course
Sous Vide Chicken "Roulade"
Wild Mushroom Duxelles, Pearl Onions and Dijon Crema
Pan Seared Atlantic Salmon
Grilled Asparagus, Smoked Capers and Sweet Corn Puree
Third Course
Granny Smith Apple "Tart"
Lemon Chantilly and House Made Salted Caramel
"Souffle" Inspired Nutella-Dark Chocolate Cake
With House Made Banana-Caramel Milkshake
The Lodge Restaurant of Castle Hills, Chef Jason Dady Dinner $35
First Course
Grilled Jumbo Shrimp "Salad"
With Local Texas Cantaloupe, Heirloom Tomato, Cucumber "Pappardelle" and Black
Pepper Gastrique
Hand Rolled Parsnip Agnolotti
With Pancetta "Lardons," Brunoise Bell Pepper and Dijon "Cream"
Second Course
TLR "Beef Wellington"
Steamed Asparagus and Sauce "Bearnaise"
Pan Seared Atlantic Salmon
Artichokes Barigoule, Pearl Onions and Fresh Summer Radish
Third Course
"Berries and Cream"
Duo of Sorbet: Fresh Strawberry and Milk Sorbets with TLR Garden Basil Flowers
"Souffle" Inspired Nutella-Dark Chocolate Cake
With House Made Banana-Caramel Milkshake
