About this restaurant

The Lodge Restaurant of Castle Hills serves a variety of fine cuisine inspired by Mediterranean ingredients made with fresh ingredients. It is located in a renovated mansion. Chef Jason Dady's creates signature menus with wine pairings to treat guests with his culinary expertise.Starters at The Lodge Restaurant of Castle Hills include pan seared diver sea scallop with vodka-cherry tomato coulis, baby beet fig salad with fresh microgreens, celery bisque and heirloom tomato panzanella. Main courses include pan seared Morrocan salmon served with lemon couscous, forbidden rice crusted Hawaiian wahoo with ginger fried cauliflower and cast iron seared beef tenderloin with smoked Dutch potato. For dessert choose from Key lime pie, deconstructed tropical cheesecake or Nutella dark chocolate cake.

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Additional information

Dining style
Casual Dining
Price
$31 to $50
Cuisines
French
Phone number
(210) 349-8466
Website
http://www.thelodgerestaurant.com/
Dress code
Formal Attire

Location
1746 Lockhl Selma Rd, San Antonio, TX 78213
Neighborhood
Tulsa
Parking details
None

"the Beginning"

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

"the Middle"

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)

"the End"

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

Chef Jason Dady's Signature Menu

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

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The Lodge Restaurant of Castle Hills

About this restaurant

Not available on OpenTable

There’s more to explore

Additional information

"the Beginning"

Pan Seared Diver Sea Scallop

Grilled Texas Bobwhite Quail

Parsnip Agnolotti

Slow Braised Pork Belly

Mixed Green Salad

Baby Beet Fig Salad

Cream Of Celery Bisque

Heirloom Tomato panzanella

"the Middle"

Pan Seared moroccan Salmon

Sous Vide srf Pork Tenderloin

Forbidden Rice Crusted Hawaiian Wahoo

Pan Roasted Duck Breast

Cast Iron Seared Beef Tenderloin

"the End"

souffle Inspired Nutella-dark Chocolate Cake

Deconstructed tropical Cheesecake

Banana Split Reinvented: Caramelized Banana

Key Lime Pie Tart

Chef Jason Dady's Signature Menu

First Course

Second Course

Third Course

Fourth Course

Fifth Course

Sixth Course

Seventh Course

Eighth Course

Not available on OpenTable

Additional information