Reservations & Payments

• Castle Falls Restaurant opens any day with prearrangement when available.
• A $250 non-refundable payment is required to reserve your date and space. This amount will be applied to your final bill.
• All payments are non-refundable; however, with advance notice, a restaurant credit may be issued for cancellations.

Minimums & Staffing

• A food and drink minimum of $750 is required to open the restaurant on a non-business day, or a $250 opening fee will apply.
• For groups of 6 or fewer guests, the Chef may act as your server, bartender, and Chef. Staffing for larger groups will be based on need.
• Please let us know if you want bar service.
• Note:  This does not guarantee you will be the only guests on the property, but it does guarantee a private area/room.

Inclusions & Service

• All entrées are served with Yukon Gold Mashed Potatoes and Mixed Vegetables.
• A 20% service charge and 8.625% sales tax will be added to the final bill.

Dietary Needs

• We are happy to accommodate dietary restrictions; please notify us in advance.

MENU

Appetizers

Crab Cakes with a Smoked Tomato Remoulade

15

Tenderloin Bruschetta: diced tenderloin, blue cheese crumbles 

and balsamic glaze on a toasted baguette

17

Artisan Cheese Sampler is a trio of domestic and imported cheeses, fresh fruit 

and seasoned toast points

15

Fried Calamari deep deep-fried calamari rings and tentacles served with house-made Bombay Sapphire Cocktail sauce

14

Spicy Chicken & Cauliflower Dip, seasoned chicken and roasted cauliflower blended  in a 

spicy cream cheese dip served with toast points

8

Soups & Salads

Baby Romaine Caesar Salad with herbed croutons, shaved parmesan, lemon 

and traditional Caesar dressing

10

Dinner Salad made with fresh salad greens, Feta cheese, sliced strawberries, sliced cucumber, herbed croutons, julienned vegetables with a raspberry champagne vinaigrette

10

Chef Matthew’s Creamy Tomato Bisque flavored with Italian herbs, sour cream, brown sugar, and red wine, garnished with shaved parmesan and house-made crostini

8

Entrées

Castle Falls Filet “Oscar” our signature 8oz filet of American wagyu 

beef tenderloin, smothered in fresh lobster and hollandaise sauce

80

The Filet our signature 8oz filet of American wagyu beef tenderloin

65

The Ribeye house cut 14 oz Creekstone ribeye 

55

Bacon and Blue Sirloin 8oz baseball cut sirloin topped with bacon and blue cheese, 

then drizzled with balsamic glaze

45

Grilled Salmon topped with house-made peach salsa

37

Lobster Mac & Cheese Radiatore pasta with a fontina, gruyere, and gouda cheese, lobster sauce, and served with grilled shrimp and fried calamari

50

Pork Sirloin pan-seared and topped with sautéed spiced apples, served with

scalloped potatoes and honey-glazed carrots

35

Tuscan Chicken Florentine grilled chicken breast on a bed of sautéed spinach, and topped with balsamic and herb-marinated tomatoes and provolone cheese, served with radiatore mac and cheese and a fresh vegetable blend

27

Desserts

Cheesecake with house-made strawberry compote and fresh whipped cream

10

Chocolate Mousse Cake a triple-layered chocolate cake topped with salted caramel, candied walnuts, whipped cream, and a fresh strawberry

10

Handmade Apple Tart with Vanilla Bean Gelato

12

Castle Falls’  Sundae: warm fudge brownie with vanilla gelato and chocolate sauce

12