MENU
APPETIZERS
LOBSTER BISQUE COGNAC CREAM
20
PRIME STEAK TARTARE IN BONE MARROW CANOE
HOUSEMADE PICKLES, TOASTED SOURDOUGH
30
WAGYU BEEF CARPACCIO
PICKLED MUSTARD SEEDS, GARLIC CHIPS
33
SEARED MARIEVILLE FOIE GRAS
FIGS, ICE WINE, GRILLED BRIOCHE
33
SHORT RIB RAVIOLI
RICOTTA, PORCINI MUSHROOM JUS
26
GRILLED OCTOPUS
CHORIZO SAUSAGE, SCALLION, CHERRY TOMATO, AGED BALSAMIC
24
ALASKA CRAB FRITTERS
DILL & JALAPEÑO AIOLI
24
HOUSEMADE GRAVLAX
POTATO RÖSTI, LEMON CRÈME FRAÎCHE, GOLDEN CAVIAR
24
BIG EYE TUNA TARTARE
AVOCADO, CRISPY SHALLOTS, SOY MIRIN
28
CHILLED JUMBO PRAWNS
HOUSEMADE LEMON + GIN COCKTAIL SAUCE
9/EA
HALF DOZEN OYSTERS
MKT
SEAFOOD TOWER
KING CRAB, LOBSTER, JUMBO PRAWNS, OYSTERS, SALMON CRUDO
70 PER PERSON
CAVIAR
30G SERVED WITH BLINI, EGG WHITE, CHIVE, SHALLOTS AND LEMON CRÈME FRAÎCHE
OSCIETRA (Bulgaria, Italy) 250
KRISTAL (China) 325
BELUGA (Iran, China) 400
SALADS
TABLE-SIDE CLASSIC CAESAR
22 PER PERSON MINIMUM 2 PEOPLE
BLUEBLOOD CHOPPED
EGG, ICEBERG, GEM, CUCUMBER, BLUE CHEESE, BACON, AVOCADO, WHITE BALSAMIC VINAIGRETTE
20
CASTLE KALE
GOAT CHEESE, GALA APPLE, SPICED PECANS, APPLE CIDER VINAIGRETTE
20
CAPRESE SALAD
BUFFALO MOZZARELLA, HEIRLOOM TOMATO, AGED BALSAMIC, FRESH BASIL
25
TURF
CANADIAN PRIME, AGED 28 DAYS
CENTRE CUT FILET
8oz 74 12oz 99
GREEN BAY, PRINCE EDWARD ISLAND
STRIPLOIN
12oz 72
ERIN, ONTARIO
BONE-IN CENTRE CUT STRIPLOIN
18oz 99
GREEN BAY, PRINCE EDWARD ISLAND
RIB EYE
16oz 110
ERIN, ONTARIO
BONE-IN RIB EYE
22oz 121
ERIN, ONTARIO
PORTERHOUSE
40oz 210
HIGHRIVER, ALBERTA
AMERICAN PRIME, AGED 28 DAYS
BARREL CUT FILET
8oz 77 12oz 105
WHEELER COUNTY, NEBRASKA
CENTRE CUT STRIPLOIN
16oz 110
WHEELER COUNTY, NEBRASKA
BONE-IN RIB EYE
18oz 110
WICHITA, KANSAS
TOMAHAWK
44oz 198
DAKOTA CITY, NEBRASKA
CANADIAN AAA
STRIPLOIN
14oz 66
FORT MACLEOD, ALBERTA
RIB EYE
18oz 77
GUELPH, ONTARIO
TENDERLOIN
10oz 66
GUELPH, ONTARIO
CASTLE DRY AGED 35 DAYS
CDN CENTRE CUT STRIPLOIN
12oz 66 16oz 82
ROCKWOOD, ONTARIO
CDN PORTERHOUSE
40oz 220
HIGH RIVER, ALBERTA
USDA TOMAHAWK
44oz 198
DAKOTA CITY, NEBRASKA
WAGYU
AMERICAN, MISHIMA RESERVE
FILET MIGNON 6oz 95
RIB EYE 14oz 170
AUSTRALIAN, MB9+
FILET MIGNON 6oz 126
STRIPLOIN 10oz 210
JAPANESE, KAGOSHIMA, A5
FILET MIGNON 6oz 200
STRIPLOIN per 2oz 55
RIBEYE per 2oz 60
WAGYU FILET TASTING
MISHIMA RESERVE, AMERICAN 4oz
MB9+, AUSTRALIAN 4oz
KAGOSHIMA, A5, JAPANESE 4oz
250
ANY TURF CAN SURF W/ LOBSTER TAIL, CRAB LEGS, JUMBO PRAWNS, SCALLOPS
SAUCES
BÉARNAISE
CHIMICHURRI
COGNAC PEPPERCORN
MOREL MUSHROOM
RED WINE JUS
6
SURF
SESAME CRUSTED SUSHI GRADE AHI TUNA
44
MISO GLAZED CHILEAN SEABASS
69
ROASTED ATLANTIC SALMON
37
SEARED JUMBO SCALLOPS NIRO RISOTTO
50
GRILLED TIGER PRAWNS
47
STEAMED ALASKAN KING CRAB
MKT
BROILED NOVA SCOTIA LOBSTER TAIL
MKT
BROILED WHOLE NOVA SCOTIA LOBSTER
MKT
CASTLE ENTRÉES
ROASTED ORGANIC CORNISH HEN
NATURAL JUS, HAND-FORAGED WOODLAND MUSHROOMS
38
SHORT RIB WELLINGTON
RED WINE JUS
58
OPAL VALLEY, AUSTRALIA LAMB RACK
PISTACHIO, MAPLE, POMMERY MUSTARD
67
WAGYU STEAKBURGER
AGED CHEDDAR, BRIOCHE BUN, CASTLE FRIES
40
VEGETABLES
SAUTÉED SPINACH
W/ QUAIL EGG
SAUTÉED BROCCOLINI
W/ MORNEY
GRILLED ASPARAGUS
W/ HOLLANDAISE
CREAMED WELSH FARM CORN
W/ CORN NUTS
SAUTÉED HAND-FORAGED WOODLAND MUSHROOMS
ONION RINGS
W/ SAFFRON AIOLI
CASA LOMA GREENHOUSE BEEFSTEAK TOMATOES
18
STARCHES
HOUSEMADE GORGONZOLA GNOCCHI
POLENTA SQUARES
DUCK FAT HAND-CUT KENNEBEC FRIES
BAKED POTATO
W/ FIXINGS ON THE SIDE
GARLIC WHIPPED POTATOES
HANDCUT SWEET POTATO FRIES
W/ TOASTED CUMIN AIOLI
16
TRUFFLE POTATO GRATIN
LOBSTER MAC + CHEESE
22
DESSERTS
TABLE-SIDE BANANA CRÊPES FOR TWO
VANILLA BEAN CRÊPES, BANANA, RUM FLAMBÉ
30
TABLE-SIDE BAKED ALASKA FOR TWO
DARK CHOCOLATE ICE CREAM, RASPBERRY SORBET, BERRY PROSECCO TRUFFLE
30
COCONUT CREAM PIE
BUTTER GRAHAM CRUST, COCONUT BAVAROIS, WHIPPED CREAM
W/ TOASTED COCONUT, PINEAPPLE COULIS
19
PROFITEROLE
HOUSE-MADE HAZELNUT ICE CREAM, DARK CHOCOLATE SPHERE
18
ROYAL CHEESECAKE
WEST COAST BLACK RASPBERRY, WHITE CHOCOLATE
22
APPLE PIE
SHORT CRUST, SPONGE TOFFEE ICE CREAM,
MAPLE WHISKEY CARAMEL
18
VANILLA BEAN CRÈME BRÛLÉE
MADAGASCAR BOURBON
16
DARK CHOCOLATE MOLTEN CAKE
ORANGE INFUSED RUBY GANACHE CENTRE, SOUR CHERRY PRESERVE,
CHANTILLY CREAM, VANILLA PAVLOVA
20
CHEESE PLATE
CHOICE OF THREE CHEF’S CHEESE SELECTION
HONEYCOMB, FIG, FRUIT COMPOTE
28
DAILY SELECTION OF CHEESES