the dining rooms The main floor of the castle is divided into five intimate rooms separated by wide stone archways. The original oak floors and ceilings have been restored. The spacious linen covered tables are tucked along walls and into private corners. Our friendly and professional staff will take care of your every need.  Chef Randall Brown and his accomplished staff create delicious, hearty American fare with Mediterranean, Asian and southwestern influences. a children's menu is available, listed below our main menu.
for dinner hours go to home page call the Castle at  315 - 823 - 3000  or   800 - 487 - 5861 attire is dressy casual or better over 50 beers are offered, a 90 bottle wine list, a full bar with a wide selection of vodkas, single malt scotches, small batch bourbons and after dinner dinner drinks We prepare everything fresh from the best seasonal ingredients available.  All of our soups and stocks are made on-premise.  We use choice, Angus and prime beef exclusively.  We use ocean caught Mexican white shrimp, unbleached sea scallops, wild Alaskan salmon.  We grow many of our own herbs and vegetables throughout the summer,  feature organic produce year-round and compost our organic wastes.  We grill over an all-natural wood fire using local cherry and applewood and all smoked fish and vegetables are prepared in-house with  hickory, mesquite and apple wood chips. we accept visa/mastercard/discover/amex reservations by phone at 315.823.3000 or request by e-mail here

SAMPLE MENU  (the menu is printed at the restaurant and features different seasonal items each week)

...appetizers tomato mozzarella plate  sliced buffalo mozzarella, sliced tomato, fresh thyme, cracked black pepper, basil pesto with Umbria olive oil 7.00 cheese ravioli  lightly breaded and fried, with marinara and red bell pepper cream sauces, toasted pinenuts 6.75 duck quesadilla   duck confit  with roasted corn, peppers, onions and smoked gouda cheese  7.75 eggplant fritter napolean  breaded eggplant spread with sundried tomato pesto and fresh goat cheese with roasted bell peppers, kalamatas, basil oil ...a house specialty 8.00 soup of the season 4.50 baked vidalia onion soup   with melted swiss and grana padano garlic crouton 5.00 fried risotto cake saffron risotto cake with herb broth and edamame 6.75 ‘gator cakes  tender fried blend of alligator sirloin, adzuki beans and corn with cumin remoulade dipping sauce,  7.25 apple parsnip fritters with dill cream and melted brie 7 fried calamari tender calamari with our signature orange ginger garlic sauce 7 smoked salmon cheesecake  smoked in house over applewood, whipped into savory cheesecake with parmesan crust, creamy caviar sauce 8 goat cheese fondue  Coach Farms tomato goat cheese fondue with sundried studded foccacia, blackened green beans and asparagus tips for dipping 8

...entrees grilled vegetable terrine  layers of grilled vegetables wrapped in pasta and thinly sliced sweet potatoes with tarragon beet jus, oyster mushroom ragout and crispy fried leeks 17 Copper River Sockeye salmon with asparagus cream sauce, roasted herbed shallots,  basmati rice pilaf 20 sea scallops &  lobster poached in garlic butter with hot house tomatoes & spinach over basil pesto stuffed spinach ravioli with lemon zest 25.50 stuffed breast of chicken with sundried tomato, wild rice, shallot stuffing, bell pepper sauces, grilled leeks 16.50 shrimp & scallops  sautéed with zucchini, tomatoes, artichoke hearts, in white wine garlic broth over puff pastry shell 21 caramelized sesame diver sea scallops with julienne vegetables, mango drizzle, asian noodle salad and fried wonton strips 22 pinenut crusted veal medallion with smoked tomato-pepper coulis,  fried artichoke hearts, basil whipped potatoes 20 grilled rack of lamb with roasted rosemary scented ratatouille, crumbled feta, roasted shallots 24 grilled duck honey glazed grilled duck breast with raspberry sauce, mission fig relish and toasted hazelnuts 18.50 stuffed Australian king prawns wrapped in prosciutto with passionfruit papaya stuffing, sweet asian soybean drizzle and wasabi nut hushpuppies 21.00 roast stuffed pork tenderloin with duck sausage stuffing, port wine braised blackberries, bulghur wheat pilaf 19 grilled pork loin center cut boneless pork loin with strawberry rhubarb compote,  honey glazed pecans 18 grilled Saranac Angus strip steak with beer mustard cream sauce and frizzled onions 22 grilled black & bleu prime rib roasted to rare, grilled to order, served au jus topped with melted Maytag bleu cheese and blackened green beans 21 grilled stuffed filet mignon with rock shrimp stuffing and three-herb bernaise 25 grilled tenderloin tips  with marinated crimini mushrooms, scallion & horseradish potato pancake 18

childrens menu... served with small salad with vanilla ice cream for dessert

boneless chicken breast with broccoli and rice pilaf

sliced grilled steak with broccoli and whipped potatoes

fish fry with tartar sauce and steak fries

bowtie pasta with marinara and parmesan or with butter only

1/2 pound burger with lettuce, tomato and steak fries
 

other options available nightly..
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