Our Menu

Executive Chef/Owner Randall Brown brings nearly 30 years of restaurant experience to the kitchen.  Fresh, creative American cuisine with new and old world influences.  Wood grilling meats & game to vegetarian & vegan dishes all in an unsurpassed setting of a 150 year old American/Irish Castle.

Over 100 beers are offereda 200 bottle award winning wine list, a full bar with a wide selection of vodkas, single malt scotches, small batch bourbons and after dinner drinks.

Special dietary requests are handled with ease. Although we specialize in wonderful grilled meats & seafood we serve a wide variety of vegetarian and vegan options, all of which are noted on the menu. A children’s menu is also available.

The menu items listed here are a sampling from our offerings.   We change the menu seasonally and daily to take advantage of the best ingredients.   Pricing are representative but may not be accurate as costs fluctuate weekly.   Call ahead if you are interested in any specific dish or have dietary concerns.


VegetarianVegetarian VeganVegan


Beets & Goat

red & golden beet curls simmered in honey & white balsamic with toasted walnuts, goat cheese, grilled red onion, vincotto drizzle 8.

Cheese Plate


Old Chatham Sheepherding camembert with gingered apples ::: pan seared haloumi (Three Villages Cheese, Newport NY) with tomato & fried capers ::: Maytag Farms bleu with hot pepper jam 12.


Eggplant Fritters

VegetarianFried eggplant fritters layered with sun-dried tomato pesto, goat cheese, with garlic marinara, vincotto, kalamata olives and basil 8.50

Breaded Ravioli

VegetarianCheese ravioli, breaded and fried, with house garlic marinara, red bell pepper cream, toasted pine nuts and shredded parmesan 7.


Fried fresh calamari in a wonton basket with scallions, cherry peppers and our spicy orange garlic ginger sauce 9.

Portabella Bruschetta

VegetarianGrilled portabella mushrooms, gorgonzola cheese and caramelized onions over grilled focaccia bread with balsamic drizzle 8.50



Fried Brussels Sprouts

VegetarianBrussels sprouts pan fried, tangy lemon caper sauce, toasted walnuts, pancetta, shaved parmesan 8.

Smoked Trout

Bagels crisps topped with smoked Idaho trout, red onion, capers and raspberry horseradish sour cream 9.

Clams Casino

Littleneck clams broiled with  garlic butter breadcrumbs, bacon, onion, bell pepper, zucchini … with Meyer lemon 9.50

Agé Tofu

VeganFried sesame dusted fried tofu cubes, garlic soy dipping sauce, pickled ginger, wasabi 8.


Spicy Grilled Eggplant & Tofu

VeganGrilled eggplant & tofu, zucchini ribbons, arugula, braised kale & hot peppers, roasted pepper tomato coulis, pinenuts, Kalamata olives & leeks.


Veal Chop

Pan seared veal rib chop in a seasoned breadcrumb coating with tomato jus and ‘Castle Greens’-sautéed escarole, capicola ham, cherry peppers, garlic and parmesan cheese 25.

Copper River Sockeye Salmon

Pan seared Alaskan salmon fillet with asparagus cream sauce and shiitake mushrooms,  wild rice pilaf 23.

Shrimp and Sea Scallops

Texas white shrimp and diver sea scallops with tomato, zucchini and artichoke hearts, chardonnay garlic butter over lemon pepper linguini 23.50



Texas white shrimp with smoked salmon-shallot cream sauce, garden chives, spinach fettucine, chive oil   23.

Diver Sea Scallops

Pan seared diver scallops served with pineapple ginger jicama salsa, with mango vinaigrette and sweet potato couscous 24.

Walnut Crusted Pork Loin

walnut crusted pork loin medallions with a cider cream sauce and apple-rhubarb compote, wild rice pilaf 20.

Barramundi Filet

barramundi with buttered blue potatoes, shiitake mushrooms, pea shoots, leeks & chard, with charred lemon 22.

Pan Seared Chicken with strawberries

chicken airline breast with balsamic scented strawberries, caramelized onions, toasted Marcona almonds, scallions and served with wild rice pilaf 19.50


Icons.aiTri-color cheese tortellini tossed with sundried tomatoes, apples, sweet potato, brussels sprouts and spinach in a pumpkin cream sauce with candied pecans 19.

Stir-Fried Tofu

Icons.aiStir-fried bok choy, water chestnuts, carrots, peppers, onions, baby corn, snow peas, bamboo shoots, cashews and fried sesame-dusted tofu with udon noodles in a tangy teriyaki sauce 19.

From the Wood-Fired Grill

Rack of Lamb

Grilled rack of lamb with smoked tomato coulis and rosemary scented ratatouille 28.


Grilled Breast of Duck

Grilled Maple Leaf Farms duck breast,  raspberry horseradish dijon sauce, dried fruit relish and vegetable black quinoa 24.

Filet Mignon

Grilled bacon-wrapped filet mignon,  béarnaise, pancetta & broccoli 27.

Saranac Strip Steak

choice wood grilled Angus strip steak with Saranac Amber-dijon cream sauce,  fire blackened green bean, garlic whipped potatoes & frizzled onions 24.

Soups & Salads

Castle Caprese Salad

VegetarianFresh garden tomato medley and buffalo mozzarella marinated with basil pesto, with applewood smoked sea salt, arrugula, slivered red onions, kalamata, cracked black pepper and basil oil 8.50

The Dungeon Bar Menu

Muffaletta Sandwich

A New Orleans speciality. Spicy capicola ham and hard salami with provolone cheese on a crusty bread with garlic olive spread. Served with fries.


Veggie Wrap

VegetarianHummus spread on a tortilla wrap with greens, tomatoes, onions, roasted red bell peppers, carrots, and vinaigrette. Served with fries.


Chicken Tenders

Battered chicken fritters and fries. Comes with a choice of barbecue or caesar sauce.


Barbecued Beef Sandwich

Sliced roast sirloin smothered in tangy beef barbecue sauce on a Kaiser roll with crispy frizzled onions and fries.


Best Pasta

VegetarianThe best pasta. Served with our own spicy tomato basil cream sauce, peppers, tomatoes, onions, basil oil, and shredded parmesan cheese.


Atlantic Fish Fry

Nearly a  pound of fresh breaded Atlantic haddock. Served with fresh lemon, zippy slaw, tangy tartar sauce, and fries.


Jalapeno Poppers

VegetarianSix fried red jalapenos stuffed with cream cheese, served with dipping sauce.


Fried Tofu Cubes

VegetarianFried Tofu Cubes lightly breaded,  with soy garlic dipping sauce.


Fried Calamari

Fried Calamari with our signature orange ginger garlic sauce or garlic marinara.


Fried Ravioli

VegetarianFried Ravioli with garlic marinara and roasted bell pepper sauce & toasted pinenuts.



VegetarianRoasted six-vegetable ratatouille with melted swiss over grilled garlic focaccia, balsamic drizzle and basil oil.


Grilled Chicken Caesar Salad

Grilled chicken over crisp greens with red onion, croutons, shredded parmesan, and our house Caesar dressing.


House Salad

VeganA salad with greens, onion, tomato, carrot & cuke, with choice of dressings.