Wednesday, June 28, 2018
Details coming soon!
Chef’s Rose’ in May
Wednesday, May 31 at 7 pm at Castle Falls
Francoli Brut Rose’ Cava Spain
Chilled Raspberry-Rhubarb Soup with
Vanilla Scented Almonds and
Paired with Barnard Griffin Rose’,
Columbia Valley , WA
Local Organic Pea Shoot Salad with Lump Crab,
Candied Beets and a Blood Orange Vinaigrette
Paired with Chateau Thivin Beaujolais-Villages Rose’
Smoked Prime Rib of Pork with
Roasted Garlic Whipped Potatoes and a
Black Cherry-Poblano Chutney
Paired with Chateau de Trinquevedel Tavel
Strawberry Custard Tart with
Kiwi Compote and Cassis Gastric
Paired with Patrick Bottex Bugey-Cerdon ‘La Cueille’
$75 per person plus tax and service
Come join us for the Castle’s second annual Paella on the Patio event!
Chef Dave will be firing up the paella pan and whipping up what has become a tradition here at Castle Falls. Four courses paired with four wines featuring Paella prepared before your eyes. Our friend Adam Rott of Thirst Wines will be here to share his passion and knowlege of these wines from around the world. The menu is as follows:
For an appetizer we will have Tomato and Toasted Almond Bruschetta with White Balsamic Drizzle and Goat Cheese and a Bodini Rose to drink from Argentina.
Our salad course will be Fresh Spring Greens with Grapefruit, Pickled Beet, Candied Carrot, Daikon Radish and a Citrus Vinaigrette partnered with a Mayu Pedro Ximenez wine from Chile.
Chef will be making Paella for the main course and it will go with a Spanish Azul y Garanza Tempranillo wine.
For dessert we will have Green Apple Sorbet with Ancho-Cinnamon Shortbread alongside a Poquito Moscato from Spain.
The cost will be $50 per guest, and you can make reservations by calling 405-942-6133.
We will see you there!
The Grande Hall
Saturday, May 13, 2017
Dinner & Live Music from 6 to 8 pm
Reservations & Prepayment Required
Live music by Pianist Tom Nix
Four course buffet style dinner
The Castle’s famous lobster bisque
Fresh winter green salad bar with house made buttermilk ranch, balsamic vinaigrette & a variety of fresh toppings
Red wine braised short ribs in a rich pan gravy
Pan roasted chicken piccata with a lemon-caper-white wine sauce
Yukon gold mashed potatoes
Fresh green beans
$40 per person plus tax
Prepayment and reservations required for the buffet dinner
Group’s welcome to reserve a table!
Join us on Wednesday, March 29th at 7pm for the start of our 2017 Wine Dinners at Castle Falls.
We will be having some delicious wine from the makers of Joseph Carr and Josh Cellars wines, and starting off the year with a delicious NY Strip Steak as well! The full menu is as follows:
Our first course will be a Lobster and White Grape Gazpacho with Green Apple and Toasted Almonds alongside the Josh Cellars Sauvignon Blanc.
For the salad course we will enjoy Local Baby Bib Lettuce with Herbed Goat Cheese, Applewood Bacon and a Honey-Lavender Vinaigrette and a Josh Cellars Chardonnay.
The entree could will feature delicious Whole Roasted Prime Strip Loin with Caramelized Sweet Onions, Roasted Poblanos, Fingerling Potatoes and a Garlic-Rosemary Jus partnered with the fantastic Joseph Carr Cabernet Sauvignon.
We will conclude the evening tasting a Trio of Chocolate Truffles, Creme Anglaise, Raspberry Coulis and Mocha Syrup as well as the Josh Cellars Pinot Noir.
The food and the wine will be $75 per guest, and you can make reservations by calling 405-942-6133. We’re starting off the season for wine dinners with a bang this year, and hope you all can attend!
Here at Castle Falls we’re excited to host again a wine-dinner with Chef Dave Sullivan and the exquisite wines of Alexander Valley Vineyards, presented by Kim Toelle of Glazer’s Wine.
The reception will begin with sparkling wine at 7pm, then we’ll move onto our first course of walnut crusted sea scallops with local organic pea shoots and a green apple butter paired with the AVV’s delicious and crisp chardonnay. After that we’ll begin a salad-course of roasted beets and Maytag cheese over fresh organic arugula with crispy red onions and a pomegranate-black pepper vinaigrette to go alongside AVV’s Temptation Zinfandel. For our main course we will dine on a red-wine braised pork with whiskey plumped raisins, sesame sweet potatoes, and a honey-poblano demi. This will be joined with the rich AVV Redemption Zinfandel. For our dessert we will be treated to a flour-less chocolate torte with a cranberry rhubarb compote and Port Sabayon, and the AVV’s Cabernet Franc will be the real dessert.
It’s going to be a fantastic evening of excellent wine and the most delectable food. On Wednesday, October 26th, bubbles will be poured at 7pm, and the dinner will cost $75 per person (+tax & gratuity).
Call 405-942-6133 for reservations.