Keeping it cool at the Castle

This month our Chef’s dinner will be on Wednesday, July 27th at 7pm.

We will be fighting the heat with a cool selection of wines and accompanying dishes designed to refresh your palate on these hot summer days. Playing upon all that is refreshing, Chef will be creating cool variations of fantastic dishes partnered with a variety of white and red wines that come from our new wine selection at Castle Falls.

For our appetizer, we will have an ahi ceveche alongside a Bogle Sauvignon Blanc. Our salad course will be a creation of local organic micro-greens with fresh strawberries, goat cheese, toasted almonds with a sweet chili vinaigrette and partnered with the very delightful Frisk Prickly Riesling. The entrée of the evening will be a pan seared salmon over a cucumber couscous with crispy leeks and a basil-walnut pesto with a glass of the BV Coastal Chardonnay. Dessert will consist of Chef’s made-in-house chocolate Grand Marnier mousse with fresh berries and cayenne shortbread and served with the smooth and floral Corbett Canyon Pinot Noir.

The meal will be priced at $50 per person plus tax and gratuity. Call us for reservations at 405-942-6133.

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