820 N MacArthur Blvd, OKC, OK 73127

(405) 942-6133 | amy@castlefalls.com

Posts by Castle Falls

Prime Rib Thursday: July 11

Please join us the second Thursday of each month for Prime Rib Thursday! The July Prime Rib Thursday will be held July 11. The menu item feature is slow-roasted Creekstone Farms prime rib with bacon-seasoned green beans and Yukon Gold mashed potatoes. The dish also features a creamy horseradish and savory au jus. Enjoy our…

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Chef’s Wine Dinner: June 26

Last Wednesday of the month – You won’t want to miss this very special celebration featuring four chef-curated courses, each with an expertly-paired glass of rosé. Call (405) 942-6133 or email amy@castlefalls.com to reserve your space! ROSE’ WINE DINNER 6-26-19  7:00PM *Reception           -Biutiful Cava Brut Rose’, Spain *Grilled Shrimp, Apricot-Roasted Poblano Chutney           -Domaine…

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Private Dining

Reserve a private or semi-private room for 2 to 20 guests. Email amy@castlefalls.com for details.

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Prime Rib Thursday: June 13

Please join us the second Thursday of each month for Prime Rib Thursday! The June Prime Rib Thursday will be held June 13. The menu item feature is slow-roasted Creekstone Farms prime rib with bacon-seasoned green beans and Yukon Gold mashed potatoes. The dish also features a creamy horseradish and savory au jus. Enjoy our…

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History of Parks: June 13

History & Significance of Our Parks Thursday, June 13, 20197:00PM-8:15PMCastle Falls Restaurant & Venue820 N MacArthur  Learn about the history of the American Parks movement and how it influenced early Oklahoma City development and the “beginning” of our parks system. This is a Free Event and open to the public. Reservation is requested.Light Appetizers &…

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Private Dining

Private & Semi-Private Dining Available For two to twenty guests Regular and special menu available. Email amy@castlefalls.com

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Chef’s Wine Dinner March 27th

Italian Wine Dinner March 27, 2019 Butter Fried Crawfish Fritter, Roasted Sweat Chili Remoulade           -Azienda Santa Barbara Verdicchio, 2017 Pan seared Duck Breast, Baby Spinach, Toasted Pine Nuts, Orange-White Balsamic Vinaigrette           -Guido Porro Barbera ‘Santa Caterina’,  2015 *Wine Braised Short Rib, Herb Risotto, Roasted Carrots           -Benevelli Piero Langhe Nebbiolo, 2015 *Apricot Tart, Spiced Pecans,…

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