Chef’s Rose’ in May

Chef’s Rose’ in May
Wednesday, May 31 at 7 pm at Castle Falls

Francoli Brut Rose’ Cava Spain 
First Course
Chilled Raspberry-Rhubarb Soup with
Vanilla Scented Almonds and
Micro Marigold
Paired with Barnard Griffin Rose’,
Columbia Valley , WA

Second Course
Local Organic Pea Shoot Salad with Lump Crab,
Candied Beets and a Blood Orange Vinaigrette
Paired with Chateau Thivin Beaujolais-Villages Rose’

Third Course
Smoked Prime Rib of Pork with
Roasted Garlic Whipped Potatoes and a
Black Cherry-Poblano Chutney
Paired with Chateau de Trinquevedel Tavel

Fourth Course
Strawberry Custard Tart with
Kiwi Compote and Cassis Gastric
Paired with Patrick Bottex Bugey-Cerdon ‘La Cueille’

$75 per person plus tax and service


Join us for Paella in the Patio 2017!

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!

Paella on the Patio

Pre-Mother’s Day Dinner With Live Music

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
Assorted sweets

$40 per person plus tax
Prepayment and reservations required for the buffet dinner
Group’s welcome to reserve a table!

Bar available

Our 2017 Wine Dinner series begins on Wednesday March 29th!

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!


An evening in Alexander Valley Vineyards

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.


A Culinary Journey Through the Wines of Orin Swift

castlefalls_email_september-1Join us on Wednesday, September the 28th for the last outdoor wine dinner of the season at Castle Falls. We will have a delicious four course meal, partnered with five amazing wines from the “Locations” series by Orin Swift.

For our reception we’ll enjoy a Rosé from France, then there will be a Californian White to accompany our Grilled Shrimp and Smoked Hatch Chili Chowder.

Our salad course will boast of Grilled Romaine with Applewood Smoked Bacon, Roasted Pepitas, Cornbread Biscotti, and a Fig-Cider Vinaigrette alongside an Swift’s Argentine Red.

The entrée course will feature Grilled Prime Rib of Pork Sliced over Castle Scalloped Potatoes with a Black Cherry Chutney and a Pinot Noir Jus, and we will enjoy another Swift Red from France.

For dessert Chef Dave will make a Chocolate Bread Pudding with Blackberry-Salted Caramel-Whiskey Sauce alongside a bold red wine from Oregon to conclude our journey around Orin Swift’s Locations.

Call us for a reservation today! 405-942-6133

A Summertime Taste of France

As the wind-blown heat of summer releases its final breath, and we turn our attention past dusty roads and drying hay, Castle Falls invites everyone on Wednesday the 31st, the last day of August, for “A Summertime Taste of France.” This evening will feature five different French wines and a four-course meal inspired by the culinary flavors of France. Together we will dine on the Primrose level of the Castle, built in 1945 and modeled after the Chateaux de Normandie, partnering the culinary and architectural character of France for our evening together.

For the reception we will enjoy a Veuve Du Vernay Brut, then our meal will begin with vichyssois, a traditional chilled potato and leek soup, and a Gerard Bertrand Cote Du Rose White wine. Next we will enjoy a grilled peach and toasted pecan salad with goat cheese and a citrus-champagne vinaigrette partnered with Lurton Bonnet White wine. Our entrée course will be a cider braised pork with whipped sweet potatoes, caramelized apples and a mustard-red wine jus to accompany a Thomas Barton Reserve Bordeaux.  We will finish the evening by enjoying a dark chocolate torte with candied dates and a raspberry coulis and drinking a Barton and Guestier Bistro Pinot Noir. 

These wine dinners are specially planned and prepared by Chef Dave and each one reflects his creativity and culinary prowess while being filled with a fun atmosphere, great people, and good wine. The wine and dinner will be $50 per person, plus tax and gratuity. Call 405-942-6133 for reservations.

french wine dinner

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.