appetizers...
seared ostrich fan carpaccio
oven dried grape tomatoes, currants, pinenuts American Grana frico 9.50
fried calamari
orange ginger garlic sauce,
scallions, cherry peppers, fried wonton 8.75
world’s best chile relleno
battered & fried poblano pepper stuffed with rice, black beans, corn,
pepperjack cheese, tomato pepper chile sauce, red pepper sour cream 8.75
vegetarian
smoked trout
bagel crisps, lemon, capers, red onion, raspberry horseradish sour cream 9.
baked ‘French’ Sweet Onion Soup
garlic grouton, Gruyere & Parmesan 7.
cream of portabella soup
truffle oil 4.50
vegetarian
Louisiana ‘gator cakes
cumin remoulade 9.
salad Caprese
vine ripe tomatoes & Buffalo mozzarella in basil, over baby arugula, black pepper, sea salt 7.75 vegetarian
portabella bruschetta
grilled portabella mushrooms, gorgonzola bleu & caramelized onions
over grilled foccacia, balsamic drizzle 7.75
vegetarian
Age Dashi
fried tofu, wasabi aioli, soy garlic dipping sauce, & pickled ginger 6.75
vegan
fried breaded cheese raviolli
house marinara, red bell pepper cream,
toasted pinenuts 7.
vegetarian
fried eggplant fritter Napoleon
with sundried tomato pesto, crumbled goat cheese, three savory sauces, kalamatas 8.75 vegetarian
grilled pineapple skewers
sesame seeds,mango vinaigrette 5.25
vegetarian
All of our meats and seafood (calamari the only exception)
are American sourced. Whenever possible our produce is all American sourced.
We grow our own tomatoes (5 varieties), basil, marjoram,
oregano, 3 different mints, 3 different thymes, lavender,
lemon balm, chives, scallions, red & blue potatoes,
and use them whenever possible.
We are the longest running local restaurant customer
for Sunset Hill Hydroponic greens during the summer months (since their opening!)
and use greens from aqua vita organics in the winter.
We source other local produce from the Little Falls farmers market,
the community co-op and East Creek organics.
We use foraged chanterelle, oyster and morel mushrooms,
and blackberries, black caps, gooseberries and raspberries when in season.
We use fresh dried pasta from "The Pasta Shoppe" in New Hartford.
We are the only restaurant in upstate NY to use an all-wood fired grill.
Our grilling wood is either cherry, maple, oak, apple or hickory.
All smoked fish and vegetables are prepared in-house using hickory or apple chips for smoking.
Executive Chef/Owner Randall Brown
Saute Chef Sean Cruz
Grill Chef Devin Verri
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...entrées
seared herb marinated venison rib chops
fig & apricot cous-cous, spinach & arrugula, vincotto Zinfandel syrup 25.
cider braised pheasant
with pickled Granny Smiths, roasted root vegetables, wild rice 24.
walnut crusted pork loin
apple cranberry compote, cider cream sauce 19.
lightly breaded veal medallions
with lobster & shrimp stuffing, red bell pepper coulis, wild rice pilaf 20.50
trout stuffed with fruit studded couscous
julienne vegetables, charred lemon 20.
Atlantic haddock ‘casino style’
with bacon, onion, garlic, red bell pepper, tomato & zucchini stuffing,
wild rice pilaf, lemon pepper cream sauce 20.
shrimp & sea scallops
in Chardonnay garlic butter with tomato, zucchini, artichoke hearts,
lemon pepper fettuccine 23.
pan seared sea scallops
bacon brandy peppercorn cream
sweet potato Israeli cous-cou, julienne vegetables 24.50
pepper crusted NY Strip steak
Castle greens~garlic, cappicola, cherry peppers, escarole, buttered breadcrumbs, parmesan, Cabernet sauce 25.50
pan seared Atlantic salmon
lime garlic aioli, roasted Southwestern corn relish, chili whipped potatoes 22.
pumpkin pasta
cheese tortellini, sweet potato, apples, sundried tomatoes,
asparagus, onion & spinach, pumpkin cream sauce 18. vegetarian
stir fry
tofu, broccoli, bok choi, baby corn, bean sprouts, bamboo, carrots,
udon noodles, tangy teriyaki sauce 18.75 vegan
from the wood fired grill
grilled breast of duck
raspberry mustard horseradish sauce, dried fruit compote, veggie quinoa 23.
grilled Angus New York strip steak
fire blackened green beans, frizzled onions, Saranac beer mustard cream sauce 24.
bacon wrapped filet mignon
pancetta & buttered broccoli, sauce béarnaise 26.50
grilled rack of lamb
rosemary scented roasted vegetable ratatouille, smoked tomato coulis 27.
grilled double thick pork chop
balsamic scented apples & strawberries, balsamic drizzle, cheddar whipped potatoes 20.
parties of 6 or more, an 18% gratuity included
a note from Celiac Support Group Newsletter of the Mohawk Valley ....
"Beardslee Castle was wonderful with their gluten-free meal.
When we arrived the only thing they asked was if both of us were gluten-free.
They brought me GF bread at the table and my husband gluten-filled bread
wrapped in separate baskets on opposite sides of the table.
Then they made a calamari appetizer with rice flour and when they brought it to
the table the waitress mentioned that the orange sauce and cocktail sauce were GF -
I didn't even ask! For dinner I had gluten-free linguini with scallops, shrimp, zucchini,
artichokes, tomatoes, etc in a olive oil and lemon sauce.
At that point I couldn't handle dessert but there was one with bananas, brown sugar
and vanilla ice cream. We were visited by 3 different waitresses and they were all
aware of everything including salad dressing etc.
If anyone wants to have a special treat and go to Little Falls they will LOVE it!"
Julie A. - CSGMV Newsletter
celiac support group of the mohawk valley
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