No its ser top notch cuisine.
Even the bar food in the basement is pretty slammin.
But the restaurant upstairs is certified 5 star.
http://www.beardsleecastle.com/diningpage.htmdinner menu.weddings.history.live music.ghost stories.contact & directions.nearby accommodations
Chef Randall Brown (third from left) is presented with a Certificate of Excellence following 6 course dinner prepared for the Albany chapter of the Chaine des Rotisseurs
Kitchen Team (in whites)
(front row) Brian Kindl, Ida Cruz
(back row) Chef Randall Brown, Sous Chef Sean Cruz, James McClure, Luke Barrett
the dining rooms The main floor of the castle is divided into five intimate rooms separated by wide stone archways. The original oak floors and ceilings have been restored. The spacious linen covered tables are tucked along walls and into private corners. Our friendly and professional staff will take care of your every need.
Chef Randall Brown and his accomplished staff create delicious, hearty American fare with mediterranean, asian and southwestern influences.
a childrens menu is available, listed below our main menu.
for dinner hours go to home page
call the Castle at
315 - 823 - 3000 or 800 - 487 - 5861
attire is dressy casual or better
over 50 beers are offered, an eclectic 70 bottle wine list, a full bar with a wide selection of vodkas, single malt scotches, small batch bourbons and after dinner dinner drinks
We prepare everything fresh from the best seasonal ingredients available. All of our soups and stocks are made on-premise. We use choice, Angus and prime beef exclusively. We use ocean caught Mexican white shrimp, unbleached sea scallops, wild Alaskan salmon. We grow many of our own herbs and vegetables throughout the summer, feature organic produce year-round and composte our organic wastes. We grill over an all-natural wood fire using local cherry and applewood and all smoked fish and vegetables are prepared in-house with hickory, mesquite and apple wood chips.
we accept visa/mastercard/discover/amex reservations by phone at 315.823.3000 or request by e-mail here
SAMPLE MENU (the menu is printed at the restaurant and features different seasonal items each week)
...appetizers
tomato mozzarella plate sliced buffalo mozzarella, sliced tomato, fresh thyme, cracked black pepper, basil pesto with Umbria olive oil 7.00
cheese ravioli lightly breaded and fried, with marinara and red bell pepper cream sauces, toasted pinenuts 6.75
duck quesadilla duck confit with roasted corn, peppers, onions and smoked gouda cheese 7.75
eggplant fritter napolean breaded eggplant spread with sundried tomato pesto and fresh goat cheese with roasted bell peppers, kalamatas, basil oil ...a house specialty 8.00
soup of the season 4.50
baked vidalia onion soup with melted swiss and grana padano garlic crouton 5.00
fried risotto cake saffron risotto cake with herb broth and edamame 6.75
‘gator cakes tender fried blend of alligator sirloin, adzuki beans and corn with cumin remoulade dipping sauce, 7.25
apple parsnip fritters with dill cream and melted brie 6.50
fried calamari tender calamari with our signature orange ginger garlic sauce 7.00
smoked salmon cheesecake smoked in house over applewood, whipped into savory cheesecake with parmesan crust, creamy caviar sauce 8.00
goat cheese fondue Coach Farms tomato goat cheese fondue with sundried studded foccacia, blackened green beans and asparagus tips for dipping 8.00
...entrees
grilled vegetable terrine layers of grilled vegetables wrapped in pasta and thinly sliced sweet potatoes with tarragon beet jus,
oyster ******** ragout and crispy fried leeks 15.00
Copper River Sockeye salmon with asparagus cream sauce, roasted herbed shallots, basmati rice pilaf 17.25
sea scallops & lobster poached in garlic butter with hot house tomatoes & spinach over basil pesto stuffed spinach ravioli with lemon zest 23.50
stuffed breast of chicken with sundried tomato, wild rice, shallot stuffing, bell pepper sauces, grilled leeks 15.50
shrimp & scallops sautéed with zucchini, tomatoes, artichoke hearts, in white wine garlic broth over puff pastry shell 19.75
caramelized sesame diver sea scallops with julienne vegetables, mango drizzle, asian noodle salad and fried wonton strips 18.75
pinenut crusted veal medallion with smoked tomato-pepper coulis, fried artichoke hearts, basil whipped potatoes 18.00
grilled rack of lamb with roasted rosemary scented ratatouille, crumbled feta, roasted shallots 23.50
grilled duck honey glazed grilled duck breast with raspberry sauce, mission fig relish and toasted hazelnuts 17.75
stuffed Australian king prawns wrapped in prosciutto with passionfruit papaya stuffing, sweet asian soybean drizzle and wasabi nut hushpuppies 21.00
roast stuffed pork tenderloin with duck sausage stuffing, port wine braised blackberries, bulghur wheat pilaf 18.25
grilled pork loin center cut boneless pork loin with strawberry rhubarb compote, honey glazed pecans 17.50
grilled Saranac Angus strip steak with beer mustard cream sauce and frizzled onions 20.00
grilled black & bleu prime rib roasted to rare, grilled to order, served au jus topped with melted Maytag bleu cheese and blackened green beans 20.
grilled stuffed filet mignon with rock shrimp stuffing and three-herb bernaise 25.50
grilled tenderloin tips with marinated crimini *********, scallion & horseradish potato pancake 18.00
childrens menu... served with small salad with vanilla ice cream for dessert
boneless chicken breast with broccoli and rice pilaf
sliced grilled steak with broccoli and whipped potatoes
fish fry with tartar sauce and steak fries
bowtie pasta with marinara and parmesan or with butter only
1/2 pound burger with lettuce, tomato and steak fries
other options available nightly..
dinner menu.weddings.history.live music.ghost stories.contact & directions.nearby accommodations
