Dinner
Enjoy our seasonal steak-forward menu with the most innovative chefs and mixologists in Burbank. The culinary experience paired with the breathtaking views from Castaway is sure to leave you in awe. Dinner offered Sunday-Thursday 4PM to 9PM; Friday & Saturday 4PM to 10PM.
Menu by Czarina Sico, Executive Chef.
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INT. CASTAWAY DINING ROOM AND PATIO - SUNSET LIGHTS UP THE SKYStarters
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Caviar Frites
Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 25
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Wagyu Pink Brick
Scorched Tableside Wagyu Carpaccio, Black Truffle Butter, Smoky Chimichurri | 36
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Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
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Crab Cake
Lump Crab and Shrimp, Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli, Fresh Chives | 25
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Crispy Brussels Sprouts
Thai Chili, Young Coconut, Basil, Mint | 18
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Mozzarella Sticks
Activated Charcoal, Black Truffle, Spicy Heirloom Tomato Coulis | 21
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Calamari
Tempura Peppers and Onions, Citrus Buffalo Aioli | 22
Raw Bar
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Salmon Tartare
Nikkei Soy Sauce, Edamame Smash, Pickled Fresno Peppers | 19
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Shrimp Cocktail
Citrus Poached Shrimp, Ancho Chili Cocktail Sauce, Lemon | 21
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Chilled Oysters
Half Dozen, East and West Coast, Ancho Chili Cocktail Sauce, Pink Peppercorn & Champagne Mignonette | 24
EAST COAST briny flavor, salty and a bit sweet with a clean taste of the ocean
WEST COAST mild and plump, slightly salty with bright notes of melon and cucumber
Showstoppers!
You must try these!-
Seafood Tower
East & West Coast Oysters, Shrimp Cocktail, Snow Crab Cluster, Whole Maine Lobster, Jonah Crab Claws, Peruvian Scallops, White Soy, Salmon Poke, Wakame
PETITE (Serves 2) | 98
IMPERIAL (Serves 4) | 185
Cheese and Charcuterie Bar
Curated by The Cheese Store of Beverly Hills. Available as a plate of 4 (30) or 7 (42) and served with Chef accoutrements.-
Cheese
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Black Label Cambozola
Brie-style Pasteurized Cow’s Milk Blue Cheese, Germany
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Moliterno Al Tartufo
Aged Pecorino Cheese, Filled with Black Truffles, Italy
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Fromager D’affinois
Luscious, Pasteurized Cow’s Milk, and Double-Crème, France
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Midnight Moon
Hard and Nutty Goat’s Milk Cheese, Holland
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Rulo “Crème Brulee”
Goat’s Milk with Creme Brulee Notes, Spain
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Meat
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Salame Napoli - Piccante
Roughly Ground, Lightly Spiced Pork
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Coppa Senesa
Lean Tuscan Salami with Aromas of Cloves, Cinnamon, and Nutmeg
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Ventricina Salame
Well-defined Aromas of Cured Meat, Pepper, Paprika, and Chili, with Notes of Fennel
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Prosciutto De Parma
18-month Aged Ham
Greens
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Classic Caesar Salad
Shaved Parmesan, Garlic Bread Crumbs, Crisp Capers | 16
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Smoked Tomato Salad
Organic Greens, Heirloom Tomatoes, Toasted Quinoa, Goat Cheese, Cucumbers, Pickled Shallots, Smoked Tomato Vinaigrette | 16
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The Wedge
Iceberg, Ranch, Point Reyes Bay Blue Cheese, Estate Cherry Tomato, Bacon Lardon | 17
Specialties
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Crispy Whole Snapper
Coconut Orzo, Arugula, and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 44
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Wild Mushroom Pappardelle Pasta
Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38
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Miso-Marinated Butterfish
Black Thai Rice, Grilled Broccolini, Sweet Chili Sauce | 48
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Zinfandel Braised Short Rib
Truffle Whipped Potato, Ranch Onion Rings, Béarnaise | 44
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Roasted Half Chicken
Blackened Organic Chicken, Truffle Creamed Corn, Roasted Root Vegetables | 36
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Icelandic Salmon
Garlic Caper Butter Sauce, 50/50 Mashed, Seasonal Vegetables | 42
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Squid Ink Bucatini
Lobster and Shrimp, Spicy Tomato Sauce, Nduja Sausage Breadcrumbs | 40
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Broccolini & Crispy Tofu
Tofu, Ginger Broccoli Purée, Roasted Red Peppers, Toasted Sunflower Seeds | 28
Butcher Cuts
Served with Roasted Garlic Confit and a “paddle of seasoning and sauce” co-stars to complement flavors.-
Bone-In Ribeye 18 Oz | 60
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Filet Mignon 8 Oz | 46
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Prime Dry-Aged New York Strip 12 Oz | 49
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Wagyu Zabuton 8 Oz | 38
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Prime Hanger Steak 8 Oz | 38
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30 Day Dry-Aged Ribeye 14 Oz | 54
Steak Enhancements
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Truffle Butter | 7
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Grilled Shrimp | 16
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Atlantic Lobster Tail 7oz | 40
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Bordelaise | 4
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Bearnaise | 4
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Au Poivre | 4
Large Format
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Tomahawk 48 Oz
Premium Hand-Selected, Black Angus | 148
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The Steak Progressive
Four Cuts of Premium Steak plated with Himalayan Pink Salt, Red Wine Shallot and Crushed Pink Peppercorn | 130
Filet Mignon 8oz
30 Day Dry-Aged Ribeye 7oz
Wagyu Zabuton 4oz
Prime Hanger Steak 8oz
Sides
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Truffle Creamed Corn
Sweet Yellow Corn and Black Truffle Shavings | 14
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50/50 Mashed
Yukon Gold Potatoes, Butter, Cream, Chives, Potato “Hay” | 11
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Lobster and Truffle Potato
Butter Poach Lobster, Black Truffle, Chive | 28
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Garlic Fries
Parmesan, Rosemary, Parsley | 11
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Four Cheese Mac ‘N’ Cheese
Fontina, Cheddar, Parmesan, Gruyère, Parmesan Bread Crumbs | 11
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Grilled Broccoli and Broccolini
Garlic Confit, Chili Flakes, Broccoli Puree | 11