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.
Download PDF[Act 1]
INT. CASTAWAY DINING ROOM AND PATIO - SUNSET LIGHTS UP THE SKYStarters
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Caviar Frites
Petrossian Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 23
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Wagyu Pink Brick
Scorched Tableside, Wagyu Carpaccio, Black Truffle Butter, Smoky Chimichurri | 36
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Lobster "Corndogs"
Roasted Honey Mustard Sauce with Black Truffle Popcorn and Szechuan Flower Dust | 21
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Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
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Crab Cake
Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli with Fresh Chives | 25
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Crispy Brussels Sprouts
Thai Chili, Young Coconut, Basil, Mint | 18
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Steak Tartare
Prime Beef Tartare, Quail Egg, Grilled Bread | 22
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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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Yellowtail Aguachile
Yuzu Kosho, Fresno Pepper, Cilantro, Avocado Mousse | 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 Scallop, 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 (26) or 7 (39) 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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Little Gem Caesar
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 Babies, Ranch, Blue Cheese, Cherry Tomato, Coppa | 17
Act 2
INT. DINING ROOM AND PATIO - EVENING SUN SETTINGSpecialties
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Crispy Whole Snapper
Coconut Orzo, Arugula, and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 44
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Lobster and Shrimp Risotto
Butter Poached Lobster, Citrus Shrimp, Snow Peas and Carrots | 45
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Wild Mushroom Pappardelle Pasta
Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38
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Zinfandel Braised Short Rib
Truffle Whipped Potato, Ranch Onion Rings, Bernaise | 41
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New Zealand Lamb Rack
Triple Bean Ragout, Preserved Lemon Gremolata, Frisee Salad | 39
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Roasted Half Chicken
Blackened Organic Chicken, Truffle Creamed Corn, Roasted Spring Vegetables | 36
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Faroe Island Salmon
Garlic Caper Butter Sauce, 50/50 Mashed, Seasonal Vegetables | 42
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Miso-Marinated Chilean Sea Bass
Black Thai Rice, Grilled Broccolini, Sweet Chili Sauce | 48
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Broccolini & Crispy Tofu
Soy Honey Glazed Tofu, Ginger Broccoli Purée, Roasted Red Peppers, Toasted Sunflower Seeds | 28
The Butcher’s Cut
Plated with Roasted Cipollini Onions. Served with a “paddle of seasoning and sauce” co-stars to complement flavors.-
Prime Hanger Steak 8 Oz | 38
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Cape Grim Mignon 8 Oz | 46
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30 Day Dry Aged Ribeye 14 Oz | 52
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Snake River Farms Wagyu Zabuton 8 Oz | 38
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Cape Grim New York Strip Reserve 12 Oz | 48
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Bone-In Ribeye 18 Oz | 60
Steak Enhancements
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Truffle Butter | 7
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Grilled Shrimp | 12
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Atlantic Lobster Tail 7oz | 38
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Bordelaise | 4
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Bearnaise | 4
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Au Poivre | 4
Large Format
Did you know there are sixteen different primary cuts of steak? These range from Sirloin to Rib, or Blade, as well as many variations, which are a combination or mixture of primary cuts, such as Porterhouse or T-bone made from Top Loin and Tenderloin-
Tomahawk 48 Oz
Creekstone Farms, Premium Hand-Selected, Black Angus | 148
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The Steak Progressive
Four Cuts of Premium Steak plated with Himalayan Pink Salt, Roasted Cippolini Onion, Red Wine Shallot and Crushed Pink Peppercorn | 145
Cape Grim Filet 8oz
Snake River Farms Waygu Zabuton 4oz
Dry Aged Ribeye 7oz
Prime Hanger Steak 4oz
Sides
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Caviar & Black Truffle Twice-Baked Potato
Truffle Mash, Bowfin Caviar, Vodka Crème Fraiche | 31
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Truffle Creamed Corn
Sweet Yellow Corn and Black Truffle Shavings | 11
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Roasted Spring Vegetables
Lemon Pickled Tricolor Carrots, Fava Beans, Grilled Corn | 13
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50/50 Mashed
Yukon Gold Potatoes, Butter, Cream, Chive, Potato “Hay” | 11
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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 | 12
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Grilled Broccoli and Broccolini
Garlic Confit, Chili Flakes, Broccoli Puree | 11
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Wild Mushroom Fricasse
Sweet Garlic, Truffle Cream | 11
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Lobster and Truffle Potato
Butter Poach Lobster, Black Truffle, Chive | 21
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Honey Roasted Root Vegetables
Sweet Potato Puree, Almondine, Preserved Lemon | 13