The Nicas Family Welcomes You To
The Camelot Room
Hot Appetizers
| Sauteed Mussels, Littleneck Clams and Calamari In the Mediterranean style of Nice, with olive oil, tomato concasse, garlic, tarragon, black olives accented with lemon, capers and fried calamari. |
11.50 |
| Chef Selection of the Day Prepared from the bounty of the day. |
12.25 |
| Roasted Baby Quail Stuffed with chiefan wildrice, portugese sausage, golden raisins and quinoa served with a Maderia wine essence. |
12.25 |
| Escargots Bourguignonne French vineyards snails lathered with butter, fresh herbs and garlic, baked in shells. |
10.95 |
| Baked Littleneck Clams Casino Native clams baked in true Classical style |
10.95 |
| Glazed Oysters Rockefeller Crisp layers of cheese and spinach blanket fresh oysters |
10.95 |
| Fruits of the Sea A combination of Clam Casino, Oyster Rockefeller, escargot, scallop wrapped in bacon, Muscle Provencale, chilled Gulf shrimp, fried calamari, served with Sauce Nantua. |
12.95 |
| Pan-Seared Nantucket Scallops Encircled with Carando Proscuitto served on a light lemon accented buerre blanc and garnished with Caviar. |
11.95 |
Cold Appetizers
| Trilogy of New England’s Harvest Arrangement of Gulf Shrimp, Littleneck clams and shucked oysters. |
10.95 |
| Pate-Terrine of Game Baked gathering of ground game flavored with Port, Cognac and garnished with currants and pistachios, Sauce Cumberland. |
9.50 |
| "Alta Vista" Farms Buffalo Carpaccio Thinly sliced buffalo tenderloin drizzled with extra virgin olive oil, balsamic vinegar and capers served with classical garnish. |
12.95 |
SOUPS
| Traditional Onion Soup Baked with cheese. |
5.95 |
| Creamy Lobster Bisque In the Style of Brittany. |
5.95 |
| New England's Favorite Clam Chowder |
5.75 |
| Seasonal Soup Offering | 5.75 |
SALADS
| Caesar Salad for two | 14.50 |
| Greek Salad | 9.95 |
| Seasonal Salad Our Chef's Variation |
9.25 |
Gourmet Entrees
| Game Du Jour A sampling of the freshest game from the field and forest. |
35.00 |
| Maplewood Farms Duckling Honey grilled breast and braised leg served witha peach-orange salsa glaze. |
27.00 |
| Filet Mignon Guinevere Butter tender, juicy prime filet mignon steak. Broiled to perfection; fit for any Queen or King. Served on fresh mushrooms sauce Bordelaise. |
28.00 |
| Veal to My Taste The creation of the day, savoring the freshest of everything, in the style of today. |
27.00 |
| Rib Chop of Veal With carmelized onions in Balsamic vinegar. Roasted and served with a light Stilton cheese and mushroom sauce. |
29.00 |
| Sweetbreads of Veal Sweetbreads of veal sauteed with shallots, leeks, wild mushroom ragout and nested on leaf spinach glazed with creamy muenster cheese. |
27.00 |
| Chefs Choice of harvest An offering of the freshest catch, from the seas, oceans, lakes and streams of the world. |
26.00 |
| Salmon Grilled fillet of Norweigian salmon atop a bed of tomato concasse, Cooper's Farm heavy cream and sauteed leeks garnished with pan-seared scallops. |
26.00 |
| Coquilles St. Jacques Sauteed Nantucket scallops with shallots, sweet butter and mushrooms in a velvety saffron accented sauce. |
28.00 |
| Lobster Thermidor Select pieces of lobster sauteed with shallots and mushrooms, deglazed with white wine, laced with Sauce Bercy, served gratineed. |
29.00 |
Prepared at Your Table
| Chateaubriand King Henry VIII (for two or more) We take pride in this gourmet's delight, carved, flamed and served at your table with mushroom caps, artichoke hearts and a Bouquetiere of fresh vegetables, Sauce Bearnaise. |
per person 31.00 |
| Steak au Poivre Sirloin steak cooked to perfection with Madagascar green peppercorns and deglazed with Cognac, Burgundy wine and heavy cream - a Gourmet favorite. |
28.00 |
| Roast Rack of Lamb, Persillade (for two or more) Rack of lean lamb, from America's heartland, oven roasted with an herb and garlic crust. Carved tableside with a Bouquetiere of fresh vegetables and Sauce Madeira. |
per person 28.00 |
| Steak Diane Tenderloin medallions seared, flambed with cognac and served with a shallot accented Madere Sauce. |
28.00 |
All entrees are accompanied with salad and classical plate garnishes. For your dining pleasure, our chefs will accept special requests for any entrees listed on our previous menu. Request entree availability from your server.
Your Hosts and Hostesses are Stanley, Helen, James, Evangeline, John, Denise, Nicole, Alexander, Charles, Laurier, and Jack Nicas who have been the owners since 1950. They are joined by the staff of the dining room, many who have been at the Castle for years and take great pride in their service and the brigade of chefs all who have graduated from culinary schools and are actively participating in the American Culinary Federation Apprenticeship Training Program here at the Castle.
A Brief History
Dating back to 1722, the first grist mill was built by Joseph Parson on this site. Other enterprises following the mill were, a brick building, operated by Co. J.D. Sargent and E. Sargent, Manufacturing card clothing; the second school house in the town; a hearse house and a power station; a restaurant and two trolley barns owned and operated by the Worcester Street Railway, which were torn down in 1933. In 1937, the present building was erected of field stone resembling the Morro Castle in Havana, Cuba. In 1966, the new addition was built by the Nicas Family with the stones and lumber for the new building coming from the former Public Library, Y.W.C.A. and Elks Home of Worcester.
1230 Main Street, Leicester, Massachusetts 01524, (508) 892-9090, 892-9088 or 892-8000
Gourmet Entrees
Advance notice of 24 hours is required for these gourmet entrees to be prepared for your dining pleasure, or you may request any of your favorite entrees not listed on our menu. (minimum of two persons)
Coulibiac de Saumon, Sauce Albert
Selle D’Agneau Farci en Crout, Sauce Aux Deux Poivres
Filet de Boeuf Wellington, Sauce Madere
Paella Valenciana
Faisan Savage Poche a la Serviette Aux Dimants Noir
Souffle D’Honard Au Four, Sauce Safran
Members of the Massachusetts Restaurant Association
National Restaurant Association
American Culinary Federation
American Academy of Chefs
Les Amis d’Escoffier Society
Confrerie de la Chaine Des Rotisseurs
Member of the Honorable Order of the Golden Tocque
International Wine and Food Society
Massachusetts Culinary Association
Commanderie des Cordons Bleus de France
Compagnon de Bordeaux Society
The CASTLE was chosen in 1981 as an IVY AWARD WINNER
(one of The Best
Restaurants in the U.S.A.).
Since 1985 The Wine Spectator Awarded The Castle’s Wine
List
as one of the Top in the Nation.
In 1988 & 1999 The Castle was selected as a DiRONA Award winning
restaurant
(Distinguished Restaurants of North America)
Open Daily for Lunch and Dinner
Wednesday-Saturday 11:30 a.m.-9:30 p.m.
Sunday 2:00 p.m.-9:00 p.m.
Closed Mondays & Tuesday
1230 Main Street (Route 9)
Leicester, Massachusetts 01524
Reservations Welcomed
Phone 508 892-9090