The Castaway

$$$
Party
American / Steaks
Cocktails

Burbank

Location


Get directions | 1250 E Harvard Rd, Burbank, CA 91501

Hours

Hours | Sunday 9am-10pm, Monday 11am-10pm, Tuesday 11am-10pm, Wednesday 11am-10pm, Thursday 11am-10pm, Friday 11am-11pm, Saturday 10:30am-11pm

About

Castaway is a Valley classic that sits on a hill overlooking Burbank. They recently had a big renovation, and now the place looks and feels like an expensive hotel rather than a relic of the ’90s. Although they’ve also overhauled the menu (think steaks, crab cakes, shrimp cocktails), it’s still pretty boring and expensive. But you don’t come here for the food, you come for the view, which spans from the north parts of the Valley to DTLA. If you bring some out-of-towners here for snacks and drinks at sunset, and they’ll insist you come back every night for the rest of their trip.

Contact

(818) 848-6691
castawayburbank@srcmail.com
https://www.instagram.com/CastawayBurbank/

Menu

[ACT 1]
INT. CASTAWAY PATIO – LIVELY – SOAKING UP THE SUN

BOTTOMLESS MIMOSAS
Mix and match your bottomless mimosas for | 25
DRAGON FRUIT WATERMELON

APPLE CIDER PUMPKIN SPICE

FRESH CUCUMBER MINT

LAVENDER ACTIVATED CHARCOAL LEMONADE

SPIKED MILKS
Remember drinking the milk after you finished your cereal? Be a kid again.
THEY’RE ALWAYS AFTER ME LUCKY CHARMS

Even more with Kalani Coconut Rum | 13

CRAVE THOSE CRAZY CINNAMON TOAST CRUNCH SQUARES?

Mostly when it has Calwise Spiced Rum | 13

CANDY?!… FOR BREAKFAST? IT’S REESE’S PUFFS CEREAL!

With a little Heering Coffee Liqueur for good measure | 13

STARTERS
CAVIAR FRITES

Petrossian Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 23

ROASTED TRICOLOR CAULIFLOWER

Hazelnut Vinaigrette, Currants, Fresno Chili | 18

CRAB CAKE

Brussel Sprout Sweet Potato Slaw with Warm Bacon Vinaigrette, Roasted Garlic & Mustard Aioli | 22

CRISPY BRUSSELS SPROUTS

Thai Chili, Young Coconut, Basil, Mint | 18

CALAMARI

Tempura Peppers and Onions, Citrus Buffalo Aioli | 22

RAW BAR
SHRIMP COCKTAIL

Citrus Poached, Ancho Chili Cocktail Sauce, Lemon | 21

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

TARTINES
Served on grilled rustic country bread brushed with imported olive oil

CRUSHED AVOCADO

Cilantro, Lime, Chili, Cured Tomato | 17

MARINATED TOMATO

Basil Whipped Ricotta, Aged Balsamic | 17

PARMA HAM

Truffle Whipped Ricotta, Mint, Extra Virgin Olive Oil | 18

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

BLACK LABEL CAMBOZOLA

Brie-style Pasteurized Cow’s Milk Blue Cheese, Germany

MOLITERNO AL TARTUFO

Aged Pecorino Cheese, Filled with Black Truffles, Italy

FROMAGER D’AFFINOIS

Luscious, Pasteurized Cow’s Milk, and Double-Crème, France

MIDNIGHT MOON

Hard and Nutty Goat’s Milk Cheese, Holland

RULO “CRÈME BRULEE”

Goat’s Milk with Creme Brulee Notes, Spain

MEAT

SALAME NAPOLI – PICCANTE

Roughly Ground, Lightly Spiced Pork

COPPA SENESA

Lean Tuscan Salami with Aromas of Cloves, Cinnamon, and Nutmeg

VENTRICINA SALAME

Well-defined Aromas of Cured Meat, Pepper, Paprika, and Chili, with Notes of Fennel

PROSCIUTTO DE PARMA

18-month Aged Ham

THE BRUNCHY STUFF
CRABCAKE BENEDICT

Lump Crab, Poached Egg, Chipotle Hollandaise, Caviar, Roasted Potatoes, Broccolini | 28

SMOKED SALMON BENEDICT

Poached Egg, Hollandaise, Salmon Roe, Roasted Potatoes, Broccolini | 26

SHORT RIB BENEDICT

Poached Egg, Hollandaise, Waffle, Herb Roasted Tomato, Roasted Potatoes, Broccolini | 31

FRIED CHICKEN AND WAFFLES

Buttermilk Chicken, Belgian Waffle, Watermelon, Sriracha Maple Syrup | 28

COCONUT SHRIMP AND WAFFLES

Orange Zest Waffle, Coconut Shrimp Tempura, Buffalo Sauce, Smoked Maple Syrup | 24

FRENCH TOAST

Fluffy, Thick-Cut Brioche, Cognac Roasted Golden Apples, Nutella, Cinnamon-Spiced Maple Syrup | 26

HANGOVER HASH

Port Wine Braised Short Rib, Wild Mushrooms, Roasted Potatoes, Poached Eggs | 29

DOUBLE PATTY SMASH BURGER

Lettuce, Tomato, Cheddar Cheese, Secret Sauce, Caramelized Onions, Brioche Bun, Garlic Fries | 23

BEYOND MEATLESS BURGER

Crushed Avocado, Tomato Confit, Aged Cheddar, Chipotle Aioli, Garlic Fries | 24

FAROE ISLAND SALMON

Garlic Caper Butter Sauce, Roasted Potatoes, Seasonal Vegetables | 41

STEAK AND EGGS BENEDICT
Poached Eggs, Hollandaise, Blistered Tomatoes, Chimichurri, Roasted Potatoes
FILET MIGNON 8 OZ

Handcut and Farm-Raised | 46

NEW YORK STRIP RESERVE 12 OZ | 48

MISHIMA WAGYU HANGER STEAK 8 OZ | 38

GREENS
LITTLE GEM CAESAR

Shaved Parmesan, Gluten Free Garlic Bread Crumbs, Crisp Capers | 16

ORGANIC GREENS

Avocado, Tomatoes, Toasted Quinoa, Smoked Tomato Vinaigrette | 16

THE WEDGE

Iceberg Babies, Ranch, Blue Cheese, Radish, Cherry Tomato, Coppa | 17

ADD TO ANY SALAD

Grilled Shrimp (6) | 13

Faroe Island Salmon | 14

Mary’s Lemon Brined Grilled Chicken Breast | 13

SIDES
GARLIC FRIES

Parmesan, Rosemary, Parsley | 11

PEPPERED BACON | 8

TWO FRIED EGGS | 8

ROASTED POTATOES | 7

GRILLED BROCCOLI AND BROCCOLINI | 11

Garlic Confit, Chili Flakes, Broccoli Puree

BELGIAN WAFFLE | 7

[ACT 1]
INT. CASTAWAY DINING ROOM AND PATIO – SUNSET LIGHTS UP THE SKY
STARTERS
ROASTED TRICOLOR CAULIFLOWER

Hazelnut Vinaigrette, Currants, Fresno Chili | 18

CRAB CAKE

Brussel Sprout Sweet Potato Slaw with Warm Bacon Vinaigrette, Roasted Garlic & Mustard Aioli | 22

CRISPY BRUSSELS SPROUTS

Thai Chili, Young Coconut, Basil, Mint | 18

STEAK TARTARE

Prime Beef Tartare, Quail Egg, Grilled Bread | 22

CALAMARI

Tempura Peppers and Onions, Citrus Buffalo Aioli | 22

RAW BAR

SALMON TARTARE

Nikkei Soy Sauce, Citrus Avocado, Edamame Smash, Pickled Fresno Peppers | 19

SHRIMP COCKTAIL

Citrus Poached, Ancho Chili Cocktail Sauce, Lemon | 21

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!
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)

BLACK LABEL CAMBOZOLA

Brie-style Pasteurized Cow’s Milk Blue Cheese, Germany

MOLITERNO AL TARTUFO

Aged Pecorino Cheese, Filled with Black Truffles, Italy

FROMAGER D’AFFINOIS

Luscious, Pasteurized Cow’s Milk, and Double-Crème, France

MIDNIGHT MOON

Hard and Nutty Goat’s Milk Cheese, Holland

RULO “CRÈME BRULEE”

Goat’s Milk with Creme Brulee Notes, Spain

(MEAT)

SALAME NAPOLI – PICCANTE

Roughly Ground, Lightly Spiced Pork

COPPA SENESA

Lean Tuscan Salami with Aromas of Cloves, Cinnamon, and Nutmeg

VENTRICINA SALAME

Well-defined Aromas of Cured Meat, Pepper, Paprika, and Chili, with Notes of Fennel

PROSCIUTTO DE PARMA

18-month Aged Ham

GREENS
LITTLE GEM CAESAR

Shaved Parmesan, Garlic Bread Crumbs, Crisp Capers | 16

ORGANIC GREENS

Avocado, Tomatoes, Toasted Quinoa, Smoked Tomato Vinaigrette | 16

THE WEDGE

Iceberg Babies, Ranch, Blue Cheese, Cherry Tomato, Coppa | 17

ADD TO ANY SALAD

Grilled Shrimp (6) | 13

Faroe Island Salmon | 14

Mary’s Lemon Brined Grilled Chicken Breast | 13

ENTRÉES

GRILLED CHICKEN SANDWICH

Black Pepper Thick Cut Bacon, Jalapeño Avocado Aioli, Tomato, Little Gem Lettuce, Garlic Fries | 21

SWEET CHEESUS!

Manchego and Prosciutto di Parma, Shallot Marmalade, Truffle Honey, Garlic Fries | 26

DOUBLE PATTY SMASH BURGER

Lettuce, Tomato, Cheddar Cheese, Secret Sauce, Caramelized Onions, Brioche Bun, Garlic Fries | 23

BEYOND MEATLESS BURGER

Crushed Avocado, Tomato Confit, Aged Cheddar, Chipotle Aioli, Garlic Fries | 24

FAROE ISLAND SALMON

Garlic Caper Butter Sauce, 50/50 Mashed, Seasonal Vegetables | 41

CRISPY THAI SNAPPER

Coconut Orzo, Arugula and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 41

WILD MUSHROOM PAPPARDELLE PASTA

Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38

STEAK FRITES

Hanger Steak, Garlic Fries | 29

THE BUTCHER’S CUT
Plated with Roasted Cipollini Onions. Served with a “paddle of seasoning and sauce” co-stars to complement flavors.

30 DAY DRY AGED RIBEYE 14 OZ | 52

FILET MIGNON 8 OZ | 46

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

THE STEAK PROGRESSIVE

Four Cuts of Premium Steak plated with Himalayan Pink Salt, Roasted Cippolini Onion, Red Wine Shallot and Crushed Pink Peppercorn | 135

Filet Mignon 4oz

Dry Aged Ribeye 7oz

Zabuton 4oz

Mishima Wagyu Hanger Steak 4oz

SIDES
50/50 MASHED

Yukon Gold Potatoes, Butter, Cream, Chive, Potato “Hay” | 11

GARLIC FRIES

Parmesan, Rosemary, Parsley | 11

GRILLED BROCCOLI AND BROCCOLINI

Garlic Confit, Chili Flakes, Broccoli Puree | 11

WILD MUSHROOM FRICASSE

Sweet Garlic, Truffle Cream | 11

LOBSTER AND TRUFFLE POTATO

Butter Poach Lobster, Black Truffle, Chive | 21

HONEY ROASTED ROOT VEGETABLES

Sweet Potato Puree, Almondine, Preserved Lemon | 13

[ACT 1]
INT. CASTAWAY DINING ROOM AND PATIO – SUNSET LIGHTS UP THE SKY
STARTERS
CAVIAR FRITES

Petrossian Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 23

THE PINK BRICK

Scorched Tableside, Wagyu Carpaccio, Black Truffle Butter, Smoky Chimichurri | 36

LOBSTER “CORNDOGS”

Roasted Honey Mustard Sauce with Black Truffle Popcorn and Szechuan Flower Dust | 21

ROASTED TRICOLOR CAULIFLOWER

Hazelnut Vinaigrette, Currants, Fresno Chili | 18

CRAB CAKE

Brussel Sprout Sweet Potato Slaw with Warm Bacon Vinaigrette, Roasted Garlic & Mustard Aioli | 22

CRISPY BRUSSELS SPROUTS

Thai Chili, Young Coconut, Basil, Mint | 18

STEAK TARTARE

Prime Beef Tartare, Quail Egg, Grilled Bread | 22

“MOZZARELLA STICKS”

Activated Charcoal, Black Truffle, Spicy Heirloom Tomato Coulis | 21

CALAMARI

Tempura Peppers and Onions, Citrus Buffalo Aioli | 22

RAW BAR

SALMON TARTARE

Nikkei Soy Sauce, Citrus Avocado, Edamame Smash, Pickled Fresno Peppers | 19

YELLOWTAIL AGUACHILE

Yuzu Kosho, Fresno Pepper, Cilantro, Avocado Mousse | 19

SHRIMP COCKTAIL

Citrus Poached, Ancho Chili Cocktail Sauce, Lemon | 21

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

BLACK LABEL CAMBOZOLA

Brie-style Pasteurized Cow’s Milk Blue Cheese, Germany

MOLITERNO AL TARTUFO

Aged Pecorino Cheese, Filled with Black Truffles, Italy

FROMAGER D’AFFINOIS

Luscious, Pasteurized Cow’s Milk, and Double-Crème, France

MIDNIGHT MOON

Hard and Nutty Goat’s Milk Cheese, Holland

RULO “CRÈME BRULEE”

Goat’s Milk with Creme Brulee Notes, Spain

MEAT

SALAME NAPOLI – PICCANTE

Roughly Ground, Lightly Spiced Pork

COPPA SENESA

Lean Tuscan Salami with Aromas of Cloves, Cinnamon, and Nutmeg

VENTRICINA SALAME

Well-defined Aromas of Cured Meat, Pepper, Paprika, and Chili, with Notes of Fennel

PROSCIUTTO DE PARMA

18-month Aged Ham

GREENS
LITTLE GEM CAESAR

Shaved Parmesan, Garlic Bread Crumbs, Crisp Capers | 16

ORGANIC GREENS

Avocado, Tomatoes, Toasted Quinoa, Smoked Tomato Vinaigrette | 16

THE WEDGE

Iceberg Babies, Ranch, Blue Cheese, Cherry Tomato, Coppa | 17

ACT 2
INT. DINING ROOM AND PATIO – EVENING SUN SETTING
SPECIALTIES
CRISPY THAI SNAPPER

Coconut Orzo, Arugula, and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 41

LOBSTER AND SHRIMP RISOTTO

Butter Poached Lobster, Citrus Shrimp, Snow Peas and Carrots | 42

WILD MUSHROOM PAPPARDELLE PASTA

Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38

ZINFANDEL BRAISED SHORT RIB

Truffle Whipped Potato, Ranch Onion Rings, Bernaise | 41

NEW ZEALAND LAMB RACK

Triple Bean Ragout, Preserved Lemon Gremolata, Frisee Salad | 39

ROASTED HALF CHICKEN

Honey Roasted Root Vegetables, Sweet Potato Puree | 36

FAROE ISLAND SALMON

Garlic Caper Butter Sauce, 50/50 Mashed, Seasonal Vegetables | 41

MISO-MARINATED CHILEAN SEA BASS

Black Thai Rice, Grilled Broccolini, Sweet Chili Sauce | 48

HONEY ROASTED ROOT VEGETABLES

Broccolini, Sweet Potato Puree, Almondine, Preserved Lemon | 28

THE BUTCHER’S CUT
Plated with Roasted Cipollini Onions. Served with a “paddle of seasoning and sauce” co-stars to complement flavors.

MISHIMA WAGYU HANGER STEAK 8 OZ | 38

FILET MIGNON 8 OZ | 46

30 DAY DRY AGED RIBEYE 14 OZ | 52

ZABUTON 8 OZ | 38

NEW YORK STRIP RESERVE 12 OZ | 48

BONE-IN RIBEYE 18 OZ | 60

STEAK ENHANCEMENTS
TRUFFLE BUTTER | 7

GRILLED SHRIMP | 12

WHOLE BROILED NORTH ATLANTIC LOBSTER | 38

BORDELAISE | 4

BEARNAISE | 4

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

THE STEAK PROGRESSIVE

Four Cuts of Premium Steak plated with Himalayan Pink Salt, Roasted Cippolini Onion, Red Wine Shallot and Crushed Pink Peppercorn | 135

Filet Mignon 4oz

Dry Aged Ribeye 7oz

Zabuton 4oz

Mishima Wagyu Hanger Steak 4oz

SIDES
50/50 MASHED

Yukon Gold Potatoes, Butter, Cream, Chive, Potato “Hay” | 11

GARLIC FRIES

Parmesan, Rosemary, Parsley | 11

FOUR CHEESE MAC N CHEESE

Fontina, Cheddar, Parmesan, Gruyère, Parmesan Bread Crumbs | 12

GRILLED BROCCOLI AND BROCCOLINI

Garlic Confit, Chili Flakes, Broccoli Puree | 11

WILD MUSHROOM FRICASSE

Sweet Garlic, Truffle Cream | 11

LOBSTER AND TRUFFLE POTATO

Butter Poach Lobster, Black Truffle, Chive | 21

HONEY ROASTED ROOT VEGETABLES

Sweet Potato Puree, Almondine, Preserved Lemon | 13

LOADED TWICE-BAKED POTATO

Truffle Mash, Bowfin Caviar, Vodka Crème Fraiche | 19

Add Fresh Truffle | 12