Burbank
Get directions | 1250 E Harvard Rd, Burbank, CA 91501
Hours | Sunday 9am-10pm, Monday 11am-10pm, Tuesday 11am-10pm, Wednesday 11am-10pm, Thursday 11am-10pm, Friday 11am-11pm, Saturday 10:30am-11pm
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.
(818) 848-6691
castawayburbank@srcmail.com
https://www.instagram.com/CastawayBurbank/
[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
