this classic made from ripe avocados, cilantro, and lime juice. served with tortilla chips and housemade salsa. garnished with homemade pico de gallo, queso fresco, and griddled serrano peppers
fried corn flautas filled with roasted chicken, hatch green chiles, and cotija cheese.
served with crema espesa, and avocado salsa cruz.
Beef Picadillo Empanadas
two fried empanadas filled with roasted beef, garlic, onion, jalapeno, sweet potato, and spices.
served with coconut-cilantro sauce.
Portobello Mushroom And Chicken Liver Pate
rich and creamy pate made with chicken liver, portobello mushrooms, fresh thyme, and sweet cream butter. served with flatbread crackers, dijon mustard and baby cornichons
Fried Brie With Seasonal Fruit Chutney
triple cream brie dredged in panko bread crumbs and deep fried. served with pan tostado
and topped with a seasonal fruit chutney
Lucinda S Basil Cheese Torta
award-winning spread made with cream cheese, fresh basil, sun-dried tomatoes, pine nuts, and almonds. served with mexican pan tostado
fresh sashimi grade tuna tossed in a chile-lime dressing with pico de gallo and guacamole.
served with fresh baby greens, a sprinkle of queso blanco, and corn tortilla chips.
one large crab cake filled with lump gulf bluepoint crabmeat, mustard, cayenne and shrimp, dusted with bread crumbs and lightly fried. served with baby spring lettuce mix tossed in an avocado dressing and garnished with avocado tartar sauce, queso fresco, and roasted chile-lime pumpkinseeds
Asparagus And Goat Cheese Pizza
an individual pizza dressed with a goat cheese spread, grilled asparagus, sun-dried tomatoes, a thyme-infused pesto, pickled garlic, and crumbled goat cheese. topped with a drizzle of white truffle oil
melted mexican cheeses with roasted poblano rajas. served with your choice of flour or corn tortillas
Add Red Chorizo
Add A Baby Caesar To Any Entree For - $2.50 Add A Small House Salad For - $3.50
Grilled Beef Tenderloin With Arugula And Gorgonzola
an 8 oz. hand cut beef tenderloin, grilled and served on a bed of arugula, gorgonzola, and walnuts tossed in a port wine and balsamic vinaigrette and topped with a black pepper glaze. served with mashed potatoes and sauteed fresh vegetables
Roasted Half Rack Of Lamb With New Mexico Style Red Chile Sauce
an 8oz partial rack of lamb, hand-cut and frenched, seasoned with dried herbs and black pepper, roasted to order and served in a sauce of roasted new mexico mild red chiles and roma tomatoes and drizzled with a roasted garlic puree. topped with a relish of corn, poblano peppers, escabeche onions, and green chiles. served with a corn pudding tamale and sauteed vegetables
Sauteed Gulf Fish With A Key Lime Aioli Sauce
an 8 oz. fillet of gulf fish, lightly seasoned, pan-sauteed and topped with a snappy lime, habanero and avocado aioli sauce and accompanied by a salad of julienned zucchini, red bell pepper, cucumber, and cilantro tossed in an avocado vinaigrette. served with a sweet corn pudding tamale and sauteed vegetables.
Roasted Duck Breast With A Leek And Shiitake Mushroom Sauce
roasted half duck served in a sauce of caramalized leeks, sauteed shiitake mushrooms, sherry, ginger, and soy sauce with a drizzle of sesame ginger puree. served with a ginger, cabbage, and fennel slaw, mashed potatoes and sauteed vegetables
Pumpkin Seed Crusted Pork Tenderloin With A New Mexican Mild Green Chile Sauce
8 oz. farm-raised pork tenderloin, coated with a blend of ground pumpkin seeds, green peppercorns and pasilla chile powder, roasted and served in a mild sauce of hatch chiles and tomatillos. served with a tomatillo, corn, and pepper chow chow and a tamarind glaze. accompanied by mashed potatoes, sauteed vegetables, and a blue corn empanada.
Coconut Crusted Voodoo Shrimp With A Mango-habanero Salsa
coconut crusted and fried large gulf shrimp served on a generous bed of spicy caribbean-style mango and habanero sauce. served with a banana and corn pone filled tamale and topped with a fresh papaya and pineapple relish and an electric lime and mango puree.
New York Strip With Red Wine Sauce And Gouda Butter
a 10 oz. creekstone farms certified black angus n.y. strip steak seasoned with salt and pepper, grilled to order and served with a red wine and fresh herb glaze and a smoked gouda compound butter. accompanied by garlic mashed potatoes and sauteed vegetables
Potato-corn Sope With Wild Mushrooms In Chile Verde Sauce
a sope of potato and cornmeal served in new mexican hatch chile sauce, topped with roasted corn custard,
sauteed shitake, crimini and oyster mushrooms, tamarind glaze, crema espesa, and queso fresco.
Add 3 Marinated And Grilled Shrimp
Vegetable Chile Relleno
poblano pepper stuffed full with mayacoba beans, roasted corn and potatoes, grilled onions, and jack and swiss cheeses. served on a bed of toasted chile-herb sauce made from roasted guajillo, pasilla, and ancho chiles, mexican oregano, and thyme. topped with mexican crema espesa and served with sweet corn pudding
two enchiladas filled with sauteed shrimp, green onions, and cheeses. served in a verde sauce made from tomatillos, charred poblanos, white wine, garlic, fennel, and pumpkin seeds, then drizzled with chipotle chile puree. plate includes rice and beans, guacamole, and pico de gallo relish
Roasted Chicken Enchiladas Suizas
two enchiladas filled with achiote-lime roasted chicken, cilantro, and jack cheese. served in a sauce made from swiss cheese and sour cream, then drizzled with ancho chile adobo. accompanied by spanish rice and refried beans and charred poblano salsa fresca
Add: 6 Oz. Grilled Chicken $3.00 5 Grilled Shrimp $6.00 Cup Of Soup $3.00
Crab Cake $6.00 7 Oz. Salmon Fillet $8.00 Tuna Tartare $5.00
Tofu May Be Substituted On Any Salad
sliced nopalitos (prickly pear cactus), marinated in garlic oil and lime juice with red and green onions, tomato, cilantro, course ground pepper, crushed pepper flakes and mexican oregano. served with basil vinaigrette, chili pepitas, and queso fresco.
Corazon House Salad
mixed field greens dressed in smoked poblano-pecan vinaigrette with jicama,
beets, carrots, pasilla chiles, sonoran pecans, cotija cheese, and a blue corn empanada
Southwestern Caesar Salad
romaine leaves tossed in a dressing made from garlic, smoked poblanos, anchovies, balsamic
vinegar, and garlic infused oil. topped with homemade croutons and parmesan cheese.
Interior Mexican Grilled Chicken Salad
grilled chicken breast served over mixed field greens with green chile-lime dressing,
black bean-corn relish, guacamole, queso fresco, blue corn empanadas, and fried tortilla strips
Spicy Hacked Chicken Salad
spicy hacked chicken breast served over mixed field greens and napa cabbage.
finished with corn relish, candied walnuts, sesame-ginger dressing, and blue corn empanadas
Grilled Salmon And Arugula Salad
grilled salmon filet over a bed of arugula tossed with a basil-mustard vinaigrette. finished with
smoked tomato aioli, cotija cheese, toasted almonds, marinated ancho chiles, sauteed vegetables and corn pudding
Roasted Red Bell Pepper Bisque
a light summery soup made with roasted red bell peppers and blackened tomatoes, white wine, garlic, pureed into a rich vegetable stock. topped with a basil creme fraiche
a hearty soup made with green chiles, tomatillo, hominy, and roasted pork.
garnished with shredded cabbage and escabeche onions
Side Of Rice
Side Of Beans
Side Of Pico De Gallo
Side Of Guacamole
Side Of Sliced 12 Avocado
Mocha Toffee Torte
a four layer torte made with imported chocolate, toffee,
whipped mocha cream, and a roasted pecan and hazelnut crust.
White Chocolate Almond Cheesecake
delicious white chocolate and almond flavor cheesecake with a graham cracker-almond crust.
garnished with fresh fruit.
Mexican Cheese Flan
a unique creamy flan with a hint of mexican cheese in a caramelized sugar sauce
Chocolate Truffle Heart
a dense truffle-like cake made from rich chocolate and topped with whipped cream.
floated in strawberry sauce with a hint of toasted chile.
Bread Pudding With Mexican Brandy Espresso Sauce
a bread pudding made from bread, eggs, fried bananas, canela, raisins, and milk.
served with caramelized mexican brandy espresso sauce
Peanut Butter Pie
a rich mixture of crunchy peanut butter and cream cheese swirled with chocolate over a toasted peanut crust.
a light, creamy mousse made from belgian chocolate, butter, egg whites, sugar, and cream
Pecan Praline Cookies And Vanilla Ice Cream
two large pecan praline cookies served with a scoop of amys mexican vanilla ice cream.
operated restaurant, opened in 1986 at 1101 West 5th street, one block away from the Mother ship Whole Foods.
The restaurant is owned and operated by the same people who brought affordable fine food and wine to Austin for 22 years as Castle Hill Cafe. After a significant remodel, including the construction of a bar and lounge area and the pursuit of a full liquor license we reopened as Corazon at Castle Hill. With the changing demographic and the emergence of a vibrant
business/residential neighborhood we want to be poised to become a true neighborhood restaurant. The idea here is to create an environment whereour clients will feel comfortable for lunch or dinner, a cocktail at the bar,
or a coffee in the afternoon with their laptop. Our wait staff is well trained knowledgeable ambassadors who represent
our commitment to providing our clients with warm friendly service in an uplifted environment. Able to be both romantic and familial our dining roomis energetic and cheerful. Our bar/lounge features Happy Hour drink specials and food menu. Our commitment to our fair city is to be available to the broadest audience in Austin and to bring a type of creative, Mexican cuisine unique