DINNER PRIX FIXE: Three Course Menu - $69.00

Guests dining at Castle Hill will have the opportunity to enjoy three new prix fixe menus: the Three-course Menu, Five-course Tasting Menu and Seven-course Degustation Menu.

Castle Hill’s award-winning culinary team including Executive Chef Jonathan Cambra, under the direction of Corporate Chef Casey Riley, have prepared menus featuring the best in local and organic produce, fresh seafood, and prime cuts of meat. Prix Fixe menus are available during dinner only and a traditional menu is still available for lunch.

The genesis of moving to Prix Fixe menus stems from a careful evaluation of how to advance Castle Hill’s already highly-awarded culinary program to the next level of excellence. Castle Hill’s culinary team has a singular goal, to create the most elegant and innovative dining experience anywhere. Moving away from our traditional menus to the prix fixe options is a way to elevate the overall culinary experience of our guests who have come to expect the best while dining at Castle Hill.

FIRST COURSE

Traditional New England clam chowder; black pepper-thyme bread stick

Carrot-sweet potato soup; rabbit rillettes, leek confit, pistachio cracker

Baby Greens Farm lettuce; Vidalia onion, Vermont chèvre, hazelnuts, raspberries, dandelion vinaigrette

Pan-roasted Georges Bank scallops; creamed corn, chanterelle, cipollini onion, New Mexico chile jam

Baked Sakonnet River oysters; Newport Storm Ale-Gruyère cheese, shallots, pumpernickel croutons

Roasted Hudson Valley foie gras; pepper scone, spiced honey butter, Sweet Berry Farm marmalade

Pan-roasted Hawaiian blue prawns; potato ‘risotto’, apple-wood bacon, tomato confit, basil vinaigrette

Braised veal cheeks; white bean cassoulet, chervil gremolata, zinfandel reduction

Castle Hill is proud to offer true artisan cheeses from Farmstead, located in Providence, RI. Small, independent cheese makers throughout the world handcraft these cheeses
Inquire with your server for tonight’s selection; served with tomatillo jam, candied nuts, honey, Bristol Bakery bread

A service charge of twenty percent may be added to parties of six or more people. Rhode Island state law does not permit smoking. Please silence cell phones as usage is prohibited. Thank you for choosing Castle Hill for your dining experience.

MAIN COURSES

Petit poussin trilogy; rosemary smoked breast & leg, sweet potato flan, house made sausage & cabbage

Pan-roasted Georges Bank lemon sole; lobster-autumn vegetable hash, black truffle butter, parsley emulsion

Skillet seared yellow fin tuna; watermelon glaze, rice noodles, daikon radish, watercress, grapes, almonds

Grilled Scottish salmon; rosemary-spaetzle, concaseé tomato, hearts of palm, Niçoise olive tapenade

Pan-roasted Broken Arrow antelope; truffle-parsnip puree, Brussels sprouts, pears, lingonberry-bacon emulsion

Hereford Beef, petite filet & short rib; Greenview Farm autumn greens, chive gnocchi, Roquefort aïoli

Elysian Fields lamb tasting Roasted rack, curried vegetables, braised lamb-feta strudel, spinach, cumin demi-glace (Supplemental charge $15.)

Fall vegatables three ways Butternut squash-chèvre ravioli, cider emulsion; sweet potato flan, candied pecan; celeriac soup, fig jam