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

Spring garlic-golden potato soup; morel mushrooms, lobster, chive oil, black truffle tuile

Baby Greens Farm field lettuce; grilled Vidalia onion, hazelnuts, grapefruit, dandelion vinaigrette

Pan-roasted Georges Bank scallops; sun choke-sorrel purée, pancetta-pignoli nut relish, lemon marmalade

Chilled Half-shelled Sakonnet Oysters; saffron sorbet, Vidal Blanc mignonette

Pan-roasted Hudson Valley foie gras; Portuguese bread pudding, passion fruit consommé, tropical fruit caviar

Kobe Beef Slider; sun-dried tomato relish, grilled shallots, brioche bun, gaufrette chips, parsley-caper aïoli

New Mexico chile glazed kurobuta pork; lime-mascarpone, flat bread, jicama-papaya relish

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

Pan-roasted pheasant roulade; arugula, sun-dried tomato, chèvre, pheasant fricassee, parppardelle pasta

Grilled mahi mahi; Okinawa sweet potato purée, kohlrabi slaw, golden pineapple-red chile emulsion

Skillet seared yellow fin tuna; lemon grass lacquer, scallion pancake, tuna tartar, cucumber, wasabi oil

Pan-roasted Pacific coast halibut; fennel, spring onion, fava beans, citrus-sea broth, sweet potato hay

Cold water lobster, cardamom butter poached; sweet pea risotto, carrot coulis, morels, pea tendrils (Supplemental charge $10.)

Maple-rosemary smoked wild boar chop; Anaheim chile-sheep’s cheese polenta cake, field greens, chipotle jus

Hereford Beef, petite filet & short rib; fingerling potatoes, foraged mushrooms, ramps, Chianti demi-glace, Roquefort aïoli

Elysian Fields lamb tasting; roasted rack, braising greens, ricotta-spring garlic ravioli, lamb ragout, parsley pesto (Supplemental charge $15.)

Grilled tofu; spring vegetable-farro succotash, fried leeks, mâche, Pinot noir reduction