Three Course Prix-Fixe:
The traditional method; select a starter, main course, and dessert. Dinner Menu, 78. | Including Wine Pairings, 108.
Four Course Prix-Fixe:
For a touch more variety; choose two starters, a main course, and dessert. Dinner Menu, 92. | Including Wine Pairings, 127.
Six Course Prix-Fixe:
Join us on a tour of the evolving dinner menu with a succession of tasting-sized portions of the most prized ingredients and preparations. This menu is available for the entire table only. No substitutions, please. Dinner Menu, 105. | Including Wine Pairings, 160.

“Clam Chowder”
Potato gnocchi, butter poached clams, black garlic, celery

Braised Octopus Terrine
Uni, toasted potato bread, lardo, Fresno chiles

Pan Seared Georges Bank Scallops
Cauliflower, romesco sauce, green almonds

Spring Vegetable Harvest
Goat cheese, panisse, preserved Meyer lemon vinaigrette, harissa

Angus Beef Tartare*
Potato tart, Parmigiano mousse, caramelized onion crumbs, quail egg

Slow Poached Duck Egg*
Truffle-roasted white asparagus, smoked ham, hazelnut

Pan Seared Hudson Valley Foie Gras
Pickled green strawberries, caramelized peanut brioche, rhubarb
Supplement 8.


Bacon Wrapped Wild Boar Loin
Wilted greens, Anson Mills grits, thumbelina carrots, pickled mustard seeds

Cast-Iron Seared Yellowfin Tuna*/strong>
Dandelion greens, baby artichokes, golden beets, spring garlic vinaigrette

Slow Cooked Angus Ribeye
Bone marrow bread pudding, roasted onion, fiddleheads, “oeufs brouillés”

Fennel Pollen Scented Maine Lobster Risotto
Fava beans, water chestnuts, Asian pear, Parmigiano emulsion

Cherry Smoked Duck Breast
Foie gras nage, pommes Macaire, kalettes, gooseberry & brown butter jam

Pan Roasted Native Fluke
Wild mushrooms, nettle purée , carrot butter, Castelfranco radicchio


Passionfruit Palette
Caramelized banana, passionfruit caramel, white chocolate

Carrot Cake
Walnut mousse, carrot caramel, carrot-orange sorbet

Chocolate Blackberry ‘Tart’
Cocoa-almond sable, blackberry mousse, black pepper meringue, merlot-blackberry sorbet

Chocolate Chip Cookie Dough Soufflé
Vanilla-bourbon anglaise

New England Artisanal Cheese Plate
Fruit jam, marcona almonds, Aquidneck Island honey, grilled bread; supplement 7.

Ice Creams & Sorbets
House made daily; your choice of fudge sauce, caramel, sweet cream, or fruit coulis

Wine Pairings

Available for each of our prix fixe menu paths. Each time our menu changes, we taste a multitude of wines, sprits, and anything else we can gather to find the most complementary pairings for the dish at hand - these choices then become our beverage offerings for the season. We will serve a beverage choice with each course of food to complete the culinary experience. The portion sizes amount to about 2-3 glass of wine in total.


Chefs: Karsten Hart & Lou Rossi

Please be sure to inform the service team of any dietary restrictions or food allergies to ensure a safe and comforting dining experience, and keep in mind that raw or undercooked proteins may increase the likelihood of food-borne illness. Last, but not least, please refrain from the use of mobile phones in the dining room.

Please note menu items and prices subject to change.

*Raw meat & shellfish, or products not cooked to recommended internal temperatures, can increase your risk of illness. Consumers who are sensitive to food related reactions or illness should eat only thoroughly cooked meats, poultry & seafood. If you have any allergies, please bring them to your server’s attention.

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