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PRIX FIXE DINNER MENUS

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.

Caramelized Spring Garlic & Potato Soup
Pickled alium, miner’s lettuce, Vermont cheddar cheese

Seared Georges Bank Scallops
Violet artichokes, English peas, roasted pork broth

Grass Fed Beef Tartare
Napa cabbage, red chile vinaigrette, green onion flatbread

Salad of Crisp Endive & Frisee
Blood orange vinaigrette, Asian pear, cranberries, Boucheron cheese, toast

Pork and Clams
Local ricotta cavatelli, littleneck clam & butter broth, pork ragoût, Archer Angus pork belly

New England Grass Fed Rabbit Rillette “En Croute”
Carrot purée, goat cheese, kumquat, walnut “blanquette”

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Coffee Glazed Pork Rib Chop
Sweet potato fondant, braised escarole, guanciale, pomegranate jus

Broiled Native Cod
Braised red cabbage, beluga lentils, pous pied, smoked seaweed butter

New England Seafood Duet
Seared diver scallops & butter-poached Maine lobster
Fava bean & mascarpone ravioli, fiddlehead ferns, golden oyster mushrooms, sorrel

Pan Roasted Rohan Duck Breast
Braised farro, green onion pesto, cipollini onion, wilted greens, duck jus

Roasted Mushroom Pappardelle
Rhode Island mushrooms, Little Rhody poached egg, red pepper cream

Grilled Filet of Grass Fed Beef
Roasted mushroom mille-feuille, grilled chickory, whole grain mustard-roasted garlic sauce

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Chocolate Hazelnut Bar
Hazelnut dacquoise, vanilla milk jam, dark chocolate sorbet

Passion Fruit Banana Torte
Peanut-chiffon cake, salted caramel, passion fruit paté de fruits

Pineapple Upside Down Cake
Cherry gelato, rum raisin syrup, macadamia nougatine

Belgian Chocolate Terrine
Peppermint ice cream, nutmeg anglaise

Chocolate Souffle
Raspberry, chocolate wafer, bourbon crème anglaise

New England Artisanal Cheeses
Seasonal fruit jam, Aquidneck Island honey, grilled rustic bread

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. Updated 03.25.14

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