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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.

Vidalia Onion & Sour Cream Soup
Chouriço, tomato tartare, red onion marmalade, toast

Seared Georges Bank Scallops
Garbanzo bean vinaigrette, roasted carrot, harissa

Vegetable Fondue
Gruyère cheese, poached egg, Archer Angus bacon, pumpernickel, grapefruit

Salad of Black Mission Figs
Roquefort cheese, burnt orange, toasted pecan, baby greens

House Made Maltagliati
Roasted red peppers, buratta cheese, aged balsamic, black olive

Saucisson En Croûte
Pickled mustard seeds, cherries, cashew butter, garden lettuce

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Glazed Pork Rib Chop
Boston beans, local root beer, salsify, shaved celery

Grilled Atlantic Salmon Fillet
Smoked beets, sweet onion puree, olive tapanade

Butter Poached Maine Lobster
Artichoke agnolotti, sunchokes, tarragon, edamame

Pan Roasted Rohan Duck Breast
Watercress, baby fennel, compressed strawberries, forbidden black rice

“Vitello Tonnato”
Yellowfin tuna loin, crisped veal sweetbreads, olive bread, radish

Grilled Filet of Grass Fed Beef*
Polenta, mustard greens, braised turnips, whole grain mustard-foie gras sauce

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

Cardamom Poached Rhubarb
Olive oil cake, local honey mousse, Greek yogurt sorbet

Citrus Vacherin
Blood orange sorbet, star anise ice cream, pistachio sponge cake

Chocolate Chip Cookie Dough Soufflé
Coffee milk ice cream

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.

*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.

Please note menu items and prices subject to change. Updated 06.09.14

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